粮油食品科技

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三种果蔬发酵液抗氧化和免疫调节功能研究
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Research on antioxidant and immunity regulation function of three kinds of fruit and vegetable zymotic fluid
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    摘要:

    对比研究A、B、C三种果蔬发酵液产品的抗氧化能力和免疫调节能力。采用偶氮二异丁脒盐酸盐(AAPH)诱导的HepG2细胞氧化应激模型评价三种发酵液产品对细胞内活性氧簇(ROS)的影响,应用刀豆蛋白A(ConA)和脂多糖(LPS)诱导小鼠T/B淋巴细胞,检测其增殖能力,应用LPS诱导小鼠腹腔巨噬细胞,检测其吞噬能力和NO释放量。结果表明:三种果蔬发酵液具有较强的降低细胞内ROS含量的能力,果蔬发酵液A可使胞内ROS含量降低至55%;三种果蔬发酵液可提高淋巴细胞的增殖能力和腹腔巨噬细胞的吞噬能力,促进NO释放,在稀释倍数为104时果蔬发酵液A处理组NO释放量最高(4.06 μmol/L)。三种果蔬发酵液具有较好的抗氧化活性和增强免疫的功能。

    Abstract:

    The antioxidant activity and immunoregulationon of three kinds of fruit and vegetable zymotic fluid, which were named A, B and C, were researched. The effect of the three kinds of fruit and vegetable zymotic fluid on ROS level in cell was evaluated by AAPH-induced in HepG2 cells model. To study the immunomodulatory ability, concanavalin A and lipopolysaccharide were used to induce the proliferation of mouse T/B lymphocytes, and lipopolysaccharide was used to induce mouse peritoneal macrophages, detecting phagocytic ability and NO release. The results showed that the three kinds of fruit and vegetable zymotic fluid had strong ability to eliminate ROS in cells, A fruit and vegetable zymotic fluid can make intracellular ROS content as low as 55%. They can improve lymphocyte proliferation ability, phagocytic ability of peritoneal macrophages and promote NO release, A fruit and vegetable zymotic fluid has a maximum NO release of 4.06 μmol/L at dilution ratio of 104. These results indicated that the three kinds of fruit and vegetable zymotic fluid have good antioxidant activity and enhance immune function.

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张瑞雪,方 磊,刘 艳,欧阳道福,刘洪霞,谷瑞增,魏 颖.三种果蔬发酵液抗氧化和免疫调节功能研究[J].粮油食品科技,2019,27(2):39-44.

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  • 在线发布日期: 2019-03-26
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