本文主要研究内容
作者李汉卿,刘丰铭,单树花,鲁洋,张晓莉,李卓玉（2019）在《酸枣自由态和结合态多酚对人主动脉平滑肌细胞表型转化的影响》一文中研究指出：为研究酸枣肉、酸枣仁、酸枣叶中自由态和结合态多酚对人主动脉平滑肌细胞(human aortic smooth musclecell,HASMC)表型的转化作用,将酸枣肉、酸枣仁、酸枣叶粉碎后,采用乙醇-酸碱消化法提取多酚;并用福林-酚比色法测定多酚质量浓度,对酸枣肉、酸枣仁、酸枣叶中自由态和结合态多酚质量浓度进行比较评价;倒置显微镜和荧光染色法观察酸枣多酚干预对HASMC表型转化的影响。结果表明:3种自由态多酚中,酸枣叶自由态多酚(Ziziphus jujuba leaves free polyphenol-ethyl alcohol,ZSLFP-E)得率最高,结合态多酚中酸消化法提取的酸枣叶结合态多酚(Ziziphus jujuba leaves bound polyphenol-2-ethyl alcohol,ZSLBP-2-E)得率最高;ZSLFP-E和酸消化法提取的酸枣仁结合态多酚(Ziziphus jujuba seeds bound polyphenol-2-ethyl alcohol,ZSSBP-2-E)可以明显促进HASMC的形态由合成型(峰谷状)向收缩型(梭形)转变,且呈现时间和剂量依赖性。因此,ZSLFP-E和ZSSBP-2-E可以有效促进HASMC由合成型向收缩型转变,在动脉粥样硬化的预防和治疗中具有一定的应用前景。
Abstract
wei yan jiu suan zao rou 、suan zao ren 、suan zao xie zhong zi you tai he jie ge tai duo fen dui ren zhu dong mai ping hua ji xi bao (human aortic smooth musclecell,HASMC)biao xing de zhuai hua zuo yong ,jiang suan zao rou 、suan zao ren 、suan zao xie fen sui hou ,cai yong yi chun -suan jian xiao hua fa di qu duo fen ;bing yong fu lin -fen bi se fa ce ding duo fen zhi liang nong du ,dui suan zao rou 、suan zao ren 、suan zao xie zhong zi you tai he jie ge tai duo fen zhi liang nong du jin hang bi jiao ping jia ;dao zhi xian wei jing he ying guang ran se fa guan cha suan zao duo fen gan yu dui HASMCbiao xing zhuai hua de ying xiang 。jie guo biao ming :3chong zi you tai duo fen zhong ,suan zao xie zi you tai duo fen (Ziziphus jujuba leaves free polyphenol-ethyl alcohol,ZSLFP-E)de lv zui gao ,jie ge tai duo fen zhong suan xiao hua fa di qu de suan zao xie jie ge tai duo fen (Ziziphus jujuba leaves bound polyphenol-2-ethyl alcohol,ZSLBP-2-E)de lv zui gao ;ZSLFP-Ehe suan xiao hua fa di qu de suan zao ren jie ge tai duo fen (Ziziphus jujuba seeds bound polyphenol-2-ethyl alcohol,ZSSBP-2-E)ke yi ming xian cu jin HASMCde xing tai you ge cheng xing (feng gu zhuang )xiang shou su xing (suo xing )zhuai bian ,ju cheng xian shi jian he ji liang yi lai xing 。yin ci ,ZSLFP-Ehe ZSSBP-2-Eke yi you xiao cu jin HASMCyou ge cheng xing xiang shou su xing zhuai bian ,zai dong mai yu yang ying hua de yu fang he zhi liao zhong ju you yi ding de ying yong qian jing 。
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论文作者分别是来自食品科学的李汉卿,刘丰铭,单树花,鲁洋,张晓莉,李卓玉，发表于刊物食品科学2019年13期论文，是一篇关于酸枣论文,多酚论文,提取论文,表型转化论文,食品科学2019年13期论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自食品科学2019年13期论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：酸枣论文; 多酚论文; 提取论文; 表型转化论文; 食品科学2019年13期论文;