Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drink
In this paper, Ginseng-Sea buckthorn functional drink (RSGY) was prepared for the first time and its activity was studied. The results showed that the optimum process for preparing RSGY was a liquid material ratio of 1:7, temperature 80℃, and time 60 min. The qualitative and quantitative analysis of...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-11-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464623004668 |
| _version_ | 1797632677902286848 |
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| author | Lei Xu Xiaomin Li Lizhen Lin Xinliang Mao Jung Joon Lee Jianwen Ye Hua Jiang Guangyue Su Yuqing Zhao |
| author_facet | Lei Xu Xiaomin Li Lizhen Lin Xinliang Mao Jung Joon Lee Jianwen Ye Hua Jiang Guangyue Su Yuqing Zhao |
| author_sort | Lei Xu |
| collection | DOAJ |
| description | In this paper, Ginseng-Sea buckthorn functional drink (RSGY) was prepared for the first time and its activity was studied. The results showed that the optimum process for preparing RSGY was a liquid material ratio of 1:7, temperature 80℃, and time 60 min. The qualitative and quantitative analysis of RSGY by UPLC-Q-Exactive-MS and HPLC-UV showed that the phenolic acid in sea buckthorn juice converted the original ginsenoside into rare saponin with strong activity. Immune experiments showed that RSGY could enhance the phagocytosis of macrophages in low-immune and normal mice and inhibit delayed allergic reactions. RSGY could significantly reverse the decrease in ACP and LDH caused by cyclophosphamide-induced spleen injury. In addition, RSGY could significantly inhibit the tumor volume in nude mice (P < 0.01), with a tumor inhibition rate of 40.30 %. In conclusion, RSGY is a formula beverage with a reasonable ratio and synergistic effects. This provides a theoretical basis for the development of functional foods with ginseng and sea buckthorn to enhance immunity. |
| first_indexed | 2024-03-11T11:41:13Z |
| format | Article |
| id | doaj.art-20faec22255c4626b1cbc506d9369f1b |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-03-11T11:41:13Z |
| publishDate | 2023-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-20faec22255c4626b1cbc506d9369f1b2023-11-10T04:16:15ZengElsevierJournal of Functional Foods1756-46462023-11-01110105866Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drinkLei Xu0Xiaomin Li1Lizhen Lin2Xinliang Mao3Jung Joon Lee4Jianwen Ye5Hua Jiang6Guangyue Su7Yuqing Zhao8Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Yanbian University, Yanji 133002, China; School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, ChinaPerfect (Guangdong) Commodity Co., Ltd., Zhongshan 528402, Guangdong, ChinaSchool of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, ChinaPerfect (Guangdong) Commodity Co., Ltd., Zhongshan 528402, Guangdong, ChinaKey Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Yanbian University, Yanji 133002, ChinaPerfect (Guangdong) Commodity Co., Ltd., Zhongshan 528402, Guangdong, ChinaSchool of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, ChinaSchool of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; Corresponding authors at: Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Yanbian University, Yanji 133002, China (Y. Zhao).Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Yanbian University, Yanji 133002, China; School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; Corresponding authors at: Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Yanbian University, Yanji 133002, China (Y. Zhao).In this paper, Ginseng-Sea buckthorn functional drink (RSGY) was prepared for the first time and its activity was studied. The results showed that the optimum process for preparing RSGY was a liquid material ratio of 1:7, temperature 80℃, and time 60 min. The qualitative and quantitative analysis of RSGY by UPLC-Q-Exactive-MS and HPLC-UV showed that the phenolic acid in sea buckthorn juice converted the original ginsenoside into rare saponin with strong activity. Immune experiments showed that RSGY could enhance the phagocytosis of macrophages in low-immune and normal mice and inhibit delayed allergic reactions. RSGY could significantly reverse the decrease in ACP and LDH caused by cyclophosphamide-induced spleen injury. In addition, RSGY could significantly inhibit the tumor volume in nude mice (P < 0.01), with a tumor inhibition rate of 40.30 %. In conclusion, RSGY is a formula beverage with a reasonable ratio and synergistic effects. This provides a theoretical basis for the development of functional foods with ginseng and sea buckthorn to enhance immunity.http://www.sciencedirect.com/science/article/pii/S1756464623004668Ginseng-sea buckthorn functional drinkRare ginsenosideImmune enhancementAnti-tumor |
| spellingShingle | Lei Xu Xiaomin Li Lizhen Lin Xinliang Mao Jung Joon Lee Jianwen Ye Hua Jiang Guangyue Su Yuqing Zhao Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drink Journal of Functional Foods Ginseng-sea buckthorn functional drink Rare ginsenoside Immune enhancement Anti-tumor |
| title | Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drink |
| title_full | Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drink |
| title_fullStr | Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drink |
| title_full_unstemmed | Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drink |
| title_short | Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drink |
| title_sort | preparation process composition and activity evaluation of ginseng sea buckthorn functional drink |
| topic | Ginseng-sea buckthorn functional drink Rare ginsenoside Immune enhancement Anti-tumor |
| url | http://www.sciencedirect.com/science/article/pii/S1756464623004668 |
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