沙棘原浆的体外抗氧化、抑菌及免疫调节活性OA

To investigate the effects of sea-buckthorn oil content and manuka honey addition on the functional activities of sea-buckthorn puree,the in vitro antioxidant,antibacterial,and immunomodulatory effects of Chunjian sea-buckthorn puree with different oil contents and with or 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 strains.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,and the levels of cytokines such as 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 or without manuka honey were approximately 10 100 μmol·L-1 Vc equivalent.The inhibition zone diameters against E.coli,S.aureus,and B.subtilis were all more than 9 mm.The LPS-induced increase in IL-1β and IL-6 levels was inhibited by Chunjian sea-buckthorn puree containing 6 g/100 mL oil and manuka honey.Moreover,with the increase in oil content,the antioxidant and antibacterial abilities of sea-buckthorn puree were enhanced.The in vitro antioxidant and antibacterial effects of sea-buckthorn puree were improved by increasing the oil content,and the immunomodulatory effects of sea-buckthorn puree increased with the addition of manuka honey.