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Antioxidative activity of chlorophylls and their efficiencies on food for life

叶绿素的抗氧化活性及其对生命食物的功效

基本信息

批准号：
15500543
负责人：
HATATE Hideo
金额：
$ 2.3万
依托单位：
University of Miyazaki
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2005
项目状态：
已结题

项目摘要

In order to elucidate antioxidative activity of chlorophylls (chls), which are essential for all plants, we studied antioxidative activities of marine macroalgae and edible land plants. Among them, the brown algae and green-leafy vegetables showed strong antioxidative activity against methyl linoleate peroxidation induced by water-soluble radical initiator AAPH. A simple detection method on TLC for antioxidative substances indicated that their photosynthetic pigments were participated in their antioxidative activity, although it was still unclear whether both carotenoids and chls were responsible for the potent activity. The lipophilic photosynthetic pigments were successfully separated by a reversed-phase HPLC with water, methanol, and acetone mixture as mobile solvent, and each of the pigments recovered was examined for the antioxidative activity against not only AAPH-induced lipid peroxidation but also against AMVN (lipid-soluble radical initiator)-induced lipid peroxidation. Chl a … More showed strong antioxidative activity against both AAPH- and AMVN-induced lipid peroxidations, while chl c, brown algal particular chl, showed antioxidative activity only against AAPH-induced lipid peroxidation. In addition, carotenoids and chl b did not have significant activity. In the next step, we investigated about chl degradation process by using spinach leaf as the model experiment of food processing and cooking. Chl a was easily converted to various degradation products by heating at 65 and 100C or by acid treatment. Pheophytin a and pheophorbide a, produced by liberating Mg^<2+> from chl a during long-time boiling or acid treatment, did not have significant antioxidative activity. Chloropyllide a, produced by liberating phytol group from chl a molecular during heating at 65C, still maintained potent antioxidative activity, comparable to chl a. This suggests that cooking procedure is important for antioxidative activity of chl a and that Mg^<2+> located in the molecule of chl a would be related to the antioxidative activity. Less

为了阐明植物所必需的叶绿素的抗氧化活性，我们研究了海洋大型海藻和陆生食用植物的抗氧化活性。其中，褐藻和绿叶蔬菜对水溶性自由基引发剂AAPH诱导的亚油酸甲酯过氧化反应表现出较强的抗氧化活性。通过薄层色谱法检测抗氧化物质，结果表明，其抗氧化活性与光合色素有关，但类胡萝卜素和叶绿素是否共同起抗氧化作用尚不清楚。利用反相高效液相色谱法，以水、甲醇和丙酮的混合物为移动的溶剂，成功地分离了亲脂性光合色素，并对回收的色素进行了抗氧化活性的检测，不仅检测了AAPH诱导的脂质过氧化作用，还检测了AMVN（lipid-soluble radical initiator）诱导的脂质过氧化作用。CHL a ...更多信息对AAPH和AMVN诱导的脂质过氧化均表现出较强的抗氧化活性，而Chl c，褐藻特别是Chl，仅对AAPH诱导的脂质过氧化表现出抗氧化活性。此外，类胡萝卜素和叶绿素B没有显著活性。下一步，我们以菠菜叶作为食品加工和烹饪的模型实验，研究叶绿素的降解过程。在65 ℃和100 ℃下加热或酸处理，叶绿素a很容易转化为各种降解产物。脱镁叶绿酸a和脱镁叶绿酸a是叶绿素a在长时间煮沸或酸处理过程中释放Mg^<2+>而产生的，它们没有显著的抗氧化活性。在65 ℃下加热时，叶绿素a分子中的植醇基团被释放出来，产生的叶绿素a仍然保持着与叶绿素a相当的抗氧化活性。这表明烹调过程对叶绿素a的抗氧化活性有重要影响，而叶绿素a分子中的Mg^2+可能与叶绿素a的抗氧化活性有关。少