| 摘要: | 本研究探討烘烤青仁黑豆（roasted green cotyledon of black soybean, RBB）對血膽固醇正常人低密度脂蛋白氧化敏感性之影響，包括比較青仁黑豆（green cotyledon of black soybean, GBB, Tainan 3）烘烤前與後的抗氧化活性與抗氧化物質含量，諸如：丙二醛（malondialdehyde, MDA）生成抑制性與花青素（anthocyanin）、金雀異黃酮（genistein）、維生素E、麩胱甘肽過氧化酶（glutathione peroxidase, GSHPx）和超氧歧化酶（superoxide dismutase, SOD）等之變化。招募17名健康未抽煙成年男性，以日常飲食為基礎，每日給予40公克RBB（roasted black soybean）為期3週，檢測攝取RBB前、後以及停後一個月體內血漿、低密度脂蛋白、紅血球的抗氧化物質含量變化，包括：花青素、金雀異黃酮、維生素E、GSHPx及SOD；並且檢測血漿中膽固醇和三酸甘油酯（triglyceride, TG）與三階段低密度脂蛋白（low density liproprotein, LDL）氧化延遲期（lag phase）的變化。結果顯示：體外試驗（in vitro）檢測GBB與RBB的抗氧化活性顯示兩者均能抑制MDA生成量 達84%以上。青仁黑豆於烘烤後其花青素的含量顯著低於烘烤前（72.73±13.07 vs. 118.41±5.51 unit/g）（p＜0.01）；RBB中genistein顯著高於未烘烤前之GBB（3.61±0.26 vs. 0.63±0.10 μg/g）（p＜0.01）；但青仁黑豆於烘烤前後的維生素E及GSHPx含量皆未達顯著差異；而青仁黑豆於烘烤後其SOD 之活性顯著降低（2345.0±663.92 vs. 555.0±400.34 unit/g）（p＜0.001）。在體內試驗（in vivo）顯示，攝取RBB 3週後其血漿中TG顯著下降（175.27±18.28 vs. 135.96 ±50.87 mg/dL）（p＜0.01）。且攝取後較攝取前，顯著延長LDL氧化延遲期（118.88 ± 34.30 vs. 95.18 ±21.94 min）（p=0.0075）。同時攝取後較停止攝取一個月，顯著延長延遲期（118.88 ± 34.30 vs. 97.35 ± 24.81 min）（p＜0.05）。受試者攝取RBB後其血漿中花青素濃度顯著高於攝取前（0.17 ± 0.14 vs. 0.08 ± 0.09 unit/mg plasmachol /mL）（p＜0.05）。LDL中維生素E濃度於攝取前與攝取後亦呈顯著差異（25.09 ± 23.71 vs. 31.49 ± 16.77 nmol/mg LDL-C/mL）（p＜0.05）；且攝取RBB三週後，LDL之氧化延遲期與血漿中花青素濃度呈顯著正相關（r=0.58813）（p＜0.01）。紅血球中SOD、GSHPx及LDL中genistein於三階段無顯著差異。結論，補充RBB顯著降低受試者血中TG值，同時延長LDL氧化延遲期，可能與攝取RBB的血漿中花青素濃度有關。
We investigated the effect of dietary supplemented with roasted green cotyledon of black soybean (RBB) on susceptibility of low density lipoprotein (LDL) to oxidative modification of normal cholesterolemic subjects. Compare the antioxidant activity and contents of green cotyledon of black soybean (GBB) before and after roasted, such as inhibition of malondialdehyde (MDA) production, anthocyanin, genistein, vitamin E, glutathione peroxidase (GSHPx) and superoxide dismutase ( SOD) contents. Seventeen healthy men intake 40 g of roasted green cotyledon of black soybean every day for 3 weeks. Fasting blood was drawn and LDL was isolated for LDL lag phase determination before, after and stop of the ingestion for one month in vivo, with the plasma cholesterol,triglyceride (TG) and anthocyanin levels and the contents of vitamin E, genistein in LDL and the activity of GSHPx and SOD in RBC were also determined. In vitro test, organic extracts of GBB and RBB significantly inhibited 84% of MDA formation. The content of anthocyanin in RBB was significantly lower than that in GBB (72.73±13.07 vs. 118.41±5.51 unit/g, respectively). The content of genistein in RBB was significantly higher than that in GBB (3.61 ± 0.26 μg/g and 0.63 ± 0.10 μg/g, respectively). However, the content of vitamin E and GSHPx activity in two black soybeans were no significant differences. While the activity of SOD in RBB was significantly lower than that in GBB (555.0 ± 400.34 unit/g and 2345.0 ± 663.92 unit/g, respectively). In vivo test, the result show plasma triglyceridedecreased significantly after 3 weeks RBB ingestion from 175.27 ± 18.28 mg/dL to 135.96 ± 50.87 mg/dL. While after 3 weeks ingested RBB significantly prolonged the lag phase of LDL as compared to before RBB ingestion (118.89 ± 34.30 min vs. 95.18 ± 21.94 min, respectively). Meanwhile, Taken 3 weeks of RBB also significantly prolonged the LDL lag phase as compared to after one month stop of RBB ingestion (118.88 ± 34.30 min vs. 97.35 ± 24.81 min). The anthocyanin concentration was significantly higher in plasma isolated after than that before intake of RBB (0.17 ± 0.14 unit/mg plasma-chol/mL vs. 0.08 ±0.09 unit/mg plasma-chol/mL, respectively). The vitamin E concentration significantly increased from 25.09 ± 23.71 nmol/mg LDL-C/mL of LDL before intake of RBB to 31.49 ± 16.77 nmol/mg LDL-C/mL of LDL after intake of RBB. The lag phase of LDL in subjects supplemented with RBB was positively correlated with plasma anthocyanin levels (r=0.58813). The activities of SOD, GSHPx in RBC and the concentration of genistein in LDL were no significant differences among three periods. In conclusion, intake of RBB significantly decreased plasma TG, and prolonged the lag phase of LDL, which may be resulted from high concentration of anthocyanin in plasma after RBB intakes. |
