金柚幼果黄酮对AAPH诱导红细胞氧化损伤的保护作用

Protective Effect of Flavonoids from Young Fruit of Golden Pomelo on Oxidative Damage of Erythrocyte Induced by AAPH

摘要:

该研究通过微波超声辅助提取法提取金柚幼果粗黄酮，经AB-8大孔树脂及制备液相色谱仪纯化得到金柚幼果黄酮（PF）。使用液相色谱质谱联用仪（LC-MS）鉴定了PF的组成成分，检测结果显示PF含有35种成分，其中美鼠李苷、水苏碱、2-O-咖啡基熊果苷、甜菜碱的含量分别为15.57%、1.6%、1.15%、0.13%。在AAPH诱导的红细胞溶血模型中，经过高浓度PF处理后的实验组溶血率为31.63%，与AAPH组52.79%对比溶血率显著下降；酶促抗氧化体系中，经高浓度的PF处理后的过氧化物歧化酶（SOD）、谷胱甘肽过氧化物酶（GSH-Px）、过氧化氢酶（CAT）的酶活性分别为241.04 U/L、93.29 U/L、72.93 U/L均低于AAPH组；非酶促抗氧化体系中，经高浓度的PF处理后的谷胱甘肽（GSH）、丙二醛（MDA）的含量分别为1233.94 μmol/L、27.39 nmol/L，乳酸脱氢酶（LDH）酶活为314.75 U/L且均表现出剂量反应。由结果可知，PF主要是通过非酶促体系清除自由基，从而抑制AAPH诱导产生的氧化应激反应，此研究为金柚幼果天然产物的开发提供一定的研究基础。

Abstract:

In this study, microwave-assisted ultrasonic were used to extracted flavonoids from golden pomelo, after purified by AB-8 macroporous resin and preparative liquid chromatography, the components of PF were identified by liquid chromatography-mass spectrometry (LC-MS). The results showed that PF contained 35 components, among which the contents of cascaroside A, stachydrine, 2-O-caffeinated arbutin and betaine were 15.57%, 1.6%, 1.15% and 0.13%, respectively. In the model of erythrocyte hemolysis induced by AAPH, the hemolysis rate of the experimental group was 31.63% after high concentration treatment of PF, which was significantly lower than that of the AAPH group (52.79%). In the enzymatic antioxidant system, the enzyme activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT), after high concentration treatment, were 241.04 U/L, 93.29 U/L and 72.93 U/L, respectively, which were lower than those in AAPH group. In the non-enzymatic antioxidant system, the contents of glutathione (GSH) and malondialdehyde (MDA) after high concentration of PF treatment were 1233.94 μmol/L, 27.39 nmol/L, respectively, and the activity of lactate dehydrogenase (LDH) was 314.75 U/L, and all showed a does response. The result shows that PF can inhibit AAPH induced oxidative stress mostly by scavenging free radicals through non-enzymatic system, which provides a certain research basis for the development of natural products of young pomelo.