Objective:To establish an optimized aqueous extraction process for polysaccharides from Physalis alkekengi L.peel and to preliminarily explore its in vitro anti-inflammatory activity against colorectal cancer SW620 ce...Objective:To establish an optimized aqueous extraction process for polysaccharides from Physalis alkekengi L.peel and to preliminarily explore its in vitro anti-inflammatory activity against colorectal cancer SW620 cells.Methods:A single-factor test combined with orthogonal test analysis was used to evaluate the effects of the material-to-liquid ratio,extraction temperature,and extraction time on the yield of polysaccharides from Physalis alkekengi L.peel.The antioxidant activity of the polysaccharides was assessed by analyzing their free radical scavenging ability in vitro,and the anti-inflammatory effect was evaluated using SW620 cells.Results:The optimal extraction conditions were a material-to-liquid ratio of m(g):V(mL)=1:30,an extraction temperature of 100℃,and an extraction time of 40 minutes,with a predicted polysaccharide yield of 25.7%.The polysaccharides from Physalis peruviana peel effectively scavenged DPPH,superoxide anion,and hydroxyl radicals.After treatment with Physalis peruviana polysaccharides,the levels of IL-1β,IL-18,and TNF-αin the cell culture medium were significantly reduced,and the phosphorylation level of P65 protein in SW620 cells was decreased.Conclusion:This extraction method is stable and reliable,and the prepared Physalis alkekengi L.polysaccharides exhibit significant in vitro antioxidant and anti-inflammatory activities.This study provides a theoretical basis for developing drugs for the prevention and treatment of colorectal cancer.展开更多
许多重要蔬菜和水果隶属于茄科(Solanaceae),植物花发育是物种延续和产品形成关键决定因子。茄科毛酸浆(Physalispubescens)是药食同源半野生浆果,目前其花发育研究不多。为了从不同视角了解茄科植物花发育,本研究采用比较生物学方法从...许多重要蔬菜和水果隶属于茄科(Solanaceae),植物花发育是物种延续和产品形成关键决定因子。茄科毛酸浆(Physalispubescens)是药食同源半野生浆果,目前其花发育研究不多。为了从不同视角了解茄科植物花发育,本研究采用比较生物学方法从花的形态特征和解剖学层面解析了毛酸浆(P.pubescens)和茄科模式植物番茄(Solanum lycopersicum var. cerasiforme)花器特征和小孢子发育进程。结果显示,开花后毛酸浆花萼迅速生长包被果实、花瓣有紫色斑纹、花药顶颈可育及背部开裂散粉特征与番茄花萼生长缓慢、黄色花瓣、花药顶颈不育及腹缝开裂散粉方式截然不同,展示了茄科植物遗传多样性。毛酸浆小孢子发育,在“四分体”之前迟于番茄,而“四分体”之后期却快于番茄。特别是番茄药隔组织在“四分体”时期开始向药室异常内突,并在花粉成熟期占据药室近1/2空间,而未在毛酸浆中观察到。该研究为开发茄科新的模式植物和从不同视角理解庞大茄科植物花发育提供了重要信息。展开更多
为探究洛阳传统特色食品浆面条核心元素绿豆酸浆的细菌群落组成,利用Illumina MiSeq高通量测序技术对洛阳6家浆坊的绿豆酸浆进行细菌16S r DNA测序。结果表明:从6个绿豆酸浆样本中共鉴定出8个细菌门,涉及75个属和106个种;其中厚壁菌门...为探究洛阳传统特色食品浆面条核心元素绿豆酸浆的细菌群落组成,利用Illumina MiSeq高通量测序技术对洛阳6家浆坊的绿豆酸浆进行细菌16S r DNA测序。结果表明:从6个绿豆酸浆样本中共鉴定出8个细菌门,涉及75个属和106个种;其中厚壁菌门为优势菌门(占比78.57~97.17%),乳杆菌属(占比20.95%~90.36%)和乳球菌属(占比3.26%~62.68%)为优势菌属,寡发酵乳杆菌、未分类乳球菌属是对应的优势菌种,而植物乳杆菌、弯曲乳杆菌、食木薯乳杆菌等是常见的次优势菌种;这些优势细菌均为乳酸菌,具有广泛益生作用。对绿豆酸浆中细菌群落进行功能预测,发现细菌群落的碳水化合物代谢和氨基酸代谢丰度高,特别是呈味氨基酸代谢通路和L-乳酸脱氢酶丰度均较高,推断绿豆酸浆独特的酸香味与细菌的氨基酸代谢以及乳酸合成有关。本研究结果为进一步研究绿豆酸浆发酵机理及开发相应发酵剂奠定了理论基础。展开更多
文摘Objective:To establish an optimized aqueous extraction process for polysaccharides from Physalis alkekengi L.peel and to preliminarily explore its in vitro anti-inflammatory activity against colorectal cancer SW620 cells.Methods:A single-factor test combined with orthogonal test analysis was used to evaluate the effects of the material-to-liquid ratio,extraction temperature,and extraction time on the yield of polysaccharides from Physalis alkekengi L.peel.The antioxidant activity of the polysaccharides was assessed by analyzing their free radical scavenging ability in vitro,and the anti-inflammatory effect was evaluated using SW620 cells.Results:The optimal extraction conditions were a material-to-liquid ratio of m(g):V(mL)=1:30,an extraction temperature of 100℃,and an extraction time of 40 minutes,with a predicted polysaccharide yield of 25.7%.The polysaccharides from Physalis peruviana peel effectively scavenged DPPH,superoxide anion,and hydroxyl radicals.After treatment with Physalis peruviana polysaccharides,the levels of IL-1β,IL-18,and TNF-αin the cell culture medium were significantly reduced,and the phosphorylation level of P65 protein in SW620 cells was decreased.Conclusion:This extraction method is stable and reliable,and the prepared Physalis alkekengi L.polysaccharides exhibit significant in vitro antioxidant and anti-inflammatory activities.This study provides a theoretical basis for developing drugs for the prevention and treatment of colorectal cancer.
文摘许多重要蔬菜和水果隶属于茄科(Solanaceae),植物花发育是物种延续和产品形成关键决定因子。茄科毛酸浆(Physalispubescens)是药食同源半野生浆果,目前其花发育研究不多。为了从不同视角了解茄科植物花发育,本研究采用比较生物学方法从花的形态特征和解剖学层面解析了毛酸浆(P.pubescens)和茄科模式植物番茄(Solanum lycopersicum var. cerasiforme)花器特征和小孢子发育进程。结果显示,开花后毛酸浆花萼迅速生长包被果实、花瓣有紫色斑纹、花药顶颈可育及背部开裂散粉特征与番茄花萼生长缓慢、黄色花瓣、花药顶颈不育及腹缝开裂散粉方式截然不同,展示了茄科植物遗传多样性。毛酸浆小孢子发育,在“四分体”之前迟于番茄,而“四分体”之后期却快于番茄。特别是番茄药隔组织在“四分体”时期开始向药室异常内突,并在花粉成熟期占据药室近1/2空间,而未在毛酸浆中观察到。该研究为开发茄科新的模式植物和从不同视角理解庞大茄科植物花发育提供了重要信息。
文摘为探究洛阳传统特色食品浆面条核心元素绿豆酸浆的细菌群落组成,利用Illumina MiSeq高通量测序技术对洛阳6家浆坊的绿豆酸浆进行细菌16S r DNA测序。结果表明:从6个绿豆酸浆样本中共鉴定出8个细菌门,涉及75个属和106个种;其中厚壁菌门为优势菌门(占比78.57~97.17%),乳杆菌属(占比20.95%~90.36%)和乳球菌属(占比3.26%~62.68%)为优势菌属,寡发酵乳杆菌、未分类乳球菌属是对应的优势菌种,而植物乳杆菌、弯曲乳杆菌、食木薯乳杆菌等是常见的次优势菌种;这些优势细菌均为乳酸菌,具有广泛益生作用。对绿豆酸浆中细菌群落进行功能预测,发现细菌群落的碳水化合物代谢和氨基酸代谢丰度高,特别是呈味氨基酸代谢通路和L-乳酸脱氢酶丰度均较高,推断绿豆酸浆独特的酸香味与细菌的氨基酸代谢以及乳酸合成有关。本研究结果为进一步研究绿豆酸浆发酵机理及开发相应发酵剂奠定了理论基础。
