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

为了阐明对所有植物必不可少的叶绿素（CHL）的抗氧化活性，我们研究了海洋大量藻类和食用土地植物的抗氧化活性。其中，棕色藻类和绿叶蔬菜对水溶性自由基引发剂Aaph诱导的甲基linoleate过氧化作用表现出强大的抗氧化活性。在TLC上对抗氧化物质的一种简单检测方法表明，他们参与其抗氧化活性的光合色素，尽管仍不清楚类胡萝卜素和CHL是否构成潜在活性。 The lipophilic photosynthetic pigments were successfully separated by a reversed-phase HPLC with water, methanol, and acetone mixture as mobile solution, 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…对AAPH和AMVN诱导的脂质过氧化的强烈抗氧化活性更强，而CHL C，Brown Algal特定CHL仅显示了仅针对AAPH诱导的脂质过氧化的抗氧化活性。此外，类胡萝卜素和CHL B没有显着的活性。在下一步中，我们通过使用菠菜叶作为食物加工和烹饪的模型实验，调查了CHL降解过程。通过在65和100C的加热或通过酸处理中，CHL A很容易转化为各种降解产物。长期沸腾或酸处理期间，通过从Chl A释放Mg^<2+>产生的嗜植物A和凤梨素A没有明显的抗氧化活性。叶绿素A在65°C的加热过程中从Chl A分子中释放的植物素A仍保持潜在的抗氧化活性，与Chl a相当。这表明烹饪过程对于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。较少的