Antioxidative activity of chlorophylls and their efficiencies on food for life

叶绿素的抗氧化活性及其对生命食物的功效

基本信息

批准号：
15500543
负责人：
HATATE Hideo
金额：
$ 2.3万
依托单位：
University of Miyazaki
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2005
项目状态：
已结题

项目摘要

In order to elucidate antioxidative activity of chlorophylls (chls), which are essential for all plants, we studied antioxidative activities of marine macroalgae and edible land plants. Among them, the brown algae and green-leafy vegetables showed strong antioxidative activity against methyl linoleate peroxidation induced by water-soluble radical initiator AAPH. A simple detection method on TLC for antioxidative substances indicated that their photosynthetic pigments were participated in their antioxidative activity, although it was still unclear whether both carotenoids and chls were responsible for the potent activity. The lipophilic photosynthetic pigments were successfully separated by a reversed-phase HPLC with water, methanol, and acetone mixture as mobile solvent, and each of the pigments recovered was examined for the antioxidative activity against not only AAPH-induced lipid peroxidation but also against AMVN (lipid-soluble radical initiator)-induced lipid peroxidation. Chl a … More showed strong antioxidative activity against both AAPH- and AMVN-induced lipid peroxidations, while chl c, brown algal particular chl, showed antioxidative activity only against AAPH-induced lipid peroxidation. In addition, carotenoids and chl b did not have significant activity. In the next step, we investigated about chl degradation process by using spinach leaf as the model experiment of food processing and cooking. Chl a was easily converted to various degradation products by heating at 65 and 100C or by acid treatment. Pheophytin a and pheophorbide a, produced by liberating Mg^<2+> from chl a during long-time boiling or acid treatment, did not have significant antioxidative activity. Chloropyllide a, produced by liberating phytol group from chl a molecular during heating at 65C, still maintained potent antioxidative activity, comparable to chl a. This suggests that cooking procedure is important for antioxidative activity of chl a and that Mg^<2+> located in the molecule of chl a would be related to the antioxidative activity. Less

为了阐明所有植物必需的叶绿素（chls）的抗氧化活性，我们研究了海洋大型藻类和食用陆地植物的抗氧化活性，其中褐藻和绿叶蔬菜对亚油酸甲酯过氧化表现出很强的抗氧化活性。水溶性自由基引发剂AAPH诱导的抗氧化物质TLC简单检测方法表明其光合作用。色素参与了它们的抗氧化活性，尽管目前还不清楚类胡萝卜素和叶黄素是否都具有这种有效活性。通过以水、甲醇和丙酮混合物为流动溶剂的反相高效液相色谱法成功地分离了亲脂性光合色素。并且检查了回收的每种颜料的抗氧化活性，不仅针对 AAPH 脂质诱导的过氧化，而且还针对 AMVN（脂溶性自由基引发剂）诱导的脂质Chl a … 更多对 AAPH 和 AMVN 诱导的脂质过氧化具有很强的抗氧化活性，而 Chl c（褐藻特有的 Chl）仅对 AAPH 诱导的脂质过氧化具有抗氧化活性。此外，类胡萝卜素和 Chl b 则没有。下一步，我们以菠菜叶作为食品加工和烹饪的模型实验，研究了叶绿素的降解过程。通过在65和100℃下加热或通过酸处理而产生的脱镁叶绿素a和脱镁叶绿酸a（通过在长时间煮沸或酸处理过程中从叶绿素a中释放出Mg 2+ ）产生的降解产物不具有显着的抗氧化活性。在 65°C 加热过程中，通过从叶绿素 a 分子中释放叶绿醇基团而产生的叶绿醇，仍然保持着与叶绿素 a 相当的有效抗氧化活性。该过程对于chl a的抗氧化活性很重要，并且位于chl a分子中的Mg^2+与抗氧化活性有关。