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Nutritional and Cooking Studies on Antioxidant Activity of Ukogi Leaves

Ukogi 叶抗氧化活性的营养和烹饪研究

基本信息

批准号：
09680052
负责人：
YAMADA Noriko
金额：
$ 2.05万
依托单位：
Yonezawa Women's College of Yamagata Prefecture
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1998
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09680052/
关键词：
Ukogi leaf active oxygen scavenging activity ESR spin trapping method vitamin E deficient rat lipid peroxide various cooking polyphenol vitamin C ESRスピントラップ標準添加法

项目摘要

1. Ouantitative analysis of antioxidative activity in Ukogi leavesFresh Ukogi leaves were homogenized with 0.1M phosphate buffer and the scavenging ability of active oxygen (superoxide, hydroxyl radical, peroxide radical, singlet oxygen) in the supernatant was measured by usual ESR spin trapping method. The scavenging activities of all active oxygen species in Ukogi leaf indicated seasonal variation and were considerable high in summer time. These finding suggest that antioxidative activity of Ukogi leaves is defense system against sunlight stress. Super oxide scavenging activity of Ukogi leaves was extremely strong and the SOD-like activity was 8 times higher than that of spinach, parsley and green pepper. Changes of superoxide scavenging activity of Ukogi leaves by various cooking (boiling, steaming, microwave-heating) were examined. Effects of various cooking on poly- phenols and vitamin C contents in Ukogi leaves was also investigated. Minimum decrease of antioxidative activity was observed by microwave-heating method. The most effective cooking operation for least loss of polyphenols. and vitamin C contents was steaming technique.2. In vivo experiment used vitamin E deficient rats.Vitamin E deficient rats were fed with diet containing 10% Ukogi leaf powder for 6 weeks. Hemolysis rate of vitamin E deficient rat was almost 100%, indicating vitamin E deficiency completely in vivo. The hemolysis rate of Ukogi group was decreased and hemolytic activity was hardly observed at the end of experiment. These results suggest that Ukogi exerts vitamin E-like effect and improves the hemolysis observed in vitamin E deficiency state. The serum lipid peroxide concentration of Ukogi group was significantly reduced until that of control group. These results indicate that Ukogi leaves exert as excellent antioxidant and prevent the production of lipid peroxide in vivo. Moreover, total serum cholesterol level indicates that Ukogi have strong cholesterol-lowering effect.

1.用0.1M磷酸盐缓冲液匀浆，用常规的ESR自旋捕集法测定其清除活性氧（超氧阴离子、羟自由基、过氧化氢自由基、单线态氧）的能力。各活性氧自由基的清除活性均表现出季节性变化，夏季清除活性较高。这些发现表明Ukogi叶子的抗氧化活性是对抗阳光胁迫的防御系统。Ukogi叶片清除超氧化物能力极强，SOD样活性是菠菜、欧芹和绿色辣椒的8倍。研究了不同煮制（煮、蒸、微波加热）后宇木叶清除超氧阴离子活性的变化。研究了不同烹调方法对乌木叶中多酚类物质和维生素C含量的影响.微波加热法测得的抗氧化活性降低最小。最有效的烹饪操作，多酚损失最少。维生素C含量以蒸制工艺最高.体内实验采用维生素E缺乏大鼠，维生素E缺乏大鼠喂饲含10%乌木叶粉的饲料6周。维生素E缺乏大鼠的溶血率几乎为100%，表明维生素E在体内完全缺乏。Ukogi组的溶血率降低，实验结束时几乎没有观察到溶血活性。这些结果表明，Ukogi发挥维生素E样作用，并改善维生素E缺乏状态下观察到的溶血。Ukogi组血清过氧化脂质浓度显著降低，直至对照组。这些结果表明，Ukogi叶发挥了良好的抗氧化剂和防止脂质过氧化物在体内的产生。此外，血清总胆固醇水平表明，Ukogi有很强的降胆固醇作用。