铅染毒家兔脂质过氧化水平和神经传导速度的变化及关系研究

为观察铅对脂质过氧化水平和神经传导速度(NCV)的影响,并探讨两者关系,1 6只家兔随机分为2组,每组8只,染铅组饮用0 1 %醋酸铅水,对照组予以去离子水,持续8周,测定了两组家兔股神经NCV及血浆和脑组织丙二醛(MDA)、总超氧化物歧化酶(T -SOD)水平,分析了MDA、T -SOD与NCV之间的关系。结果表明,染铅组NCV显著低于对照组(P <0 0 1 ) ,NCV与脑组织MDA之间存在相关关系(r=-0 5 2 1 ,P <0 0 5 ) ,但染铅组MDA、T -SOD与对照组比较未达到显著性差别(P >0 0 5 )。提示铅中毒能引起NCV减慢,这与脂质过氧化水平有关,脂质过氧化损伤可能是铅致中毒性周围神经病的机制之一。     

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of mountain-cultivated ginseng (MCG) with the cocktail lactic acid bacteria. Fatty acid content increased, but the free amino acid content decreased, and minerals were practically unaffected during processing. Total phenolic and flavonoid contents and maillard reaction products increased markedly according to processing stage. The total ginsenosides levels increased from 31.25 mg/g (DMCG) to 32.36 mg/g (red MCG, RMCG) and then decreased (27.27 mg/g, at fermented RMCG) during processing. Particularly, the contents of F2 (0.31 → 1.02 → 2.27 mg/g), Rg3 (0.36 → 0.77 → 1.93 mg/g), and compound K (0.5 → 1.68 → 4.13 mg/g) of ginsenosides and β-panasinsene (17.28 → 22.69 → 31.61%), biocycloelemene (0.11 → 0.84 → 0.92%), δ-cadinene (0.39 → 0.5 → 0.94%), and alloaromadendrene (1.64 → 1.39 → 2.6%) of volatile flavor compounds increased during processing, along with to the antioxidant effects (such as DPPH, ABTS, and hydroxyl radical scavenging activities, and FRAP). This study may provide several choices for the use of ginseng in functional foods and functional cosmetics.     

高效液相色谱法测定精浆中过氧化脂质水平及其在男性不育症研究中的应用

采用高效液相色谱法测定精浆中过氧化脂质(lipid peroxidation,LPO)含量,研究了有正常生育能力的男子和不育症患者精浆中LPO含量水平差异及其对男子不育症的影响。精浆样品经酸化后,分解生成的丙二醛(malondialdehyde,MDA)与硫代巴比妥酸(thiobarbituric acid,TBA)缩合反应形成紫红色产物,以Lichrospher C18化学键合硅胶为固定相,0.025 mol/L KH2PO4 (pH 6.2)-甲醇(体积比为58∶42)为流动相进行色谱等度分离     

Neuroprotective Effect and Antioxidant Potency of Fermented Cultured Wild Ginseng Root Extracts of Panax ginseng C.A. Meyer in Mice

Wild ginseng has better pharmacological effects than cultivated ginseng. However, its industrialization is limited by the inability to grow wild ginseng on a large scale. Herein, we demonstrate how to optimize ginseng production through cultivation, and how to enhance the concentrations of specific ginsenosides through fermentation. In the study, we also evaluated the ability of fermented cultured wild ginseng root extract (HLJG0701-β) to inhibit acetylcholinesterase (AChE), as well as its neuroprotective effects and antioxidant activity. In in vitro tests, HLJG0701-β inhibited AChE activity and exerted neuroprotective and antioxidant effects (showing increased catalyst activity but decreased reactive oxygen species concentration). In in vivo tests, after HLJG0701-β was orally administered at doses of 0, 125, 250, and 500 mg/kg in an animal model of memory impairment, behavioral evaluation (Morris water maze test and Y-maze task test) was performed. The levels of AChE, acetylcholine (ACh), blood catalase (CAT), and malondialdehyde (MDA) in brain tissues were measured. The results showed that HLJG0701-β produced the best results at a dose of 250 mg/kg or more. The neuroprotective mechanism of HLJG0701-β was determined to involve the inhibition of AChE activity and a decrease in oxidative stress. In summary, both in vitro and in vivo tests confirmed that HJG0701-β administration can lead to memory improvement.     

液质联用技术研究人参与干姜或赤芍配伍前后人参皂苷及其抗氧化活性的变化

采用高效液相色谱与电喷雾质谱联用技术(HPLC-ESI-MS),对不同质量比的人参与干姜或赤芍配伍过程中人参皂苷的变化进行了研究,发现随加入的干姜量增加,共煎液中的人参皂苷含量依次降低;少量的赤芍可以使各皂苷的溶出量增加;同时测定了人参单煎液、人参与干姜、赤芍共煎液中正丁醇提取物和水提物的抗氧化活性。 以抗坏血酸(500 μmol/L)作对照,人参与干姜、赤芍配伍溶液的抗氧化活性比人参单煎液要好,同时人参与干姜、赤芍共煎液中正丁醇提取物的FRAP(铁离子还原/抗氧化能力测定)值分别为1562.29和2969.78 μmol/L,高于人参与2种药单煎液（1260.27和2502.07 μmol/L）之和。     

急性铅染毒对小鼠行为及脂质过氧化水平的影响

为了解急性铅染毒对小鼠行为及脂质过氧化水平的影响,并探讨两者关系,将48只ICR小鼠随机分为4组,低、中、高铅组小鼠分别予以醋酸铅2、10、50 mg/kg ip染毒,隔日1次,连续3次;对照组予以等量的生理盐水;染毒后作自发活动、Morris水迷宫测试,实验结束时测定血浆、脑匀浆MDA和T-SOD。结果表明,铅染毒小鼠易激惹、多动,逃避潜伏期显著延长(P<0.01)。血浆MDA、T-SOD和脑匀浆MDA明显增高(P<0.01),并与染铅剂量呈正线性相关(P<0.01)。但小鼠行为改变与脂质过氧化水平之间关系不明显。结论是急性铅染毒能够影响小鼠的行为,呈现激惹、多动及学习记忆能力减退;急性铅染毒能提高小鼠脂质过氧化水平,并可代偿性提高机体T-SOD活性,但脂质过氧化水平增高是否为急性铅中毒行为改变的机制之一尚有待进一步研究。     

长期低浓度铅暴露对人体微量元素的影响

测定了１５名长时间从事低剂量铅接触的女工血铅、铜、锌、铁、锰及铜锌超氧化物歧化酶活性、脂质过氧化产物二级降解物丙二醛含量,并以同年龄组同地区非铅暴露人群作对照。结果显示：暴露组的血铅、铜、ＭＤＡ含量高于对照组;而血锌Ｃｕ－Ｚｎ－ＳＯＤ活性低于对照组;血Ｍｎ、Ｆｅ两组无明显差异。     

黄酮类化合物抗鼠肝微粒体脂质过氧化作用的结构与活性关系

黄酮类化合物具有多种药理作用 .由于该类化合物种类多 ,生物活性差别大 ,研究其抗氧化活性与结构的关系 ,将为寻找活性更强的黄酮类物质提供依据 .研究表明 [1] ,黄酮类化合物抗氧化活性与下列结构因素有关 :黄酮母核上的羟基数目及位置 ;B环上是否有邻二羟基 ;C环 2 ,3位是否有双键结构 ,4位是否有羰基结构 ;3 ,5位是否存在羟基 .由于不同研究者所研究的黄酮结构差异较大 ,目前所得到的抗氧化作用的构效关系并不十分一致 ,上述关系也不能全面概括黄酮类抗氧化作用的构效关系 .黄酮类化合物抗氧化活性不仅与其结构有关 ,还与氧自由基的种…     

Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes

Different strategies have been developed to increase the concentration of bioactive compounds in tomatoes during post-harvest, with ultraviolet light (UV) and light emitting diodes (LEDs) being interesting tools. The aim of this study was to evaluate the effect of ultraviolet (UVA at 366 nm and UVC at 254 nm) pre-treatment (1 kJ/m²) and red–blue LED light (25.4 µmol/m²/s) on the concentration of carotenoids, (poly)phenols and hydrophilic/lipophilic antioxidant capacity during 7 days of refrigeration storage of green tomatoes (Solanum lycopersicum L.) cultivar “Raf”. In addition, special attention was paid to quality parameters (weight loss, colour, acidity, soluble solids and ripening index). Tomatoes exposed to LED light at 6 °C for 7 days increased up to three times the total carotenoids content (mainly β-carotene and E-lycopene) compared to tomatoes refrigerated in the dark, while UV treatments alone did not significantly affect the carotenoid content. Besides, exposure to LEDs increased the hydrophilic and lipophilic antioxidant capacity of tomatoes by 30%, without affecting phenolic contents. Thus, LED treatments alone during refrigerated storage fostered ripening and improved the nutritional value of tomatoes, without compromising quality parameters. Further studies must be carried out to evaluate the impact on sensory attributes and consumer acceptance.