Jiarun Gao, Shunmin Gong, Shijia Huang, Mingbo Li, Leilei Sun
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引用次数: 0
Abstract
Cucumaria frondosa abdominal hydrolysates (CFHs) were prepared using flavorzyme under optimal conditions, and their antioxidant activity, stability, and anti-fatigue activity were systematically evaluated. CFHs exhibited excellent free radical scavenging ability at temperatures below 60°C and under neutral to weakly acidic conditions. Under optimal conditions, the hydroxyl radical scavenging activity of CFHs reached as high as 81.48%, with reducing activity up to 76.35% and Fe2+-chelating activity of 46.36%. In our study on anti-fatigue in mice, we utilized male ICR mice as experimental subjects and ginseng as the positive control. Forced swimming model experiments were conducted to assess the anti-fatigue effects of CFHs, which were measured through swimming duration, hematoxylin and eosin (H&E) staining of liver tissues, and various assay kits. Compared to the control group, CFHs significantly prolonged the forced swimming time to 12.79 min, outperforming ginseng. In addition, CFHs improved the glycogen reserve and antioxidant system, as well as reduced the expression levels of lactic acid (LA), ammonia (NH3), and blood urea nitrogen (BUN). Liver glycogen and blood glucose contents were significantly elevated in all three groups of mice treated with CFHs via gavage for 30 days. Concurrently, CFHs upregulated superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), alleviating muscle damage. These findings suggest that CFHs may alleviate fatigue through multiple targeted mechanisms, including energy optimization, oxidative stress reduction, and inhibition of metabolic waste.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.