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中国精品科技期刊2020
刘恒阁,徐新星,白帆,等. 鲟鱼软骨制品的工艺优化及其对人软骨细胞炎症的调控[J]. 食品工业科技,2022,43(15):165−174. doi: 10.13386/j.issn1002-0306.2021100051.
引用本文: 刘恒阁,徐新星,白帆,等. 鲟鱼软骨制品的工艺优化及其对人软骨细胞炎症的调控[J]. 食品工业科技,2022,43(15):165−174. doi: 10.13386/j.issn1002-0306.2021100051.
LIU Hengge, XU Xinxing, BAI Fan, et al. Optimization of Sturgeon Cartilage Products and Its Regulation on Human Chondrocyte Inflammation[J]. Science and Technology of Food Industry, 2022, 43(15): 165−174. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100051.
Citation: LIU Hengge, XU Xinxing, BAI Fan, et al. Optimization of Sturgeon Cartilage Products and Its Regulation on Human Chondrocyte Inflammation[J]. Science and Technology of Food Industry, 2022, 43(15): 165−174. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100051.

鲟鱼软骨制品的工艺优化及其对人软骨细胞炎症的调控

Optimization of Sturgeon Cartilage Products and Its Regulation on Human Chondrocyte Inflammation

  • 摘要: 本文旨在以鲟鱼软骨为原料制得一种鲟鱼软骨制品,并探究其对人软骨细胞炎症的影响。通过高温高压技术对鲟鱼软骨和龙筋进行热液化处理并加工制得了一种鲟鱼软骨制品,通过单因素及正交试验确定了其最佳制备条件,通过制备含药血清来培养人软骨细胞,以MTT、阿尔新兰染色、ELISA等方法考察了鲟鱼软骨制品对白细胞介素1β(Interleukin 1β,IL-1β)诱导细胞炎症模型的影响。结果表明,鲟鱼软骨制品的最佳制备条件为热液化温度120 ℃、热液化时间20 min、熬煮温度80 ℃、熬煮时间30 min,此条件下该产品的感官评分为59.69分,且鲟鱼软骨制品组的含药血清不具备细胞毒性,能够刺激软骨细胞分泌胶原蛋白及蛋白聚糖等细胞外基质。同时,该产品可以显著提升炎症细胞的增殖活力达156%(P<0.05),且可以显著抑制炎症状态下软骨细胞NO、INOS、IL-6、COX-2和PGE2的表达水平(P<0.05)。

     

    Abstract: The purpose of this paper was to prepare a sturgeon cartilage product from sturgeon cartilage and explore its effect on inflammation of human chondrocytes. A kind of sturgeon cartilage product was prepared by thermal liquefaction of sturgeon cartilage and dragon tendon at high temperature and high pressure. The optimum preparation conditions were determined by single factor and orthogonal test. Human chondrocytes were cultured by preparing drug-containing serum and the effects of sturgeon cartilage products on Interleukin 1β (IL-1β)-induced cell inflammatory model were investigated by MTT, Alsinland staining and ELISA. The results showed that the best preparation conditions of sturgeon cartilage products were as follows: Hot liquefaction temperature was 120 ℃, hot liquefaction time was 20 min, boiling temperature was 80 ℃, boiling time was 30 min. Under this condition, the sensory score of the product was 59.69. The drug-containing serum of sturgeon cartilage products group had no cytotoxicity and could stimulate chondrocytes to secrete collagen and proteoglycan and other extracellular matrix. Meanwhile, the product could significantly increase the proliferation activity of inflammatory cells by 156% (P<0.05), and significantly inhibited the expression levels of NO, INOS, IL-6, COX-2 and PGE2 in the inflammatory chondrocytes (P<0.05).

     

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