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目的:研究洋甘菊(Matricaria chamomilla)经Lactobacillus plantarum乳杆菌发酵,可以改善其抗氧化和细胞毒性。方法:通过Folin-Denis方法测量酚类物质的总含量(TP);通过二苯代苦味酰肼(DPPH)法和β-胡萝卜素漂白法评价抗氧化活性;通过MTT法测定AGS、He La、Lo Vo、MCF-7和MRC-5(正常)细胞的细胞毒性作用。结论:发酵后洋甘菊的TP含量从21.75 mg GAE/g降至18.76 mg GAE/g(GAE:子酸当量),但是DPPH自由基清除率在发酵72 h后比未发酵的高11.1%。由于发酵期间p H的降低,在β-胡萝卜素漂白之后,其抗氧化效果降低。此外,发酵72 h后的洋甘菊对癌细胞有约95%的细胞毒性作用,但是MRC-5细胞的作用不敏感。这些结果表明,洋甘菊的发酵可用于开发天然抗氧化和抗癌产品。
Objective: To study the anti-oxidation and cytotoxicity of Matricaria chamomilla fermented by Lactobacillus plantarum Lactobacillus. Methods: The total phenolic content (TP) was measured by Folin-Denis method. The antioxidant activity was evaluated by DPPH and β-carotene bleaching methods. The contents of AGS, He La, Lo Vo, MCF-7 and MRC-5 (normal) cells. CONCLUSION: The TP content of chamomile decreased from 21.75 mg GAE / g to 18.76 mg GAE / g (GAE: subionic acid equivalent) after fermentation, but the DPPH radical scavenging rate was 11.1% higher than that of non-fermentation after 72 h fermentation. Due to the decrease of p H during fermentation, the antioxidant effect is reduced after the β-carotene is bleached. In addition, chamomile after 72 h of fermentation had about 95% cytotoxic effect on cancer cells, but the effect of MRC-5 cells was not sensitive. These results indicate that the fermentation of chamomile can be used to develop natural anti-oxidant and anti-cancer products.