SUN Chang-wu, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, CHENG Yu-liang, QIAN He. Effect of Germination on the Anti-oxidation and Anti-inflammatory of Qingke β-glucan[J]. Science and Technology of Food Industry, 2020, 41(17): 308-313. DOI: 10.13386/j.issn1002-0306.2020.17.052
Citation: SUN Chang-wu, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, CHENG Yu-liang, QIAN He. Effect of Germination on the Anti-oxidation and Anti-inflammatory of Qingke β-glucan[J]. Science and Technology of Food Industry, 2020, 41(17): 308-313. DOI: 10.13386/j.issn1002-0306.2020.17.052

Effect of Germination on the Anti-oxidation and Anti-inflammatory of Qingke β-glucan

  • This article mainly explored the effects of the germination process of Qingke on its β-glucan content,molecular weight,anti-oxidation and anti-inflammatory effect. The results showed that during the germination process,the content of β-glucan increased at first and then decreased,and the molecular weight decreased from 275.74 kDa to 114.63 kDa;Compared with the non-germinated Qingke beta-glucan,the FRAP value,DPPH and ABTS inhibition rate of germinated Qingke beta-glucan had increased by 35.63%,248.64% and 80.57% respectively. In addition,it was found that germinated Qingke β-glucan could improve the cell survival rate,reduce the secretion levels of inflammatory factors TNF-α,IL-6 and pro-inflammatory factors PGE2,NO,decrease the production of MDA,increase the content of SOD and GSH to improve the level of oxidative stress during cell inflammation significantly by establishing an LPS-induced Caco-2 cell inflammation model. In summary,germination treatment could significantly enhance the function of Qingke β-glucan to relieve intestinal inflammation damage.
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