摘要
该文以五年园参为原料,采用直接提取法、微生物发酵法和酶法制备人参产物,通过体外抗氧化活性和细胞保护作用考察不同方法制备的人参产物抗氧化效果差异。结果发现,3种方法制备的人参产物均能清除自由基,对DPPH、ABTS^(+)和羟基自由基的清除率最高分别为97.80%、93.70%和99.46%,使用600μmol/L浓度的H_(2)O_(2)损伤诱导HepG2细胞2 h后,细胞存活率为52.68%,符合建模要求。当人参产物质量浓度为200 mg/L时,细胞存活率最高且均大于95%。结果显示,3种人参产物均能显著提高受损HepG2细胞的存活率(P<0.01),降低一氧化氮(NO)和丙二醛(MDA)水平,提高胞内超氧化物歧化酶(SOD)活力和谷胱甘肽过氧化物(GSH)含量,且人参酶解物组作用效果最为显著,细胞存活率为98.10%。体外抗氧化和细胞试验显示,不同方法制备的人参提取物、人参发酵物和人参酶解物都具有明显的抗氧化作用,其中人参酶解物的抗氧化效果最好。该研究成果可为人参抗氧化产品的制备提供参考。
Five-year-old cultivated ginseng was processed into ginseng products through direct extraction,microbial fermentation,and enzymatic hydrolysis.The antioxidant effects of these ginseng products were investigated and compared by measuring their in vitro antioxidant activities and cytoprotective effects.The results showed that all ginseng products prepared using the three methods of interest could scavenge free radicals,and the highest DPPH,ABTS^(+),and hydroxyl radical scavenging rates were 97.80%,93.70%,and 99.46%,respectively.The cell survival rate of HepG2 cells was 52.68%after inducing damage with 600μmol/L H_(2)O_(2) for 2 h,which satisfied the modeling requirements.The highest cell survival rates(exceeding 95%)were observed when the cells were treated with 200 mg/L ginseng products,regardless of the production method.All three ginseng products could significantly increase the survival rate of damaged HepG2 cells(P<0.01),reduce the levels of nitric oxide(NO)and malondialdehyde(MDA),and increase the activity of intracellular superoxide dismutase(SOD)and the content of glutathione peroxidase(GSH).In particular,the ginseng products obtained through enzymatic hydrolysis demonstrated the most significant effects,with a cell survival rate of 98.10%.In vitro antioxidant activity and cell experiments demonstrated that ginseng extracts,fermentation products,and hydrolysates prepared using different methods all have apparent antioxidant effects.Among them,ginseng hydrolysates exhibited the most remarkable effects.This study provides a reference for the development of antioxidant ginseng products.
作者
胡亦柠
杨继国
周星辰
黎剑
孙学科
HU Yining;YANG Jiguo;ZHOU Xingchen;LI Jian;SUN Xueke(School of Food Sciences and Engineering,South China University of Technology,Guangzhou 510640,China;Heyuan Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Heyuan 517000,China;Jingji(Guangzhou)Biotechnology Co.Ltd.,Guangzhou 510640,China;Dongguan Hsu Fu Chi Food Co.Ltd.,Dongguan 523118,China)
出处
《现代食品科技》
北大核心
2025年第6期33-41,共9页
Modern Food Science and Technology
基金
广东省重点领域研发计划项目(2021B0707010002)
河源市科技计划项目(河科平台2022大专项010)
岭南现代农业科学与技术广东省实验室河源分中心自主科研项目(DT20220004)。
关键词
微生物发酵
酶解
人参
HEPG2细胞
抗氧化
microbial fermentation
enzymatic hydrolysis
ginseng
HepG2 cells
antioxidant
