Study on antioxidant activity and probiotic proliferation of Lycium barbarum oligosaccharides in vitro

Authors

LIU Hao, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology,Shandong Academy of Sciences, Jinan, Shandong 250353 , China ；School of Food Science and Engineering,Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353 , China
CUI Bo, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology,Shandong Academy of Sciences, Jinan, Shandong 250353 , China ；School of Food Science and Engineering,Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353 , China
YU Bin, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology,Shandong Academy of Sciences, Jinan, Shandong 250353 , China ；School of Food Science and Engineering,Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353 , China

Abstract

Objective: To improve the development and utilization rate of Lycium barbarum in the saline-alkali land of the Yellow River Delta. Methods: Ultraviolet spectrophotometer was used to determine the scavenging effect of Lycium barbarum oligosaccharide on free radicals and its effect on the growth curve and pH value of Bifidobacterium adolescentis, so as to determine its antioxidant performance and the ability to proliferate probiotics. Results: The concentration of Lycium barbarum oligosaccharide reached 2.0 mg/mL, the maximum scavenging rates of DPPH·, ABTS⁺ and hydroxyl radical reached (65.32±0.03)%, (99.93±0.05)% and (21.86±0.01)%, respectively, when the concentration was between 0.1~0.5 mg/mL, it showed good total reducing power. The OD value of Bifidobacterium adolescentis increased with the increase of Lycium barbarum oligosaccharide concentration, and the pH value was negatively correlated with the cell concentration. Conclusion: Lycium barbarum oligosaccharides show strong antioxidant activity and the ability to proliferate probiotics.

Publication Date

6-30-2022

First Page

138

Last Page

142,148

DOI

10.13652/j.spjx.1003.5788.2022.60011

Recommended Citation

Hao, LIU; Bo, CUI; and Bin, YU (2022) "Study on antioxidant activity and probiotic proliferation of Lycium barbarum oligosaccharides in vitro," Food and Machinery: Vol. 38: Iss. 5, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2022.60011
Available at: https://www.ifoodmm.cn/journal/vol38/iss5/26

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