乳酸菌发酵对枸杞果汁体外抗氧化和抗炎活性的影响

采用鼠李糖乳杆菌(Lactobacillus rhamnosus)LGG对枸杞果汁进行发酵，评估发酵对枸杞果汁体外抗氧化、抗炎活性的影响。结果表明，与未发酵枸杞果汁相比，发酵枸杞果汁基于1,1-二苯基-2-三硝基苯肼(DPPH)、2,2’-联氮双(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS+)和铁离子还原力(FRAP)方法的抗氧化能力显著提高，分别为17.53 mmol TE/L、42.72 mmol TE/L和21.12 mmol TE/L。发酵前后的枸杞果汁提取物可使H₂O₂损伤的Caco-2细胞存活率从50.5%分别提高至65.2%、85.0%。通过脂多糖(LPS)作用RAW264.7细胞系构建炎症细胞模型，与未发酵对照组相比，发酵枸杞果汁提取物处理的RAW264.7细胞肿瘤坏死因子-α(TNF-α)、人白细胞介素-6(IL-6)和一氧化氮(NO)释放量显著降低(P<0.05)，分别为23.14 ng/mL、450 pg/mL、10.72μmol/L，表明其是通过减少抗炎因子来发挥抗炎作用的。乳酸菌发酵提升了枸杞果汁抗氧化活性...

Effects of lactic acid bacteria fermentation on antioxidant and anti-inflammatory activities in vitro of Goji berry juice

Lactobacillus rhamnosus LGG was used to ferment Goji berry juice and the effects of fermentation on the antioxidant and anti-inflammatory activities in vitro of Goji berry juice were evaluated. The results showed that compared to unfermented Goji berry juice, the antioxidant capacities based on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+) and ferric reducing antioxidant power (FRAP) methods significantly increased, which was 17.53 mmol TE/L, 42.72 mmol TE/L and 21.12 mmol TE/L, respectively. The viability of Caco-2 cells damaged by H2O2 treated by Goji berry juice extract before and after fermentation increased from 50.5% to 65.2%, 85.0%, respectively. The inflammatory cell model was constructed by lipopolysaccharide (LPS) acting RAW264.7 cell line. Compared to the unfermented control, the release volume of tumor necrosis factor-α (TNF-α), interleukin 6 (IL-6) and nitric oxide (NO) significantly decreased by fermented Goji berry juice extract treatment, which was 23.14 ng/ml, 450 pg/ml and 10.72 μmol/L, respectively, that indicated the anti-inflammatory effect was achieved via reducing the anti-inflammatory factor contents. The antioxidant and anti-inflammatory activities of Goji berry juice were increased by lactic acid bacteria fermentation, which was expected to become a healthy drink with commercial value.