3种野生越桔属植物浆果提取物抗氧化活性比较研究

为探讨笃斯越桔、越桔、欧洲越桔3种浆果提取物的体外抗氧化活性,以3种野生浆果果实为原料进行提取并分离纯化,得到冻干粉末9组,分别测定了其花色苷含量、总多酚含量、清除羟自由基能力、清除DPPH自由基能力及总还原能力。结果表明,越桔、笃斯越桔和欧洲越桔3种浆果的提取物均有较好的抗氧化能力,DPPH自由基清除率分别可达(86.68±2.39)%、(97.63±1.65)%、(98.09±1.54)%;羟自由基清除率分别可达(81.80±1.23)%、(91.04±1.26)%和(93.22±1.39)%,笃斯越桔和欧洲越桔抗氧化活性高于越桔。9种纯化组分中,笃斯越桔和欧洲越桔30%乙醇洗脱物组分的抗氧化活性最强,总还原力分别为(1 197.4±25.93)/g和(1 237.5±27.13)/g。

毛酸浆果提取物对RAW264.7细胞的免疫调节作用

该文探讨了毛酸浆果提取物(Physalis pubescens L.Fruits Extract,PPFE)对RAW264.7巨噬细胞免疫调节作用。采用噻唑蓝比色法(MTT)确定细胞毒性和增殖活性,格里斯法(Griess)、酶联免疫法(ELISA)、荧光探针法、中性红吞噬实验测定体外培养的巨噬细胞中一氧化氮(NO)、肿瘤因子-α(TNF-α)和白介素-6(IL-6)、干扰素-γ(IFN-γ)、活性氧(ROS)含量以及吞噬率;流式细胞术测定细胞周期变化及细胞凋亡情况,荧光定量反转录-聚合酶链反应(qRT-PCR)检测TNF-α、IFN-γ以及IL-6等细胞因子mRNA表达水平。结果显示:运用UHPLC-Q-TOF-MS测定PPFE化学成分分析,共鉴定出14种黄酮类物质。PPFE作用RAW264.7细胞的安全浓度在25~250μg/mL范围内,与空白组相比,毛酸浆果提取物质量浓度为25μg/mL时免疫增强效果最佳,其细胞增殖率、NO释放量、吞噬率、相对活性氧水平、TNF-α、IFN-γ、IL-6的分泌量分别为130.53%、27.79μmol/L、189.88%、137.75%、150.54 pg/mL、119.36 pg/mL、15.41 pg/mL。PPFE治疗组的细胞周期的G0/G1期、S期、G2/M期百分比分别为53.08%、17.40%、29.52%。细胞凋亡率与空白组相比降低了52.80%,同时极显著(p<0.01)上调TNF-α、IFN-γ、IL-6的表达。综上可知,PPFE通过调节RAW264.7细胞吞噬功能、分泌免疫因子、细胞周期分布及凋亡情况,以及上调细胞因子mRNA表达水平,增强RAW264.7细胞免疫调节作用。

锯齿棕浆果提取物制剂Permixon~与α-阻滞剂坦洛新治疗良性前列腺肥大的临床疗效比较

在该试验中,704名50-85岁的男性患者经4周前导期后随机接受320 mg/d锯齿棕浆果脂甾醇提取物制剂Permixon(350人)或0.4 mg/d α-阻滞剂坦洛新(tamsulo-sin)(354人),连服1年。受试者经国际前列腺量表(IPSS)

Effects of Cold Storage on Quality Traits of Sardinian Myrtle （Myrtus communis L.） Berries and Their Alcoholic Extracts

Myrtus communis L. is a spontaneous aromatic plant typical of the Mediterranean area. Myrtle berries hydrodistilled products and ethanolic extracts are mainly used as flavouring agents and food supplements. This study evaluated the effect of long-term storage on the quality-related properties of myrtle berries. Storage at 2 ~C for three months effbctively preserved myrtle berries quality, both in the chemical composition and external appearance. No symptoms of chilling injury and decay occurred during the first two months of storage, at the end of storage only the 1.3% of rotting was detected. Total anthocyanic content and anthocyanin glycosides diminished whereas the antioxidant capacity increased in all samples till the end of storage. The antioxidant properties of myrtle berries were not correlated with the anthocyanic fraction. The pH of myrtle berries decreased, while gluconic acid levels increased. The results reported in this paper showed that the storage at 2 ~C for three months appears to be an effective way to preserve myrtle berries quality. The changes in the chemical composition of the fruits subjected to storage had revealed the importance of gluconic acid and pH for myrtle quality assessment. These two parameters can be used as quality markers since a strong relationship has been found between myrtle decay and the changes in these parameters,