波森莓的抗糖化与美白效果评价研究  

Study on the Anti-Glycation and Whitening Effects of Boysenberry

作　　者：刘硕 严彦 方梦娇 曹慧卓 LIU Shuo;YAN Yan;FANG Mengjiao;CAO Huizhuo(Trasis Health Limited,Hong Kong 999077,China;Hangzhou Trasis Health Management Co.,Ltd.,Hangzhou 311113,China;Hangzhou TTS Biological Technology Co.,Ltd.,Hangzhou 310051,China)

机构地区：[1]萃斯健康有限公司,中国香港999077 [2]杭州萃斯健康管理有限公司,浙江杭州311113 [3]杭州环特生物科技股份有限公司,浙江杭州310051

出　　处：《现代食品》2024年第16期132-135,共4页Modern Food

摘　　要：本研究探讨了波森莓(boysenberry)在抗糖化和美白方面的潜在效果。通过使用斑马鱼模型,评估了波森莓浓缩汁对于阻止糖化末端产物(AGEs)积累与抑制黑色素形成的效果。结果显示,在1 200μg·mL^(-1)浓度下,波森莓浓缩汁能够减少AGEs的生成,显示出一定的抗糖化效果;在浓度为800μg·mL^(-1)时,能显著降低斑马鱼皮肤中的黑色素信号强度,表现出一定的美白效果。这些发现为波森莓在功能性食品和化妆品领域的应用提供了科学依据。This study investigated the potential effects of boysenberry on anti-glycation and whitening.Using a zebrafish model,the effect of boysenberry concentrate on preventing the accumulation of glycation end products(AGEs)and inhibiting melanin formation was evaluated.The results showed that under the concentration of 1200μg·mL^(-1),the concentrated juice of boysenberry could reduce the generation of AGEs,which showed a certain anti-saccharification effect.When the concentration is 800μg·mL^(-1),the melanin signal intensity in the skin of zebrafish can be significantly reduced,showing a certain whitening effect.These findings provide a scientific basis for the application of boysenberry in functional food and cosmetics.

关 键 词：波森莓 抗糖化 美白 斑马鱼模型 功能性食品 

分 类 号：TS201.2[轻工技术与工程—食品科学]