坛紫菜水提物的抗氧化效果及对UVB诱导的光损伤保护作用
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1青岛海洋生物医药研究院,山东 青岛 266100;2山东福瑞达生物股份有限公司,山东 济南 250101;3中国海洋大学食品科学与工程学院,山东 青岛 266404

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杨素珍(1968—),女,学士,工程技术应用研究员,主要从事皮肤科学与化妆品科学研究。E-mail:85844202@qq.com

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Antioxidant Activity and Protective Effect of Pyropia haitanensis Extract Against UVB-induced Photodamage
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1Marine Biomedical Research Institute of Qingdao, Qingdao 266100, China;2Shandong Freda Biotech Co., Ltd., Jinan 250101, China;3College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China

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    [目的] 探究坛紫菜水提物(Porphyra haitanensis extract,PHE)抗氧化效果及其对UVB诱导的微生物和人永生化角质形成细胞(human immortalized keratinocytes,HaCaT)光损伤的保护作用。 [方法] 解析PHE组分,采用DPPH自由基和羟自由基清除试验评价PHE的抗氧化活性。通过微生物模型,探讨PHE对大肠埃希菌(Escherichia coli,E. coli)和白色念珠菌(Candida albicans,C. albicans)抗UVB辐照损伤的保护效果,同时基于HaCaT细胞模型,解析PHE对UVB引起的细胞氧化应激因子的表达及DNA损伤情况的缓解作用。 [结果] PHE主要成分为糖类,质量分数为(639.82±17.35) mg/g,具有良好的体外抗氧化活性,并可有效提高E. coli和C. albicans的抗辐照率。1.00 mg/mL的PHE可显著提高HaCaT细胞存活率(P<0.01),显著降低细胞内活性氧(reactive oxygen species,ROS)水平至29.52%(P<0.001),有效缓解氧化应激损伤。此外,PHE能将环丁烷嘧啶二聚体(cyclobutane pyrimidine dimers,CPDs)质量浓度显著降低至7.66 mg/mL(P<0.005)。[结论] PHE可通过平衡细胞内氧化应激体系和缓解DNA损伤发挥光损伤保护效果。

    Abstract:

    [Objective] This study aimed to investigate the antioxidant effects of Porphyra haitanensis extract (PHE) and its protective effect against UVB-induced photodamage in microbial models and human immortalized keratinocytes (HaCaT). [Method] The components of PHE were analyzed, and the antioxidant activity of PHE was evaluated by DPPH and hydroxyl radical scavenging assays. Microbial models were used to investigate the protective effects of PHE against UVB irradiation-induced damage in Escherichia coli (E. coli) and Candida albicans (C. albicans). Additionally, the HaCaT cell model was employed to analyze how PHE alleviated UVB-induced expression of oxidative stress factors and DNA damage. [Result] The primary components of PHE were carbohydrates, with a mass fraction of (639.82±17.35) mg/g. PHE demonstrated good in vitro antioxidant activity and effectively enhanced the radiation resistance rates of both E. coli and C. albicans. At a mass concentration of 1.00 mg/mL, PHE increased the HaCaT cell survival rate (P<0.01) and reduced the intracellular reactive oxygen species (ROS) level to 29.52% (P<0.001), thereby alleviating oxidative stress damage. In addition, it decreased the mass concentration of cyclobutane pyrimidine dimers (CPDs) to 7.66 mg/mL (P<0.005). [Conclusion] PHE may exert the protective effect against photodamage by balancing the intracellular oxidative stress system and mitigating DNA damage.

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乔乐克,江晓路,刘菲,常一斐,刘慧,杨素珍.坛紫菜水提物的抗氧化效果及对UVB诱导的光损伤保护作用[J].食品与生物技术学报,2026,45(3):151-162.

QIAO Leke, JIANG Xiaolu, LIU Fei, CHANG Yifei, LIU Hui, YANG Suzhen. Antioxidant Activity and Protective Effect of Pyropia haitanensis Extract Against UVB-induced Photodamage[J]. Journal of Food Science and Biotechnology,2026,45(3):151-162.

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  • 收稿日期:2025-05-09
  • 最后修改日期:2025-06-12
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  • 在线发布日期: 2026-07-09
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