Chemical and biofunctional analysis for chemical breeding of vegetables

蔬菜化学育种的化学和生物功能分析

基本信息

批准号：
08660138
负责人：
FUKUI Hiroshi
金额：
$ 1.47万
依托单位：
KAGAWA UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1996
资助国家：
日本
起止时间：
1996 至 1997
项目状态：
已结题

项目摘要

Recent research indicates that the vegetables contain various types of biologically active (biofunctional) components that have activity against oxidation, tumor promotion, carcinogenesis and diabetic complication. However, most of the vegetables have been bred with a view to improving the productivity. There is, therefore, a possibility that the contents and the composition of biofunctional components in the vegetables vary among the cultivars bred so far. The objective of this research is to find the biofunctional components and to compare the comparison of their contents among the various cultivars of lettuce and spinach, which are the most popular vegetables all the year around. The main components in lettuce were found to be chlorogenic acid and its derivatives (chicoric acid, 3,5-dicaffeoylquinic acid and caffeic acid), which have the biological activity against oxidation, tumor promotion and diabetic complication. Their composition and the contents vary significantly among the cultivars, and they were able to be regulated by the culture conditions. The anti-cancer promoting activity was detected to be much lower in one cultivar compared with the other cultivars tested. The anti-oxidation activity was correlated with the contents of chlorogenic acid derivatives in some cultivars but in the others with the contents of chlorophylls, indicating that the anti-oxidation activity was found to vary among the cultivars. In spinach, the component against cancer promotion was glucocerebroside or galactocerebroside, and the content was found to vary among the cultivars by TLC analysis. These results indicate that cultivars better for the human health can be bred by the chemical breeding.

最近的研究表明，蔬菜含有多种类型的生物活性（生物功能）成分，具有抗氧化、促进肿瘤、致癌和糖尿病并发症的活性。然而，大多数蔬菜的培育都是为了提高生产力。因此，迄今为止培育的品种之间，蔬菜中生物功能成分的含量和组成可能存在差异。本研究的目的是寻找一年四季最受欢迎的蔬菜生菜和菠菜的生物功能成分，并比较不同品种之间的生物功能成分含量。研究发现生菜中的主要成分是绿原酸及其衍生物（菊苣酸、3,5-二咖啡酰奎尼酸和咖啡酸），具有抗氧化、促进肿瘤和糖尿病并发症的生物活性。它们的组成和含量在不同品种之间差异显着，并且能够受培养条件的调节。与其他测试品种相比，检测到一个品种的抗癌促进活性要低得多。一些品种的抗氧化活性与绿原酸衍生物的含量相关，而另一些品种的抗氧化活性与叶绿素的含量相关，表明不同品种的抗氧化活性存在差异。菠菜中，抗癌成分为葡萄糖脑苷脂或半乳糖脑苷脂，薄层色谱分析发现，不同品种的含量存在差异。这些结果表明，通过化学育种可以培育出对人类健康更好的品种。