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基于BPH-1细胞模型前列腺增生抑制活性药食同源资源的筛选
尹利端1，尹雷1，马丹丹2，3，张震2，3，王召君2，3，陈秋铭2，3，曾茂茂2，3，秦昉2，3，陈洁2，3，何志勇2，3*
(1.烟台新时代健康产业有限公司,山东 烟台 264000；2.江南大学 食品学院,江苏 无锡 214122；3.江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡 214122)
Screening of Medicinal and Edible Resources for Inhibition of Benign Prostatic Hyperplasia Based onBPH-1 Cell Model
YIN Liduan1,YIN Lei1,MA Dandan2,3,ZHANG Zhen2,3,WANG Zhaojun2,3,CHEN Qiuming2,3,ZENG Maomao2,3,QIN Fang2,3,CHEN Jie2,3,HE Zhiyong2,3*
(1.Yantai New Era Health Industry Co.,Ltd.,Yantai 264000,Shandong,China；2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China；3.State Key Laboratory of Food Science and Resource,Jiangnan University,Wuxi 214122,Jiangsu,China)
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投稿时间：2024-11-23
中文摘要: 为筛选出具有前列腺增生（benign prostatic hyperplasia，BPH）抑制活性的天然药食同源资源，为 BPH治疗提供潜在天然候选物质，该研究选取7种具有潜在前列腺保护功效的药食同源植物水提物作为对象，分析各水提物总酚、总黄酮含量及其ABTS+自由基、DPPH自由基清除能力和铁离子还原能力，并基于BPH-1细胞模型比较各水提物对BPH的抑制活性差异。结果表明，松花粉水提物和菊花水提物分别具有较高的总酚含量和总黄酮含量，且两种水提物的DPPH自由基、ABTS+自由基清除能力和铁离子还原能力较强；松花粉水提物和菊花水提物分别在400～1 600 μg/mL和800～1 600 μg/mL时具有较好抑制BPH-1细胞增殖的效果，抑制率分别高达75.77%和20.62%，且细胞增殖抑制率与体外抗氧化性呈正相关。
Abstract:To screen natural edible and medicinal resources with inhibitory activity against benign prostatic hyperplasia （BPH） and to provide potential natural candidates for BPH treatment,this study selected seven aqueous extracts of edible and medicinal plants with potential prostate-protective effects,analyzed their total phenol and total flavonoid contents,ABTS? and DPPH radical scavenging abilities,and ferric ion reducing capacities,and compared the differences in their inhibitory activities against BPH based on the BPH-1 cell model.The results showed that the aqueous extract of pine pollen and chrysanthemum had the highest total phenol content and total flavonoid content,respectively,and both extracts exhibited the strongest DPPH and ABTS+ radical scavenging abilities and ferric ion reducing capacities.The aqueous extract of pine pollen and chrysanthemum showed good inhibitory effects on BPH-1 cell proliferation at concentrations of 400-1 600 μg/mL and 800-1 600 μg/mL,with inhibition rates up to 75.77% and 20.62%,respectively.Moreover,the inhibitory rate of cell proliferation was positively correlated with in vitro antioxidant capacity.
文章编号：202524005 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2022YFF1100204）
| 作者 | 单位 |
| 尹利端 | 1.烟台新时代健康产业有限公司,山东 烟台 264000； |
| 尹雷 | 1.烟台新时代健康产业有限公司,山东 烟台 264000； |
| 马丹丹 | 2.江南大学 食品学院,江苏 无锡 214122；3.江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡 214122 |
| 张震 | 2.江南大学 食品学院,江苏 无锡 214122；3.江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡 214122 |
| 王召君 | 2.江南大学 食品学院,江苏 无锡 214122；3.江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡 214122 |
| 陈秋铭 | 2.江南大学 食品学院,江苏 无锡 214122；3.江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡 214122 |
| 曾茂茂 | 2.江南大学 食品学院,江苏 无锡 214122；3.江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡 214122 |
| 秦昉 | 2.江南大学 食品学院,江苏 无锡 214122；3.江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡 214122 |
| 陈洁 | 2.江南大学 食品学院,江苏 无锡 214122；3.江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡 214122 |
| 何志勇 | 2.江南大学 食品学院,江苏 无锡 214122；3.江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡 214122 |
| Author Name | Affiliation |
| YIN Liduan | 1.Yantai New Era Health Industry Co.,Ltd.,Yantai 264000,Shandong,China； |
| YIN Lei | 1.Yantai New Era Health Industry Co.,Ltd.,Yantai 264000,Shandong,China； |
| MA Dandan | 2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China；3.State Key Laboratory of Food Science and Resource,Jiangnan University,Wuxi 214122,Jiangsu,China |
| ZHANG Zhen | 2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China；3.State Key Laboratory of Food Science and Resource,Jiangnan University,Wuxi 214122,Jiangsu,China |
| WANG Zhaojun | 2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China；3.State Key Laboratory of Food Science and Resource,Jiangnan University,Wuxi 214122,Jiangsu,China |
| CHEN Qiuming | 2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China；3.State Key Laboratory of Food Science and Resource,Jiangnan University,Wuxi 214122,Jiangsu,China |
| ZENG Maomao | 2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China；3.State Key Laboratory of Food Science and Resource,Jiangnan University,Wuxi 214122,Jiangsu,China |
| QIN Fang | 2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China；3.State Key Laboratory of Food Science and Resource,Jiangnan University,Wuxi 214122,Jiangsu,China |
| CHEN Jie | 2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China；3.State Key Laboratory of Food Science and Resource,Jiangnan University,Wuxi 214122,Jiangsu,China |
| HE Zhiyong | 2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China；3.State Key Laboratory of Food Science and Resource,Jiangnan University,Wuxi 214122,Jiangsu,China |
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