球磨机辅助微粉法提高生姜生物活性潜力

S. Shiva , P. Anjana , M.V. Navami , K.M. Sreedhar , K.M. Sreekanth , G. Sivasubramanian
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引用次数: 0

摘要

本研究探讨了印度香料生姜(Zingiber officinale)的生物活性,通过球磨机辅助微粉化,与传统研磨方法相似。微粉化过程显著增加了姜粉的表面积和表面不规则性,从而提高了姜粉的分子生物利用度。得到的微粉姜粉具有显著的抗菌、抗癌和抗氧化活性。值得注意的是,MTT实验的IC50值从51±0.05µL降低到36±0.05µL,表明对AGS细胞系的抗癌作用增强。微粉对金黄色葡萄球菌的抑菌性能增强,对大肠杆菌的抑菌活性增强。此外,由于微粉化,抗真菌活性成为一种重要的生物活性。这些发现表明,球磨机辅助微粉化可以增强香料的新药理特性,重申其在传统医学系统中的治疗功效,并通过烹饪实践提高生物利用度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Bioactive potential enhancement of Ginger (Zingiber officinale) through ball-mill assisted micronization

Bioactive potential enhancement of Ginger (Zingiber officinale) through ball-mill assisted micronization
This study investigates the enhanced bioactivity of Indian spice, ginger (Zingiber officinale), through ball mill-assisted micronization, drawing parallels to traditional grinding methods. The micronization process significantly increased the surface area and surface irregularities of the ginger powder, resulting in enhanced molecular bioavailability. The resultant micronized ginger powder demonstrated markedly improved antimicrobial, anticancer, and antioxidant activities. Notably, the IC50 value in the MTT assay was reduced from 51± 0.05 µL to 36 ± 0.05 µL, indicating increased anticancer potency against the AGS cell line. The micronized powder also exhibited enhanced antibacterial properties against Staphylococcus aureus and introduced novel bactericidal activity against Escherichia coli. Furthermore, the antifungal activity emerged as a significant bioactivity due to micronization. These findings suggest that ball mill-assisted micronization can potentiate new pharmacological properties of spices, reaffirming their therapeutic efficacy in traditional medicine systems and improved bioavailability through culinary practices.
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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
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0
审稿时长
99 days
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