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酸枣自由态和结合态多酚对人主动脉平滑肌细胞表型转化的影响
Effects of Free and Bound Polyphenols from Ziziphus jujuba Mill. var. spinosa(Bunge) Hu ex H. F. Chow on Phenotype Transformation of Human Aortic Smooth Muscle Cells
【摘要】 为研究酸枣肉、酸枣仁、酸枣叶中自由态和结合态多酚对人主动脉平滑肌细胞(human aortic smooth musclecell,HASMC)表型的转化作用,将酸枣肉、酸枣仁、酸枣叶粉碎后,采用乙醇-酸碱消化法提取多酚;并用福林-酚比色法测定多酚质量浓度,对酸枣肉、酸枣仁、酸枣叶中自由态和结合态多酚质量浓度进行比较评价;倒置显微镜和荧光染色法观察酸枣多酚干预对HASMC表型转化的影响。结果表明:3种自由态多酚中,酸枣叶自由态多酚(Ziziphus jujuba leaves free polyphenol-ethyl alcohol,ZSLFP-E)得率最高,结合态多酚中酸消化法提取的酸枣叶结合态多酚(Ziziphus jujuba leaves bound polyphenol-2-ethyl alcohol,ZSLBP-2-E)得率最高;ZSLFP-E和酸消化法提取的酸枣仁结合态多酚(Ziziphus jujuba seeds bound polyphenol-2-ethyl alcohol,ZSSBP-2-E)可以明显促进HASMC的形态由合成型(峰谷状)向收缩型(梭形)转变,且呈现时间和剂量依赖性。因此,ZSLFP-E和ZSSBP-2-E可以有效促进HASMC由合成型向收缩型转变,在动脉粥样硬化的预防和治疗中具有一定的应用前景。
【Abstract】 The effects of free and bound polyphenols from the fruit flesh,seeds and leaves of Ziziphus jujuba Mill.var.spinosa(Bunge) Hu ex H.F.Chow on phenotype transformation of human aortic smooth muscle cells(HASMC) were studied.Each plant material was crushed and extracted sequentially with ethanol followed by digestion with alkali or a mixture of methanol and acid.The content of polyphenols was determined by the Folin-Ciocalteu assay,and the contents of free and bound polyphenols in the three plant materials were compared.The effects of the polyphenols on HASMC phenotype transformation were observed by inverted microscopy and fluorescence staining.The results showed that the yields of free polyphenols and bound polyphenols extracted by acid digestion from leaves were the highest among the three materials.Moreover,the free polyphenols from leaves and the bound polyphenols from seeds obtained by acid digestion could significantly promote the phenotype transformation of HASMCs from the synthetic type(trough-shaped) to the contractile type(shuttle-shaped) in a time-and dose-dependent manner.Therefore,they have potential applications in the prevention and treatment of atherosclerosis.
【Key words】 Ziziphus jujuba Mill. var. spinosa(Bunge) Hu ex H. F. Chow; polyphenols; extraction; phenotype transformation;
- 【文献出处】 食品科学 ,Food Science , 编辑部邮箱 ,2019年13期
- 【分类号】TS255.1;TS201.4
- 【被引频次】4
- 【下载频次】260