保健食品贮藏过程中主要功能成分与免疫活性变化规律研究

Change rules of main functional components and immune activity of health foods during storage

中文关键词:  保健食品  贮藏稳定性  功能成分  免疫活性  巨噬细胞RAW264.7

英文关键词:health foods  storage stability  functional components  immune activity  macrophages RAW264.7

中文摘要:

      目的 探究保健食品贮藏过程中主要功能成分与免疫活性的变化规律。方法 以5种功能成分不同、声称具有增强机体免疫力的市售保健食品为研究对象, 分别置于室温和4℃条件下贮藏12个月, 探究其贮藏过程中主要功能成分含量的变化, 包括辅酶Q10、维生素C、蛋白质、粗多糖、三萜和番茄红素; 并从体外培养小鼠巨噬细胞RAW264.7增殖活性、吞噬率、一氧化氮(nitrogen monoxide, NO)分泌量、免疫因子白细胞介素-6 (interleukin-6, IL-6)和肿瘤坏死因子-α (tumor necrosis factor-α, TNF-α)释放量等方面, 评价5种保健食品贮藏过程中免疫活性的变化。结果 贮藏期间, 5种保健食品主要功能成分的稳定性各不相同, 番茄红素、辅酶Q10、维生素C、三萜、蛋白质和粗多糖的衰减率在室温条件下分别为37.70%、27.13%、14.14%、5.20%、1.32%和1.10%; 4℃条件下分别为17.80%、20.16%、7.67%、2.95%、1.10%和0.70%。贮藏后期, 室温对番茄红素、辅酶Q10、维生素C、三萜含量出现显著影响。随着贮藏时间的延长, 保健食品激活巨噬细胞的吞噬能力、促进NO和免疫因子释放的能力逐渐下降。结论 保健食品贮藏过程中免疫活性的衰减速率与其主要功能成分的稳定性有关。综合比较, 蛋白粉颗粒和灵芝枸杞葡萄籽胶囊的稳定性相对较强。保健食品一般生产后6~9个月内室温与4℃贮藏下功能成分和免疫活性差异均不显著, 超过9个月的贮藏期, 保健食品需低温贮藏。

英文摘要:

      Objective To explore the change rules of main functional components and immune activity of health foods during storage. Methods Five kinds of commercial health foods were investigated as the research objects, each of which had different functional components and was claimed to enhance the immunity of body. They were stored at room temperature or 4℃ for 12 months to explore the alterations in the content of main functional components, including coenzyme Q10, vitamin C, protein, crude polysaccharide, triterpene and lycopene. In addition, the variations of immune activity in 5 kinds of health foods during storage were evaluated by determining the cell proliferation activity, phagocytosis rate, nitrogen monoxide (NO) secretion, immune factors interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) production in mouse macrophages RAW264.7 cultured in vitro. Results The stability of the main functional components in 5 kinds of health foods was different during the storage period. The decay rates of lycopene, coenzyme Q10, vitamin C, triterpene, protein and crude polysaccharide at room temperature were 37.70%, 27.13%, 14.14%, 5.20%, 1.32% and 1.10%, respectively. At 4℃, the decay rates were 17.80%, 20.16%, 7.67%, 2.95%, 1.10% and 0.70%, respectively. The content of lycopene, coenzyme Q10, vitamin C and triterpene was significantly affected by room temperature during anaphase storage. The ability of health foods to activate macrophages phagocytosis and promote the release of NO and immune factors gradually decreased with the prolongation of storage time. Conclusion The attenuation rates of immune activity in health foods during storage are related to the stability of its main functional components. By comprehensive comparison, the stability of protein powder granules and Ganoderma lucidum lycium grape seed capsules is relatively stronger. Generally, there is no significant difference in functional components and immune activity between room temperature and 4℃ storage within 6-9 months after production, and health foods should be stored at low temperature over 9 months storage period.