Coordination characteristics of proanthocyanidins from Picea koraiensis Nakai's cones and the antioxidant activity of the coordination compound

WANG Ping; ZHENG Hong-liang; TENG Fei; ZHENG Ying; WANG Zhen-yu

doi:10.13386/j.issn1002-0306.2014.08.054

Article Contents

Article Navigation > Science and Technology of Food Industry > 2014 > (08): 276-282

WANG Ping, ZHENG Hong-liang, TENG Fei, ZHENG Ying, WANG Zhen-yu. Coordination characteristics of proanthocyanidins from Picea koraiensis Nakai's cones and the antioxidant activity of the coordination compound[J]. Science and Technology of Food Industry, 2014, (08): 276-282. doi: 10.13386/j.issn1002-0306.2014.08.054

Citation:

WANG Ping, ZHENG Hong-liang, TENG Fei, ZHENG Ying, WANG Zhen-yu. Coordination characteristics of proanthocyanidins from Picea koraiensis Nakai's cones and the antioxidant activity of the coordination compound[J]. Science and Technology of Food Industry, 2014, (08): 276-282. doi: 10.13386/j.issn1002-0306.2014.08.054

Citation:

WANG Ping, ZHENG Hong-liang, TENG Fei, ZHENG Ying, WANG Zhen-yu. Coordination characteristics of proanthocyanidins from Picea koraiensis Nakai's cones and the antioxidant activity of the coordination compound[J]. Science and Technology of Food Industry, 2014, (08): 276-282. doi: 10.13386/j.issn1002-0306.2014.08.054

PDF( 1075 KB)

Coordination characteristics of proanthocyanidins from Picea koraiensis Nakai's cones and the antioxidant activity of the coordination compound

doi: 10.13386/j.issn1002-0306.2014.08.054

College of Forestry, Northeast Forestry University
College of Food Science and Engineering, Harbin Institute of Technology

Received Date: 2013-09-02

Abstract

Abstract

The coordination of second purified proanthocyanidins with Fe2+, Zn2+and bovine serum albumin was studied. The effect of proanthocyanidins concentration, temperature and pH on coordination characteristics was investigated and the coordination conditions were optimized. The antioxidant activity of the coordination compound was evaluated. Results showed that the rate of proanthocyanidins coordinated with Fe2 +, Zn2 +and bovine serum albumin was 89.12%±1.06%, 88.31%±0.87% and 91.78%±1.25% respectively under the optimized conditions. The physiological activity of proanthocyanidins increased after coordinated. The activity of scavenging free radicals and reducing power were enhanced. A dose-response relation between concentrations and antioxidant activity was found, for which a good development prospects was expected.
- Picea koraiensis Nakai,
- proanthocyanidins,
- coordinated complexes,
- antioxidant activity

FullText(HTML)

References(26)

References

[1]	Ariga Toshiaki.Radical Scavenging Action and its Mode in Procyanidins B-1 and B-3 from Azuki Beans to Peroxyl Radicals[J].Agricultural and Biological Chemistry, 1990, 54 (10) :2499-25041.
[2]	耿中华.植物多酚的研究进展[J].食品与生物, 2008, 114 (5) :4.
[3]	邵丽丽, 刘志杰.原花青素的研究[J].黑龙江信息科技, 2011 (4) :35.
[4]	Santos Buelga C, Scalbert A.Review:Proanthocyanidins and tannin like Compounds nature, occurrence, dietary intake and effects on nutrition and health[J].Science Food Agricaulture, 2000, 80 (7) :1094-1117.
[5]	孙传范.原花青素的研究进展[J].食品与机械, 2010, 26 (4) :146-152.
[6]	罗湘云.天然杭氧化剂碧萝芷研究进展[J].中国药学杂志, 2005, 40 (6) :403-405.
[7]	Botelho FV, Alvarez-Leite JI, Lemos VS, et al.Physicochemical study of floranol, its copper (Ⅱ) and iron (Ⅲ) complexes, and their inhibitory effect on LDL oxidation[J].Journal of Inorganic Biochemistry, 2007, 101 (6) :935-943.
[8]	Mira L, Fernandez MT, Santos M, et al.Interactions of flavonoids with iron and copper ions:a mechanism for their antioxidant activity[J].Journal of Inorganic Biochemistry, 2007, 101 (6) :935-943.
[9]	王卫东, 李超, 凌莉.葡萄籽原花青素的提取与分离[J].中国食品添加剂, 2010 (3) :84-89.
[10]	张博文, 张肃, 雷浪伟, 等.太空搭载对短双歧杆菌A04体外抗氧化能力的影响[J].食品科学, 2007, 28 (8) :261-266.
[11]	王丽.几种黄酮类化合物清除DPPH自由基微量模型的建立[D].开封:河南大学, 2009.
[12]	栾德仕, 王玉洁, 王萍.pH、温度对笃斯越橘花色苷粗提物抗氧化活性的影响[J].食品工业科技, 2013 (8) :142-146, 149.
[13]	Jaouad Bouayed, Lucien Hoffmann, Torsten Bohn.Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties:Bio accessibility and potential uptake[J].Food Chemistry, 2011, 128:14-21.
[14]	罗云.槲皮万寿菊素-铁 (III) 配合物的合成与性质[J].光谱实验室, 2010, 27 (6) :2512-2515.
[15]	汪志慧, 孙智达, 谢笔钧.莲房原花青素的稳定性及热降解动力学研究[J].食品科学, 2011 (7) :77-82.
[16]	王新伟.山葡萄种质资源原花青素动态含量变化及提取、降解研究[D].北京:中国农业科学院, 2011.
[17]	黄慧华.多酚-蛋白质络合反应的影响因素研究[J].食品科学, 2003, 24 (4) :22-25.
[18]	沈洁, 王家俊, 刘幸幸, 等.原花青素/醋酸纤维素可降解包装薄膜的结构与抗氧化性能[J].浙江理工大学学报, 2011 (6) :865-870.
[19]	Packer L, Rimbach G, Virgili F.Antioxidant activity and biologic properties of a procyanidin rich extract from pine (pinus maritima) bark, pycnogenol[J].Free Radical Biol Medicine, 1999 (27) :704-724.
[20]	Larrauri J A, Ruperez P, Calixto F S.Antioxidant activity of wine pomace[J].American Journal Enology and Viticulture, 1996, 47 (4) :369-372.
[21]	S魥nchez-Moreno C, Larrauri J A, Saura F.Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related phenolic constituents[J].Food Research International, 1999, (32) :407-412.
[22]	陈永芬, 申琳, 鱼泳泳, 等.低聚原花青素方剂对小鼠肝脏、血清中相关抗氧化酶活性及MDA、活性氧含量的影响[J].食品科学, 2004 (S1) :164-167.
[23]	蒋柳云, 刘玉明.槲皮素铝配合物的合成、生物活性及其量子化学计算[J].国际网上化学学报, 2004, 4 (12) :87.
[24]	李方.黄酮类有机金属配合物及其生物构效和协同作用的研究[D].成都:四川大学, 2005.
[25]	张妍, 吴秀香.原花青素研究进展[J].中药药理与临床, 2011, 27 (6) :112-113.
[26]	剧红梅, 曲梓怡, 王召令, 等.原花青素的抗氧化作用[J].中国组织工程研究与临床康复, 2007 (16) :3155-3157.