PDF《红树莓提取物降低油酸诱导 HepG2 细胞脂肪的积累》

现代食品科技 Modern Food Science and Technology 2019, Vol.

35, No.2

24 红树莓提取物降低油酸诱导 HepG2 细胞脂肪的积累 刘畅

1 ,张海华

2 ,柴洋洋

1 ,宋兴舜

3 ,王金玲

1 (1.东北林业大学林学院,黑龙江哈尔滨 150040) (2.黑龙江谱尼测试科技有限公司,黑龙江哈尔滨 150040) (3.东北林业大学生命科学学院,黑龙江哈尔滨 150040) 摘要:为研究红树莓对人肝细胞脂肪积累的影响,本文以红树莓果和籽的提取物为原料,测定了提取物中的活性成分,并通过 体外油酸诱导建立 HepG2 细胞脂肪积累模型,以噻唑兰染色吸光度(OD 值) 、甘油三酯(TG)含量、细胞内脂质含量三个指标,探 索红树莓果和籽提取物对肝细胞脂肪积累的影响.试验结果表明:红树莓果提取物中总酚 15.18±0.94 mg GAE/g、黄酮 1.25±0.05 mg RE/g、原花青素 20.35±1.06 mg CE/g、花色苷 1.15±0.70 mg CGE/g;

红树莓籽提取物中总酚 15.35±1.55 mg GAE/g、黄酮 11.22±0.66 mg RE/g、原花青素 27.08±0.99 mg CE/g、花色苷未检出;

以牛血清白蛋白(BSA)作为溶剂配制的

1000 μmol/L 油酸造模剂孵育 HepG2 细胞

24 h 可成功诱导肝细胞脂肪积累;

红树莓提取物能显著降低

1000 μmol/L 油酸诱导的肝细胞脂肪积累, 其中

200 μg/mL 红树莓果 提取物处理细胞时,与模型组相比,胞内脂质含量降低了 25.93%,TG 含量降低了 37.23%;

4 mg/mL 红树莓籽提取物处理时,胞内 脂质含量降低了 47.12%,TG 含量降低了 46.23%.红树莓提取物中富含活性成分,能够降低高脂细胞模型内脂肪的积累,对脂肪肝 等疾病具有一定的预防作用. 关键词:红树莓;

提取物;

HepG2;

脂肪积累 文章篇号: 1673-9078(2019)02-24-31 DOI: 10.13982/j.mfst.1673-9078.2019.2.004 Effect of Raspberry Extract on Reduceing Oleic Acid-induced Fat Accumulation in HepG2 Cells LIU Chang1 , ZHANG Hai-hua2 , CHAI Yang-yang1 , SONG Xing-shun3 , WANG Jin-ling1 (1.School of Forestry, Northeast Forestry University, Harbin 150040, China) (2.Heilongjiang Puni Technology Co., Ltd., Harbin 150040, China) (3.School of Life Sciences, Northeast Forestry University, Harbin 150040, China) Abstract: In order to study the effect of red raspberry on human liver cell fat accumulation, the active components in the extracts of raspberry and seed were determined, and the fat accumulation model of HepG2 cells was established by oleic acid induction in vitro. The results showed that the contents of total polyphenols, flavonoid, proanthocyanidins and anthocyanins in red raspberry extract were 15.18±0.94 mg GAE/g, 1.25±0.05 mg RE/g, 20.35±1.06 mg CE/g, and 1.15±0.70 mg CGE/g, respectively. In raspberry seed extract, the contents of total polyphenols, flavonoid, and proanthocyanidins were 15.35±1.55 mg GAE/g, 11.22±0.66 mg RE/g, and 27.08±0.99 mg CE/g, respectively, and no anthocyanins was detected. Liver cell fat accumulation could be successfully induced by incubating HepG2 cells for

24 h with

1000 μmol/L oleic acid moulding agent prepared with bovine serum albumin (BSA) as solvent. Red raspberry extract could significantly reduce hepatocyte fat accumulation induced by

1000 μmol/L oleic acid. When

200 μg/mL red raspberry extract induced cells, the intracellular lipid content decreased by 25.93% and TG content decreased by 37.23% in comparison with the model group. When treated by

4 mg/mL raspberry seed extract, the intracellular lipid content was decreased by 47.12%, and TG content was decreased by 46.23% in comparison with the model group. Red raspberry extract is rich in active ingredients, which can reduce the accumulation of fat in the high-fat cell model, and has a certain preventive effect on diseases such as fatty liver. Key words: red raspberry;