知识与财富的链接
目的：评价菊苣酸对自由基诱导蛋白质氧化损伤的影响。方法：采用Cu2＋/H2O2和2,2’-偶氮二（2-甲基丙 基咪）二盐酸盐（2,2’-azobis(2-methylpropionamidine)dihydrochloride,AAPH）两种不同的自由基诱导体系,分别 诱导牛血清白蛋白（bovine serum albumin,BSA）、小鼠肝脏蛋白和脑蛋白氧化损伤,研究菊苣酸对蛋白氧化损 伤的影响;通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和蛋白免疫印迹法检测蛋白氧化损伤程度。结果：菊苣酸在 100～1 000 μmol/L浓度范围内能够抑制Cu2＋/H2O2诱导的BSA氧化损伤;低浓度菊苣酸对Cu2＋/H2O2诱导的小鼠肝脏 蛋白和脑蛋白氧化损伤具有保护作用,但在高浓度时表现出促氧化作用;在AAPH诱导体系中,菊苣酸对3 种蛋白 模型均具有保护作用,且菊苣酸浓度越高保护效果越好。结论：在Cu2+/H2O2和AAPH两种诱导体系中,菊苣酸对蛋 白质氧化损伤表现出不同的作用效果。
The effect of chicoric acid on free radical-induced oxidative damage to proteins was evaluated in this paper. Two different paradigms including metal-catalyzed oxidation induced by Cu2+/H2O2 and alkylperoxyl radicals formed by azo initiator 2, 2’-azobis (2-amidinopropane) hydrochloride (AAPH) were used to induce oxidative damage to proteins including bovine serum albumin (BSA) and mouse liver and brain proteins. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Western blot were applied to determine the level of oxidative protein damage. Results showed that chicoric acid in the range of 100–1 000 μmol/L significantly inhibited oxidative protein damage induced by Cu2+/H2O2. However, chicoric acid at high concentration could induce oxidative damage to mouse tissue proteins. Chicoric acid protected the proteins against oxidative damage induced by AAPH-derived alkylperoxyl radicals in a dose-dependent manner. In conclusion, chicoric acid has different protective effects on oxidative protein damage in both paradigms.
