茄子萃取物抗氧化與保護細胞抗紫外線能力分析

The Study on Antioxidant Activity and Cell Protection against UV Damage Capability of Eggplant Extracts

李文博(Wen-Po Lee) ； 黃文濤(Wen-Tao Huang) ； 賴哲民(Jer-Min Lai) ； 蔣依芸(Yi-Yun Jiang) ； 施科念(Ko-Nien Shih)

《加馬》 43期 (2012/06) Pp. 45-50

https://doi.org/10.30173/JG.201206.0006

摘要

活性氧物質可經由電子傳遞鏈轉或連鎖反應形成，來源也包括外在環境影響例如：輻射線、陽光紫外線等。自由基和氧化損傷在衰老和許多退化性疾病扮演重要的角色，如癌症，心血管疾病和阿茲海默病，有效的抗氧化劑可以減輕氧化損傷的有害影響，因此近年來科學家積極尋找天然的抗氧化劑。本實驗利用天然蔬果茄子（Solanummelongena）以不同溶劑經由不同的溫度加以萃取，並比較其抗氧化能力的差異。使用的溶劑為乙醇與去離子水，設定溫度為4℃、70℃。本實驗以DPPH（1, 1-Diphenyl-2-picrylhydrazyl)與ABTS（2,2'-azinobis-（-3 ethylbenzothiazoline-6-sulfononic acid) diammonium salt）清除能力測量茄子萃取物的抗氧化力。並以肝細胞為實驗平台進行抗UV測試，並以MTT（3-（4,5-dimethyl-thiazol-2-yl）-2,5-diphenyltet razolium bromide）分析細胞存活率。實驗結果顯示熱酒精萃取物DPPH的IC（下標 50）值為52 μg/ml最佳。清除ABTS（上標 +）的結果顯示熱酒精萃取物的IC（下標 50）值為61.2 μg/ml最佳，抗氧化能力以高溫萃取所得的成分表現最好。在保護細胞對抗UV誘導的傷害實驗中，結果顯示以茄子水萃物保護效果最顯著。其中冷水萃法在濃度400μg/ml濃度使細胞存活率上升45%；熱水萃取物於800 μg/ml時保護細胞存活率最好，使細胞存活率上升103%，證實茄子水萃物可保護細胞對抗UV誘導的傷害。

關鍵字

茄子萃取物 ； 抗氧化 ； 抗紫外線

並列摘要

Reactive oxygen species can form electron transport chain or a chain reaction, and through the sources, including the impact of the external environment such as: radiation, ultraviolet rays etc. Free radicals and oxidative damage play important roles in aging and many degenerative disorders such as cancer, cardiovascular disease, and Alzheimer disease. Antioxidants can alleviate some of the harmful effects of oxidative damage, so in recent years many scientists in finding natural antioxidants. In this study, the use of natural vegetables eggplant (Solanummelongena), through the different temperatures in different solvent extraction, and compare the differences in antioxidant capacity. The solvents used for ethanol and deionized water, and set the temperature to 4℃, 70℃. In this experiment, the eggplant extracts antioxidant capacity was analyzed using the DPPH and ABTS scavenging capacity. Liver cells as experimental platform for anti-UV test and analysis of cell viability by MTT (3 - (4, 5-dimethyl-thiazol-2-yl) -2, 5-diphenyltet razolium bromide) assay. The experimental results show that the hot ethanol extract in DPPH clearance rate has the IC(subscript 50) value of 52 μg / ml. The results of the ABTS clearance rates show that hot ethanol extract has the best antioxidant capacity of the IC(subscript 50) value of 61.2 μg / ml. The results showed that the eggplant water extract has the best protective effect that protects cells against UV-induced cell damage. In which cold water extraction system, cell survival increased by 45% in the concentration of 400 μg / ml; hot water extract of 800 μg / ml in the protection of cell survival is best, so that cell survival increased by 103%, confirmed the eggplant water extract can be protecting the cells against UV induced damage.

並列關鍵字

eggplant extract ； antioxidant ； anti-ultraviolet