富硒酵母中硒蛋白的抗氧化性质

以酿酒酵母为载体,通过酵母生长代谢过程,使无机硒转化到细胞内的蛋白质及多糖上,成为有机的形式。对富硒酵母进行超声波破碎、盐析、透析、冷冻干燥得到酵母硒蛋白。通过测定酵母硒蛋白的还原力,对羟自由基、二苯-2-苦基肼自由基以及超氧阴离子自由基的清除能力,研究酵母硒蛋白抗氧化性。结果表明,酵母硒蛋白表现出较好的羟基自由基的清除能力,当质量浓度达到2.0mg/mL时,硒蛋白对羟基自由基的清除率为84.23%,为同浓度维生素C羟基自由基的清除能力的3.5倍,为同浓度酵母蛋白羟基自由基的清除能力的2.4倍。酵母硒蛋白与未富硒的酵母蛋白相比,有较强的抗氧化性,且具有一定的量效关系,酵母硒蛋白在作为优质的补硒剂的同时也有很好的抗氧化活性。

Antioxidative activity of selenoproteins isolated from selenium-enriched yeast

The yeasts enriched by selenium were obtained by cultured in the medium supplemented with selenium and treated by ultrasonic crushing,salting out,dialysis,freeze drying to obtain the selenoproteins.The scavenging effects on·OH,DPPH·and O-2·by selenoproteins were investigated using spectrophotometry.The results indicated that selenoprotein had ability of hydroxyl radical(·OH)scavenging.When the concentration of selenoprotein was 2.0mg/mL,the hydroxyl radical scavenging rate was 84.23%.In the same concentration,the hydroxyl radical scavenging rate of selenoprotein was 3.5times stronger in antioxidant activity than vitamin C and 2.4times stronger than the protein that is not riched in selenium.