Effects Of Different Drying Methods On Anti-inflammatory And Antioxidant Activities And In Vitro Colonic Fermentation Of Lycium Ruthenicum

Objective: By analyzing the Lycium ruthenicum conventional nutrients under different drying methods,biological activity and anti-inflammatory activity,oxidation resistance,biological availability,choose a better way of drying Lycium ruthenicum,study the potential of human intestinal microecological regulating function,to clarify different drying methods on the Lycium ruthenicum and functions related to health,It provides scientific and theoretical basis for the practical application of Lycium ruthenicum in health.Methods: In this study,the contents of protein,fat,total polysaccharides,total flavones,total phenols and phenolic monomers Lycium ruthenicum were determined by five different drying methods including natural drying,constant drying at 50℃,constant drying at 60℃,variable drying（40℃-50℃-60℃）and vacuum freeze drying,and the differences of conventional nutrients and bioactive substances were studied.To explore the effects of different drying methods on nutritional function and physiological activity of Lycium ruthenicum.The effects of different drying methods on antioxidant,anti-inflammatory activity and bioaccessibility of Lycium ruthenicum were detected and analyzed.The optimal drying method was selected to explore the regulation effect of Lycium ruthenicum on human intestinal microecology through in vitro colonic fermentation combined with 16 S r DNA sequencing.Results:（1）The contents of total polysaccharides and lipids of Lycium ruthenicum were relatively high in natural drying by measuring the conventional nutrients,total polyphenols,total polysaccharides,total flavonoids and other functional components.The contents of phenolic substances in freeze drying were relatively higher,but the contents of lipid and total polysaccharide were more lost.The contents of total phenols,tannins and procyanidins in Lycium ruthenicum were the lowest（2）HPLC-MS was used to determine the content of phenolic monomers of Lycium ruthenicum in different drying methods.It was found that the constant of Salicylic acid,trans-Ferulic acid,Rutin hydrate,Dihydromyricetin,Narcissus glycosides,Rutin,Vanillic acid in Lycium ruthenicum of constant temperature drying（50℃ and 60℃）were the highest.The contents of Salicylic acid,Rutin hydrate,Quercetin,Daffoside,Rutin,Proanthocyanidin A1,Kaenophenol-3-Rutin glycoside in Lycium ruthenicum were the lowest,and trans-Ferulic acid and Pyrogallic acid were not detected in lyophilized Lycium ruthenicum.The reason may be that high temperature causes phenolic polymers to break down into smaller monomers that are easier to detect.（3）Antioxidant activity,anti-inflammatory activity and bioaccessibility of Lycium ruthenicum were measured in different drying methods.It was found that lyophilized Lycium ruthenicum had the highest antioxidant activity and anti-inflammatory activity,followed by natural drying,and the anti-inflammatory activity of Lycium ruthenicum at variable temperature was the lowest.The bioaccessibility of Lycium ruthenicum was the highest in constant temperature and variable temperature drying at 60℃,followed by natural drying,freeze drying and constant temperature drying at 50℃.（4）The results of 16 S r DNA sequencing analysis showed that the alpha and beta diversity and the composition of intestinal microflora were significantly different after Lycium ruthenicum was added at different doses during 0-24 hours of in vitro fermentation,and the intestinal microflora structure also fluctuated significantly during different fermentation periods.Conclusion: Drying method can affect the anti-inflammatory activity,antioxidant activity and bioaccessibility of Lycium ruthenicum by affecting the contents of nutrients and functional components,and the addition of Lycium ruthenicum has a regulatory effect on human intestinal microecology.