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首页> 外文期刊>RSC Advances >Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents
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Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents

机译：使用水和乙醇 - 水溶剂对黑桑树（Morus NIGRA L.）的可溶性提取物的抗氧化和抗结肠癌活性的影响

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Black mulberry ( Morus nigra L.) is an edible fruit with various health functions in the body. In this study, the lyophilized black mulberry was extracted using water and 75% (v/v) ethanol–water, respectively; afterwards, the soluble extracts were subjected to these treatments like ethanol removal, heat treatment at 100 °C for various times, or activated carbon-mediated dephenolization. The assaying results indicated that the used heat treatment led to decreased anthocyanin but increased total phenol and flavonoid contents for the water- and ethanol-extracts, while the dephenolized extracts after the heat treatment also had increased total phenol and flavonoid contents. The performed heat treatment decreased anti-oxidative activities of the water- and ethanol-extracts, resulting in reduced scavenging activities to the DPPH and hydroxyl radicals and lower reducing power for Fe( III ) ions. However, the results from cell experiments also demonstrated that the heat treatment at 100 °C for 45 min caused the water- and ethanol-extracts or dephenolized extracts with higher anti-cancer activity against human colon cancer HCT-116 cells. Overall, the heated extracts were more effective than the unheated counterparts to inhibit cell growth, alter cell morphology, generate more intracellular reactive oxygen species, enhance intracellular Ca ~(2+) level, and reduce mitochondrial membrane potential of the cells. It is thereby concluded that the heat treatment of black mulberry might reduce its anti-oxidation but increase its anti-colon cancer effect due to the occurrence of the Maillard reaction and other unidentified reactions, which will deepen our present knowledge and provide a scientific basis to optimize storage or processing conditions of plant-based foods.
机译：黑桑树（Morus nigra L.）是一种可食用的水果，身体中有各种健康功能。在该研究中，使用水和75％（v / v）乙醇 - 水提取冻干的黑桑树;然后，将可溶性提取物如乙醇除去，在100℃下热处理各个时间，或活化的碳介导的去苯化。测定结果表明，使用的热处理导致花青素降低，但是水 - 乙醇提取物的总苯酚和黄酮含量增加，而在热处理后的去霉化提取物也增加了总苯酚和黄酮含量。所进行的热处理降低了水 - 乙醇提取物的抗氧化活性，导致DPPH和羟基的清除活性降低，并降低Fe（III）离子的降低功率。然而，细胞实验的结果也证明了100℃的热处理45分钟导致水 - 和乙醇 - 提取物或具有更高抗癌活性的抗癌活性的抗癌癌的萃取液。总的来说，加热的提取物比未加热的对应物更有效，以抑制细胞生长，改变细胞形态，产生更多细胞内反应性氧，增强细胞内Ca〜（2+）水平，降低细胞的线粒体膜电位。由此得出结论，黑桑树的热处理可能会降低其抗氧化，而是由于美丽的反应和其他身份不明反应的发生，增加其抗结肠癌作用，这将加深我们现在的知识并为其提供科学依据。优化植物食物的储存或加工条件。

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