Study On Anti-oxidation,anti-inflammatory And Intestinal Probiotic Of The Powders Of Green Tea,mulberry Leaf And Premna Leaf

Green tea,mulberry leaf and premna leaf have been used for brewing and drinking since ancient times.At the same time,they have a series of biological functions such as anti-inflammatory and analgesic,lowering blood sugar,anti-oxidation,and promoting intestinal health.They are often used in combination with other Chinese herbal medicines to form cures.However,traditional brewing and drinking methods cannot completely extract the functional components in the leaves,and some nutrient components that are hardly soluble or insoluble in water still remain in the leaves residue and are discarded.Ultra-fine crushing can reduce the particle size of the leaves,improve the taste,and at the same time improve the solubility and dispersibility,so that the leaves can be directly added to bread,candy,and beverages,and improve the body’s absorption of nutrients.As people pay more and more attention to health and the concept of "medicine and food homology" is deeply rooted in people’s hearts,there is an urgent need to systematically explore these plant resources with physiological functions.So as to provide a theoretical basis for the selection of healthy consumption and the development of related functional foodsIn this paper,the antioxidant,anti-inflammatory,and intestinal probiotic properties of the powders of green tea,mulberry leaf,and premna leaf were studied by a combination of in vitro and in vivo evaluations.Firstly,the content of the basic components in green tea,mulberry leaf and premna leaf and the nutritional components such as pectin,flavones and polyphenols were determined.At the same time,the structures of the three pectins were analyzed using infrared spectroscopy,and the bioavailability of flavonoids and polyphenols in three fine powders was determined by simulating gastrointestinal digestion in vitro.Then the spectrophotometric method was used to study the DPPH free radical scavenging ability,hydroxyl scavenging ability and Fe2+ chelating ability of three fine powder water extracts and two-to-two ratio of water extracts.In vitro bacteriostatic experiments to determine the antibacterial ability of three raw materials against Staphylococcus aureus and E.coli Using fermentation experiments in vitro to initially explore the intestinal probiotic properties of the fine powders of green tea,mulberry leaf and premna leaf.Finally,to investigate the antioxidant,anti-inflammatory,and intestinal probiotic properties of the powders of green tea,mulberry leaf,and premna leaf by modeling ulcerative colitis in mouse.It is expected to provide a reference for the healthy consumption choices of green tea,mulberry leaf and premna leaf,while making breakthroughs in functional foods and dietary supplements.The main findings are as follows(1)The powders of premna leaf and mulberry leaf are rich in pectin,among which the content of pectin in the powder of premna leaf is as high as 23.73%.The pectin in the three raw materials is low methoxylated pectin with good intestinal probiotics.Green tea,mulberry leaf and premna leaf are rich in flavonoids and polyphenols.Among them,green tea fine powder has the highest content,mulberry leaf fine powder is the second,and premna leaf fine powder is the least.The contents of flavonoids and polyphenols in the alcohol extracts of green tea,mulberry leaf,and premna leaf were higher than those of water extracts taken daily.The bioavailability of flavonoids and polyphenols in the three raw materials is very low(2)green tea,mulberry leaf,and premna leaf have certain antioxidant capacity,and the green tea fine powder is better than the mulberry leaf powder and better than the premna leaf fine powder.There is no synergistic effect between the three antioxidant activities.The antibacterial ability of the three fine powders was weakened in turn,and the inhibitory effect on Gram-positive bacteria Staphylococcus aureus was stronger than Gram-negative bacteria E.coli.The changes in in vitro fermentation pH value and the production of short-chain fatty acids of green tea,mulberry leaf,and premna leaf increased with the addition of fermentation substrate and fermentation time.The changes in in vitro fermentation pH and the production of short-chain fatty acids of fine powder of green tea,mulberry leaf,and premna leaf increased with the addition of fermentation substrate and fermentation time.At the same dosage,the pH value of the fermentation broth with the powder of premna leaf decreased more than that with the powder of mulberry leaf and green tea.The total amount of short-chain fatty acids produced by mulberry leaf fine powder fermentation in vitro for 24 h was greater than the amount of premna leaf fine powder and green tea fine powder(3)The powder of Green tea,mulberry leaf and premna leaf can reduce the disease activity index of mouse with ulcerative colitis,at the same time reduce the symptoms of spleen enlargement and colon shortening in mouse,reduce MDA content in mouse serum,and enhance SOD and GSH-Px activity.Meanwhile,they can also reduce the content of pro-inflammatory factors IL-1β and TNF-α,increase the content of anti-inflammatory factor IL-10,and reduce the colon MPO activity in tissues And green tea fine powder and mulberry leaf fine powder have better effects than premna leaf fine powder.The results of colon section showed that green tea,mulberry leaves,and premna leaves can alleviate colonic lesions in mouse with colitis.Among them,green tea fine powder and mulberry leaf fine powder are more effective.At the same time,the three kinds of fine powders can reduce the pH of the colon contents in mouse with colitis,increase the content of short-chain fatty acids in the colon,increase the type and abundance of intestinal microorganisms,and maintain the intestinal environment.