Study on synergistic effect of polyphenols and an Auricularia auricular polysaccharides combination on antioxidant activity
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摘要: 选取白藜芦醇、原花青素、蓝莓花青素、儿茶素、阿魏酸和咖啡酸6种多酚分别与黑木耳多糖复配。检测单一组分和复配物（多酚与黑木耳多糖质量比1∶1）对ABTS+·和DPPH·的清除能力。通过Chou-Talalay联合指数（CI）,分析它们是否具有协同抗氧化作用。白藜芦醇、原花青素分别与黑木耳多糖的复配物对ABTS+·和DPPH·清除率达50%时,CIABTS值分别为0.47±0.08和0.41±0.06,CI DPPH值分别为0.74±0.08和0.91±0.09,表明白藜芦醇、原花青素与黑木耳多糖具有协同抗氧化作用。咖啡酸、儿茶素分别与黑木耳多糖的复配物对DPPH·清除率达50%时,CI DPPH值分别为0.71±0.07和0.80±0.06,表明咖啡酸、儿茶素分别与黑木耳多糖具有协同抗氧化作用。因此,结果表明人们可以通过改变日常膳食搭配来增强机体自身的抗氧化能力。Abstract: Six representative polyphenols, for example:resveratrol, procyanidins, blueberry athocyanins, catechin, ferulic acid and caffeic acid, had been mixed with a Auricularia auricular polysaccharides component. The mass ratio of between one of six polyphenols and the Auricularia auricular polysaccharides was 1 ∶1, ABTS+·and DPPH·radicals abilities of a single-component and two components were detected. Through the ChouTalalay combination index (CI) , whether established the synergistic antioxidant effect was studied. The CIABTS of procyanidins, when mixed with an Auricularia auricular polysaccharides complex (1∶1) , were 0.47±0.08 and0.41±0.06. The CIDPPH of procyanidins, when mixed with an Auricularia auricular polysaccharides complex (1∶1) , were 0.74±0.08 and 0.91±0.09. This result authenticated that resveratrol, when mixed with Auricularia auricular polysaccharides or procyanidins, and then when mixed with Auricularia auricular polysaccharides produced a synergistic antioxidant effect. Furthermore, the CIDPPH of caffeic acid and catechin, when mixed with an Auricularia auricular polysaccharides complex, were correspondingly:0.71±0.07 and 0.80±0.06, to produce a synergistic antioxidant effect. This research demonstrated that people could improve their own body antioxidant capacity by adjusting their diets in daily life.
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