香蕉抗脂蛋白氧化修饰作用的研究

尹学哲; 全吉淑; 金泽武道

香蕉抗脂蛋白氧化修饰作用的研究

Protective effect of banana on oxidative modification of lipoproteins

摘要

摘要:
目的研究香蕉的抗血浆脂蛋白氧化作用。
方法 20名健康受试者空腹食用新鲜香蕉后抽取静脉血, 采用序列超速离心法分离血浆极低密度脂蛋白(VLDL)、低密度脂蛋白(LDL)和高密度脂蛋白(HDL), 并观察各血浆脂蛋白过氧化程度以及氧化易感性的变化。
结果香蕉食用后受试者血浆VLDL、LDL和HDL过氧化脂质水平明显降低, 分别减少29%、25%和30%;在体外进行氧化修饰时, LDL氧化延滞时间明显延长, 从(64±29)min延长至(83±36)min, 提示LDL氧化易感性下降。
结论新鲜香蕉可降低脂蛋白过氧化程度和增强LDL抗氧化修饰能力, 因此能够起到防治心血管疾病的积极作用。

Abstract:
Objective To study the protective effect of banana on oxidation of lipoproteins.
Methods The very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein(HDL)were isolated from fasted plasma by sequential ultracentrifugation before and after 20 healthy subjects took fresh bananas, then the degrees of peroxidation and susceptibilities of lipoproteins to oxidation were investigated.
Results The lipid peroxide levels of VLDL, LDL and HDL were significantly decreased by 29%, 25%and 30%, respectively after banana intake; and the lag phages of LDL oxidation curves were prolonged from (64±29) minutes to (86±36) minutes in vitro, indicating a reduced susceptibility to oxidation.
Conclusion Fresh banana, which can decrease the peroxidizability of lipoproteins and promote resistance to LDL oxidation, may be useful in prevention and treatment of cardiovascular diseases.

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