黑加仑多酚降血压的效果研究

采用乙醇萃取黑加仑多酚,利用截留分子质量为1 kDa的超滤膜分离并鉴定了黑加仑多酚中花色苷的组成,通过对比2个组分的羟基自由基(·OH)清除能力、氧自由基吸附能力(oxygen radical absorbance capacity,ORAC)、细胞抗氧化活性(cellular antioxidant activity,CAA)、血管紧张素转化酶(angiotensin converting enzyme,ACE)抑制活性和体内降血压活性,评价黑加仑多酚的降血压相关活性。结果表明,小于1 kDa黑加仑多酚中主要含有飞燕草素-3-葡萄糖苷等6种花青素,与粗提物相比,小于1 kDa黑加仑多酚具有较好的生物活性,其·OH清除能力的IC 50值为(7.12±0.13)mg/mL,ORAC值为(492.74±1.55)μmol TE/mg DW,细胞内抗氧化活性的EC 50值为(5.14±0.08)mmol QE/100 g DW,ACE抑制活性的IC 50值为(225.66±1.82)μg/mL。此外,小于1 kDa的黑加仑多酚灌胃自发性高血压大鼠4~8 h内,表现出与降血压药卡托普利(剂量为10 mg/kg BW)相似的降血压效果。该研究认为黑加仑多酚可以作为良好的降血压食品添加剂用于功能食品的开发。

Effect of blackcurrant polyphenols on lowering blood pressure

Plant-derived polyphenols have good blood pressure lowering activity.In this study,blackcurrant polyphenols were extracted with ethanol,purified by ultrafiltration membrane with molecular weight cutoff of 1 kDa,and anthocyanin contained in extraction were also identified.The antihypertensive activities of the blackcurrant polyphenols were evaluated based on hydroxyl radical(·OH)scavenging ability,oxygen-free radical absorption capacity(ORAC),cellular antioxidant activity(CAA),angiotensin-converting enzyme(ACE)inhibition and antihypertensive activity in vivo.The results showed that the less than 1 kDa fraction mainly contained 6 six anthocyanins,such as delphinidin-3-glucoside.The purified blackcurrant polyphenol(less than 1 kDa)had better biological activity than that of the crude extraction.The IC 50 value of the hydroxyl radical scavenging ability was(7.12±0.13)mg/mL,the ORAC value was(492.74±1.55)μmol TE/mg DW,the EC 50 value of intracellular antioxidant activity was(5.14±0.08)mmol QE/100 g DW,and the IC 50 of ACE inhibitory activity is(225.66±1.82)μg/mL.In addition,it showed a lower blood pressure similar to the antihypertensive drug captopril(dose of 10 mg/kg BW)after 4-8 h of intragastric administration in spontaneously hypertensive rats.In conclusion,the study suggests that blackcurrant polyphenols could be used as an excellent antihypertensive food additive for the development of functional foods.