沙棘原浆的体外抗氧化、抑菌及免疫调节活性

Study on the in vitro Antioxidant, Antibacterial and Immunomodulatory Activity of Sea-buckthorn Puree

摘要:

为探究沙棘油质量分数及添加麦卢卡蜂蜜对沙棘原浆功能活性的影响，该文测定了含不同质量分数沙棘油的醇见沙棘原浆和醇见麦卢卡沙棘原浆的体外抗氧化、抑菌及免疫调节作用。抗氧化实验采用DPPH和ABTS法测定；抑菌实验选取大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌作为受试菌，采用牛津杯法测定抑菌圈直径、琼脂扩散法测定最低抑菌浓度、微量肉汤稀释法测定最低杀菌浓度；免疫调节实验选取小鼠巨噬细胞株系RAW 264.7作为靶细胞，测定IL-1β、TNF-α和IL-6三种免疫因子的含量。结果表明含不同质量分数沙棘油的醇见沙棘原浆和醇见麦卢卡沙棘原浆的ABTS自由基清除率约为10100 μmol L-1 Vc当量，对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的抑菌圈直径均在9.00 mm以上，含6.0 g/100 mL沙棘油的醇见麦卢卡沙棘原浆能够抑制LPS诱导的IL-1β和IL-6水平上升。另外，随着沙棘油质量分数的增高，其抗氧化能力和抑菌能力均增强。增高沙棘油质量分数可提高沙棘原浆体外抗氧化及抑菌作用，添加麦卢卡蜂蜜使沙棘原浆具有免疫调节作用。

Abstract:

To investigate the effects of sea-buckthorn oil content and manuka honey addition on the functional activity of sea-buckthorn puree, the in vitro antioxidant, antibacterial and immunomodulatory effects of Chunjian sea-buckthorn puree with different oil contents and with and without manuka honey were determined. The antioxidant experiment was conducted using DPPH and ABTS methods. In the antibacterial experiment, Escherichia coli, Staphylococcus aureus and Bacillus subtilis were selected as the test strain. The Oxford cup method was used to determine the diameter of the antibacterial zone, the agar diffusion method was used to determine the minimum inhibitory concentration (MIC), and the micro broth dilution method was used to determine the minimum bactericidal concentration (MBC). In the immune regulation experiment, the mouse macrophage strain RAW 264.7 was selected as the target cell, and the levels of cytokines including IL-1β, TNF-α and IL-6 were measured. The results showed that the ABTS free radical scavenging rates of Chunjian sea-buckthorn puree with different oil contents and with and without manuka honey were approximately 10100 μmol/L VC equivalent. The inhibition zone diameters against E. coli, S. aureus and B. subtilis were all above 9.00 mm. The LPS-induced increase in IL-1β and IL-6 levels was inhibited by Chunjian sea-buckthorn puree containing 6.0 g/100 mL oil and manuka honey. Moreover, with the increase of oil content, the antioxidant and antibacterial abilities of sea-buckthorn puree were enhanced. The in vitro antioxidant and antibacterial effects of sea-buckthorn puree was improved by increasing oil content, and the immunomodulatory effects of sea-buckthorn puree was endowed by the addition of manuka honey.