Antioxidant Activity <i>in Vitro</i> and Promoting Resistance to Oxidative Stress in <i>Caenorhabditis elegans</i> of Blueberry Jiaosu

WANG Gaojian; WANG Zhenzhen; LI Jiajia; FAN Haoan; SHA Ruyi; MAO Jianwei

doi:10.13386/j.issn1002-0306.2020110157

Volume 42 Issue 15

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(15): 343-350. > DOI: 10.13386/j.issn1002-0306.2020110157

WANG Gaojian, WANG Zhenzhen, LI Jiajia, et al. Antioxidant Activity in Vitro and Promoting Resistance to Oxidative Stress in Caenorhabditis elegans of Blueberry Jiaosu[J]. Science and Technology of Food Industry, 2021, 42(15): 343−350. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110157.

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Antioxidant Activity in Vitro and Promoting Resistance to Oxidative Stress in Caenorhabditis elegans of Blueberry Jiaosu

1.
Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
2.
Zhejiang Industry Polytechnic College, Shaoxing 312000, China

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Received Date: November 17, 2020
Available Online: May 31, 2021

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Abstract

Abstract

Blueberry Jiaosu fermented by using wild blueberries (Vaccinium uliginosum L) was used as raw materials. The changes of the total anthocyanin, phenolic, flavonoid contents, and antioxidant capacity in vitro during fermentation were detected. Caenorhabditis elegans were used to determine the antioxidant activity in vivo, preliminarily explored the related mechanism of antioxidant of blueberry Jiaosu. The results showed that the total anthocyanin content increased firstly and then decreased, reaching 0.52 mg/mL on the 50th day. The total phenolic and flavonoid contents kept increasing and reached their maximum level (2.81 mg/mL, 3.17 mg/mL, respectively) on the 300th day. In C.elegans, the results showed that blueberry Jiaosu could prolong the lifespan of C.elegans, enhance its oxidative stress ability under the stimulation of hydrogen peroxide, increase the activities of superoxide dismutase, catalase and glutathione peroxidase, and reduce the content of reactive oxygen species and malondialdehyde. These indicate that blueberry Jiaosu may increase the activity of antioxidant enzymes to reduce the oxidative damage of Caenorhabditis elegans.
- blueberry,
- Jiaosu,
- metabolites,
- antioxidant activity,
- Caenorhabditis elegans

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