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ACTA HORTICULTURAE SINICA ›› 2010, Vol. 37 ›› Issue (6): 1009-1014.

• 研究报告 • Previous Articles     Next Articles

Antioxidant Activity in Vitro of Glycoprotein from Chinese Yam

SUN Yu-jing1,HAN Tao1,*,LI Li-ping2,and YANG Rui1   

  1. (1Department of Food Science,Beijing University of Agriculture,Beijing 102206,China;2Beijing Key Laboratory of Plant Resources Research and Development,Beijing Technology & Business University,Beijing 100037,China)
  • Received:2010-02-11 Revised:2010-04-01 Online:2010-06-25 Published:2010-06-25
  • Contact: HAN Tao

Abstract: After yam flesh were exposed to hot water extraction and then purified by DEAE-52 and SephadexG-75 columns,two pieces of glycoproteins in Chinese yam were obtained,i.e. CYG-1 and CYG-2. The antioxidant activities in vitro of the two glycoproteins were investigated. The results showed that the two glycoproteins had scavenging activities against hydroxyle radical(·OH),hydrogen peroxide (H2O2),superoxide anion radical()and 1,1-diphenyl-2-picryl-hydrazyl(DPPH)as well as inhibiting capacity of lipidsome peroxidation. There were positive relations between CYGs concentrations and their antioxidant activities. There were some differences on antioxidant activities between CYG-1 and CYG-2. Generally,CYG-2 exhibited better effects than CYG-1.

Key words: Chinese yam, Dioscorea opposite Thumb., glycoprotein, antioxidation activity, in vitro

CLC Number: