基于斑马鱼模型和组合指数法的天然协同抗疲劳配方开发

IF 5.7 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2026-03-23 DOI:10.1002/efd2.70129
Tao Liu, Mengmin Li, Fengqin Feng, Yuanxiang Jin, Zhibin Tian, Bokai Wan, Jintao Cheng, Shiyu Li, Qingchi Wang, Chaozhi Wei, Dou Wang, Kan Shao, Ting Luo, Guiling Yang
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引用次数: 0

摘要

许多植物和真菌提取物(pfe)通过多种途径表现出抗疲劳特性,但其协同作用的配方和机制尚不清楚。我们利用亚硫酸钠(Na2SO3)诱导的运动疲劳斑马鱼模型筛选了6种pfe,并基于组合指数(CI)法建立了协同抗疲劳配方。根据红参(RG)、枸杞(LR)和灵芝(GL)提取物的协同增效潜力,选择其作为配方原料。当RG、LR和GL分别以3.6、4.0和14 μg/mL的浓度混合时,该配方对回收率有较强的增效作用,CI为0.04。人参皂苷Re、LR花青素和GL多糖是其主要抗疲劳成分。ATP和SOD含量分别提高了39.1%和53.9%,乳酸和丙二醛(MDA)含量分别降低了31.3%和15.6%。与对照组相比,斑马鱼的游泳能力恢复了97.6%,其疲劳恢复效果与红牛相当。该配方通过调节肌肉收缩、能量代谢和氧化应激的相对rRNA表达来发挥抗疲劳作用。这些发现突出了合理设计PFEs组合用于功能性食品的巨大潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Natural Synergistic Anti-Fatigue Formula Development via Zebrafish Model and Combination Index Method

Natural Synergistic Anti-Fatigue Formula Development via Zebrafish Model and Combination Index Method

Many plant and fungal extracts (PFEs) show anti-fatigue properties through various pathways, but synergistic formulas and mechanisms are unclear. We screened six PFEs using a sodium sulfite (Na2SO3)-induced exercise fatigue zebrafish model and developed a synergistic anti-fatigue formula based on the combination index (CI) method. Red ginseng (RG), Lycium ruthenicum (LR) and Ganoderma lucidum (GL) extracts were selected as formulation materials based on their potential synergistic possibilities. The formula demonstrated a strong synergistic effect on recovery rate with a CI of 0.04 when RG, LR, and GL were mixed at concentrations of 3.6, 4.0, and 14 μg/mL, respectively. Ginsenosides Re, LR anthocyanins and GL polysaccharides are the main anti-fatigue components. The contents of ATP and SOD were increased by 39.1% and 53.9%, while lactic acid and malondialdehyde (MDA) contents were decreased by 31.3% and 15.6%. Zebrafish swimming ability was restored by 97.6% relative to the control group, demonstrating a fatigue recovery effect comparable to that of Red Bull. The formula exerts anti-fatigue effects by regulating muscle contraction, energy metabolism and oxidative stress at the relative rRNA expression. These findings highlight the promising potential of rationally designed PFEs combinations for functional food.

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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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