Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation
Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation
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DOI：
10.1021/jf048062m
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发表时间：
2005-06-01
影响因子：
6.1
通讯作者：
Kondo, K
中科院分区：
文献类型：
--
作者：
Takahashi, R;Ohmori, R;Kondo, K
多项研究表明，日常摄入大豆食品与心血管疾病风险降低有关。我们研究的目的是比较黑大豆和黄大豆对低密度脂蛋白（LDL）氧化的抑制作用。黑大豆提取物的LDL氧化延迟时间比黄大豆长（分别为205±16分钟和65±13分钟）。当把两种大豆都分为种皮以及胚和子叶的混合物时，黑大豆种皮的稀释提取物溶液延长延迟时间的效果明显优于黄大豆种皮的原始提取物。另一方面，两种大豆的胚和子叶混合物提取物的抗氧化作用相似。就总多酚含量而言，黑大豆种皮的多酚含量高于黄大豆（分别为29.0±0.56毫克/克和0.45±0.02毫克/克）。有趣的是，两种大豆中经β - 葡萄糖苷酶水解的胚和子叶混合物对LDL氧化的抑制作用比水解前更强。这些结果表明，由于黑大豆种皮中的总多酚含量，其在抑制LDL氧化方面可能比黄大豆更有效。此外，在经发酵或经β - 葡萄糖苷酶水解的大豆中含量丰富的苷元可能在预防氧化相关疾病中起关键作用。
Several studies have demonstrated that the daily intakes of soy foods were associated with a reduced cardiovascular risk. The aim of our study was to investigate the inhibitory effect of black soybeans on low density lipoprotein (LDL) oxidation in comparison to yellow soybeans. The extract from black soybean had a longer LDL oxidation lag time than that from yellow soybean (205 +/- 16 and 65 +/- 1 3 min, respectively). When both soybeans were divided into the seed coat and the mixture of the germ and cotyledon, the diluted extract solution from the black soybean seed coat prolonged the lag time significantly more than the original extract of the yellow soybean seed coat. On the other hand, antioxidant effects of the extract from the mixture of germs and cotyledons were similar in both soybeans. Regarding total polyphenol contents, the seed coat of black soybean had a higher polyphenol content than that of yellow soybean (29.0 +/- 0.56 and 0.45 +/- 0.02 mg/g, respectively). Interestingly, the mixture of the germ and cotyledon hydrolyzed by beta-glucosidase in both soybeans showed a stronger inhibitory effect on LDL oxidation than that before being hydrolyzed by beta-glucosidase. These results suggest that black soybeans may be more effective in inhibiting LDL oxidation than yellow soybeans because of total polyphenols contents in its seed coat. In addition, aglycones, which are rich in soybeans fermented or hydrolyzed by beta-glucosidase, may play a crucial role in the prevention of oxidation-related diseases.