EFFECTOF PYRAZINE INBAKED FOODS ON OXIDATIVE STRESS, PLATELETAGGREGABILITY, AND BLOOD FLUIDITY

采用LICKENS-NICKERSON改进模型的同步蒸馏萃取法，从烘焙食品中分离吡嗪，例如从各种烘焙咖啡豆和芝麻中分离吡嗪。采用MC-FAN（微通道阵列流量分析仪）系统测定全血通过时间，研究烘焙食品中吡嗪对体外血液流动性的影响。使用HEMATOLYZER 601检测血小板凝集。采用LUMINESENCE READER 301测定其抗氧化活性。从健康的女性和男性志愿者中获得血液样本。在本研究中，乙醚蒸馏的吡嗪表现出较强的氧化应激活性。乙醚吡嗪对血小板凝集也有改善作用。意大利烘豆咖啡中吡嗪的全血通过时间比普通烘豆的短。与普通烘焙咖啡豆相比，意大利烘焙咖啡豆中吡嗪对血小板凝集的改善作用更大。这些结果表明，烘焙食品中的吡嗪可能是改善全血流变学和抑制氧化应激的有益食品。

Pyrazine was separate from baked foods, for example, various roast coffee beans and sesame seeds by SIMULTANEOUS DISTLLATION EXTRACTION method of LICKENS-NICKERSON improved model. The in vitro effect of pyrazine in baked foods on blood fluidity was investigated by measuring the passage time of whole blood using the MC-FAN (Micro Channel Array Flow Analyzer) system. Platelet agglutination was measured using the HEMATOLYZER 601. Antioxidative activity was measured using LUMINESENCE READER 301. Blood samples were obtained from healthy female and male volunteers.In the present study, pyrazine distilled by ether showed strong activity for oxidative stress. Also the pyrazine by ether improved the platelet agglutination. Pyrazine in coffee of Italian roast beans showed more short passage time of whole blood than that in coffee of normal roast beans. Pyrazine in coffee of Italian roast beans also improved the platelet agglutination more than that in coffee of normal roast beans.These results suggest that pyrazine in baked foods may be a useful food for the improvement of whole blood rheology and the inhibition of oxidative stress.