The Extractable And Non-extractable Polyphenols Of Blueberries On Anti-inflammatory In Macrophages

Polyphenols, mainly existin in peel, root, leave, hulls and flesh, are complexsecondary metabolites in plants; which has polyhydric phenol structure. Blueberriescontain a large amount of polyphenols, studies have shown that these polyphenolshave antioxidation, anti-inflammatary, antitumor, etc. Traditional extraction methodsof polyphenols mainly focus on extractable polyphenols (EPP), and ignore NEPPFrom extraction methods, purification methods, mechanism of anti-inflammatoryeffects were studied. Received good blueberry NEPP extraction and purificationmethods, further defined the principle of the blueberry polyphenolsanti-inflammatory, and compared with the anti-inflammatory effects of teapolyphenols, improve the utilization value of blueberry, to fill the gaps in the currentdomestic research on NEPP.This paper adopts the harvest quality fresh blueberry in July as the researchobject. Firstly the EPP in blueberries were obtained with the ultrasonic-microwavesynergistic technology. The results showed that there was significant effect ofultrasonic time and power on polyphenols, and the microwave power was nosignificance. The optimized extraction conditions were following:50%ethanol,ultrasonic time75min, microwave power340W, ultrasonic power750W,material-to-liquid ratio1:25m/v, microwave time45s, and the polyphenols yield of14.56±0.2mg/g was achieved under this conditions. The results showed that thepolyphenols yield was greatly enhanced by the ultrasonic-microwave synergistictechnology.Secondly, using the Blackberry pomace with EPP removed, On the basis ofsingle factor experiments, the NEPP extraction conditions of NaOH concentration,ultrasonic time and solid/liquid ratio were determined using response surfacemethodology (Design Expert7.0.0software). The optimized extraction conditionswere following: ultrasonic power400W, NaOH3.0mol/L, ultrasonic time5h,liquid-to-material ratio20:1. The NEPP yield of5.43%was achieved under thiscondition.Thirdly, Collect the EPP and NEPP solution, using ethyl acetate andmacroporous resin for two kinds of polyphenols for further purification andfreeze-dried into powder, By high performance liquid chromatography (HPLC) technology more than two kinds of polyphenol compounds were analyzed, and theresult show that the two kinds of polyphenols, through a combination of eachcomponent in contrast to two kinds of polyphenols are basically the same.UsingDPPH method for comparing two kinds of polyphenols antioxidant capacity, theresults show that EPP is slightly better than that of NEPP antioxidant capacity.At last, Test for mice macrophage RAW264.7carrier, set up the mechanism ofinflammation, by measuring the five kinds of inflammatory cells inside and outsidefactor content to prove that the anti-inflammatory effect and mechanism of two kindsof polyphenols, and the differences were studied. It is suggested that EPP and NEPPfrom blueberries have significant anti-inflammatory effect on the five kinds of cellfactors.