枸杞酸奶体外抗氧化活性和保肝功能研究

Study on Antioxidant Activity in vitro and Hepatoprotective Function of Lycium barbarum Yogurt

采用枸杞原浆作为添加到酸奶中的功能成分,探索枸杞酸奶的抗氧化活性和保肝功能。在体外抗氧化活性实验中,采用了铁氰化钾法、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)法和水杨酸法。结果表明在枸杞原浆添加一定体积分数范围内,枸杞酸奶总抗氧化还原能力、DPPH自由基清除率和羟自由基清除率均随枸杞原浆添加体积分数的增加而增加。通过急性酒精性肝损伤动物模型评价了枸杞酸奶的益生功能,结果显示枸杞酸奶可以降低小鼠血清中谷丙转氨酶(Cereal third transaminase,ALT)活性和肝脏中脂多糖(Lipopolysaccharide,LPS)含量,提高肝脏中谷胱甘肽(Glutathione,GSH)质量摩尔浓度和总抗氧化能力(Total antioxidant capacity,T-AOC),表明枸杞酸奶对乙醇引起的小鼠急性酒精性肝损伤具有一定辅助保护作用。综上所述,枸杞酸奶表现出较强的抗氧化活性和保肝功能,为日后研发具有解酒保肝功能特性的枸杞发酵乳制品提供了一定的数据支撑和理论依据。

In this study, Lycium barbarum(L. barbarum) juice was added to yogurt as the functional component to explore the antioxidant activity in vitro and hepatoprotective function of L. barbarum yogurt. In the experiment of antioxidant activity in vitro, potassium ferricyanide method,1,1-diphenyl-2-picrylhydrazyl(DPPH) method and salicylic acid method were used. The results showed that within the range of this study, the total antioxidant reduction capacity, DPPH radical scavenging rate and hydroxyl radical scavenging rate increased with the increase of L. barbarum juice content. Here, the probiotic function of L. barbarum yogurt was evaluated by the animal model of acute alcoholic liver injury. The results showed that L. barbarum yogurt reduced the level of cereal third transaminase(ALT) in serum and the content of lipopolysaccharide(LPS) in liver tissues, while increased the content of glutathione(GSH) and total antioxidant capacity(T-AOC) in liver tissues.Therefore, L. barbarum yogurt might have auxiliary protective effect on acute alcoholic liver injury in mice. In conclusion, L. barbarum yogurt showed strong antioxidant and hepatoprotective activity,providing data support and theoretical basis for the future development of L. barbarum fermented dairy products with hepatoprotective function and alcohol hangover relieving effect.