蓝莓酵素的体外抗氧化及对秀丽隐杆线虫的氧化应激保护作用

以大兴安岭野生蓝莓为原料,发酵制备蓝莓酵素,研究其发酵过程中总花青素、总酚和总黄酮含量变化,以及体外抗氧化能力变化情况,并以秀丽隐杆线虫为模型,初步探究其抗氧化的相关机制.结果表明:在发酵过程中,总花青素含量呈先上升后下降的变化趋势,于发酵第50 d时,达到了0.52 mg/mL,总酚和总黄酮含量总体呈现上升趋势,均于...

Antioxidant Activity in Vitro and Promoting Resistance to Oxidative Stress in Caenorhabditis elegans of Blueberry Jiaosu

Blueberry Jiaosu fermented by using wild blueberries (Vaccinium uliginosum L) was used as raw materials. The changes of the total anthocyanin, phenolic, flavonoid contents, and antioxidant capacity in vitro during fermentation were detected. Caenorhabditis elegans were used to determine the antioxidant activity in vivo, preliminarily explored the related mechanism of antioxidant of blueberry Jiaosu. The results showed that the total anthocyanin content increased firstly and then decreased, reaching 0.52 mg/mL on the 50th day. The total phenolic and flavonoid contents kept increasing and reached their maximum level (2.81 mg/mL, 3.17 mg/mL, respectively) on the 300th day. In C.elegans, the results showed that blueberry Jiaosu could prolong the lifespan of C.elegans, enhance its oxidative stress ability under the stimulation of hydrogen peroxide, increase the activities of superoxide dismutase, catalase and glutathione peroxidase, and reduce the content of reactive oxygen species and malondialdehyde. These indicate that blueberry Jiaosu may increase the activity of antioxidant enzymes to reduce the oxidative damage of Caenorhabditis elegans.