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LDL氧化修饰是致动脉粥样硬化的关键性因素。其中,在氧化修饰过程中LDL所含脂类、蛋白及其光谱学性质均会受到影响。前期研究结果发现丁香对LDL氧化修饰具有很强的抑制作用。但是,丁香是否是通过抑制脂类及蛋白氧化来实现,以及丁香是否能抑制LDL氧化修饰后光谱学性质的改变,这些问题目前均不清楚。据此,运用紫外吸收光谱、荧光光谱等方法研究了丁香有效部位(effective fraction from clove,EFC)对LDL氧化修饰的抑制效果。研究结果表明,EFC能有效延缓脂质氧化过程中共轭二烯(CD)增殖及推后其达到最大值,并抑制胆固醇降解;也可抑制蛋白组分apoB100中Trp荧光猝灭及Lys氧化修饰和荧光光谱变化;同时也能抑制LDL中脂质与蛋白过氧化产物-脂褐素的生成;此外,该部位对LDL氧化修饰过程中紫外-可见光谱学特征的改变也有影响。论文将为丁香抗AS功能食品研发提供参考。
LDL oxidative modification is a key factor in atherosclerosis. Among them, the lipids, proteins and their spectroscopic properties contained in LDL are affected during oxidative modification. Preliminary studies have found that clove on LDL oxidation has a strong inhibitory effect. However, whether clove is achieved by inhibiting the lipid and protein oxidation and whether clove can inhibit the change of the spectroscopic properties after LDL oxidation modification are not clear at present. Therefore, the inhibitory effect of effective fraction from clove (EFC) on the oxidative modification of LDL was studied by UV absorption spectroscopy and fluorescence spectroscopy. The results showed that EFC can effectively retard the proliferation of conjugated dienes (CD) and the maximum value of the conjugated dienes (CD) during lipid oxidation and inhibit the degradation of cholesterol, and also inhibit the Trp fluorescence quenching and Lys oxidative modification of the protein component apoB100 and Fluorescence spectrum changes; At the same time also can inhibit the lipid and protein peroxidation products in LDL - lipofuscin production; In addition, the site of LDL oxidation during the modification of UV-Vis spectroscopy characteristics also have an impact. The thesis will provide a reference for the development of clove anti-AS functional food.