The extraction of effective components and an antioxidant activity study of Tulipa edulis

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外文摘要：Plant extracts from natural sources are an excellent choice for food additives and natural antioxidants.In this study,the active components of Tulipa edulis were extracted and analysed,and their antioxidant capacity was measured.Then,the crude extract mixture was separated and purified using a Sephadex LH-20 gel,and the antioxidant activity of the purified products was determined.Human umbilical vein endothelial human umbilical vein endothelial cells(HUVEC)cells were treated with 35 mmol/L glucose to construct a model of oxidative stress.Then,the cells were treated with the active component to observe whether the products of T edulis could have a good protective effect on HUVEC cells induced by glucose.Transcriptome analysis was also performed on HUVEC cells after same treatment to explore the possible mechanism of the component F2 protecting HUVEC cells from oxidative stress induced by high glucose.The results showed that component F2 obtained from T.edulis has strong antioxidant activity.Moreover,F2 can play a strong antioxidant protective role in HUVEC cells.Meanwhile,the gene expression of heme oxygenase 1(HO-T),y-glutamyl cysteine ligase catalytic subunit(GCLC)and NAD(P)H quinone oxidoreductase-1(NQO1)in HUVEC cells was up-regulated after treated with F2.This study provides reference value for the further development and application of T edulis and the development of functional food.

外文关键词：

Tulipa edulisOxidative stressPurificationAntioxidant

作者：

Doudou Zhang、Dong Xiao、Tingting Yin、Shuangzhi Zhao、Olena Zhur、Xun Xiao、Hailun He、Leilei Chen

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作者单位：

Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 102488,China

School of Life Sciences,Central South University,Changsha 410013,China

State Key Laboratory of Coal Resources and Safe Mining,University of Mining and Technology,Xuzhou 221116,China

Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China

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基金：

Open Grant of Beijing Advanced Innovation Center for Food Nutrition and Human Health国家自然科学基金湖南省自然科学基金山东省"泰山学者"项目"Double Hundred"Program for Foreign Experts of Shandong Province,ChinaHunan Province Postgraduate Education Innovation Project and Professional Capacity EnhancementProject the Fundamental Research Funds for the Central Universities of Central South UniversityProject the Fundamental Research Funds for the Central Universities of Central South University

项目编号：

20182024313701042021JJ30029tsqn201909168WST2017004CX202002972020zzts4242020zzts422

出版年：

2024

DOI：

10.26599/FSHW.2022.9250023

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(1)

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