Effects of edible whole citrus fruits on endogenous antioxidant enzymes of HepG2 cells
作者机构：College of Food Science and TechnologyZhejiang University of TechnologyHangzhouChina Department of Food Science and NutritionSchool of Biosystems Engine ering and Food ScienceZhejiang UniversityHangzhouChina
出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)
年 卷 期：2022年第6卷第2期
页 面：310-317页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 09[农学] 0902[农学-园艺学] 090201[农学-果树学]
基 金：the National Natural Science Foundation of China(Nos.31401474 and 31771982).
主 题：Citrus fruit endogenous antioxidant enzymes in vitro digestion polyphenols carotenoids
摘 要：The effects of eating fresh citrus fruits including two varieties of mandarins,one of sweet oranges,one of grapefruit,two of pomelo,and one of kumquat cultivated in China on endogenous antioxidant enzymes were investigated by in vitro digestion and HepG2 cells.The correlations between enzyme activity and cell uptake of phytochemicals and cellular antioxidant capacities were analyzed.The results showed that most fresh citrus fruits increased the endogenous antioxidant activity.Bairoumiyou,Hongroumiyou,Ponkan,and Jinju after digestion significantly increased the activity of catalase(P0.05).Hongroumiyou,Bairoumiyou,Ponkan navel orange,and Jinju after digestion significantly increased glutathione peroxidases(GPxs)activity(P0.05),while Huyou and satsuma could not increase the activity of GPxs after digestion.Thioredoxin oxidoreductase activity was improved significantly by most of the digested whole citrus fruits except Ponkan(P0.05)and thioredoxin oxidoreductase added whole citrus fruits had a higher increase than added citrus fruits extracts.The results indicated that edible whole citrus fruits had similar effects as extracts on enzymes.
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