Effects of Interaction between Proanthocynidins and Metal Ions on Antioxidation

被引：0

作者：

Li Q. ^{[1
,2
,3
]}

Zhou M. ^{[1
,2
,3
]}

Wang C. ^{[1
,2
,3
]}

Feng N. ^{[4
]}

Liu S. ^{[5
]}

Wu Q. ^{[1
,2
,3
]}

机构：

[1] School of Food and Biological Engineering, Hubei University of Technology, Wuhan

[2] Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan

[3] Food Fermentation Engineering and Technology Research Center in Hubei Province, Wuhan

[4] School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan

[5] Huazhong Agricultural University, Wuhan

来源：

Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 02期

关键词：

Anthocyanin; Antioxidant; Coordination; Metal ion;

D O I：

10.16429/j.1009-7848.2019.02.006

中图分类号：

学科分类号：

摘要：

The DPPH• test was used to study the effeacts of anthocyanin and metal ions on DPPH• scavenging ability and the inhibition of lipoxygenase and lipoxygenase activity. The results showed that the ability of LSPC to remove DPPH• after reaction with metal ions was stronger than LSPC. The interaction between metal ions and LSPC was stronger than that of LSPC alone, and the complexes of metal ions with LSPC had stronger antioxidant capacity. Low concentration of metal ions and LSPC have synergistic inhibition of lipoxygenase enzyme activity, metal ions and LSPC response to lipoxygenase enzyme activity inhibition than LSPC has significantly improved. © 2019, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：37 / 46

页数：9

共 8 条

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