学术报告 1

Protective effect of black raspberry seed containing

anthocyanins against oxidative damage to DNA, protein, and lipid.

含黑覆盆子种子的花青素对 DNA，蛋白质和脂质的氧化损伤的保护 作用。

原文链接官方网址：https://www.ncbi.nlm.nih.gov/pubmed

Authors

Mi-Hee Choi            Soon-Mi Shi 作者

Mi-Hee Choi       Soon-Mi Shim

This study aimed to determine bioactive components and radical scavenging capacity of black raspberry seed extracts as byproducts obtaining during the juice (FSE) and wine (WSE) making process. Cyanidin-3-O-rutinoside was identified as a

major anthocyanin and the total anthocyanin contents of fresh and wine seed were

78.24 and 41.61 mg/100 g of dry weight, respectively. The total phenolic and flavonoid contents of FSE and WSE were 2.31 g gallic acid equivalent (GAE) and 360.95 mg catechin equivalent (CE), and 2.44 g GAE and 379.54 mg CE per 100 g dry weight, respectively. The oxygen radical absorbance capacity (ORAC) values were 1041.9 μM TE/g for FSE and 1060.4 μM TE/g for WSE. Pretreatment of the FSE and WSE inhibited the generation of intracellular reactive oxygen species (ROS),DNA and protein damage induced by hydroxyl radicals, and Fe3+/ascorbic acid-induced lipid peroxidation in a dose dependent manner. WSE more effectively protected from oxidative damage than FSE. Results from the current study suggest that black raspberry seeds as byproducts from juice and wine processing could be potential sources for natural antioxidants.

这项研究旨在确定黑莓树种子提取物的生物活性组分和自由基清除能力，作为果汁（FSE）和葡萄酒（WSE）制备过程中获得的副产物。花青素-3-  O 芸香糖苷被鉴定为主要的花青素，新鲜和酒籽的总花色苷含量分别为 78.24 和 41.61mg / 100g 干重。FSE 和 WSE 的总酚类和类黄酮含量分别为 2.31g 没食子酸当量（GAE）和 360.95mg 儿茶素当量（CE），和 2.44gGAE 和 379.54mg CE / 100g 干重。氧自由基吸收能力（ORAC）值为 FSE 为 1041.9μMTE/ g 和 WSE 为 1060.4μMTE / g。FSE 和 WSE 的预处理抑制了羟自由基诱导的细胞内活性氧（ROS），DNA 和蛋白质损伤的产生，并且 Fe 3+/抗坏血酸诱导的脂质过氧化作用呈剂量依赖性。WSE 比 FSE 更有效地免受氧化损伤。目前的研究结果表明，作为果汁和葡萄酒加工副产品的黑覆盆子种子可能是天然抗氧化剂的潜在来源。

来源：https://link.springer.com/article/10.1007/s13197-015-2094-7

源自：

美国国家医学图书馆

美国国家卫生研究院

US National Library of Medicine/

Us National Institutes of Health/