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首页> 外文期刊>Food Science & Nutrition >Ultraviolet light-C increases antioxidant capacity of the strawberry ( Fragaria x ananassa ) in vitro and in high-fat diet-induced obese rats
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Ultraviolet light-C increases antioxidant capacity of the strawberry ( Fragaria x ananassa ) in vitro and in high-fat diet-induced obese rats

机译：紫外线-C可增加草莓和草莓在高脂饮食诱导的肥胖大鼠中的抗氧化能力

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Abstract Flavonoids and polyphenols from the strawberry and other fruits have been proposed to reduce the oxidative stress produced by the obesity and her complications. Moreover, it has been proposed that irradiation with UV-C to strawberry may increase the antioxidant capacity of this fruit. The aim of the present study was to explore the effects of the UV-C on antioxidant capacity of strawberry in vitro and in vivo. Strawberry slices were irradiated with ultraviolet light-C (UV-C) at 1.2 W/m 2 /16.5 min; then, the power antioxidant was isolated from the nonirradiated and irradiated strawberry slices into an organic phase, which was lyophilized to finally producing a nonirradiated strawberry extract (NSE) and UV-irradiated strawberry extract (UViSE) powder. After the antioxidant capacity of both extracts were determined in vitro using the Trolox equivalent antioxidant capacity (TEAC) assay and in vivo using high-fat diet-induced obese rats. Our results demonstrated that irradiation with UV-C to strawberry slices increased the antioxidants content, which was corroborated in vitro, where the antioxidant capacity of UViSE was higher than the NSE. However, in obese rats, the reduction in the oxidative damage by the UViSE and NSE were similar in peripheral tissues. Interestingly, the UViSE was better than the NSE to reduce the oxidative damage in brain. In conclusion, UV-irradiation increases the antioxidants content of strawberry that is correlated with an increased antioxidant capacity in vitro, but in rats, this antioxidant capacity may be more effective in brain than in peripheral tissues.
机译：摘要有人提出了草莓和其他水果中的类黄酮和多酚类物质可减轻肥胖及其并发症所产生的氧化应激。此外，已经提出用UV-C照射草莓可以增加这种水果的抗氧化能力。本研究的目的是探索紫外线-C在体外和体内对草莓抗氧化能力的影响。用1.2 W / m 2 /16.5 min的紫外线-C（UV-C）辐照草莓切片。然后，从未经辐照和辐照的草莓切片中分离出强力抗氧化剂，将其分成有机相，将其冷冻干燥，最终制成未经辐照的草莓提取物（NSE）和经过UV辐照的草莓提取物（UViSE）粉末。在使用Trolox等效抗氧化能力（TEAC）测定法测定两种提取物的抗氧化能力后，在高脂饮食诱导的肥胖大鼠体内测定两种提取物的抗氧化能力。我们的结果表明，用UV-C照射草莓切片可增加抗氧化剂的含量，这在体外得到证实，其中UViSE的抗氧化能力高于NSE。但是，在肥胖大鼠中，UViSE和NSE对氧化损伤的减少在周围组织中相似。有趣的是，UViSE比NSE更好，可减少大脑的氧化损伤。总之，紫外线辐射可增加草莓中的抗氧化剂含量，这与体外抗氧化能力增强相关，但在大鼠中，这种抗氧化能力对大脑的作用可能比对周围组织的作用更大。

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