頁籤選單縮合
題 名 | 發酵大麥清除超氧陰離子自由基能力的研究=Studies on the Free Radical Scavenging Activity of Fermented Barley |
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作 者 | 呂鋒洲; 徐展東; | 書刊名 | 食品科學 |
卷 期 | 23:1 1996.02[民85.02] |
頁 次 | 頁10-19 |
分類號 | 368.87 |
關鍵詞 | 發酵大麥; 自由基清除劑; Fermented barley; Free radical scavenger; |
語 文 | 中文(Chinese) |
中文摘要 | 準水處理的發酵大麥萃取物經抗自由基、抗氧化的實驗處理,發現可以(1)有效抑制黃嘌呤氧化?(XO)的活性,其達抑制酵素50%活性的濃度(即IC50)為1.16mg/ml,而由酵素動力學實驗得知發酵大麥對XO表現出競爭性與非競爭性的混合型抑制作用,抑制常數Ki= 1.35×10-7M;(2)可抑制非酵素系統產生超氧陰離子自由基的作用,其IC50為0.31mg/ml;(3)抑制由非酵素系統及酵素系統引起的脂質過氧化作用,其IC50各為0.22mg/ml、0.21mg/ml。(4)發酵大麥也做了安姆氏試驗,結果證明對細菌無致突變性,提供了此食品的一個安全保證。 |
英文摘要 | The boiling water extract of fermented barly (F.B.E.) was subjected to in vitro free radical scavenging experiments. The following results were obtained (1) F.B.E. inhibited xanthine oxidase activity with an IC50 value of 1.16 mg/ml and showed a competitive noncompetitive mixed-type inhibition pattern with a Ki value of 1.35×10-7M. (2) F.B.E. inhibited the production of superoxide anion radicals generated from the non-enzymatic superoxide anion radical producing system (NADH-PMSNBT system) with an IC50 value of 0.31 mg/ml. (3) F.B.E. inhibited both non-enzymatic and enzymatic lipid peroxidations with IC50 values of 0.22 mg/ml and 0.21 mg/ml, respectively. (4) In the Ames' test, F.B.E. showed no mutagenicity to bacteria. |
本系統中英文摘要資訊取自各篇刊載內容。