复合果蔬发酵汁对小鼠脾淋巴细胞的作用研究
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摘要
目的:研究复合果蔬发酵汁及其提取物对小鼠脾淋巴细胞增殖的影响,其提取物对脾淋巴细胞胞内ROS水平的影响。方法:采用氯仿、乙酸乙酯、正丁醇和水对复合果蔬发酵汁按照溶剂极性大小进行分极萃取,用脂多糖(LPS)和刀豆蛋白A(Con A)分别诱导小鼠T、B淋巴细胞分化,检测其增殖能力;采用AAPH诱导脾淋巴细胞氧化应激损伤检测其胞内活性氧(ROS)水平,分别评价复合果蔬发酵汁及其萃取产物对小鼠脾淋巴细胞活力的影响,分析其中起免疫调节作用的主要组分。结果:复合果蔬发酵汁具有一定促进T/B淋巴细胞增殖的能力,其提取物中正丁醇相对T/B淋巴细胞的促增殖作用比较显著,其占果蔬发酵汁干物质含量的11.33%,且各萃取相均具有较好的保护脾淋巴细胞免受氧化应激损伤的功效。结论:复合果蔬发酵汁具有免疫调节的功效,对相关食品饮料的开发具有重要的作用。
Objective: To study the immune-regulation of compound fermented fruit and vegetable juice and its extracts, and the effect of the extracts on the production of intracellular ROS of spleen lymphocytes. Methods: The compound fruit and vegetable fermented juice made in our lab were selected as samples. According to the polarity of chloroform, ethyl acetate, n-butyl alcohol and water, the extracts were obtained from the juice. The proliferation of murine splenocytes induced by LPS and Con A and the ROS level in cell induced by AAPH was measured to evaluate the effect of the juice and its extracts to analysis the major component exerting immune modulatory. Results: The compound fermented fruit and vegetable juice of our lab have ability to promote the proliferation and scavenge free radicals of murine splenocytes, and the extract in n-butyl alcohol which take up of 11.33% of the total dry matter content of the juice can promote the proliferation of T/B lymphocyte significantly. Meanwhile all the extracts has good scavenging effect to ROS of murine splenocytes. Conclusion: The compound fermented fruit and vegetable juice of our lab has good immune-modulation, shows importance for the development of related food and drinks.
Objective: To study the immune-regulation of compound fermented fruit and vegetable juice and its extracts, and the effect of the extracts on the production of intracellular ROS of spleen lymphocytes. Methods: The compound fruit and vegetable fermented juice made in our lab were selected as samples. According to the polarity of chloroform, ethyl acetate, n-butyl alcohol and water, the extracts were obtained from the juice. The proliferation of murine splenocytes induced by LPS and Con A and the ROS level in cell induced by AAPH was measured to evaluate the effect of the juice and its extracts to analysis the major component exerting immune modulatory. Results: The compound fermented fruit and vegetable juice of our lab have ability to promote the proliferation and scavenge free radicals of murine splenocytes, and the extract in n-butyl alcohol which take up of 11.33% of the total dry matter content of the juice can promote the proliferation of T/B lymphocyte significantly. Meanwhile all the extracts has good scavenging effect to ROS of murine splenocytes. Conclusion: The compound fermented fruit and vegetable juice of our lab has good immune-modulation, shows importance for the development of related food and drinks.
引文
[1]FILANNINO P, AZZI L, CAVOSKI I, et al. Exploitation of the health-promoting and sensory properties of organic pomegranate(Punica granatum L.)juice through lactic acid fermentation[J]. International Journal of Food Microbiology, 2013, 163(2/3):184-192.
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[3]LIN Q. Submerged fermentation of Lactobacillus rhamnosus YS9 forγ-aminobutyric acid(GABA)production[J]. Brazilian Journal of Microbiology, 2013,44(1):183-187.
[4]ZHANG L, LIU C, LI D, et al. Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88[J]. International Journal of Biological Macromolecules, 2013, 54(1):270-275.
[5]曹锦花,李华.多糖免疫调节作用的研究进展[J].中国生化药物杂志, 1999, 20(2):104-105.
[6]KRAUT E H, JR S A. The effect of oxidant injury on the lymphocyte membrane and functions[J]. Journal of Laboratory&Clinical Medicine, 1981, 98(5):697-703.
[7]魏颖,刘艳,林峰,等.刺玫果免疫调节和体外抗氧化活性研究[J].中国食品学报, 2014, 14(8):41-46.
[8]王智鼎,李岳飞,宋艳,等.一种复合果蔬发酵饮品增强免疫力功能研究[J].食品研究与开发, 2014,35(17):115-118.
[9]吴彬彬,刘春花,陈宏运,等.植物果蔬发酵液对S180荷瘤小鼠抗肿瘤作用研究[J].食品研究与开发,2016, 37(11):46-49.
[10]吴凡,奚雨萌,唐波,等.不同蛋白水平日粮中添加益生素及有机酸复合制剂对青脚麻鸡免疫及抗氧化功能的影响[J].畜牧与兽医, 2016, 48(1):10-15.
[11]徐长跃,李杰,于艳,等.代谢有机酸对断奶仔猪血清免疫指标及甲状腺激素的影响[J].饲料工业,2016, 37(12):6-9.
[12]CIAFARDINI G, MARSILIO V, LANZA B, et al.Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation[J]. Applied&Environmental Microbiology, 1994, 60(11):4142-4147.
[13]RODRíGUEZ H, CURIEL J A, LANDETE J M, et al. Food phenolics and lactic acid bacteria[J]. International Journal of Food Microbiology, 2009, 132(2/3):79-90.
[14]官佳懿,张永红,崔德凤,等.绿原酸对小鼠脾脏淋巴细胞体外增殖和分泌功能的影响[J].中国农学通报, 2013, 29(29):27-31.
[15]陈建峰.同步提取、分离及纯化菜籽饼粕中的多酚和植酸[D].武汉:华中农业大学, 2008.
[16]姜楠,王蒙,韦迪哲,等.植物多酚类物质研究进展[J].食品安全质量检测学报, 2016, 7(2):439-444.
[17]刘一杰,薛永常.植物黄酮类化合物的研究进展[J].中国生物工程杂志, 2016, 36(9):81-86.
[2]HUR S J, LEE S Y, KIM Y C, et al. Effect of fermentation on the antioxidant activity in plantbased foods[J]. Food Chemistry, 2014, 160(10):346-356.
[3]LIN Q. Submerged fermentation of Lactobacillus rhamnosus YS9 forγ-aminobutyric acid(GABA)production[J]. Brazilian Journal of Microbiology, 2013,44(1):183-187.
[4]ZHANG L, LIU C, LI D, et al. Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88[J]. International Journal of Biological Macromolecules, 2013, 54(1):270-275.
[5]曹锦花,李华.多糖免疫调节作用的研究进展[J].中国生化药物杂志, 1999, 20(2):104-105.
[6]KRAUT E H, JR S A. The effect of oxidant injury on the lymphocyte membrane and functions[J]. Journal of Laboratory&Clinical Medicine, 1981, 98(5):697-703.
[7]魏颖,刘艳,林峰,等.刺玫果免疫调节和体外抗氧化活性研究[J].中国食品学报, 2014, 14(8):41-46.
[8]王智鼎,李岳飞,宋艳,等.一种复合果蔬发酵饮品增强免疫力功能研究[J].食品研究与开发, 2014,35(17):115-118.
[9]吴彬彬,刘春花,陈宏运,等.植物果蔬发酵液对S180荷瘤小鼠抗肿瘤作用研究[J].食品研究与开发,2016, 37(11):46-49.
[10]吴凡,奚雨萌,唐波,等.不同蛋白水平日粮中添加益生素及有机酸复合制剂对青脚麻鸡免疫及抗氧化功能的影响[J].畜牧与兽医, 2016, 48(1):10-15.
[11]徐长跃,李杰,于艳,等.代谢有机酸对断奶仔猪血清免疫指标及甲状腺激素的影响[J].饲料工业,2016, 37(12):6-9.
[12]CIAFARDINI G, MARSILIO V, LANZA B, et al.Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation[J]. Applied&Environmental Microbiology, 1994, 60(11):4142-4147.
[13]RODRíGUEZ H, CURIEL J A, LANDETE J M, et al. Food phenolics and lactic acid bacteria[J]. International Journal of Food Microbiology, 2009, 132(2/3):79-90.
[14]官佳懿,张永红,崔德凤,等.绿原酸对小鼠脾脏淋巴细胞体外增殖和分泌功能的影响[J].中国农学通报, 2013, 29(29):27-31.
[15]陈建峰.同步提取、分离及纯化菜籽饼粕中的多酚和植酸[D].武汉:华中农业大学, 2008.
[16]姜楠,王蒙,韦迪哲,等.植物多酚类物质研究进展[J].食品安全质量检测学报, 2016, 7(2):439-444.
[17]刘一杰,薛永常.植物黄酮类化合物的研究进展[J].中国生物工程杂志, 2016, 36(9):81-86.