Research On The Antioxidant And Hepatoprotective Activities Of Red Jujube By Solid State Fermentation With Cordyceps Militaris

Cordyceps militaris one of the most precious fungus,which has the function of anti-inflammation,anti-oxidation,anti-cancer,lipid-lowering,immune regulation,liver protection,neuroprotection and so on.Red Jujube,which has high nutritional health value,has polysaccharides,polyphenols,alkaloids,triterpenoids,amino acids,vitamins and other active components and contains the effects of anti-aging,liver protection,anti-cancer,prevention and cure of cardiovascular disease,anti-depression,anti-allergy,anti-anxiety,improvement of gastrointestinal environment and so on.Cordyceps militaris embraces mass of cordycepin.Jujube has a great deal of polyphenols and flavonoids.They have great anti-oxidant effect.Fermented jujube culture with cordyceps militaris can increase the content of active components and enhance the antioxidant activity.The extraction effects of two extraction methods(hot water extraction and ultrasonic extraction)and three polarphenols solvents(water,80%ethanol and 80%methanol)were compared by detecting the total and flavonoids in jujube and Cordyceps militaris fruiting bodies,so as to select the best method of assessing the contents of phenols and flavonoids in fermentation products.The results showed that the extraction effect was manifested by ultrasonic extraction method>hot water extraction,80%methanol>80%ethanol>water.but methanol was highly toxic and harmful,while ethanol was cheap and non-toxic.In view of this,ultrasonic extraction method and 80%ethanol were selected as extraction solvent to detect the content of total phenols and total flavonoids in the fermentation products.Four different ratios of red date powder-rice medium were designed,which were expressed as 0%culture,10%culture,30%culture and 50%culture.The solid-state fermentation period was 28 days.During fermentation,the sample powder was dried and crushed at the unfermented(NF),the 14th day,the 21st day and the 28th day of fermentation.The research has studied the physiological functions of fermented jujube culture by detecting the content of polyphenols and flavonoids,evaluating antioxidant effect in vitro and the effect on oxidative stress in alcoholic zebrafish.The results showed that fermented jujube culture with cordyceps militaris greatly increased the polyphenols and flavonoids,and the fermentation effect was the best for 28 days.Antioxidant experiment in vitro showed that fermentation could significantly improve the antioxidant activity of jujube culture,including DPPH-scavenging power,ABTS+ scavenging power,Fe2+ binding force(FICP),Fe3+ reduced antioxidant power(FRAP).The study found that the antioxidant force gradually increased with the increase of fermentation time,and the effect of fermentation for 28 days was the best.In addition,the antioxidant force increased continuously with the increasing concentration of culture's water extract.Furthermore,the effects of 50%culture on the levels of oxidative stress in zebrafish induced by alcohol were studied,including superoxide dismutase(SOD),glutathione peroxidase(GSH-Px),malondialdehyde(MDA)content and total antioxidant capacity(T-AOC).It was found that alcohol significantly boosted the content of MDA,decreased the activity of SOD and GSH-Px,and reduced T-AOC in zebrafish.The water extract could improve the oxidative damage caused by alcohol in zebrafish,and the effect of high concentration of water extract was the best.The results showed that the fermentation products had the effect on liver protection and could alleviate the oxidative damage of zebrafish liver caused by alcohol to a certain extent.