浆果花色苷对高脂膳食诱导氧化应激的干预作用及机制研究

项目名称： 浆果花色苷对高脂膳食诱导氧化应激的干预作用及机制研究

项目编号： No.31501475

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： 吴涛

作者单位： 天津科技大学

项目金额： 20万元

中文摘要： 近年来人类膳食结构普遍趋向高脂密度，致使机体代谢副产物活性氧增加，诱发氧化应激，严重威胁人类健康。可食用抗氧化物质，能够有效干预氧化应激，对于人体健康具有促进作用。然而，目前对于可食用抗氧化物质在体内的利用率、影响其营养功能发挥的因素等问题鲜有报道，这不利于可食用抗氧化物质的营养分析与合理利用。因此，本项目通过构建动态模拟胃肠道消化与抗氧化活性的评价模型，高脂诱导氧化应激细胞模型、动物模型，探究浆果花色苷的抗氧化活性与干预氧化应激的相互关系，应用分子生物学技术和方法研究不同浆果花色苷对高脂氧化应激的干预作用及机制，结合质谱和核磁共振等现代分析技术进一步深入研究不同浆果花色苷功效差异产生的物质基础，扩充了可食用抗氧化物质在分子营养层面的基础研究，为合理膳食、维持人体健康提供科学依据和技术支持，这将是一项具有重要实际应用意义的基础开拓性研究课题。

中文关键词： 高脂膳食；氧化应激；浆果；；花色苷

英文摘要： With growth in the living standard, dietary patterns with high energy density, intake too much fat occur in urban and rural residents. The increased energy intake can cause strong energy metabolic rate, which produces numerous active oxygen species and consequently induces oxidative stress. Oxidative stress is harmful to human health. Supplying with natural edible antioxidant substances is beneficial to improve oxidative stress. However, there are few reports on the utilization for edible antioxidants and the influencing factors of its nutrition function in vivo, so it is not beneficial to evaluate the antioxidant nutrition and its rationally utilization. Therefore, the present study investigate the intervention effect of berry anthocyanin on high-fat induced oxidative stress by the vitro dynamic simulation gastrointestinal digestion model, high-fat induced oxidative stress cell and animal model, then explore the mechanism by molecular biology techniques and methods; subsequently reveal the efficacy material difference with modern analysis technology, such as mass spectrometry, nuclear magnetic resonance technology, and etc. The present study is an innovative subject with practical application, which will extend the knowledge of edible antioxidants on the molecular nutrition research and provide dietary guidance to promote the human health.

英文关键词： High fat diet;Oxidative stress;Berry;Anthocyanin