Research progress on the active compounds of sea buckthorn and their physiological functions and utilization

Authors

NING Zhi-xue, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
NIU Guang-cai, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
ZHU Li-bin, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
ZHU Dan, College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
WEI Wen-yi, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
WANG Si-pu, Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China

Abstract

The active compounds in sea buckthorn such as flavonoids, polyphenols, polysaccharides, vitamins, unsaturated fatty acids were introduced in this review, and their physiological functions such as anti-inflammatory, anti-cancer, immune regulation, anti-aging and anti-oxidation were discussed. Moreover, the problems faced during the development of sea buckthorn products, and the relative solutions were also summarized. This can help the development of sea buckthorn as functional products such as juice, wine, sea buckthorn oil, Jiaosu and yogurt, and contribute to improving the utilization value of various active compounds in sea buckthorn.

Publication Date

11-28-2021

First Page

221

Last Page

227,240

DOI

10.13652/j.issn.1003-5788.2021.11.038

Recommended Citation

Zhi-xue, NING; Guang-cai, NIU; Li-bin, ZHU; Dan, ZHU; Wen-yi, WEI; and Si-pu, WANG (2021) "Research progress on the active compounds of sea buckthorn and their physiological functions and utilization," Food and Machinery: Vol. 37: Iss. 11, Article 38.
DOI: 10.13652/j.issn.1003-5788.2021.11.038
Available at: https://www.ifoodmm.cn/journal/vol37/iss11/38

References

[1] 任青措. 藏药沙棘总黄酮对“罗乃提波”（慢性支气管炎）气道炎症及黏液分泌的调节机制研究[D]. 成都: 成都中医药大学, 2019: 1-84.
[2] 通拉嘎, 苏龙嘎, 杨德志, 等. 沙棘五味散治疗下呼吸道疾病理论初探[J]. 中国民族医药杂志, 2021, 27（2）: 55-58.
[3] 胡高爽, 高山, 王若桦, 等. 沙棘活性物质研究及开发利用现状[J]. 食品研究与开发, 2021, 42（3）: 218-224.
[4] TKACZ K, WOJDYO A, TURKIEWICZ I P, et al. UPLC-PDA-Q/TOF-MS profiling of phenolic and carotenoid compounds and their influence on anticholinergic potential for AChE and BuChE inhibition and on-line antioxidant activity of selected Hippopha rhamnoides L. cultivars[J]. Food Chemistry, 2020, 309: 1-11.
[5] MA Xue-ying, LAAKSONEN O, ZHENG Jie, et al. Flavonol glycosides in berries of two major subspecies of sea buckthorn （Hippopha rhamnoides L.） and influence of growth sites[J]. Food Chemistry, 2016, 200: 189-198.
[6] 付依依, 苑鹏, 夏凯, 等. 沙棘的功效成分及生物学功效评价研究进展[J]. 现代食品, 2021（7）: 39-42.
[7] 徐凤英, 王玉珍, 王昕旭, 等. 沙棘黄酮对LPS与ATP诱导的巨噬细胞炎症中NLRP3信号转导通路的影响[C]// 第十三届全国免疫学学术大会. 上海: 中国免疫学会, 2018: 1.
[8] JIANG Fan, GUAN Hai-ning, LIU Dan-yi, et al. Flavonoids from sea buckthorn inhibit the lipopolysaccharide-induced inflammatory response in RAW264. 7 macrophages through the MAPK and NF-κB pathways[J]. Food & Function, 2017, 8（3）: 1 313-1 322.
[9] REN Qing-cuo, LI Xuan-hao, LI Qiu-yue, et al. Total flavonoids from sea buckthorn ameliorates lipopolysaccharide/cigarette smoke-induced airway inflammation[J]. Phytotherapy Research, 2019, 33（8）: 2 102-2 117.
[10] LI YANG, CHI Ge-fu, SHEN Bing-yu, et al. Isorhamnetin ameliorates LPS-induced inflammatory response through downregulation of NF-κB signaling[J]. Inflammation, 2016, 39（4）: 1 291-1 301.
[11] XIAO Ping-ting, LIU Shi-yu, KUANG Yu-jia, et al. Network pharmacology analysis and experimental validation to explore the mechanism of sea buckthorn flavonoids on hyperlipidemia[J]. Journal of Ethnopharmacology, 2021, 264: 1-16.
[12] 杨鑫. 沙棘籽黄酮对机体脂代谢的调控及机理探究[D]. 上海: 华东师范大学, 2016: 1-120.
[13] SKALSKI B, LIS B, PECIO , et al. Isorhamnetin and its new derivatives isolated from sea buckthorn berries prevent H₂O₂/Fe-Induced oxidative stress and changes in hemostasis[J]. Food and Chemical Toxicology, 2019, 125: 614-620.
[14] 张爽, 王冬. 沙棘黄酮+硒对大鼠子宫缺血再灌注损伤的修复作用研究[J]. 中国全科医学, 2019, 22（增刊2）: 32-34.
[15] 苏海兰, 魏娟, 毕阳, 等. 超声波辅助提取中国沙棘浆果多酚的工艺优化及其成分分析[J]. 食品与发酵科技, 2017, 53（6）: 34-41.
[16] CRISTE A, URCAN A C, BUNEA A, et al. Phytochemical composition and biological activity of berries and leaves from four Romanian sea buckthorn （Hippophae rhamnoides L.） varieties[J]. Molecules, 2020, 25（5）: 1-21.
[17] TASCIOGLU Aliyev A, PANIERI E, STEPANIC V, et al. Involvement of NRF2 in breast cancer and possible therapeutical role of polyphenols and melatonin[J]. Molecules, 2021, 26（7）: 1-18.
[18] GUO Rui-xue, CHANG Xiao-xiao, GUO Xin-bo, et al. Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn （Hippophae rhamnoides L.） berries as affected by in vitro digestion[J]. Food & Function, 2017, 8（11）: 4 229-4 240.
[19] 崔米米. 沙棘果结合态多酚抗结肠癌效应的活性成分及分子机制[D]. 太原: 山西大学, 2020: 1-73.
[20] VAN DEN Veyver I B. Genetic effects of methylation diets[J]. Annual Review of Nutrition, 2002, 22（1）: 255-282.
[21] 吕恒慧. 沙棘果中活性物质的提取及其对心脏保护作用的研究[D]. 济南: 山东师范大学, 2016: 1-61.
[22] YANG Fang, SUO You-rui, CHEN Dong-li, et al. Protection against vascular endothelial dysfunction by polyphenols in sea buckthorn berries in rats with hyperlipidemia[J]. Bioscience Trends, 2016, 10（3）: 1-9.
[23] MAHAJAN R, ATTRI S, SHARMA K, et al. Statistical assessment of DNA extraction methodology for culture-independent analysis of microbial community associated with diverse environmental samples[J]. Molecular Biology Reports, 2018, 45（3）: 297-308.
[24] 李浩, 彭喜洋, 吴湃萱, 等. 植物多酚对肠道微生态影响的研究进展[J]. 食品与机械, 2019, 35（6）: 222-226, 236.
[25] ATTRI S, GOEL G. Influence of polyphenol rich seabuckthorn berries juice on release of polyphenols and colonic microbiota on exposure to simulated human digestion model[J]. Food Research International, 2018, 111: 314-323.
[26] 王蓉, 李胜男, 陈春, 等. 沙棘多糖对巨噬细胞和免疫抑制小鼠的免疫调节作用研究[J]. 中南药学, 2020, 18（3）: 384-388.
[27] 武美馥. 响应面优化闪式提取沙棘多糖工艺及其生物活性的研究[D]. 吉林: 吉林化工学院, 2019: 1-68.
[28] WANG Xue, LIU Jing-ran, ZHANG Xiao-hui, et al. Seabuckthorn berry polysaccharide extracts protect against acetaminophen induced hepatotoxicity in mice via activating the Nrf-2/HO-1-SOD-2 signaling pathway[J]. Phytomedicine, 2018, 38: 90-97.
[29] ZHANG Wei, ZHANG Xiao-hui, ZOU Kai, et al. Seabuckthorn berry polysaccharide protects against carbon tetrachloride-induced hepatotoxicity in mice via anti-oxidative and anti-inflammatory activities[J]. Food & Function, 2017, 8（9）: 3 130-3 138.
[30] YUAN Huai-bo, ZHU Xi-ping, WANG Wen-juan, et al. Hypoglycemic and anti-inflammatory effects of sea buckthorn seed protein in diabetic ICR mice[J]. Food & Function, 2016, 7（3）: 1 610-1 615.
[31] 刘雅娜, 包晓玮, 王娟, 等. 沙棘多糖抗运动性疲劳及抗氧化作用的研究[J]. 食品工业科技, 2021, 42（10）: 321-326.
[32] 王海亮. 沙棘多糖对神经系统相关疾病的药效学研究[D]. 长春: 吉林大学, 2019: 1-100.
[33] GUO Rui-xue, GUO Xin-bo, LI Tong, et al. Comparative assessment of phytochemical profiles, antioxidant and antiproliferative activities of Sea buckthorn （Hippopha rhamnoides L.） berries[J]. Food Chemistry, 2017, 221: 997-1 003.
[34] SYTAROV I, ORSAVOV J, SNOPEK L, et al. Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn （Hippopha rhamnoides L.） berries and leaves of diverse ripening times[J]. Food Chemistry, 2020, 310: 1-34.
[35] 陈国全, 黄榕祥, 沈金清, 等. 不同浓度的维生素E对衰老大鼠海马体记忆功能的影响[J]. 中国中医药现代远程教育, 2020, 18（21）: 113-116.
[36] 刘思彤, 刘亚辉, 尹学哲, 等. 大豆异黄酮和维生素E提高衰老小鼠肝脏抗氧化能力比较[J]. 大豆科学, 2020, 39（5）: 797-803.
[37] 汪成, 王怀友, 汪蔓青, 等. 不同产地沙棘果化学成分含量及抗氧化活性的研究[J]. 华西药学杂志, 2020, 35（5）: 513-517.
[38] GRNAS P, MIINA I, KRASNOVA I, et al. Tocopherol and tocotrienol contents in the sea buckthorn berry beverages in Baltic countries: Impact of the cultivar[J]. Fruits, 2016, 71（6）: 399-405.
[39] NOWAK D, GOSLINSKI M, WOJTOWICZ E, et al. Antioxidant properties and phenolic compounds of vitamin C-rich juices[J]. Journal of Food Science, 2018, 83（8）: 2 237-2 246.
[40] ZHENG Li, SHI Long-kai, ZHAO Chen-wei, et al. Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn （Hippopha rhamnoides L.） oils extracted by supercritical and subcritical technologies[J]. LWT, 2017, 86: 507-513.
[41] 刘光宪, 周巾英, 祝水兰, 等. 沙棘籽油微胶囊的制备及其性质研究[J]. 食品与机械, 2017, 33（8）: 194-197.
[42] DANNENBERGER D, TUCHSCHERER M, NRNBERG G, et al. Sea buckthorn pomace supplementation in the diet of growing pigs: Effects on fatty acid metabolism, HPA activity and immune status[J]. International Journal of Molecular Sciences, 2018, 19（2）: 1-12.
[43] MOHTASHAMI B, KHALILVANDI-BEHROOZYAR H, PIRMOHAMMADI R, et al. The effect of supplemental bioactive fatty acids on growth performance and immune function of milk-fed Holstein dairy calves during heat stress[J/OL]. British Journal of Nutrition, （2021-03-16） [2021-08-16]. https://doi.org/10.1017/S0007114521000908.
[44] GAO Shan, HU Gao-shuang, LI Dong, et al. Anti-hyperlipidemia effect of sea buckthorn fruit oil extract through the AMPK and Akt signaling pathway in hamsters[J]. Journal of Functional Foods, 2020, 66: 1-8.
[45] DE SOUZA C O, TEIXEIRA A A S, BIONDO L A, et al. Palmitoleic acid improves metabolic functions in fatty liver by PPARRbdependent AMPK activation[J]. Journal of Cellular Physiology, 2017, 232（8）: 2 168-2 177.
[46] ABLIZ A, LIU Jin-fang, MAO Li-ke, et al. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice[J]. LWT, 2021, 135: 1-35.
[47] 刘鑫, 朱丹, 魏文毅, 等. 沙棘浑浊果汁稳定性的研究[J]. 中国酿造, 2018, 37（6）: 136-139.
[48] 徐瑶. 超高压辅助酶解对沙棘汁品质的影响[J]. 农产品加工, 2019（23）: 43-45.
[49] 朱立斌, 朱丹, 牛广财, 等. 沙棘果汁饮料的研制及其抗氧化活性研究[J]. 饮料工业, 2020, 23（2）: 45-50.
[50] 闫公昕, 牛广财, 朱丹, 等. 沙棘酒非酶褐变抑制方法的研究[J]. 中国酿造, 2016, 35（8）: 57-60.
[51] DE PAEPE D, COUDIJZER K, NOTEN B, et al. A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process[J]. Food Chemistry, 2015, 173: 986-996.
[52] 范兆军, 牛广财, 朱丹, 等. 响应面法优化沙棘果酒发酵条件的研究[J]. 食品与机械, 2009, 25（1）: 41-45.
[53] 徐敏, 杜金城, 丁秀云, 等. 乳酸菌联合酵母菌发酵制备一种新型沙棘酒[J]. 中国酿造, 2016, 35（1）: 174-176.
[54] 孙诗雨. 红枣沙棘果酒酿造工艺优化研究[D]. 沈阳: 沈阳农业大学, 2017: 1-56.
[55] 李若琳, 赵诗琪, 陈汉, 等. 不同澄清剂对沙棘冰酒澄清效果的研究[J]. 黑龙江八一农垦大学学报, 2017, 29（3）: 53-57.
[56] 李尚泽, 舒鑫, 杨琳, 等. 超高压辅助提取沙棘籽油的工艺优化[J]. 中国油脂, 2021, 46（4）: 11-14.
[57] REN Guang-ling. Extraction of seabuckthorn seed oil and analysis of its fatty acid composition[J]. Studies in Social Science Research, 2021（2）: 1-23.
[58] 朱彦蓉, 陈洁, 刘建明, 等. 沙棘籽油提取工艺的优化及体外抗氧试验[J]. 世界最新医学信息文摘, 2018, 18（14）: 8-10.
[59] CHANG Ming, GUO Yi-wen, JIANG Zhong-rong, et al. Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical[J]. Journal of Food Engineering, 2020, 287: 1-10.
[60] XU Si-ning, TANG Zhi-shu, LIU Hong-bo, et al. Microencapsulation of sea buckthorn （Hippophae rhamnoides L.） pulp oil by spray drying[J]. Food Science & Nutrition, 2020, 8（11）: 5 785-5 797.
[61] 张琪, 朱丹, 牛广财, 等. 高通量测序分析沙棘酵素自然发酵过程中细菌多样性[J/OL]. 食品科学. （2021-04-06） [2021-05-21]. http://kns.cnki.net/kcms/detail/11.2206.TS.20210406.1403.024.htmL.
[62] 葛朋烨. 沙棘酵素的加工工艺研究[D]. 沈阳: 沈阳农业大学, 2017: 1-44.
[63] 王巨成. 微生物发酵制备沙棘果浆酵素的研究[J]. 山西林业科技, 2020, 49（2）: 9-12.
[64] 朱丹丹. 沙棘果渣系列产品加工工艺研究[D]. 哈尔滨: 东北农业大学, 2018: 1-50.
[65] 林祥群, 马彩梅, 杨国江, 等. 凝固型沙棘酸奶的研制及其评价[J]. 新疆农业科学, 2016, 53（11）: 2 062-2 068.
[66] 周勇, 李伟, 彭禛菲, 等. 沙棘多糖对发酵乳凝胶特性的影响及沙棘多糖酸奶工艺优化[J]. 中国乳品工业, 2020, 48（7）: 26-31.
[67] 刘晨. 低温发酵技术对沙棘汁酸奶品质的影响[J]. 食品安全导刊, 2019, 13（3）: 137.