Preparation and anti-radiation function of compressed biscuits with Actinidia kolomikta

Authors

ZUO Lili, School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China
REN Tingting, School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China
GOU Wenzhe, School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China
FU Xiaoyi, School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China
WANG Shuran, School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China

Abstract

The active components were extracted from compressed biscuits with Actinidia kolomikta, using 60% ethanol with ultrasonication. The oxidative damage of hepatocytes induced by ultraviolet (UV) radiation was used as cell model. The effects of active components on proliferation, cell cycle, and apoptosis of hepatocytes were studied by MTT and flow cytometry. The results showed that the protective effect was the best when the dosage reached 70 mg/mL, while the therapeutic effect was the best when the dosage reached 60 mg/mL. Through cell cycle analysis, it was found that the active components of compressed biscuits with Actinidia kolomikt had an inhibiting effect on the cell cycle arrest caused by radiationand restoring its normal growth, and the preventive effects were obvious. Moreover, it could effectively reduce the apoptosis rate caused by radiation, and had a certain protective effect on cell damage. The compressed biscuits with Actinidia kolomikt had anti-radiation function and provided a scientific basis for the further development and the utilization of Actinidia kolomikt.

Publication Date

4-28-2019

First Page

179

Last Page

185

DOI

10.13652/j.issn.1003-5788.2019.04.033

Recommended Citation

Lili, ZUO; Tingting, REN; Wenzhe, GOU; Xiaoyi, FU; and Shuran, WANG (2019) "Preparation and anti-radiation function of compressed biscuits with Actinidia kolomikta," Food and Machinery: Vol. 35: Iss. 4, Article 33.
DOI: 10.13652/j.issn.1003-5788.2019.04.033
Available at: https://www.ifoodmm.cn/journal/vol35/iss4/33

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