Study on Differences in the Inhibitory Effects of Different Phenolic Compound Fractions from Litchi Pulp on Hepatocyte Steatosis in Vitro and the Mechanism
荔枝(Litchi chinensis Sonn.)是亚热带地区的主要特色水果,其果肉营养丰富,我国传统中医认为荔枝具有健脾、益肝和美容之功效。现代研究表明荔枝果肉富含酚类物质,具有显著的抗氧化活性,且对高脂负荷小鼠脂质代谢紊乱具有明显的改善作用,但实验采用的都是含有多种酚类物质的混合提取物,其有效的酚类成分尚不明确。为此,本研究将荔枝果肉多酚提取物分离成不同的酚类成分群,比较不同酚类成分群的总酚、总黄酮和缩合单宁含量、单体酚组成及抗氧化活性差异;通过体外肝细胞脂肪变性模型,比较荔枝果肉不同酚类成分群对肝细胞脂质聚集的抑制作用差异,在此基础上,明确荔枝果肉改善肝细胞脂肪变性的最主要酚类物质;结合real time RT-PCR和western blot等分析技术,进一步探讨荔枝果肉主要酚类物质改善肝细胞脂肪变性的分子机制及主要信号通路。主要研究结果如下:1.荔枝果肉不同酚类成分群的分离鉴定及抗氧化活性比较采用C18硅胶层析柱将荔枝果肉多酚提取物可分为F1、F2、F3和F4共4个酚类成分群,其中F2的得率高达36%,其他成分群得率分别为18.71%、16.79%、21.12%;各酚类成分群的总酚、总黄酮和缩合单...
【英文摘要】
Litchi(Litchi chinensis Sonn.) is a typical fruit in subtropical fruit with rich nutrition in the pulp, which has been as a traditional Chinese medicine to benefit the spleen, liver and skin. Modern researches have confirmed that phenolic-rich litchi pulp extracts exhibited significant antioxidant activity and improved lipid homeostasis in the high fat-fed mice. However, the extracts consisted of a variety of phenolic compounds so that the effective ones were not clear in those experiments. The present work...
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