自制研发酵素与竞品免疫调节和抗氧化能力的比较  

Effect of natural fermented fruit and vegetable drink antioxidant activity and immunoregulationon in vitro

作　　者：魏颖[1,2] 倪庆桂 马勇[1,2] 喻勤 刘洪霞 陆路[1,2] 金振涛[1,2] 蔡木易[1,2] 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]北京市蛋白功能肽工程技术研究中心,北京100027 [3]完美(中国)有限公司,中山528402

出　　处：《食品科技》2015年第11期24-27,共4页Food Science and Technology

基　　金：国家十二五科技支撑项目(2012BAD33B04-02);国家高技术研究发展计划项目(863计划)(2013AA102205-02);科技北京百名领军人才培养工程项目(Z131110000513026);北京市科技计划项目(Z131100003113010)

摘　　要：目的:对自制研发的酵素产品与竞品以免疫调节功能和抗氧化活性作为指标进行研究。方法:应用AAPH[2,2’-Azobis(2-methylpropionamidine)dihydrochloride]诱导的Hep G2细胞氧化应激模型评价自制研发酵素与竞品缓解细胞内ROS水平的影响,应用刀豆蛋白和脂多糖诱导小鼠T/B-淋巴细胞增殖,比较几种酵素免疫调节能力和抗氧化活性。结果:自制研发酵素具有较强的促进淋巴细胞增殖的能力和较强的清除细胞内ROS生成的能力。结论:自制研发的酵素具有较好的增强免疫功能和对缓解氧化应激具有较好的预防保护作用。Objective： To study the antioxidant activity and immunoregulationon of natural fermented fruit and vegetable drink. Methods： The two kinds of natural fermented fruit and vegetable drink selected from market, fruit juice and natural fermented fruit and vegetable drink made in our lab were selected as samples. The ROS level in cell was used to evaluate the antioxidant activity of natural fermented fruit and vegetable drink on AAPH-induced in Hep G2 cells model. The effect of natural fermented fruit and vegetable drink on the proliferation of murine splenocytes was detected by WST-8. The effects of natural fermented fruit and vegetable drink on phagocytic activity and the no production by macrophages were studied in order to evaluate the cell viability of mouse peritoneal. Results： The natural fermented fruit and vegetable drink of our lab have the higher ability to scavenge lipid peroxidation of free radicals and better immunoregulationon effect. Conclusion： The natural fermented fruit and vegetable drink of our lab has good immune-modulation and antioxidant activity, is an important resource for the development of related health foods.

关 键 词：酵素 抗氧化 免疫调节 比较 

分 类 号：TS201.3[轻工技术与工程—食品科学]