迷迭香多酚对模拟胃肠消化中脂质氧化产物生成、细胞毒性的抑制及机理研究

项目名称： 迷迭香多酚对模拟胃肠消化中脂质氧化产物生成、细胞毒性的抑制及机理研究

项目编号： No.31501491

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 农业科学

项目作者： 相启森

作者单位： 郑州轻工业学院

项目金额： 20万元

中文摘要： 食品容易发生脂质氧化反应，产生的毒性氧化产物会危害人体健康。目前，脂质氧化研究多集中于食品的加工和贮藏过程，而对胃肠消化过程中脂质氧化产物生成及毒性的研究相对较少。本课题首先以硫代巴比妥酸反应物浓度和过氧化值为指标，评价迷迭香多酚对模拟胃肠消化（SGD）过程中菜籽油氧化产物生成的抑制作用；其次，通过检测迷迭香多酚经SGD模型处理后的自由基清除能力、血红素结合能力等指标，探讨其抑制SGD过程中脂质氧化的机理；最后，建立菜籽油经模拟胃肠消化形成的氧化产物诱导Caco-2细胞损伤模型，通过检测细胞活力、抗氧化酶蛋白表达、Keap1-Nrf2-ARE信号通路激活等指标，研究迷迭香多酚对菜籽油氧化产物诱导细胞损伤的影响及机理。本课题研究了迷迭香多酚对模拟胃肠消化中脂质氧化产物生成、细胞毒性的抑制作用及机理，将为通过改善膳食结构等方式控制食物消化过程中的脂质氧化及其健康危害方面的研究奠定基础。

中文关键词： 迷迭香多酚；模拟胃肠道消化；脂质氧化产物；细胞毒性；机理

英文摘要： Lipid oxidation occurs readily in foods, and the generated toxic lipid oxidation products may cause a broad range of adverse health effects. The present studies mainly focus on lipid oxidation reactions during processing and storage of foods, but not enough attention is paid to the formation and cytotoxicity of lipid oxidation products in foods digestive processes. Firstly, the inhibitory effects of rosemary polyphenols on lipid oxidation products formation in rapeseed oil during simulated gastrointestinal digestion (SGD) process will be evaluated by measuring the levels of thiobarbituric acid reactive substances and peroxide value. Secondly, the possible mechanisms underlying inhibitory effects of rosemary polyphenols on lipid oxidation during SGD will be further investigated via measuring the free radical-scavenging activities and heme-binding abilities of rosemary polyphenols after SGD treatment. Finally, the Caco-2 cells injury model induced by oxidation products of rapeseed oil generated in SGD process will be built. The inhibitory effects and underling mechanisms of rosemary polyphenols on oxidative damage in Caco-2 cells induced by oxidation products of rapeseed oil will be investigated through measuring cell viability, protein expression levels of antioxidant enzymes, and activation of Keap1-Nrf2-ARE signaling pathway. This project investigates the inhibitory effects and underling mechanisms of rosemary polyphenols on the formation and cytotoxicity of lipid oxidation products in simulated gastrointestinal digestion model, which will provide scientific evidence for the research on control of lipid oxidation during foods digestive processes and its negative health effects by improving the dietary patterns.

英文关键词： Rosemary polyphenols ;Simulated gastrointestinal digestion;Lipid oxidation products;Cytotoxicity;Mechanisms