Study On The Effect Of Fermented Lycium Barbarum By-products On Relieving Macrophage Inflammation

Lycium barbarum by-products(LBB)refers to the residue of Lycium barbarum branches,leaves and fruits after processing,and contains a variety of active ingredients with biological activities such as antioxidant,anti-inflammatory and immunomodulatory,which can be used in animal production to improve production performance,organism resistance to disease and intestinal flora structure,and has a promising development value and application as an alternative antioxidant product.In this study,LBB was used as the raw material for fermentation at different levels,and the conventional nutritional parameters of LBB were evaluated,extracted with distilled water or 70%ethanol and the content of active ingredients was determined.The aim is to provide a theoretical basis for the rational use of LBB in livestock production The paper’s main contents and conclusions are as follows:Experiment 1:To investigate the effect of fermentation on the nutrient composition of LBB,a control group(CON)and a test group were set up in this study,with the CON group being LBB raw material and the test group being LBB fermented for 3 days(D1)or 5 days(D2)with a fermentation gradient of 1:1(T1)(liquid to material ratio of activated strain:LBB raw material=1:1,mL/g)or 1:2(T2)for crude protein,crude protein,crude fat,crude fiber and total energy were measured.The results showed that:Fermentation significantly increased the crude protein content(P<0.05)and significantly decreased the crude fat and crude fiber content(P<0.05)of LBB,but had no significant effect on the total energy content(P>0.05).Experiment 2:To investigate the effects of fermented LBB extract on macrophage inflammation and oxidative stress,a control(CON)and a test group were set up in this study,with the CON group being LBB raw material and the test group being fermented 3 days gradient 1:1(D1T1),fermented 3 days gradient 1:2(D1T2),fermented 5 days gradient 1:1(D2T1)and fermented 5 days gradient 1:2(D2T2)of LBB were extracted using distilled water or 70%ethanol solution,and the extraction rate,total polysaccharides,total polyphenols,DPPH(dibenzyl bitter acyl radical)scavenging and RAW264.7(mouse mononuclear macrophage leukemia cells)survival were determined and analyzed compositionally by plant broad spectrum metabolomics.The results showed that:1)the extraction rates of LBB distilled water extract and 70%ethanol solution extract were similar,61.16%and 61.81%,respectively;2)fermentation decreased the total polysaccharide content(P>0.05)and significantly increased the total polyphenol content and DPPH scavenging rate(P<0.05)of LBB extract;3)fermented LBB extract significantly increased the survival of RAW264.7 cells(P<0.05);4)plant broad-spectrum metabolomics detected 21 classes of 349 differential metabolites of fermented LBB extracts,involving 70 key metabolic pathways.In conclusion,LBB can significantly increase crude protein level and significantly reduce crude fiber content through fermentation,thus changing the nutrient composition and function of feeds;it can significantly increase total polyphenol level,DPPH clearance rate and RAW264.7 cell survival rate,thus improving antioxidant and anti-inflammatory capacity,and the experimental results provide a certain theoretical basis for subsequent research and utilization of LBB.