黄毛草莓果实的化学成分、抗氧化活性及作用机制

李昭丽; 刘雄利; 郭东贵; 彭礼军; 王慧娟

doi:10.13386/j.issn1002-0306.2025080331

黄毛草莓果实的化学成分、抗氧化活性及作用机制

Chemical Composition, Antioxidant Activity and Mechanism of Fragaria nilgerrensis Schltdl. Fruit

摘要

摘要: 为探究黄毛草莓果实抗氧化作用的物质基础及机制，本研究以黄毛草莓果实为原料，经回流提取法制备其水提物（FWE）和醇提物（FAE）；通过紫外－可见分光光度法测定提取物的总酚酸和总黄酮含量，并利用液相色谱-质谱联用（LC-MS/MS）技术对提取物化学成分进行解析；采用体外抗氧化实验评价其抗氧化活性，并构建H₂O₂诱导的酿酒酵母氧化应激模型进一步探究其抗氧化能力；最后结合网络药理学及分子对接技术，阐明黄毛草莓果实的抗氧化作用机制。结果表明，FAE和FWE的总酚酸含量分别为216.84±0.66、191.90±6.67 mg GAE/g，总黄酮的含量分别为149.30±2.99、120.81±26.32 mg CE/g；黄毛草莓果实提取物中含有酚类、黄酮类、氨基酸及多糖类化合物等35种化合物。FAE和FWE清除DPPH自由基的IC₅₀分别为2.89±0.26、6.50±0.79 μg/mL，清除ABTS⁺自由基的IC₅₀分别为6.42±0.67、7.58±1.02 μg/mL。此外两种提取物可延长酿酒酵母生长稳定期，增强酿酒酵母的抗氧化胁迫能力，并且在氧化应激状态下能增加细胞内超氧化物歧化酶（SOD）活力、提高还原性谷胱甘肽（GSH）水平、降低活性氧（ROS）及丙二醛（MDA）含量。网络药理学分析结果显示，槲皮素、山奈酚、柚皮素、甘草次酸及鞣花酸等为抗氧化关键化学成分，其作用机制可能是通过调控AKT1、IL6、ALB、ESR1、EGFR、TNF等靶点，激活PI3K-AKT、MAPK和HIF-1等信号通路实现的。本研究证实黄毛草莓果实提取物具有较好的抗氧化潜力，为其作为功能性食品开发应用提供了科学依据。

Abstract: To investigate the material basis and mechanisms underlying the antioxidant activity of Fragaria nilgerrensis Schlecht. fruits, water extract (FWE) and ethanol extracts (FAE) were prepared from the fruit material using reflux extraction. The total phenolic and flavonoid contents of the extracts were determined by UV-Vis spectrophotometry, and their chemical compositions were analyzed using liquid chromatography–tandem mass spectrometry (LC–MS/MS). The antioxidant activities were evaluated through in vitro assays, and a hydrogen peroxide induced oxidative stress model in Saccharomyces cerevisiae was constructed to further investigate their antioxidant capacity. Finally, network pharmacology and molecular docking techniques were employed to clarify the antioxidant mechanism of Fragaria nilgerrensis Schlecht. The results showed that the total phenolic acid contents of FAE and FWE were 216.84±0.66 and 191.90±6.67 mg GAE/g, respectively, while the total flavonoid contents were 149.30±2.99 and 120.81±26.32 mg CE/g, respectively. A total of 35 compounds, including phenolics, flavonoids, amino acids, and polysaccharides, were identified in the extracts. The IC₅₀ values of FAE and FWE for DPPH radical scavenging were 2.89±0.26 and 6.50±0.79 μg/mL, respectively, and for ABTS⁺ radical scavenging were 6.42±0.67 and 7.58±1.02 μg/mL, respectively. Additionally, both extracts prolonged the stationary growth phase of Saccharomyces cerevisiae, enhanced its resistance to oxidative stress, increased intracellular superoxide dismutase (SOD) activity, elevated reduced glutathione (GSH) levels, and decreased reactive oxygen species (ROS) and malondialdehyde (MDA) contents under oxidative stress. Network pharmacology analysis revealed that quercetin, kaempferol, naringenin, glycyrrhetinic acid and ellagic acid were the key antioxidant components, with potential antioxidant effects mediated through regulation of targets such as AKT1, IL6, ALB, ESR1 and EGFR and activation of signaling pathways including PI3K-AKT, MAPK and HIF-1. This study confirms the antioxidant potential of Fragaria nilgerrensis Schlecht. fruits extracts and provides a scientific basis for their development as functional foods.