食品科学2016，Vol.37Issue(18)：34-40,7.DOI:10.7506/spkx1002-6630-201618006
蓝莓酒泥粗提物的制备及其生物活性
Preparation and Biological Activities of Crude Extract from Blueberry Wine Lees
摘要
Abstract
The study focused on the preparation of crude extract from blueberry wine lees by ultrasound-assisted enzymatic extraction. The antioxidant activity and growth inhibitory effect on HSC-T6 cells of the crude extract on were also evaluated. The optimization of the extraction conditions was performed using one-factor-at-a-time and orthogonal array design. Subsequently, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl radical scavenging capacities were measured to evaluate antioxidant activity, and the growth inhibitory effect of crude extracts on HSC-T6 cells was assessed by methylthiazoletetrazolium (MTT) colorimetric assay, Hoechst 33258 fluorescence staining, and flow cytometry. The optimal extraction conditions were determined as follows: ultrasonic power, 500 W; solid/liquid ratio, 1:20 (g/mL); ultrasonication time, 50 min; and extraction temperature, 60℃. Under these conditions, the extraction rates of polysaccharides and anthocyanins reached 14.24 and 6.13 mg/g, respectively. The crude extract from blueberry wine lees showed good antioxidant activity and its inhibitory effect on the proliferation of HSC-T6 cells was found to be dose- and time-dependent. Therefore, the crude extract has high antioxidant activity and significant anti-hepatic fibrosis activity and it also can inhibit the growth of HSC-T6 cellsin vitro, which is partly attributed to its ability to induce cell apoptosis.关键词
蓝莓酒泥/制备/抗氧化/肝星状细胞HSC-T6Key words
blueberry wine lees/preparation/antioxidant activity/HSC-T6 cells分类
轻工纺织引用本文复制引用
马艳弘,刘照亭,李亚辉,张宏志,黄开红..蓝莓酒泥粗提物的制备及其生物活性[J].食品科学,2016,37(18):34-40,7.基金项目
江苏省自然科学基金项目（BK2012786）；江苏省重点研发计划（现代农业）项目（BE2015350）；江南大学食品科学与技术国家重点实验室开放课题 （）
