摘要
以三七粉为原料,采用微生物发酵法发酵三七,得到的三七发酵液多糖进行纯化并研究其抗炎功效。选定三七多糖的提取得率为衡量指标,采用单因素试验和正交试验优化三七多糖发酵提取工艺,结果表明,三七多糖的最佳发酵提取工艺为:液料比50 ∶ 1(mL/g)、接菌量为5 %、温度为32 ℃、pH值为中性7,此时多糖提取得率最高,达到0.501 g(多糖)/g(原料)。通过噻唑蓝(thiazolyl blue tetrazolium bromide,MTT)法毒性试验检测发酵多糖对HacaT细胞的增殖作用及安全浓度范围,同时在安全范围内用不同浓度发酵三七多糖培养HacaT细胞,最后选择0.5 g/L的发酵三七多糖为最终浓度,考察不同时间处理对炎症细胞因子表达量的影响:发酵三七多糖对白细胞活化因子CSF2、CSF1的表达,胞内信号负调节因子 TNF-AIP3的表达、CXCl3、TNF-AIP3基因的表达均有抑制作用;对IL6的表达为促进作用,对CCL20、IL8 (CXCL8)的表达为先促进再抑制作用。
Using Panax notoginseng as raw material, the fermentation of Panax notoginseng was carried out by microbial fermentation, and the obtained polysaccharide of Panax notoginseng was purified and its anti-inflammatory effect was studied.The extraction yield of polysaccharides from Panax notoginseng was selected as the index.On the basis of one factor tests, the orthogonal experiment was used to optimize the fermentation of Panax notogiseng polysaccharides.Design expert analysis indicated that the optimal processing conditions were: liquid to solid ratio 50:1(mL/g);the inoculation was 5 %;temperature 32 ℃, pH=7, under these conditions, the extraction yield of Panax notogiseng polysaccharides was 0.501 g (polysaccharide)/ g (raw material).By using the MTT method to test the proliferation of the fermentation polysaccharide to HacaT cells and the safe concentration range.In the safe range, HacaT cells were cultured with fermentation Panax notoginseng polysaccharides at different concentrations, and 0.5 g/L of fermentation polysaccharide was selected as the final concentration, and the effect of treatment on expression of inflammatory cytokines was investigated at different times: the expression of leukocyte activating factor CSF2 and CSF1 and the expression of intracellular signal negative regulator TNF-AIP3 were down-regulated.The expression of CXCl3 and TNF-AIP3 genes were down-regulated;the expression of IL6 was up-regulated, and the expression of CCL20 and IL8 (CXCL8) was up-regulated and then inhibited.
作者
刘平平
虞旦
王昌涛
赵丹
张佳婵
李萌
LIU Ping-ping;YU Dan;WANG Chang-tao;ZHAO Dan;ZHANG Jia-chan;LI Meng(Key Laboratory of Plant Resources Research and Development, School of Science, Beijing Technology and Business University, Beijing 100048, China;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第18期71-78,83,共9页
Food Research and Development
关键词
三七
发酵
多糖
抗炎
化妆品
Panax notoginseng(Burk.) F.H.Chen
fermentation
polysaccharide
anti-inflammatory
cosmetics