[1]赵琳琳,解慧,张彪,等.茶多酚对大豆胰蛋白酶抑制因子诱导氧化应激的抑制作用[J].大豆科学,2018,37(03):373-377.[doi:10.11861/j.issn.1000-9841.2018.03.0373]
　ZHAO Lin-lin,XIE Hui,ZHANG Biao,et al.The Inhibitory Effect of Tea Polyphenols on the Oxidative Stress Induced by Soybean Trypsin Inhibitor[J].Soybean Science,2018,37(03):373-377.[doi:10.11861/j.issn.1000-9841.2018.03.0373]
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茶多酚对大豆胰蛋白酶抑制因子诱导氧化应激的抑制作用

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第37卷 期数: 2018年03期 页码: 373-377 栏目: 出版日期: 2018-05-20
Title:
The Inhibitory Effect of Tea Polyphenols on the Oxidative Stress Induced by Soybean Trypsin Inhibitor
作者:
赵琳琳1; 解慧1; 张彪1; 谷春梅2
（1.吉林师范大学 博达学院,吉林 四平 136000; 2.吉林农业大学 食品科学与工程学院,吉林 长春 130118）
Author(s):
ZHAO Lin-lin1; XIE Hui1; ZHANG Biao1; GU Chun-mei2
(1.Boda College of Jilin Normal University，Siping 136000，China； 2.Institute of Food Science and Engineering, Jilin Agricultural University, Changchun 130118，China)
关键词:
大豆胰蛋白酶抑制因子; 茶多酚; 自由基; 胰腺; 血清; 小鼠
Keywords:
Soybean trypsin inhibitor;  Tea polyphenols;  Free radical;  Pancreas;  Serum;  Mice
DOI:
10.11861/j.issn.1000-9841.2018.03.0373
文献标志码:
A
摘要:
为研究茶多酚对大豆胰蛋白酶抑制因子（STI）诱导的小鼠氧化应激的抑制作用，设3个处理，每组12只清洁级雄性小鼠，第1组为正常对照组，饲喂基础日粮；第2组为模型组（STI组），饲喂添加STI的日粮，第3组为茶多酚组(TP组)，饲喂添加STI和茶多酚的日粮。21 d后处死小鼠，测定其氧化及抗氧化指标的变化。结果表明：STI组小鼠由于STI诱导了氧化应激，造成胰腺和血清中的MDA含量均显著升高(P<0.05)；而添加茶多酚的TP组，其胰腺中MDA含量较STI组显著降低(P<0.05)，胰腺和血清中T-SOD、T-AOC、CAT、GSH和GSH-Px值较STI组均有不同程度的升高。研究表明，茶多酚有效抑制了STI诱导的氧化应激，削弱了自由基的氧化作用，并有效增强了机体的抗氧化能力。
Abstract:
In order to assess the inhibitory effect of tea polyphenol on oxidative stress induced by soybean trypsin inhibitor (STI)，3 treatments were established for each group of 12 clean grade male mice, the first group was normal control group, and the basal diet was fed, the second group was the model group (STI group), feeding the daily ration of STI, and the third group was the tea polyphenol group (TP group), feeding the daily ration of STI and tea polyphenol. Mice were executed after 21 d and their oxidation and antioxidant indexes were determined. The result showed that, the MDA content in the pancreas and serum were significantly increased (P<0.05) due to the oxidative stress induced by STI. In the TP group with the addition of tea polyphenol, the MDA content in the pancreas was significantly lower than that in the STI group (P<0.05), and the values of T-SOD, T-AOC, CAT, GSH and GSH-Px in the pancreas and serum were higher than those of the STI group. The results showed that,the tea polyphenols effectively inhibited the oxidative stress induce by STI, weakened the oxidation of free radicals, and effectively enhanced the body′s antioxidant capacity.

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相似文献/References:

[1]谷春梅,韩玲玲,曲洪生,等.大豆胰蛋白酶抑制因子的研究进展[J].大豆科学,2012,31(01):149.[doi:10.3969/j.issn.1000-9841.2012.01.034]
　GU Chun-mei,HAN Ling-ling,QU Hong-sheng,et al.Recent Advances in Soybean Trypsin Inhibitor[J].Soybean Science,2012,31(03):149.[doi:10.3969/j.issn.1000-9841.2012.01.034]
[2]赵琳琳,郝鑫,李桐,等.茶多酚对大豆胰蛋白酶抑制因子致小鼠胰腺氧化损伤的缓解作用[J].大豆科学,2018,37(06):950.[doi:1011861/jissn1000-98412018060950]
　ZHAO Lin-lin,HAO Xin,LI Tong,et al.The Effect of Tea Polyphenols on Oxidative Damage of Pancreas in Mice Induced by Soybean Trypsin Inhibitor[J].Soybean Science,2018,37(03):950.[doi:1011861/jissn1000-98412018060950]

备注/Memo

收稿日期：2018-04-03

基金项目：吉林省教育厅“十三五”科学技术项目（No.JJKH20171058KJ）。
第一作者简介：赵琳琳(1988-)，女，硕士，助教，主要从事营养代谢调控的研究。E-mail: jnzll89@yahoo.com。
通讯作者：谷春梅(1976-)，女，硕士，副教授，主要从事食品营养与安全、营养代谢与调控的研究。E-mail：jjnong2008@126.com。

更新日期/Last Update: 2018-06-08