Study On The Anti-inflammatory Activity Of Perilla Flavonoids And Preparation Of Oral Liquid

Perilla is a medicinal and food homologous plant,which has a long history in China.Perilla is rich in a variety of active ingredients,among which flavonoids have anti-inflammatory,antioxidant,bacteriostatic and other effects.At present,with the deepening of research,the application of perilla is becoming more and more extensive,but the research on the anti-inflammatory activity of flavonoids in perilla is less and not comprehensive enough.This test will optimize the extraction process of total flavonoids of perilla,explore its anti-inflammatory activity and related mechanisms,and develop a perilla oral liquid product with anti-inflammatory and anti-fire effect,aiming to deeply study the characteristics of perilla,comprehensively utilize perilla,and further develop perilla products.This test uses perilla as raw material,ultrasonic auxiliary ethanol extraction method to extract the total flavonoids in perilla,and the best extraction process parameters are obtained by univariate test and response surface test.Then,the anti-inflammatory activity of perilla total flavonoids was explored from two aspects:in vivo anti-inflammatory test and in vitro anti-inflammatory test.In the in vivo anti-inflammatory assay,lipopolysaccharides(LPS)were used to induce the establishment of in vivo inflammation models in mice,and the spleen coefficient,inflammatory mediator nitric oxide(NO)and prostaglandin(PEG2)were detected and the inflammatory factor tumor necrosis factor(TNF-α),interleukin-6(IL-6),and interleukin-The secretion amount of 1β(IL-1β),the use of xylene to cause ear swelling in mice to detect ear swelling and swelling inhibition rate,the use of cross-vegetable gum to cause mouse foot swelling to detect foot swelling and swelling inhibition rate.In vitro anti-inflammatory assay,RAW264.7 mouse macrophages induced by lipopolysaccharides(LPS)were used to establish an in vitro inflammation model,the effect of each concentration of perilla flavone extract on cell viability was detected by MTT method,and the inflammatory mediator nitric oxide was determined by enzyme-linked immunosorbent assay(NO)and the secretion of prostaglandin E2(PEG2)and the inflammatory factor tumor necrosis factor(TNF-α),Interleukin-6(IL-6),and Interleukin-1β(IL-1β).The amount of secretion,measured by reverse transcription-polymerase chain reaction(RT-PCR)nitric oxide synthase(i NOS)and cyclooxygenase m RNA expression of-2(COX-2).Using the prepared perilla extract,the three factors of sucralose addition,malic acid addition,gelatin: CMC(1:1)composite stabilizer addition amount were selected for one-factor test,and the best product formula of the product was obtained through the response surface test,and the perilla oral liquid product was developed.The test results show that:1.The application of the response surface software to obtain the size sequence of the influence of various factors on the flavonoid yield is: C>B>A>D,that is,the ultrasonic time > the material-liquid ratio > the water bath temperature > the ultrasonic power,and the best process parameter is the feed-to-liquid ratio 1:29,water bath temperature 60°C,ultrasound time 38 min,ultrasonic power 192 W,the final yield of perilla flavonoid extract was 7.36%.2.The in vivo inflammation model induced by lipopolysaccharides(LPS)detected the changes in organ coefficients,inflammatory mediator content and inflammatory factor content,and the results showed that with the increase of the concentration of administration,the spleen coefficient gradually decreased,and the difference between the high dose group was very significant.The content of inflammatory mediators and inflammatory factors decreased significantly with the increase of the concentration of administration,showing concentration-dependent inhibition.With xylene causing ear swelling in mice,the medium dose group(0.5g/kg)can significantly inhibit the swelling,and the high dose group(1 g/kg)can significantly inhibit the swelling.Cross-vegetable gel caused foot swelling in mice,and the high-dose group(1g/kg)could significantly inhibit swelling.The results show that perilla flavonoid extract can inhibit the activity of inflammation within a certain concentration.3.Raw264.7 macrophages induced by lipopolysaccharides(LPS)established an in vitro inflammation model,and the experimental results showed that the establishment was successful.The thilla flavonoid extract with a concentration of 25μg/m L to 400 μg/m L was detected by MTT method without obvious toxicity,and 25μg/m L,50 μg/m L and were selected A concentration of 100 μg/m L is performed for follow-up tests.The content of NO and PEG2 in inflammatory mediators showed significant decreases in low,medium and high concentrations.The secretion of TNF-α,IL-6,and IL-1β in inflammatory factors also decreased significantly at low,medium,and high concentrations.The results show that perilla flavonoid extract can effectively inhibit the release of inflammatory mediators and inflammatory factors within a certain concentration,and inhibit the inflammatory activity.The m RNA expression of i NOS and COX-2 was detected by real-time quantitative fluorescence PCR,and it was found that PFE could be effectively suppressed m RNA expression of i NOS and COX-2 and exhibited dose-dependent inhibition.4.According to the results of the study on the effectiveness of perilla flavonoids inhibiting the activity of inflammation,the perilla flavonoid extract was adjusted to a concentration of 50 μg/m L of perilla flavonoids,and the response surface test was used to screen the best formula for the outlet liquid products.The experimental results showed that the order of the influence of each factor on the sensory score was:sucralose added> malic acid added> gelatin: CMC(1:1)compound stabilizer added.Taking sensory evaluation as the index,the optimal process parameters of perilla oral solution are: sucralose added 0.124%,malic acid added 0.097%,gelatin: CMC(1:1)complex The amount of stabilizer added is 0.1%.The highest sensory score of 93 points,the product is sweet and sour,with the unique aroma and taste of perilla,and the product meets the quality standards.