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日用化学工业（中英文）

日用化学工业 ›› 2022, Vol. 52 ›› Issue (4): 390-395.doi: 10.3969/j.issn.1001-1803.2022.04.007

• 开发与应用 • 上一篇    下一篇

枸杞枝发酵液中黄酮类成分的活性研究

张玉芝1,赵丹1,王冬冬1,张佳婵1,王昌涛1,2,李萌1,*()   

  1. 1. 北京工商大学 化学与材料工程学院 北京市植物资源研究开发重点实验室,北京 100048
    2. 北京工商大学 北京食品营养与人类健康高精尖创新中心,北京 100048
  • 收稿日期:2021-05-16 修回日期:2021-03-23 出版日期:2022-04-22 发布日期:2022-04-25
  • 通讯作者: 李萌

Study on the activity of flavonoids in the fermentation broth of Chinese wolfberry branches

Zhang Yuzhi1,Zhao Dan1,Wang Dongdong1,Zhang Jiachan1,Wang Changtao1,2,Li Meng1,*()   

  1. 1. Key Laboratory of Plant Resource Research and Development, School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
    2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
  • Received:2021-05-16 Revised:2021-03-23 Online:2022-04-22 Published:2022-04-25
  • Contact: Meng Li

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摘要：

以枸杞枝为原料,分别用发酵法和醇提法提取黄酮,以水提液作为空白对照,研究结果表明发酵液中的黄酮含量高于醇提液和水提液,说明发酵可以提高黄酮的含量;通过检测枸杞枝发酵液与醇提液对DPPH自由基的清除能力,结果显示枸杞枝发酵液和醇提液对DPPH自由基清除率的IC50分别为20.61和25 μg/mL,说明发酵液对DPPH自由基的清除能力更强。采用大孔吸附树脂对枸杞枝发酵液黄酮进行分离纯化,检测成纤维细胞（HDF）中活性氧的含量,结果表示枸杞枝黄酮对活性氧具有较好的清除作用。通过MTT法检测纯化后的枸杞枝黄酮对HDF和人永生化角质形成细胞（HaCaT）的毒性作用,结果表明,当添加1 μg/mL黄酮类化合物时,细胞存活率最高。因此选用1 μg/mL黄酮类化合物观察2 h时对炎症细胞因子含量的影响,结果显示,蛋白抗体TNF-AIP3表达下调;IL6表达上调,对IL8（CXCL8）表达抑制。

关键词: 枸杞枝, 发酵, 黄酮, 活性氧, 抗炎

Abstract:

The branch of Lycium barbarum was taken as the main research object. Flavonoids were extracted from Chinese wolfberry branches by microbial fermentation and alcohol extraction, respectively. The results show that the content of flavonoids obtained by microbial fermentation is higher than that obtained by alcohol extraction, indicating that microbial fermentation can improve the content of active components. 1,1-diphenyl-2-trinitrophenylhydrazine （DPPH） colorimetry was used to detect the DPPH scavenging ability of the fermentation broth and alcohol extract of barbarum. The results show that the 50% inhibition concentration （IC50） of DPPH free radical scavenging efficiency of the fermentation liquid and alcohol extract of Chinese wolfberry branches are 20.61 and 25 μg/mL, respectively, indicating that the microbial fermentation liquid has a stronger DPPH free radical scavenging ability. Macroporous adsorption resin was used to isolate and purify flavonoids from the fermentation liquid of Lycium barbarum. The level of reactive oxygen （ROS） in normal human somatic cells is controlled in a very low range, but in an illness state, ROS production can rapidly increase and cause human abnormalities or tissue lesions. The content of ROS in fibroblasts was determined, and the results show that flavonoids from Lycium barbarum has a good scavenging effect on ROS. MTT assay was used to detect the toxicity of the purified flavonoids to fibroblasts （HDF） and human immortalized keratinocytes （HaCaT）. The results show that the survival rate of cells is the highest when the mass concentration of 1 μg/mL of flavonoids is added, so 1 μg/mL of flavonoids is selected as the final concentration. The effects of 2 h treatment of the flavonoids on the content of inflammatory cytokines were investigated, the results show that protein antibody TNF-AIP3 expression is down-regulated; IL6 is up-regulated, and IL8 （CXCL8） expression is down-regulated. IL-6, IL-8 and TNF-AIP3 play an important role in inflammatory response. When inflammation occurs, the expression levels of these three factors change, further promoting the inflammatory response and promoting the progression of the disease. Therefore, using microbial fermentation to extract the branches of Lycium barbarum and add them to pharmaceutical industry or food production can not only reuse resources, but also have certain anti-inflammatory and anti-oxidation effects.

Key words: Chinese wolfberry branches, fermentation, flavonoids, reactive oxygen species, anti-inflammatory

中图分类号: 

  • TQ658