黄精、陈皮、山楂提取液蒸制板栗的制备及其多糖对氧化应激小鼠血清抗氧化作用

檀兴慧; 王文义; 卢淑珍; 吴水生; 李德森; 周奕

doi:10.13386/j.issn1002-0306.2023020194

黄精、陈皮、山楂提取液蒸制板栗的制备及其多糖对氧化应激小鼠血清抗氧化作用

Preparation of Steamed Chestnut with Extract of Polygonatum, Citrus reticulata and Crataegus pinnatifida, and the Antioxidant Activity of Its Polysaccharide on Serum of D-Galactose Induced Mice

摘要

摘要: 目的：获得易消化且具抗氧化作用的板栗蒸制品，促进板栗药食功能的开发与利用。方法：以黄精、陈皮、山楂提取液对板栗进行蒸制加工，总多糖含量、感官评价为指标，通过单因素实验和正交试验L₉（3⁴），优选陈皮、山楂、黄精三种药食两用中药辅料用量；通过炭末推进法观察蒸制前后板栗对正常小鼠小肠运动的影响；通过D-半乳糖诱导小鼠产生氧化应激，分离小鼠血清，采用酶联免疫法（ELISA）检测各组小鼠血清中过氧化氢酶（CAT）、血红素加氧酶（HO-1）、超氧化物歧化酶（SOD）和谷胱甘肽过氧化物酶（GSH-Px）及丙二醛（MDA）的含量。结果：根据单因素和正交试验结果，黄精、陈皮、山楂提取液蒸制板栗的配方为：91.95%板栗、陈皮3.45%、山楂2.30%、黄精2.30%，其总多糖含量为：97.10±0.16 mg/g；炭末推进实验结果显示蒸制板栗组小鼠小肠炭末推进率高于板栗组，差异具有统计学意义（P<0.01）；ELISA检测结果显示与空白组相比，模型组血清中CAT、HO-1、SOD、GSH-Px 4种抗氧化酶活性水平均降低（P<0.05），且MDA含量增高（P<0.05）；维生素C组、板栗组、组血清中CAT、HO-1、SOD、GSH-Px水平升高（P<0.05），MDA水平降低（P<0.05），其中蒸制板栗多糖组较板栗多糖组的CAT水平更显著升高（P<0.05）。结论：本研究提供一种药食两用板栗蒸制品，较正常板栗更易消化且抗氧化抗衰老活性更强。

Abstract: Objective: To obtain easily digestible and antioxidant chestnut steamed products to promote the development and utilization of chestnut medicinal and edible functions. Method: Using extract solutions from Polygonatum, Citrusreticulata and Crataegus pinnatifida to steam and process chestnuts, total polysaccharide content and sensory evaluation as indicators. The quantities of three traditional Chinese medicine food additives, namely Polygonatum, Citrusreticulata, and Crataegus pinnatifida were optimized through single-factor experiments and orthogonal tests L₉(3⁴). The effects of chestnuts on the small intestine movement of normal mice before and after processing were observed using charcoal powder propulsion method. The mice were induced to produce oxidative stress by D-galactose and their serum was isolated. The content of catalase (CAT), hemeoxygenase-1 (HO-1), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and malondialdehyde (MDA) in each group of mouse serum was detected using enzyme-linked immunosorbent assay (ELISA). Result: Based on single-factor and orthogonal experiment results, the optimal formula for steamed Chestnut with Polygonatum, Citrusreticulata, and Crataegus pinnatifida was determined as follows: 91.95% chestnut, 3.45% Citrusreticulata, 2.30% Citrusreticulata, and 2.30% Polygonatum, with a total polysaccharide content of 97.10±0.16 mg/g. The charcoal powder propulsion experiment showed that the charcoal powder propulsion rate in the processed chestnut group was significantly higher than that in the chestnut group, with a statistically significant difference (P<0.01). The ELISA detection results showed that compared to the blank group, the levels of CAT, HO-1, SOD, and GSH-Px activities in the serum of the model group decreased (P<0.05), and the MDA content increased (P<0.05). The levels of CAT, HO-1, SOD, and GSH-Px in the serum of the vitamin C group, chestnut group, and steamed chestnut group increased (P<0.05), and the MDA levels decreased (P<0.05). Among them, the CAT activity in the steamed chestnut polysaccharide group was significantly higher than that in the chestnut polysaccharide group (P<0.05). Conclusion: This study provides a medicinal and edible processed chestnut that is easier to digest than regular chestnuts and exhibits stronger anti-aging properties.