紫苏叶活性成分及抗氧化性研究

研究紫苏叶提取物活性成分及抗氧化性。以乙醇为溶剂浸提紫苏叶活性物质,采用分光光度法测定其活性成分含量,并测定该提取液对羟自由基(·OH)、超氧阴离子自由基(O-2·)及DPPH·有机自由基的清除能力,以VC为阳性对照,比较其抗氧化能力。结果表明,紫苏叶提取物总黄酮含量为32.51%,多糖含量为9.43%,迷迭香酸含量为22.8%。紫苏叶提取物对·OH、O-2·、DPPH·均有一定清除能力,但比同浓度Vc的清除能力弱。     

腌渍紫苏叶挥发性成分变化的分析

紫苏叶精油在食品、医药、化工行业具有广阔的应用前景。腌渍紫苏长期作为半成品大量出口到日本、韩国等地。本文研究了新鲜紫苏叶和腌渍紫苏叶挥发性成分含量及组成成分的相对含量及变化。使用气相色谱-质谱联用技术对采用药典推荐水蒸馏方法提取的紫苏叶精油进行取样分析,对比新鲜紫苏叶与腌渍紫苏叶精油在7d、14d、21d、28d时精油含量与各挥发性物质的相对含量。对比分析的结果表明精油的含量总体上呈现降低的趋势;其中的挥发物质种类在腌制前的27种到腌制末期的20种,发现在新鲜紫苏叶与腌制后4周内紫苏叶精油主要挥发性成分含量相似及相对含量超过1%的挥发性成分的相对含量达到总含量的85%以上。其中柠檬烯的相对含量由新鲜紫苏的12.36%到腌制28天后的20.65%。     

紫苏叶乙醇提取物的抗过敏活性及其作用机制

为探讨紫苏叶乙醇提取物抗过敏活性及作用机制,利用小鼠进行被动皮肤过敏反应试验,测定小鼠血清中免疫球蛋白E、白三烯B_4、血小板活化因子水平探究紫苏叶乙醇提取物对I型超敏反应抗过敏作用及作用机制,并进行DNCB诱发迟发型小鼠超敏反应试验探究紫苏叶乙醇提取物对IV型过敏反应抗过敏作用。结果显示,小鼠被动皮肤过敏反应试验中,紫苏叶乙醇提取物高剂量组与模型组相比极显著降低小鼠瘙痒次数(p0.01),由24.3次降低至15.8次。首次瘙痒时间由121.59 s显著延长至231.90 s。高剂量组小鼠血清中IgE、PAF、LTB_4水平分别下降了30.92%、15.50%、22.45%;DNCB诱发迟发型小鼠超敏反应试验中,紫苏叶乙醇提取物高剂量组与模型与比较,在第3d、6d显著降低小鼠耳肿胀度(p0.05),第9d极显著降低小鼠耳肿胀度(p0.01),高剂量组耳组织液中IL-4、IFN-γ、TNF-α水平分别下降了19.14%、32.52%、16.61%。紫苏叶提取物对I型过敏和IV型过敏具有较明显的抗过敏作用,其对I型过敏的抗过敏机制与阻止过敏反应生物活性物质释放、干预花生四烯酸代谢产物的生成有关。     

紫苏叶的药用研究

紫苏叶营养丰富,含多种维生素、矿物质和许多生物活性物质。现代医学研究证实：紫苏叶具有解毒、防腐作用;具有解热作用,能促使伤口早日愈合;调解人体免疫系统机能;紫苏叶对过敏性疾病有疗效而无副作用,对特异性皮炎、过敏性湿疹、鼻炎、支气管哮喘、花粉过敏症有良好的治疗效果。紫苏叶在医药食品工业上具有广泛用途。     

广西甜茶中抗过敏性成分的研究

采用Morgan-Elson法追踪测定广西甜茶抗过敏活性成分。研究结果表明:广西甜茶中含有抗过敏成分,抗过敏成分经过超滤膜粗纯化后,得到样品3;经过凝胶层析精制后,得到样品3g。样品3和样品3g经过薄板层析、紫外光谱、红外光谱定性及高效液相色谱检测,发现广西甜茶中抗过敏有效成分为水解型鞣花鞣质,分子量范围为10～30kD,化学构型为C6-C3-C6。     

不同提取方法下紫苏叶精油成分组成及抗氧化功效研究

本文分别采用水蒸气蒸馏法(SD)、超声波辅助有机溶剂萃取法(UASE)以及同时蒸馏萃取法(SDE),从紫苏叶子中提取精油,然后用气相色谱-质谱联用法(GC-MS)对精油的化学成分进行测定,并研究了不同方法提得精油对DPPH自由基、羟基自由基、超氧阴离子自由基的清除作用及其还原能力。结果表明:从提取率来看SDE法最高(8.21 mg/g),UASE次之(2.85 mg/g),而SD(2.37 mg/g)最低;经GC-MS分析,三种方法总共得到了75种紫苏叶精油挥发性物质(SD、UASE以及SDE法分别得到了46、26、27种紫苏叶精油成分),其中酮类是紫苏叶精油中最主要的成分(44.8%~62.4%),尤其是呋喃酮类(44.6%~60.7%);三种方法提得的最多的物质均为紫苏酮(44.0%~59.7%),其次是4-(2-甲基环己-1-烯)-2-丁烯醛(14.2%~33.7%);不同体外抗氧化体系实验表明,三者方法提得的紫苏叶精油在1.0~3.0 mg/m L浓度范围内均具有明显的抗氧化活性,且与浓度梯度呈正相关。综上所述,SD、UASE以及SDE三种方法对紫苏叶精油的提取均具有可行性,不同提取方法所得紫苏叶精油的得率、成分、含量及抗氧化能力等方面均存在一定差异,这为紫苏叶精油的深入研究提供了理论基础。     

广西甜茶多酚的抗过敏性评价

通过动物试验对广西甜茶多酚的抗过敏性进行评价,为甜茶多酚的开发提供理论依据。采用小鼠被动皮肤过敏试验、小鼠耳廓肿胀试验、大鼠皮肤毛细血管通透性试验和二硝基氯苯致迟发型皮肤过敏试验对甜茶多酚样品A、B、C进行抗过敏性评价。在4组动物试验中样品C均有较强的抑制作用。样品A和B在小鼠的被动皮肤试验和2,4-二硝基氯苯所致迟发型皮肤过敏反应试验中表现出了抗过敏活性,未见对巴豆油所致小鼠耳廓肿胀以及对组织胺引起的大鼠毛细血管通透性有拮抗作用;样品C体现出了最显著的抗炎抗过敏功能,说明甜茶的抗过敏活性物质属于水解多酚类,其作用与纯度有关。     

GC-MS分析紫苏叶与陈皮复配前后挥发油的变化

为探究紫苏叶、陈皮复配前后挥发油的变化,采用水蒸气蒸馏法提取紫苏叶、陈皮及紫苏叶和陈皮复配物（简称复配物）的挥发油,利用GC-MS技术对各挥发油进行分析,比较其成分及含量的差异。从紫苏叶、陈皮及复配物的挥发油中分别鉴定出20、22和31个化合物,检出物总质量分数分别为97.77%、99.76%和97.94%。紫苏叶挥发油中薄荷醇、β-波旁烯、反式-橙花叔醇和环氧化蛇麻烯II共4个化合物未在复配物挥发油中检测到,且其中β-古巴烯的含量在复配物中明显增加;陈皮挥发油中2-蒈烯、对-伞花烯、异松油烯、4-萜烯醇和大根香叶烯共5个化合物未在复配物挥发油中检测到,且其中香附烯酮的含量在复配物中明显增加;而复配物挥发油中新增加了4-蒈烯、邻-异丙基苯、癸醛、γ-榄香烯、乙酸橙花酯和乙酸橙花叔醇酯共6个化合物。因此,该研究说明紫苏叶、陈皮复配前后挥发油成分有明显变化,为紫苏叶和陈皮的进一步开发提供新思路。     

马齿苋中抗炎活性物质的提取、分离及结构鉴定

以活性物质示踪为导向,建立脂多糖诱导的RAW264.7巨噬细胞炎症模型对马齿苋中的抗炎物质进行跟踪,采用柱层析提取法、硅胶柱色谱分离法、制备液相色谱法及气相色谱-质谱联用技术对抗炎物质进行提取分离和结构鉴定。结果表明,石油醚-乙醇、无水乙醇和纯水溶剂依次对马齿苋样品进行提取,三种粗提物将细胞中一氧化氮（Nitric Oxide,NO）的分泌量分别减少至33.13、25.83和20.53μmol/L,其中石油醚相粗提物的抑制效果最强（P<0.05）。对石油醚相进一步分离得到四个组分,Fr.1、Fr.2和Fr.3组分具有较强的抗炎效果,但Fr.1和Fr.2组分含有潜在的毒性成分,选择Fr.3组分继续分离。Fr.3组分经硅胶柱分离得到三个组分,Fr.3.1组分表现出最强的抑制NO的分泌量效果（11.80μmol/L）。经制备液相色谱进一步纯化及气质分析,确定Fr.3.1组分的主要成分为硬脂酸（47.09%）、邻苯二甲酸二(2-乙基己)酯（13.21%）和其他成分。该研究建立了一种从马齿苋中分离纯化出抗炎物质方法,为马齿苋的开发利用提供理论参考。     

紫苏叶抗过敏作用的评价

以我国药食兼用的紫苏叶提取物HA、HB、HC、HD作为研究对象,采用透明质酸酶体外试验、小鼠被动皮肤过敏试验、小鼠耳廓肿胀试验、大鼠皮肤毛细血管通透性试验对紫苏提取物的抗过敏作用进行评价。结果表明:紫苏提取物HD能显著抑制透明质酸酶活性,显著降低小鼠皮肤蓝斑的吸光值,明显抑制巴豆油所致小鼠耳廓肿胀,显著拮抗组织胺所致的大鼠皮肤毛细血管通透性增加,体现出较强的抗炎抗过敏作用。紫苏提取物HC次之,HA、HC抗炎抗过敏效果不如HC、HD明显。透明质酸酶体外抑制试验作为植物有效成分的初步筛选方法,具有简便、快捷的优点。     

The antiallergic effect of kefir Lactobacilli

This study demonstrated that oral feeding of heat-inactivated Lactobacillus (L b.) kefiranofaciens M1 from kefir grains effectively inhibited immunoglobulin (Ig) E production in response to ovalbumin (OVA) in vivo. The pattern of cytokine production by splenocyte cells revealed that the levels of cytokines produced by T helper (Th) 1 cells increased, and those of cytokines produced by Th2 cells decreased in the heat-inactivated M1 feeding group. These findings indicated that Lactobacillus kefiranofaciens M1 in the kefir played an important role in antiallergic activities. By additional analysis using flow cytometry and microarray, the mechanism of suppression of IgE production by oral feeding of the heat-inactivated M1 probably occurs because of upregulation of the expression of Cd2, Stat4, and Ifnr leading to skewing the Th1/Th2 balance toward Th1 dominance, elevation of the CD4(+)CD25(+) regulatory T (Treg) percentage, and reduction of activated CD19(+) B cells. Downregulation of complement system and components was also involved in suppression of IgE production. Practical Application: Kefir has long been considered good for health. Its health benefits include immunoregulatory effects. However, there is a lack of knowledge concerning the immunoregulatory effects induced by kefir lactic acid bacteria (LAB). Our data clearly demonstrated the antiallergic activity of kefir LAB, Lactobacillus (L b.) kefiranofaciens M1. By additional analysis using flow cytometry and microarray, the possible mechanism of suppression of IgE production by oral feeding of the heat-inactivated M1 was also elucidated. Our findings indicated that Lactobacillus kefiranofaciens M1 may have a great potential for utilization in functional food products.     

Identifications of inhibitors of IgE production by human lymphocytes isolated from ‘Cha Chuukanbohon Nou 6’ tea leaves

BACKGROUND: Tea (Camellia sinensis L.) is consumed all over the world and in especially large quantities in Japan and China, where it has been used not only as a daily beverage but also for medicinal purposes for thousands of years. Tea has been found to exhibit various bioregulatory activities, including antiallergic, anticarcinogenic, antimetastatic, antioxidative, antihypertensive, antihypercholesterolemic, anti‐dental caries and antibacterial effects, and to influence intestinal flora. RESULTS: Cha Chuukanbohon Nou 6 is a tea cultivar improved by the National Institute of Vegetable and Tea Science (NIVTS) in Japan. On comparing chemical constituents of 11 varieties of tea leaves by high‐performance liquid chromatography, we found two new major compounds in Cha Chuukanbohon Nou 6. Nuclear magnetic resonance spectroscopy revealed these compounds to be theogallin and 1,2‐di‐O‐galloyl‐4,6‐O‐(S)‐hexahydroxydiphenoyl‐β‐D ‐glucopyranose. The two were similar in chemical structure to strictinin, an inhibitor of immunoglobulin (Ig) production. Thus their effects on the production of Igs by peripheral blood lymphocytes were tested. Both compounds, like strictinin, inhibited IgE production. CONCLUSION: The results suggest Cha Chuukanbohon Nou 6 to be the basis of an antiallergic beverage. Copyright © 2009 Society of Chemical Industry     

Preventive effects of edible mushroom (Hypsizigus marmoreus) on mouse type IV allergy: fluctuations of cytokine levels and antioxidant activities in mouse sera

ABSTRACT:  We investigated the mechanisms for the antiallergic effects of Hypsizigus marmoreus mushrooms on an oxazolone-induced type IV allergy in male ICR mice. Serum levels of interleukin-12 (IL-12) and γ-interferon (γ-IFN) were significantly increased in mice, which showed a severe ear edema induced by the type IV allergy in comparison with those of normal mice. The oral administration of an ethanol extract of H. marmoreus for 3 d at a dose of 250 mg/kg body weight prevented the increase of serum IL-12 levels but not γ-IFN levels. Lowering of serum levels of interleukin-2 (IL-2), spleen natural killer (NK) cell activity, and serum antioxidant activity in mice with allergic symptoms were also prevented by oral administration of the ethanol extract. These results suggested that one of the antiallergic mechanisms of H. marmoreus would be due to maintenance of antioxidant status and inhibition of the fluctuations of cytokines in allergic mice.     

不同采摘时期合苞橐吾功效成分含量变化及其水煮液对胃黏膜的保护作用

以长白山野生合苞橐吾作为原料,探讨不同采摘时期合苞橐吾中黄酮类、皂苷类、多糖类物质含量的变化规律,进而研究不同采摘时期合苞橐吾对胃黏膜保护作用的差异,旨在寻找出胃黏膜保护效果最好的合苞橐吾生长时期。分别采用超声波辅助提取法、乙醇浸提法、热水浸提法对合苞橐吾中的总黄酮、总皂苷和总多糖进行提取,并测定3 种物质的含量;然后将各个时期得到的合苞橐吾水煮液对小鼠进行胃黏膜保护实验。结果表明：6月采摘的合苞橐吾有良好的胃黏膜保护效果。其中,6月下旬采摘的合苞橐吾对小鼠胃黏膜的保护效果最好,对乙醇所致小鼠胃黏膜损伤抑制率达到48.07%,使小鼠胃黏膜中超氧化物歧化酶（superoxide dismutase,SOD）活性和谷胱甘肽（glutathione,GSH）含量显著增加,丙二醛（malondialdehyde,MDA）含量明显降低。而该时期采摘的合苞橐吾中黄酮类物质、皂苷类物质、多糖类物质含量相对都较高,分别为25.5、15.0、198.1 mg/g。     

特丁基对苯二酚与迷迭香提取物对亚麻荠籽油贮藏稳定性的影响

采用Schaal烘箱法与Rancimat法,以过氧化值(POV)及氧化诱导时间为指标,研究特丁基对苯二酚(TBHQ)与迷迭香提取物对亚麻荠籽油贮藏稳定性的影响,分析两种抗氧化剂对加速氧化前后亚麻荠籽油脂肪酸组成的影响,对比分析两种方法在预测亚麻荠籽油货架期方面的准确性。结果表明:亚麻荠籽油氧化稳定性较差,TBHQ与迷迭香提取物可有效延长亚麻荠籽油的贮藏时间,其中0.02% TBHQ与0.04%迷迭香提取物配合使用效果最佳,20℃下预期贮藏时间延长至608 d以上。加速氧化后亚麻荠籽油中多不饱和脂肪酸(PUFA)减少约59.8%,饱和脂肪酸(SFA)与单不饱和脂肪酸(MUFA)分别增多约101.9%与71.8%,添加不同抗氧化剂后亚麻荠籽油脂肪酸组成与烘箱法预测的货架期呈极显著相关性(P<0.01)。Rancimat法与Schaal烘箱法预测货架期存在较大差异,Schaal烘箱法预测亚麻荠籽油货架期具有更高准确性。     

Enzyme, bacterial inoculant, and formic acid effects on silage composition of orchardgrass and alfalfa

We evaluated the effects of cellulase (from Trichoderma longibrachiatum) application rates on neutral detergent fiber (NDF) concentration and fermentation products of orchardgrass (Dactylis glomerata L.) and alfalfa (Medicago sativa L.) silages harvested with decreasing dry matter (DM) digestibility. Additionally, the impacts of inoculant (Lactobacillus plantarum and Pediococcus cerevisiae), pectinase (from Aspergillus niger), or formic acid on silage composition were studied. Forages wilted to a DM content of about 320 g/kg were ensiled in laboratory silos for 60 d. Cellulase, combined with inoculant, was applied at 2, 10, and 20 ml/kg of herbage (at least 2500 IU/ml). Cellulase at 10 ml/kg was also applied alone or in combination with pectinase and inoculant or formic acid. The NDF concentration of orchardgrass silage decreased with increasing cellulase up to 20 ml/kg, at which NDF content was decreased by 30%. The NDF concentration of alfalfa silage decreased with increasing cellulase application up to 10 ml/kg, at which NDF content was decreased by 13%. Immature plants were more responsive to cellulase treatment than mature plants. Cellulase at 2 ml/kg combined with inoculant improved fermentation characteristics of the silages but generally, there was no effect on silage fermentation by higher cellulase applications, resulting in an accumulation of sugar. The improved fermentation of orchardgrass treated with cellulase and inoculant was mostly related to the effect of inoculant, whereas cellulase alone improved fermentation characteristics of alfalfa silage and this effect was enhanced by addition of inoculant. Decreased NDF and increased sugar concentrations did not improve the in vitro DM digestibility of cellulase-treated silages.     

Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce

Soy sauce is a traditional fermented seasoning of East Asian countries and is available throughout the world. In Japanese soy sauce (shoyu), soybeans and wheat are the two main raw materials, used in almost the same quantity. Proteins of the raw materials are completely degraded into peptides and amino acids by microbial proteolytic enzymes after fermentation, and no allergens of the raw materials are present in soy sauce. In contrast, polysaccharides originating from the cell wall of soybeans are resistant to enzymatic hydrolyses. These polysaccharides are present in soy sauce even after fermentation and termed shoyu polysaccharides (SPS). Soy sauce generally contains about 1% (w/v) SPS and SPS exhibit potent antiallergic activities in vitro and in vivo. Furthermore, an oral supplementation of SPS is an effective intervention for patients with allergic rhinitis in two double-blind placebo-controlled clinical studies. In conclusion, soy sauce would be a potentially promising seasoning for the treatment of allergic diseases through food because of its hypoallergenicity and antiallergic activity.     

用含黄酮类化合物的植物叶生产焙烤类保健食品

将含黄酮类化合物的苦养麦叶、山楂树叶和银杏树叶干制后磨成粉,添加到面粉中制作面包和桃酥,采用乙醇提取一分光光度法测定植物叶粉及其焙烤制品中的总黄酮含量。结果表明:在面粉中添加3%的植物叶粉制作焙烤食品,对焙烤制品的感官质量无不良影响,且黄酮类化合物在加工焙烤过程中的损失较小。