A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods:antioxidant and bile acid-binding capacity

In this study,the structural characters,antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides(HRPs)obtained by the commonly used hot water(HRP-W),pressurized hot water(HRP-H),ultrasonic(HRP-U),acid(HRP-C)and alkali(HRP-A)assisted extraction methods were investigated.The results demonstrated that extraction methods had significant effects on extraction yield,monosaccharide composition,molecular weight,particle size,triple-helical structure,and surface morphology of HRPs except for the major linkage bands.Thermogravimetric analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal stability.The HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant activities.Moreover,the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network(HRP-C,HRP-W and HRP-U),which exhibited stronger bile acid binding capacity.The present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods.

Antioxidant activities of sea buckthorn polysaccharides and their potential application in cosmetic industry

Background:Many natural polysaccharides have been reported to protect against skin aging through antioxidant pathways,but sea buckthorn polysaccharides have been less well studied in terms of antioxidant activity,and the related studies are not well developed.Objective:By examining the chemical structure of sea buckthorn polysaccharides,this research aimed to offer a scientific foundation for their use in cosmetics and explore the in vitro antioxidant potential of these polysaccharides.Materials:and Methods:We made SP(sea buckthorn crude polysaccharide)using both hot water extraction and ultrasonic extraction.Then,we used the anion exchange method to separate and purify it to get three different polysaccharides:SPA(polysaccharide eluted from deionized water),which is a neutral polysaccharide,and SPB(polysaccharides eluted from 0.1 M NaCl)and SPC(polysaccharide eluted from 0.2 M NaCl),which are acidic polysaccharides.The characteristics of the four polysaccharides(SP,SPA,SPB and SPC)were determined using high-performance gel permeation chromatography(HPGPC),high-performance liquid chromatography(HPLC),Fourier transform infrared spectroscopy(FTIR),scanning electron microscopy(SEM),thermogravimetric analysis(TGA),and x-ray diffractometry(XRD).In vitro antioxidant assays were used to test their antioxidant activities.Results:The in vitro antioxidant assay showed that the four sea buckthorn polysaccharides(SP,SPA,SPB,and SPC)were good at getting rid of superoxide anion and DPPH radicals,especially ABTS radicals.They were also better at getting rid of free radicals than VC at low concentrations,and they were also good at reducing other molecules.Conclusion:These results showed that sea buckthorn polysaccharide has certain antioxidant activity;therefore,sea buckthorn polysaccharide has a strong potential to be applied in antioxidant and anti-aging functional cosmetics.

Short-Term and Long-Term Price Forecasting Models for the Future Exchange of Mongolian Natural Sea Buckthorn Market

Sea buckthorn market floated uncertainly within a narrow range. The market situation provided upward pressure on prices, and producer and consumer interest were poor, coupled with weak prices in the regional markets. The objectives of the study are: 1) to estimate the relationship between wild Sea buckthorn (SB) price and Supply, Demand, while some other factors of crude oil price and exchange rate by using simultaneous Supply-Demand and Price system equation and Vector Error Correction Method (VECM);2) to forecast the short-term and long-term SB price;3) to compare and evaluate the price forecasting models. Firstly, the data was analyzed by Ferris and Engle-Granger’s procedure;secondly, both price forecasting methodologies were tested by Pindyck-Rubinfeld and Makridakis’s procedure. The result shows that the VECM model is more efficient using yearly data;a short-term price forecast decreases, and a long-term price forecast is predicted to increase the Mongolian Sea buckthorn market.

Efficacy of Sea Buckthorn Therapy in Patients with Nonalcoholic Fatty Liver Disease

Aim: To evaluate the clinical efficacy of the traditional Chinese medicine sea buckthorn (SBT) in the treatment of patients with nonalcoholic fatty liver disease (NAFLD). Method: 94 patients with NAFLD were randomly divided into two groups: 48 cases of patients received oral sea buckthorn 1.5 g (3 times a day) for three months as the treated group, and 46 cases received only the vehicle for three months as the control group. Serum lipids, transaminase and serum liver fibrosis indices were assessed at baseline and after SBT treatment. All patients underwent liver CT and Fibroscan examination at baseline and after treatment. Results: SBT treatment resulted in a significant decrease in the serum levels of alanine aminotransferase (ALT), LDL-C, hyaluronic acid and collagen type IV. The liver stiffness measurement (LSM) of the treated patients was significantly lower than that in the control or baseline. The CT liver/spleen ratio of the treated patients was also significantly increased. Conclusion: The results of our study demonstrated the beneficial effects of SBT on serum lipids, transaminase, and liver/spleen ratio and liver stiffness in patients with NAFLD, which may be further developed as a promising therapy for the treatment of NAFLD.

Traditional food,modern food and nutritional value of Sea buckthorn(Hippophae rhamnoides L.):a review

Sea buckthorn(Hippophae rhamnoides L.)is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn,rich in oleic acid,protein,amino acids and potassium and other nutrients.Sea buckthorn can also treat heart diseases,lung diseases and other diseases.This review aims to sort out the traditional sea buckthorn food and modern sea buckthorn food,and provide important reference value for manufacturers to develop and utilize sea buckthorn.In addition,it also clarifies the nutritional value of sea buckthorn,so as to provide strong support for the comprehensive utilization of sea buckthorn fruit food and the production direction of health care industry.

Influence of lactic acid bacteria on physicochemical indexes,sensory and flavor characteristics of fermented sea buckthorn juice

Sea buckthorn has been proved to be a good substrate for lactic acid bacteria(LAB),but the research on the fermentation of sea buckthorn juice(SBJ)by LAB is still rare.This study was designed to determine the performance of fermented SBJ(FSBJ)in four LAB and investigate the sensory aspects of FSBJ.The results showed that the utilization rates of reducing sugar,titratable acid,and malic acid of SBJ fermented by Lactobacillus casei(SBJLc)were the highest and that lactic acid content was the greatest.The organic acid compositions of the four kinds of FSBJs were also different.The viable counts of all FSBJs was greater than 7 log CFU/mL,and that the viable count of SBJ fermented by SBJLc was the highest.In this study,the Electronic tongue combined with Electronic nose was used for the first time to study SBJ.Results showed that compared with the control,the response value of Sourness was significantly increased,while Bitterness and Astringency were significantly decreased.There was a significant difference in four FSBJs.The results of the electronic nose showed that SBJ fermented by Lactobacillus plantarum LP56(SBJLp)could be well identified by sensors sensitive to aromatic substances.The volatile compound contents before and after fermentation were significantly different,the highest being SBJLp.Finally,the results of sensory evaluation experiments showed that SBJLp was the most acceptable to consumers in terms of sensory evaluation.

COMPOSITION OF SEA BUCKTHORN OIL AND ITS MEDICAL ASPECTS

The composition of sea buckthorn oil (Hippophac rhamnoides) from north China was analyzed by means of gas chromatography. high pressure liquid chromatography and thin layer chromatography and thin layer chromatography. This wild vegetable oil consisted of many unsaturated fatty acids, e.g. almitoleic acid (13.9%). oleic acid (27.9%), linoleic acid (23.2%) and linolenic acid (14.9%). α-tocopherol (105.2 mg/ 100g),β-tocopherol (8.3 mg/ 100). γ-tocopherol (52.7

Potential of sea buckthorn-based ingredients for the food and feed industry-a review

Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products.One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C,carotenoids,tocopherols,and other bioactive compounds,in addition to the unique lipid profile in the berry pulp,seed,and peel.This review summarizes the state-of-the-art of potential applications of sea buckthorn within the food and feed industry based on previously described applications.Products such as cheese,yoghurt or beverages already benefit from its application.Moreover,using sea buckthorn in feed products also derives into higher quality final products(e.g.meat quality,egg quality).Poultry,pig,and fish farming have been studied for that purpose.Despite all the accumulated articles depicted in the present review,the use of this fruit in food product formulation is nowadays scarce.New options for food product development with sea buckthorn are herein discussed.

Chronic Toxicity Study in Rats Orally Exposed to Mulberry Sea-Buckthorn Beverage Concentrate

Objective: This study is designed to observe the chronic toxicity after the administration of mulberry sea-buckthorn beverage concentrate for 3 months on rats and to predict the possible adverse effect and the potential toxicity target organs. Method: The rats (SPF level) were randomly divided into high-dose (20 mL/kg BW), middle-dose (10 mL/kg BW), low-dose (5 mL/kg BW) groups and negative control group (20 mL/kg BW of purified water) with 30 rats in each group. Each group was orally given mulberry sea-buckthorn beverage concentrate for 3 months and recovered by stop feeding samples for 2 weeks for a recovery observation. The rats’ general condition, the organ coefficient, the indexes of hematology and blood biochemistry and the histological changes of the main organs were determined. Result: The appearance and behavior of activity in rats showed no anomalies in all these groups and all the rats put on weight during this period. Comparing to the negative control group, no obvious differences were observed in the weekly weight and organ coefficient of each dose group. After 3 months of administration, HGB in both mulberry sea-buckthorn beverage concentrate low-dose group and high-dose group were increased. No significant differences were observed in the indexes of hematology after 2 weeks of recovery. CREA in low-dose, middle-dose and high-dose groups were significantly increased after 3 months of administration and it remained in the high level in middle-dose and high-dose group even after 2 weeks of recovery. No drug-related lesions were observed in the histological changes of major organs. Conclusion: The results show that long term use of mulberry concentrated sea-buckthorn beverage can lead to increased CREA, which suggested kidney toxicity. Although no obvious pathological change was found in kidney, we should pay attention to chronic kidney damage in the further research.

基于网络药理学和分子对接技术探讨沙棘多酚治疗阿尔茨海默病的作用机制

目的基于网络药理学—分子对接技术的方法初步探讨沙棘多酚治疗阿尔兹海默症(Alzheimer’s disease,AD)的作用机制。方法检索中国知网、万方数据库查找目前报道的沙棘多酚化学成分,获得沙棘多酚有效活性成分及预测靶基因。通过Cytoscape 3.8.2软件构建中药—化合物—靶点(基因)网络;采用Gencards、OMIM、DisGeNET等数据库获取AD主要作用靶点,并与化合物基因靶点作韦恩图、明确交集靶点,运用String平台构建蛋白相互作用(PPI)网络模型并挖掘网络中潜在的蛋白质功能模块;通过Metascape平台进行基因本体(GO)功能富集分析及基于京都基因与基因组百科全书(KEGG)通路富集分析,预测其生物过程及作用通路。应用Cytoscape3.8.2软件构建“药物成分-作用靶点-作用通路”网络,运用AutoDock vina软件对核心成分及关键靶点进行分子对接。结果共获得12个沙棘多酚候选化合物、142个成分靶点以及95个沙棘多酚与AD的共同靶点。网络分析结果显示,沙棘多酚调治AD的核心活性成分为阿魏酸、藜芦酸、咖啡酸等,核心靶点包括ALB、EGFR、PTGS2、STAT3、CTNNB1、MMP9、ESR1、TLR4、ICAM1和PPARA。GO和KEGG分析显示,沙棘多酚治疗AD的通路主要富集在化学致癌-受体活化、癌症的通路和糖尿病并发症中的AGE-RAGE信号通路等。其功能主要为氧化还原酶活性、丝氨酸水解酶活性和金属蛋白酶活性等。分子对接研究显示,沙棘多酚的5个关键治疗AD的化合物可与5个核心基因的对接口袋相匹配。结论沙棘多酚可通过多个化合物作用于多个分子靶点和通路发挥对AD的治疗作用。

基于Apriori多维传感参量沙棘质量监测系统设计

沙棘具有很高的营养价值,常被应用于植物原料提取行业。但由于沙棘品质监测技术的缺失,导致基于沙棘制造的副产品质量难以保证。目前沙棘质量检测主要采用单一的沙棘化学成份含量检测,难以满足对沙棘品质监测的技术需求。从沙棘生长特征出发,利用无线传感网技术和多传感技术对沙棘生长环境的多维度参数进行采集传输,基于改进Apriori(先验原理)对多维传感参量特征关联规则进行数据挖掘,分析标签值,选择出较高的沙棘副产品对应的沙棘生长环境特征数据,挖掘数据特征之间存在的映射关系,作为沙棘溯源质量监测评价的参考规范。基于Spark Streaming实时数据处理技术,构建沙棘质量监测系统。通过映射规则构造条形图直观展示,便于指导沙棘原料的筛选。从沙棘副产品质量监管出发,利用优质沙棘副产品溯源环境数据构建沙棘原料质量监测体系,提高以沙棘为原料的副产品品质监管。

乳清蛋白粉与豆乳不同质量比对凝固型沙棘酸奶品质的影响

以1 L鲜牛乳质量为基准,向其中加入乳清蛋白粉(WPP)、豆乳、沙棘果汁及菌种,混合发酵制备凝固型沙棘酸奶,探究WPP与豆乳不同质量比(WPP与豆乳总质量100 g,A组4∶0,B组3∶1,C组2∶2,D组1∶3,E组0∶4,F组不添加WPP和豆乳,G组不加沙棘果汁、WPP和豆乳)对凝固型沙棘酸奶理化特性、微观结构、质构特性及感官品质的影响。结果表明:B、C、D、E组酸奶发酵时间约为5 h,A、F、G组酸奶发酵时间约为6 h;各组酸奶脂肪含量差异不大,E组酸奶蛋白质含量最高,为4.55%;A组酸奶的持水力最高,为98.02%±0.05%;C组酸奶(硬度0.45 N±0.03 N,胶着性0.47 N±0.02 N,咀嚼性6.32±0.41,黏附性0.57 N·s±0.07 N·s)的质地和微观结构最佳,且C组在贮存3 d时的感官评分最高,为88.8。

沙棘胡萝卜复合饮料的研制

以沙棘和胡萝卜为原料,在单因素试验基础上设计正交试验,以感官评价得分为评价指标,确定了沙棘胡萝卜符合饮料的最佳配方.结果表明,沙棘胡萝卜复合饮料的最佳配方为:沙棘汁、胡萝卜汁、白砂糖、无水柠檬酸、黄原胶的添加量分别为30%、15%、9%、0.10%,0.15%.沙棘胡萝卜复合饮料的感官品质最佳.

砒砂岩区十大孔兑沙棘生态减沙工程现状调查及管理对策研究

砒砂岩区沙棘生态减沙工程是我国晋陕蒙区防风治沙、强化水土保持的重要举措,该工程的发展现状及管理对策值得引起特别关注。本文以十大孔兑上游砒砂岩丘陵沟壑区沙棘林为研究对象,通过实地调研与问卷调查等研究方法,明确砒砂岩区十大孔兑沙棘生态减沙工程发展现状、实施现状、沙棘林生长状况、抚育措施及其经济效益等情况,提出了统一筹划构建沙棘林长效管理机制、多举并措健全沙棘林抚育措施实施方案、因地制宜完善沙棘资源产业化开发方案等管理对策,为晋陕蒙区砒砂岩区十大孔兑沙棘生态减沙工程的实施与管理提供科学支撑。

沙棘叶中提取黄酮类化合物工艺影响因素研究

本文以乙醇/水溶液作为提取剂对沙棘叶中的黄酮类化合物进行提取,考察了乙醇浓度、提取温度、提取时间对提取效率的影响,并对实验数据进行了化学动力学模型拟合。实验结果表明,脱脂沙棘叶粉末中黄酮类化合物提取的最佳条件为乙醇质量分数60%,提取温度65℃,提取时间60 min,此条件下黄酮类化合物的提取效率最高为4.12%(质量分数)。化学动力学拟合结果表明,二级动力学模型与黄酮类化合物提取工艺数据的拟合度较高,平均相对偏差为±3%。本研究能为推动沙棘提取黄酮类化合物的产业化提供基础的数据支持。

基于控温控湿的沙棘红外联合热风干燥均匀性与工艺

新鲜沙棘含水率高且易腐烂变质,干燥是延长货架期的重要方式之一。针对现有沙棘热风干燥周期长、品质差、能耗高等问题,该研究基于控温控湿设计了一种红外联合热风干燥装置,并对装置的气流分配室结构进行了优化,设计了一种圆柱形扰流板和方形挡风板,利用数值模拟软件COMSOL对干燥装置中速度场、温度场和湿度场进行了模拟,结果表明通过增加半圆柱扰流板能够改变干燥层间气流量,解决干燥不均匀性问题;借助增设扰流板能够提高气流速度,利用自由流区域高温低湿干燥介质的干燥能力,防止干燥层内不同区域出现干燥不均匀的现象。优化后的干燥室结构将5个干燥层间的最大速度偏差比显著降低。以沙棘为研究对象对干燥工艺进行了试验研究。结果表明,不同干燥温度对沙棘控温控湿红外联合热风干燥时间有显著影响,干燥水分比随干燥时间的增加呈现指数下降趋势。基于层次分析法得到各干燥特性和干燥品质权重,采用综合评价方法得到不同干燥温度下75℃干燥条件综合评分最高。不同介质湿度干燥条件下,当介质湿度为10%干燥时,干燥所需能耗最低,干燥后沙棘复水比最高,具有最高的维生素C(vitamin C,Vc)保留率和总黄酮含量,综合评分最高。40%介质湿度不同持续时间下,40 min得到的沙棘亮度值、复水比、Vc保留率和总黄酮含量最高,综合评分最高。该研究明确了控温控湿沙棘红外联合热风干燥最优工艺,对提升沙棘产地初加工机械化水平,促进沙棘产业健康持续发展具有重要意义。

沙棘果汁保鲜贮藏加工技术研究

本文基于沙棘NFC果汁的市场需求与营养特性,深入探讨了沙棘果汁的保鲜贮藏加工技术。从沙棘果实的采摘、选择与清洗,到果汁的榨取、灭菌处理,再到贮藏期细菌生长的抑制、营养成分的保持以及色变的控制,系统地分析了各个环节的关键技术要点。通过优化加工工艺,如采用流动清水清洗、热处理榨汁、γ-射线辐照与巴氏杀菌灭菌、调整pH值与渗透压抑菌、冷冻榨汁与真空脱气保护营养成分等,有效提升了沙棘果汁的品质与保质期,为沙棘果汁的工业化生产提供了科学依据和技术支持。

基于网络药理学探讨沙棘治疗酒精性肝损伤的作用机制

目的:基于网络药理学预测沙棘治疗酒精性肝损伤(Alcohol Liver Injury)的作用机制,并通过建立斑马鱼酒精性肝损伤动物模型来验证沙棘治疗酒精性肝损伤的功效。方法:通过中药系统药理学数据库与分析平台(Traditional Chinese Medicine Systems Pharmacology,TCMSP)、Uniprot数据库收集有效成分及其作用靶标,Venny2.1寻找交集靶点。通过GeneCards及OMIM数据库收集和筛选疾病靶点,STRING v12.0数据库进行PPI网络分析,PDB及PubChem进行蛋白质结构及小分子结构确认。通过Cytoscape(Version 3.9.1)软件网络图构建沙棘治疗酒精性肝损伤关联网络。利用Metascape数据库对共有靶点进行基因本体(Gene Ontology,GO)、京都基因与基因组百科全书(Kyoto Encyclopedia of Gene,KEGG)数据库通路富集分析。通过斑马鱼实验进行功能验证:选取受精后3 d(3 dpf)野生型AB品系斑马鱼,正常组喂养于正常饲养用水,其余各组饲养于2%的无水乙醇溶液中建立酒精性肝损伤模型。沙棘组给予不同浓度的沙棘溶液,28℃处理2 d后,确定沙棘对酒精性肝损伤模型斑马鱼的最大耐受浓度(MTC)剂量,并根据MTC结果进行下一步给药,测定样品肝保护功效评价表型实验结果。结果:筛选后得到沙棘活性成分33个,主要包括槲皮素、花葵素、儿茶酸等;治疗酒精性肝损伤的潜在靶点1434个,主要包括ADH1C、CTNNB1、TGFB1等。调控这些核心靶点的信号通路主要富集在Lipid and atherosclerosis、Fluid shear stress and atherosclerosis、PI3K-Akt signaling pathway等多条信号通路中。动物实验结果显示:与模型组相比,沙棘可显著降低酒精性肝损伤模型斑马鱼肝脏不透明值(P<0.01),改善肝脏和卵黄囊肿大(P<0.01),下调AST和ALT的活力值(P<0.001),改善肝细胞核肿大,减少肝组织脂肪空泡样变性的功效。结论:沙棘可改善酒精性肝损伤,其机制可能与改善脂肪酸氧化、细胞代谢和抑制细胞凋亡有关。

植物乳杆菌发酵对沙棘果汁中苦味物质的转化作用

目的:改善沙棘果汁口感,去除涩味物质异鼠李素糖苷。方法:用植物乳杆菌发酵沙棘果汁,研究益生菌的生长曲线,总酚含量和抗氧化活性等各项指标在发酵过程中的变化以及异鼠李素糖苷和异鼠李素含量的变化。结果:植物乳杆菌67-25-2发酵得到的沙棘果汁其涩味得到改善,感官评分达到85分,发酵后提高了果汁的总游离酚含量和抗氧化活性,在62 h时达到最高值,其中总酚含量提高至598.9 mg GAE/L,ABTS^(+)自由基和DPPH自由基清除率分别达到67.5%和61.8%。皮尔逊相关性分析发现,总酚含量、异鼠李素含量与DPPH自由基清除率、ABTS^(+)自由基清除率显著正相关(P<0.01)。结论:植物乳杆菌67-25-2发酵后显著(P<0.05)减少了沙棘中主要的涩味物质(异鼠李素-3-O-新橙皮苷),释放出活性更强的黄酮苷元类物质(异鼠李素),显著(P<0.05)提高了沙棘果汁的总酚含量和抗氧化活性。该研究可为改善沙棘果实口感,同时为开发含有高活性转化产物的功能型发酵沙棘食品奠定理论基础。

植物乳杆菌发酵沙棘饮料的研制及其品质评价

为研究植物乳杆菌发酵沙棘饮料的工艺条件,以沙棘原浆为发酵原料,以活菌数和感官评价为指标,经单因素和正交试验进行优化,并对优化后发酵饮料的理化指标及感官品质进行测定。结果表明,植物乳杆菌发酵沙棘饮料的最佳工艺参数为发酵温度37℃、菌种添加量2%、发酵时间18 h。按照此工艺得到的沙棘饮料产品,活菌数为8.79 lg(CFU/mL),感官评分为93分,总糖含量为2.62 g/(100 mL),总酸含量为2.17 g/L,DPPH自由基清除能力由发酵前的45%提高至81%,总抗氧化能力为发酵前的1.92倍。研究为沙棘产业的发展提供借鉴。