不同产地腌渍萝卜化学成分分析及抑菌活性比较
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摘要
利用高效液相色谱(HPLC)法分析不同产地腌渍萝卜的化学成分,使用牛津杯法对腌渍萝卜提取物进行了抑菌实验,并采用噻唑蓝(MTT)比色法检测提取物对人正常肝细胞(LO2)和肝脏肿瘤细胞(HepG2)增殖的抑制作用。结果表明,甲醇、乙醇、乙醚、丙酮及乙酸乙酯提取物中分别有5种、6种、12种、11种、12种抑菌活性成分,其中乙酸乙酯提取物的抑菌活性最强。30种提取物中,6个对酿酒酵母(Saccharomyces cerevisiae)有抑制效果(抑菌圈直径9.11～12.76 mm);16个对大肠杆菌(Escherichia coli)有抑制效果(抑菌圈直径10.84～31.92 mm);24个对金黄色葡萄球菌(Staphylococcus aureus)有抑制效果(抑菌圈直径11.11～32.23 mm)。在提取物的质量浓度为50μg/m L的条件下,22种提取物对LO2细胞无毒,对HepG2细胞的抑制率在22.60%～63.63%,表明腌渍萝卜提取物中可能存在抗癌活性成分。
The chemical compositions of preserved radish from different regions were investigated by HPLC. The antimicrobial activities of preserved radish extracts were studied by oxford cup method. The inhibiting effect of extracts on viability of human liver cells(LO2) and liver cancer cell line(HepG2) was assessed by 3,4,5-dimethylthiazol-2-yl-2-5-diphenyltetrazolium bromide(MTT) assay. The results showed that there were 5 kinds, 6 kinds,12 kinds, 11 kinds and 12 kinds of antibacterial active components in the extract of methanol, ethanol, diethyl ether, acetone and ethyl acetate, respectively, and the antibacterial effect of ethyl acetate extract was the strongest. Among the 30 extracts, there were 6 extracts had bacteriostatic effect on Saccharomyces cerevisiae, and the diameter of the inhibition zone was 9.11-12.76 mm. 16 extracts had bacteriostatic effect on Escherichia coli, and the diameter of the inhibition zone was 10.84-31.92 mm. 24 extracts exhibited strong antimicrobial activity against Staphylococcus aureus and the diameter of the inhibition zone was 11.11-32.23 mm. At the concentration of 50 μg/ml, 22 extracts were non-toxic to LO2 cell and the inhibition rate to HepG2 cells was 22.60%-63.63%, indicating that there might be anti-cancer active components in preserved radish extracts.
The chemical compositions of preserved radish from different regions were investigated by HPLC. The antimicrobial activities of preserved radish extracts were studied by oxford cup method. The inhibiting effect of extracts on viability of human liver cells(LO2) and liver cancer cell line(HepG2) was assessed by 3,4,5-dimethylthiazol-2-yl-2-5-diphenyltetrazolium bromide(MTT) assay. The results showed that there were 5 kinds, 6 kinds,12 kinds, 11 kinds and 12 kinds of antibacterial active components in the extract of methanol, ethanol, diethyl ether, acetone and ethyl acetate, respectively, and the antibacterial effect of ethyl acetate extract was the strongest. Among the 30 extracts, there were 6 extracts had bacteriostatic effect on Saccharomyces cerevisiae, and the diameter of the inhibition zone was 9.11-12.76 mm. 16 extracts had bacteriostatic effect on Escherichia coli, and the diameter of the inhibition zone was 10.84-31.92 mm. 24 extracts exhibited strong antimicrobial activity against Staphylococcus aureus and the diameter of the inhibition zone was 11.11-32.23 mm. At the concentration of 50 μg/ml, 22 extracts were non-toxic to LO2 cell and the inhibition rate to HepG2 cells was 22.60%-63.63%, indicating that there might be anti-cancer active components in preserved radish extracts.
引文
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[21]BEEVI S S,MANGAMOORI L N,SUBATHRA M,et al.Hexane extract of Raphanus sativus L.roots inhibits cell proliferation and induces apoptosis in human cancer cells by modulating genes related to apoptotic pathway[J].Plant Food Human Nutr,2010,65(3):200-209.
[22]PAPI A,ORLANDI M,BARTOLINI G,et al.Cytotoxic and antioxidant activity of 4-methylthio-3-butenyl isothiocyanat from Raphanus sativus L.(Kaiware Daikon)sprouts[J].J Agr Food Chem,2008,56(3):875-883.
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[24]BEEVI S S,NARASU M L,GOWDA B B.Polyphenolics profile,antioxidant and radical scavenging activity of leaves and stem of Raphanus sativus L.[J].Plant Food Human Nutr,2010,65(1):8-17.
[2]谷文荣.萝卜腌渍产品加工关键技术及机理研究[D].郑州:河南农业大学,2015.
[3]刘宗敏,谭兴和,周红丽,等.萝卜干腌渍技术研究进展[J].中国酿造,2017,36(6):19-22.
[4]赵功玲,郭延成.不同加工方法对白萝卜中异硫氰酸酯的影响[J].食品工业科技,2017,38(19):166-171.
[5]胡国伟,杨瑛洁,李淑燕,等.异硫氰酸酯分析方法研究进展[J].食品工业科技,2011,32(12):524-527.
[6]刘宗敏,谭兴和,周红丽,等.不同乳酸菌发酵萝卜干的品质动态变化研究[J].食品工业科技,2017,38(9):145-149.
[7]KUMAKURA K,KATO R,KOBAYASHI T,et al.Nutritional content and health benefits of sun-dried and salt-aged radish(takuan-zuke)[J].Food Chem,2017,231:33-41.
[8]王雅娟,李健,周常义,等.盐渍萝卜色差值测定及其提取物抑菌活性研究[J].中国酿造,2014,33(6):36-41.
[9]熊丽霞,苏国成,江锋,等.不同腌渍年份闽南“老菜脯”化学成分初步分析与分离纯化[J].现代食品科技,2016,32(5):309-314.
[10]AGOURRAM A,GHIRARDELLO D,RANTSIOU K,et al.Phenoli content,antioxidant potential and antimicrobial activities of fruit and vegetable by-product extracts[J].Int J Food Propert,2013,16(5):1092-1104.
[11]HUANG T H,CHEN C L,HUNG C J,et al.Comparison of antibacterial activities of root-end filling materials by an agar diffusion assay and Alamar blue assay[J].J Dental Sci,2012,7(4):336-341.
[12]杨璐,支红峰,胡中豪.永康高山绿茶超高效液相色谱指纹图谱研究[J].中国酿造,2018,37(12):192-195.
[13]胡燕,齐桂年.四川黑茶的高效液相色谱指纹图谱研究[J].西北农林科技大学学报(自然科学版),2015,43(1):134-140.
[14]詹萍,李卫国,马永光,等.风味指纹图谱研究现状及其在食品中的应用[J].食品工业,2014,35(4):175-179.
[15]毛舒香,王军伟,徐浩然,等.十字花科蔬菜萝卜硫素合成代谢相关基因及外源调控[J].中国细胞生物学学报,2018,40(8):1415-1423.
[16]ALZOREKY NS,NAKAHARA K.Antibacterial activity of extracts from some edible plants commonly consumed in Asia[J].Int J Food Microbiol,2003,80(3):223-230.
[17]王园园,夏成凯,曹银,等.十字花科植物中异硫氰酸盐的抗癌活性研究[J].赤峰学院学报(自然科学版),2013,29(19):53-54.
[18]沈莲清,苏光耀,王奎武.西兰花种子中硫苷酶解产物萝卜硫素的提纯与抗肿瘤的体外试验研究[J].中国食品学报,2008,8(5):15-21.
[19]王楠.异硫代氰酸酯抗癌活性及MTBITC诱导A549细凋亡机理的研究[D].杭州:浙江工商大学,2010.
[20]李小冬,郭贝贝,杨英士,等.萝卜硫素抗癌机理研究进展[J].中药材,2015,38(8):1768-1771.
[21]BEEVI S S,MANGAMOORI L N,SUBATHRA M,et al.Hexane extract of Raphanus sativus L.roots inhibits cell proliferation and induces apoptosis in human cancer cells by modulating genes related to apoptotic pathway[J].Plant Food Human Nutr,2010,65(3):200-209.
[22]PAPI A,ORLANDI M,BARTOLINI G,et al.Cytotoxic and antioxidant activity of 4-methylthio-3-butenyl isothiocyanat from Raphanus sativus L.(Kaiware Daikon)sprouts[J].J Agr Food Chem,2008,56(3):875-883.
[23]BARILLARI J,IORI R,PAPI A,et al.Kaiware Daikon(Raphanus sativus L.)extract:a naturally multipotent chemopreventive agent[J].JAgr Food Chem,2008,56(17):7823-7830.
[24]BEEVI S S,NARASU M L,GOWDA B B.Polyphenolics profile,antioxidant and radical scavenging activity of leaves and stem of Raphanus sativus L.[J].Plant Food Human Nutr,2010,65(1):8-17.