Tshiab Antioxidant Cov Khoom Siv Los Ntawm Brewery By-Products For Cosmetic Formulations 2

Thov hu rauoscar.xiao@wecistanche.comyog xav paub ntxiv

2.11. Kev txheeb cais

Cov ntaub ntawv tau qhia tias txhais tau tias ± tus qauv sib txawv (SD) tsawg kawg yog peb qhov kev sim ywj pheej. Kev txheeb xyuas kev txheeb xyuas tau ua tiav siv ib txoj kev ANOVA nrog Dunnett lossis Bonferroni post hoc test thiab Student's t-test, raws li qhov tsim nyog. Qhov sib txawv tau suav tias yog qhov tseem ceeb ntawm p<0.05. analyses="" were="" performed="" using="" graphpad="" prism="" software="" (version="" 5.0;="" graphpad="" software,="" la="" jolla,="" ca,="" usa)="" on="" a="" windows="">

Thov nias ntawm no kom paub ntxiv

3. Cov txiaj ntsig thiab kev sib tham

3.1.Brewing txheej txheem ntawm Craft Beers nyob rau hauv txoj kev kawm

Craft beers, tsis zoo li industrially tsim beers, tsis pasteurized los yog lim, thiab yog li khaws cia ntau ntawm lawv muaj pes tsawg leeg, aroma, thiab saj. Cov muaj pes tsawg leeg ntawm cov khoom siv tes ua npias tsuas yog dej, malt, hops, thiab poov xab (Saccharomyces Cerevisiae), tsis muaj lwm yam additives, thiab yog li cov khoom xyaw tshuaj muaj nyob rau hauv npias yog nyob ntawm cov khoom xyaw uas ntxiv thiab tshem tawm thaum lub sij hawm brewing [8] . Cov khoom siv tes ua npias feem ntau tsis txhob ntxiv citric acid, uas tuaj yeem ua rau txo cov khoom oxidation, lossis lwm yam khoom ntxiv xws li aroma, qab zib, tsw, thiab kua txiv hmab txiv ntoo [8]. Nyob rau hauv lub beers kawm nyob rau hauv lub tam sim no ua hauj lwm, tsis muaj additives tau siv thiab cov khoom yog unprocessed dej, malt, hops, thiab poov xab.

Table 1 teev cov beers kawm hauv txoj haujlwm tam sim no thiab muab lawv cov ntsiab lus thiab cov yam ntxwv tseem ceeb. Lwm cov ntaub ntawv hais txog cov npias yog tsis pub lwm tus paub thiab yog li tsis tuaj yeem nthuav tawm. Daim duab 1 qhia txog cov txheej txheem brewing ntawm cov khoom siv tes ua beers siv rau txoj haujlwm no.

Cov khoom siv tes ua npias brewing txheej txheem pib nrog kev sib xyaw ntawm malt thiab dej hauv qhov tsim nyog. Tsib malts sib txawv tuaj yeem siv thiab sib xyaw ua ke raws li cov zaub mov txawv (Table 1). Dej thiab malt yog rhuab ntawm qhov kub ntawm 70 degree rau 90 min thiab lub resulting wort yog lim kom tshem tawm cov malt siv. Hauv cov kauj ruam tom ntej, ob lub hops sib txawv, Perle thiab Saaz, tuaj yeem siv sib txawv. Cov hops yog ntxiv rau lim wort thiab boiled ntawm 100 degree rau 90 min, tom qab uas siv hops raug tshem tawm los ntawm centrifugation (Whirpool txheej txheem) ntawm ib ncua sij hawm ntawm 1300-1550, nyob ntawm seb lub batch loj. Cov kauj ruam tom ntej yog fermentation thaum Saccharomyces Cerevisiae poov xab ntxiv thiab rhuab ntawm 20-22 degree rau 90 min los hloov cov suab thaj rau hauv cawv. Cov poov xab siv yog ces muab tshem tawm los ntawm centrifugation, lub resulting npias yog fwj, thiab, tom qab ib tug sib txawv lub sij hawm ntawm maturation ntawm 20-30 hnub, yog npaj txhij rau noj. Piv txwv li, cov khoom xyaw brewing yog dej, malt, hops, thiab poov xab. Cov khoom nruab nrab yog wort, wort tom qab hops (lub wort tom qab boiling nrog hops thiab tom qab tshem tawm ntawm cov siv hops), thiab npias tom qab poov xab (npias tsim tom qab fermentation thiab tom qab tshem tawm ntawm cov poov xab siv). Cov khoom kawg, tau kawg, yog npias matured. Cov khoom siv yog malt, hops, thiab poov xab. Tag nrho cov khoom no tau soj ntsuam tag nrho rau tag nrho cov ntsiab lus phenol thiab muaj peev xwm antioxidant.

3.2. Kev txiav txim siab ntawm tag nrho cov ntsiab lus Phenol

Ib txoj kev tshawb fawb dhau los [10] tau txheeb xyuas plaub caug xya polyphenols hauv plaub hom kev lag luam beers, uas yog, lager, Pilsen, Märzebier, thiab tsis muaj cawv npias, los ntawm kev siv electrospray ionization hybrid linear ion trap quadrupole Orbitrap mass spectrometry txheej txheem. Ntawm cov polyphenols, nws muaj peev xwm sau phenolic acids, hydroxycinnamoylquinics, flavonols, flavones, alkylmethpxyphenols, alpha- thiab iso-alpha-acids, hydroxyphenyl acetic acids, thiab prenylflavonoids.

Hauv cov khoom siv tes ua npias, lwm txoj kev tshawb nrhiav pom cov phenolic thiab nitrogenous compounds los ntawm kev ua haujlwm siab ua kua chromatography thiab huab hwm coj spectrometry [11]. Tsib caug xya phenol tebchaw raug txheeb xyuas, ua ke nrog kaum ib lub tebchaw nitrogenous uas muaj nyob rau hauv chav kawm phenoxide.

Cistanche tuaj yeem tiv thaiv kev laus

Hauv peb txoj kev tshawb fawb yav dhau los [12], nees nkaum phenol tebchaw, piv txwv li, gallic acid, catechin, lossis humulone, tau suav nrog rau tib yam ntawm 6 hom khoom siv tes ua beers, wort, cov khoom xyaw, thiab siv cov khoom siv ntawm txoj kev tshawb no los ntawm LC-validated. MS/MS txoj kev. Cov txiaj ntsig ntawm phenol compounds (SPC) tau txheeb xyuas thiab ntsuas hauv barley malts yog qhov tsis muaj qhov tsis txaus ntseeg thiab feem ntau vim yog trans-p-coumaric acid, uas tau pauv mus rau wort thaum lub sijhawm yuav tsum tau npaj thiab yog lub luag haujlwm rau SPC uas tsis muaj qhov tsis txaus ntseeg. wort. iab acids thiab prenylflavonoids tau kuaj pom nyob rau hauv qhov pib hops, thaum lawv cov concentration txo qis hauv cov hops siv, qhia tias lawv tau pauv mus rau qhov nruab nrab ntawm kev tsim khoom. Phenolic tebchaw, feem ntau tam sim no nyob rau hauv pib barley malts thiab hops, txo nyob rau hauv lub kawg beers vim hais tias lawv tau absorbed rau hauv cov poov xab ntxiv rau fermentation.

Raws li cov txiaj ntsig yav dhau los no, ib tus tuaj yeem ntseeg tau tias cov tshuaj phenol tuaj yeem cuam tshuam rau Tag Nrho Phenol Cov Ntsiab Lus (TPC) ntawm beers hauv kev kawm. Saib ntawm cov txiaj ntsig ntawm peb cov kev tshuaj ntsuam TPC, tau tshaj tawm hauv Table3, zoo li cov kuab tshuaj extraction muaj zog ntawm TPC. Qhov tseeb, pib malts raug rau ethanol extraction pom TPC muaj nuj nqis ntau dua li cov uas raug rau cov dej rho tawm, nrog ntau ntau ntawm cov txiaj ntsig rau extract hauv ethanol, los ntawm 28 mus rau 72 mg GAE / g, thiab ntau yam txwv rau extract hauv dej. , los ntawm kwv yees li 11 mus rau 16 mg GAE / g.cistanche lub neej extensionQhov no qhia tau hais tias rau cov tebchaw uas tuaj yeem cuam tshuam rau TPCin txoj kev tshawb no, kev rho tawm hauv ethanol tau zoo dua li hauv dej. Cov txiaj ntsig zoo sib xws hais txog TPC qhov tseem ceeb tau tshaj tawm los ntawm Zhao li al. [9] rau 14 ntau yam ntawm barley raug rho tawm hauv acetone, tawm los ntawm 2.17 txog 2.56 mg GAE / g. Yog li, hauv kev ua haujlwm ntawm Zhao li al. (2008) acetone tshwm sim tsis zoo ntawm kev rho tawm cov tshuaj phenol los ntawm barley dua li dej lossis ethanol 70 degree hauv txoj kev tshawb no. Ntau qhov kev tshawb fawb kuj tau pom tias ethanol muaj txiaj ntsig zoo ntawm kev rho tawm cov tshuaj uas cuam tshuam rau TPC [24,25]. Peb cov ntaub ntawv ntawm hom malt pib qhia tias Hom 3 thiab 5 malts muaj TPC siab dua lwm tus (Table 1) vim tias lawv muaj nyob rau thaum muaj nuj nqis siab tshaj.

Hais txog TPC ntawm wort, nws yuav tsum tau borne nyob rau hauv lub siab hais tias cov khoom no tsis raug rho tawm, tab sis siv raws li tau txais los ntawm lub brewery. TPC ntawm wort yog qis dua qhov pib malt thiab nyob ntawm thawj theem brew, uas muaj cov cua sov malt thiab dej ntawm qhov kub ntawm 70 degree rau 90 min. Thaum lub sijhawm no, phenols tuaj yeem cuam tshuam los ntawm cov nplej ntxhib (malt nplej tsuas yog coarsely hauv av) thiab yaj rau hauv wort. Txawm li cas los xij, ib zaug tau txais los ntawm peb, pib malt yog milled kom rov zoo hais kom ua kom zoo dua phenol extraction.ceg nzQhov no tuaj yeem piav qhia txog tus nqi siab tshaj plaws ntawm kev pib malt tshwm nrog kev hwm rau wort: phenols tsuas yog ib feem raug tso tawm los ntawm cov lus ntxhib thaum lub sij hawm tsim wort, thiab phenols uas tseem nyob hauv cov nplej tau yooj yim tso tawm los ntawm cov khoom zoo tshaj plaws thaum lub sij hawm rho tawm hauv dej los yog hauv ethanol. 70 degree.

Cov malts siv tau nthuav tawm cov txiaj ntsig nruab nrab ntawm cov pib malt thiab cov wort sib raug zoo, lees tias cov phenolic tebchaw tseem muaj nyob rau hauv siv malt: cov extraction hauv dej thiab ethanol 70 degree qhia tau hais tias muaj txiaj ntsig TPC qhov tseem ceeb xws li kwv yees li 9 txog 14 mg GAE / g. , thiab los ntawm 12 mus rau 37 mg GAE / g, rau kev rho tawm hauv dej thiab ethanol, feem.

Table 3 qhia txog TPC qhov tseem ceeb ntawm ob qho tib si ntshiab hops Perle thiab Saaz. Ob qhov pib hops pom TPC siab heev, thiab cov txiaj ntsig tau txais tom qab rho tawm hauv ethanol tau dua siab dua cov tau txais hauv dej, lees tias ethanol yog cov kuab tshuaj zoo dua li dej rau kev rho tawm ntawm phenols. Lub Perle pib hops pom tus nqi siab dua Saaz ib qho. Txawm li cas los xij, lawv tsis tau siv los ua cov hops ntshiab tab sis sib xyaw raws li daim ntawv qhia zais cia. Yog li, qhov sib tov siv rau txhua txoj kev brewing tau txheeb xyuas. TPC tuaj yeem sib xyaw ua ke ntawm ob qhov sib txawv hops hauv ntau feem pua, uas yog kwv yees li nruab nrab ntawm feem pua ​​​​ntawm cov hops ntshiab. TPC ntawm wort tau txais tom qab qhov sib ntxiv ntawm hops yog siab dua li ntawm wort ua ntej qhov sib ntxiv ntawm hops, uas qhia tau hais tias ib feem ntawm cov phenolic tebchaw yog pauv los ntawm lub hops mus rau lub wort thaum lub sij hawm brewing txheej txheem, uas, nyob rau hauv cov theem no, muaj xws li. ntawm boiling hops nyob rau hauv wort ntawm 100 degree rau 90 min. Txawm li cas los xij, txawm tias TPC siab heev ntawm hops, TPC ntawm wort tau pom qhov nce me ntsis. Ib qho yuav cia siab tias qhov siv hops yuav muaj TPC siab, tab sis TPC tiag tiag qis dua, uas tej zaum yuav qhia tau tias feem ntau ntawm cov phenolic tebchaw tau ploj thaum tus txheej txheem, vim yog thermal instability ntawm qee cov phenolic tebchaw [26].

Cov poov xab pib tau pom tias muaj txiaj ntsig TPC, tshwj xeeb tshaj yog thaum cov extraction tau nqa tawm hauv dej, thaum tus nqi qis dua tau txais los ntawm kev rho tawm nrog 70 degree ethanol. Qhov no tuaj yeem piav qhia los ntawm qhov tseeb tias cov poov xab ntshiab tsis soluble thiab tsis muaj dej hauv ethanol tsawg dua hauv dej, thiab yog li cov extraction tsis tshua muaj txiaj ntsig.cistanche noov lojNws zoo nkaus li tias ib feem ntawm TPC hauv cov poov xab tau pauv mus rau npias, vim tias muaj kev nce hauv TPC ntawm cov sib xyaw beers. Ntxiv dua thiab, nws yuav tsum tau muab sau tseg tias qhov kev soj ntsuam tau ua nyob rau hauv beers uas tsis raug rau extraction, uas yog li tsis cuam tshuam los ntawm txoj kev extraction. Txawm li cas los xij, TPC ntawm kev siv cov poov xab yog qhov txaus siab tshwj xeeb vim nws tsis muaj qhov tsis txaus ntseeg. Qhov tseeb, TPC ntawm kev siv cov poov xab tom qab dej rho tawm tau qis dua qhov pib cov poov xab, thaum qhov txiaj ntsig ntawm cov poov xab siv tom qab rho tawm hauv ethanol tseem siab dua li cov poov xab pib. Qhov no yog vim lub hydration ntawm poov xab thaum lub sij hawm fermentation, uas nyiam lub dissolution thiab extraction ntawm phenols.

TPC ntawm cov npias zaum kawg tsis sib txawv (p<0.05) from="" that="" of="" beers="" after="" yeast,="" indicating="" that="" the="" compounds="" remain="" stable="" during="" beer="">

Los ntawm txoj kev, cov beers kawg tau enriched nrog phenolic tebchaw thoob plaws hauv lub brewing txheej txheem, thaum lub sij hawm uas cov ntau yam khoom xyaw pauv cov tebchaw rau npias. Qhov siab tshaj TPC tau pom nyob rau hauv Triplo Malto thiab Maior beers. Cov khib nyiab tsuas yog siv qee qhov thiab tsis muaj qhov tsis txaus ntseeg TPC qhov tseem ceeb tau hais txog thiab tseem ceeb tshwj xeeb rau cov poov xab thaum rho tawm hauv dej.

3.3. Kev soj ntsuam ntawm Kev Ua Haujlwm Antioxidant

Cov kev ua haujlwm antioxidant tau raug soj ntsuam los ntawm kev ntsuam xyuas Trolox equivalent antioxidant muaj peev xwm (DPPH), ferric-ion-txo antioxidant parameter (FRAP), thiab radical cation scavenging kev ua si thiab txo hwj chim (ABTS), thiab cov txiaj ntsig tau tshaj tawm hauv Cov Lus {{2} }.

PDF rau pib malt ranged ntawm kwv yees li 9 mus rau 24 μmol TE / g rau cov dej rho tawm thiab los ntawm 20 mus rau 42 mol TE / g rau ethanol rho tawm. Cov txiaj ntsig DPPH feem ntau yog siab dua cov txiaj ntsig tau los ntawm Zhao li al. [9] Tom qab rho tawm ntawm acetone. Lawv tau tshaj tawm tias cov kev ua ub no ntawm 14 cov qauv ntawm malts ranges ntawm 9.33 txog 11.78 μumol TE / g.

Hais txog wort, ib tug yuav tsum nco ntsoov tias qhov tseem ceeb yog tib yam rau cov dej thiab ethanol rho tawm. Raws li tau piav qhia ua ntej, wort tsis raug rho tawm thiab tau muab los ua kev daws teeb meem los ntawm brewery. Cov wort ntawm cov malts sib txawv tau nthuav tawm cov txiaj ntsig qis dua li cov ntawm cov sib txuas pib malts. Yog vim li cas rau qhov no yuav zoo ib yam li uas tau piav qhia rau TPC, uas yog, qhov tsis tiav ntawm cov molecules ntawm malt mus rau wort thaum lub sij hawm brewing. Cov khoom siv malts tau txais tom qab ethanol extractions pom muaj txiaj ntsig ntau dua li cov tau txais tom qab dej rho tawm, tab sis qis dua qhov tseem ceeb tshaj qhov pib malt. Qhov no txhais tau hais tias qee cov molecules tau pauv mus rau wort, thaum lwm tus tau poob thaum lub sijhawm ua haujlwm.

Ob leeg Perle thiab Saaz hops tau pom cov txiaj ntsig DPPH siab, tshwj xeeb tshaj yog thaum rho tawm hauv ethanol (kwv yees li 72-89 umol TE / g tom qab rho tawm hauv dej, thiab 258-354 μmol TE / g tom qab rho tawm hauv ethanol). Lawv cov kev sib xyaw ua ke tau pom qhov muaj txiaj ntsig zoo sib xws rau cov ntawv qhia tshwj xeeb uas siv los tsim txhua lub npias.

wort tom qab qhov sib ntxiv ntawm cov hops pom me ntsis nce DPPH qhov tseem ceeb piv rau yav dhau los wort, txhais tau hais tias qee cov molecules cuam tshuam rau DPPH tus nqi pauv mus rau wort, tab sis yog tias ib tus xav txog qhov txo qis hauv DPPH qhov tseem ceeb rau kev siv hops, nws muaj peev xwm txiav txim siab tias cov molecules influencing DPPH raug puas tsuaj thaum lub sij hawm brewing theem no vim lawv thermally unstable [26]. Kev siv hops pom qhov txo qis hauv DPPH qhov tseem ceeb nrog kev hwm rau kev pib hops, lees paub qhov thermal instability ntawm molecules cuam tshuam tus nqi DPPH.cistanche hmoovPib cov poov xab nthuav tawm cov txiaj ntsig DPPH me me rau kev rho tawm hauv dej thiab hauv ethanol. Nws yog qhov nthuav kom nco ntsoov qhov nce hauv wort tom qab ceev ceev, thiab tshwj xeeb tshaj yog nyob rau hauv cov poov xab siv, qhov twg qhov kev nce ntxiv hauv DPPH qhov tseem ceeb tuaj yeem pom. Cov lus piav qhia tuaj yeem pom nyob rau hauv cov tshuaj tiv thaiv enzymatic uas tshwm sim nyob rau hauv lub xub ntiag ntawm cov poov xab ntawm flavonol glycosides: cov enzymes ntawm cov poov xab muaj peev xwm hloov glycosides rau aglycones uas yog reactant ntau tshaj li cov coj glycosides [27,28]. DPPH qhov tseem ceeb rau cov npias zaum kawg tsis sib txawv (p<0.05)from those="" of="" wort="" after="">

Kev ua haujlwm antioxidant txiav txim siab los ntawm ABTS ntawm pib malt ranged los ntawm kwv yees li 21 mus rau 47 μmol TE / g rau extraction hauv dej thiab los ntawm 41 mus rau 97 rau ethanol rho tawm, muaj nuj nqis siab dua cov txiav txim los ntawm Zhao li al. [9]. Peb qhov kev tshawb pom tau pom zoo nrog kev soj ntsuam ntawm TPC qhov tseem ceeb dua thaum kev rho tawm hauv ethanol. Qhov pib malt hom 5, uas tsuas yog siv rau kev tsim ntawm Maior npias, muaj txiaj ntsig tshwj xeeb. Nyob rau hauv cov ntaub ntawv ntawm wort, ABTS qhov tseem ceeb tau siab dua cov uas sib raug pib malts; qhov no qhia tau hais tias cov txheej txheem tsim wort muaj peev xwm rho tawm ntau cov molecules uas tuaj yeem cuam tshuam rau ABTS qhov tshwm sim, raws li tau qhia rau DPPH qhov tseem ceeb. Kev siv malts tau nthuav tawm qis dua ABTS qhov tseem ceeb qis dua li cov pib malt, lees tias cov molecules raug xa mus rau wort thaum lub sijhawm ua haujlwm. ABTS rau pib hops yog siab heev tab sis txo qis hauv wort tom qab hops. Cov khoom seem uas muaj peev xwm cuam tshuam ABTS muaj nyob rau hauv kev siv hop. Lub ABTS ntawm pib lub tsho khuam siab dua thaum muab rho tawm hauv dej, lees paub qhov kev soj ntsuam yav dhau los, uas yog, qhov zoo dua solubility ntawm cov poov xab hauv dej dua li hauv ethanol. Npias tom qab cov poov xab pom muaj txiaj ntsig ABTS siab, thaum siv cov poov xab pom qhov qis dua, zoo ib yam li cov npias zaum kawg. Antioxidant kev ua haujlwm tau raug soj ntsuam los ntawm FRAP. Pib malt pom qhov tseem ceeb ntawm 56 mus rau 80 umol TE / g rau cov dej rho tawm, thiab los ntawm 33 mus rau 54 μmol TE / g rau 70 degree ethanol rho tawm. Rau cov dej rho tawm, tus nqi siab tshaj plaws yog Ego, thaum rau ethanol rho tawm, qhov siab tshaj plaws yog Alter. Worts tau nthuav tawm cov txiaj ntsig qis dua li pib malts, thiab tsis muaj qhov sib txawv tseem ceeb ntawm cov hom sib txawv. Siv malts tsis pom qhov sib txawv tseem ceeb ntawm kev pib malt.cistanche salsa extractTus nqi pib hops yog ze li ntawm 332 thiab 377 umol TE / g rau Perle thiab Saaz, feem, thaum rho tawm hauv dej, thaum lawv qis dua, 120 thiab 110 umol TE / g, rau Perle thiab Saaz, raws li, thaum extraction nqa tawm nyob rau hauv 70 degree ethanol, lees paub qhov txawv ntawm ob txoj kev extraction. Qhov no kuj tau lees paub nyob rau hauv qhov pib sib tov, uas tau txais txiaj ntsig ntau dua tom qab dej rho tawm piv rau cov tom qab ethanol rho tawm. Cov txiaj ntsig rau wort tom qab hops yog qhov siab tshaj plaws nrog rau kev hwm rau yav dhau los worts, uas qhia tau hais tias kev nce hauv cov molecules tuaj yeem cuam tshuam rau FRAP qhov tseem ceeb thaum lub sij hawm brewing. Cov hops khib nyiab muaj qhov tseem ceeb tshwj xeeb tshaj yog thaum muab rho tawm hauv dej (tus nqi ntawm 88 mus rau 103 μmol TE / g), thaum lawv qis dua thaum nws tau nqa tawm hauv 70 degree ethanol (tus nqi ntawm 29 txog 33 mol TE. /g). Pib cov poov xab nthuav tawm tus nqi siab tshaj (71.045 ± 5.859 μmol TE / g) thaum rho tawm hauv dej, tab sis tus nqi qis tshaj rau 70 degree ethanol rho tawm (44.494 ± 0.501 umol TE / g). FRAP qhov tseem ceeb rau cov poov xab pov tseg tau siab dua qhov pib qhov tseem ceeb (los ntawm 103 mus rau 136 mol TE / g rau cov dej rho tawm thiab 70 mus rau 82 μmol TE / g rau 70 degree ethanol extracts), qhia tau hais tias qhov loj heev tau enriched nrog molecules muaj peev xwm cuam tshuam FRAP tsom xam. Beers tom qab poov xab pom muaj txiaj ntsig ntau dua li cov wort nyob rau theem dhau los, tom qab boiling nrog thiab tshem tawm cov hops, qhia tias thaum beers nyob rau hauv kev sib cuag nrog poov xab, lawv yuav enriched nrog molecules uas yuav cuam tshuam FRAPvalues. Thaum kawg beers. kuj pom muaj nqi dua es dua li beers nyob rau theem dhau los tom qab cov poov xab ntxiv, fermentation, thiab tshem tawm, qhia tias kev loj hlob tuaj yeem ua rau muaj qhov nce ntawm cov molecules uas tuaj yeem cuam tshuam FRAP tsom xam.

Hauv ntau qhov xwm txheej, nws tau pom tias siv cov poov xab pom muaj txiaj ntsig ntau dua li pib cov poov xab. Ib qho ua tau piav qhia rau qhov no yog tias cov poov xab tuaj yeem nqus tau cov molecules los ntawm lwm cov ntaub ntawv thaum lub sij hawm brewing txheej txheem thiab txhawb kev tso tawm ntawm aglycones uas muaj ntau reactive dua li glycosides 27,28]. Qhov tseeb hais tias, nyob rau hauv beers, qhov nce ntawm FRAP qhov tseem ceeb tau pom nrog kev hwm rau yav dhau los wort tej zaum yuav yog vim muaj qhov loj heev uas tsis raug tshem tawm tag nrho ntawm npias, uas ib nrab txuas ntxiv cov txheej txheem fermentation los ntawm kev tso tawm aglycones, uas yog. ntau reactive dua li coj glycosides, raws li tau piav qhia ua ntej. 3.4. Bioactivity ntawm Siv Extracts hauv Tib Neeg Keratinocytes

Cov bioactivity tau soj ntsuam nyob rau hauv siv rho tawm, tshwj xeeb tshaj yog nyob rau hauv cov rov qab los nyob rau hauv Alter brewery. Peb pib soj ntsuam cytotoxicity ntawm siv malt (SP-M), siv hop (SP-H), thiab siv cov poov xab (SP-YE) rho tawm hauv keratinocyte HaCaT hlwb. Cov hlwb HaCaT tau kho nrog cov tshuaj rho tawm ntau npaum li ntawm 0.003 txog 3 mg/mL rau 24 teev thiab cell viability raug soj ntsuam los ntawm MTT assay. Kev kho ntawm HaCaT hlwb nrog cov extracts ntawm cov concentrations qis dua 0.3 mg/mL tsis cuam tshuam rau cell viability (Daim duab 2). Qhov concentration ntawm 0.03 mg / mL yog, yog li, xaiv rau cov kev sim tom ntej. Kev laus ntawm daim tawv nqaij yog cov txheej txheem nyuaj uas cuam tshuam nrog ob qho tib si sab hauv thiab sab nraud, uas ua rau muaj kev loj hlob ntawm kev ua haujlwm ntawm daim tawv nqaij thiab cov qauv [29]. Muaj ntau cov pov thawj tias mitochondrial tsis ua haujlwm thiab oxidative kev nyuaj siab yog cov yam ntxwv tseem ceeb hauv daim tawv nqaij laus [30]. Hauv qhov no, kev tsim cov khoom xyaw uas txhim kho mitochondrial kev ua haujlwm thiab tiv thaiv oxidative kev nyuaj siab yog, yog li ntawd, muaj peev xwm ntawm daim tawv nqaij los tiv thaiv kev laus.

Txhawm rau ntsuas lub peev xwm ntawm cov extracts los txhim kho kev ua haujlwm mitochondrial, HaCaT hlwb tau kho nrog cov tshuaj rho tawm hauv cov tshuaj tsis muaj cov as-ham rau cellular metabolism. Raws li pom nyob rau hauv daim duab 3, kev kho ntawm HaCaT hlwb rau 4 h nrog kev daws thiab tsis muaj cov as-ham ua rau txo qis kev ua haujlwm ntawm mitochondrial.

Nyob rau hauv tib txoj kev sim, qhov sib ntxiv ntawm 0.03 mg/mL SP-H thiab SP-YE, tab sis tsis yog SP-M, rov ua haujlwm zoo mitochondrial, qhia lawv lub peev xwm los txhawb cov txheej txheem ntawm cellular khoom noj khoom haus. Nyob rau tib lub ntsiab lus, SP-M, SP-H, thiab SP-YE rho tawm kuj tau soj ntsuam rau lawv cov kev ua haujlwm antioxidant hauv HaCaT hlwb. HaCaT hlwb raug kho nrog cov tshuaj rho tawm ib txhij lossis 2 teev ua ntej oxidative kev nyuaj siab (100uM H, O, rau 30 min), thiab cov tshuaj tiv thaiv antioxidant tau soj ntsuam raws li kev tsim ntawm intracellular ROS. Qhov kev sim no tau tso cai rau kev ntxub ntxaug ntawm lub peev xwm ntawm cov extracts los tiv thaiv thiab / lossis tiv thaiv kev tsim ntawm intracellular ROS. Tag nrho cov SP-M, SP-Hand SP-YE rho tawm ncaj qha tawm tsam H, O, kev ua haujlwm nrog kev txo qis hauv ROS tsim hauv HaCaT hlwb (Daim duab 4).

4. Cov lus xaus

Nyob rau hauv txoj kev tshawb no, tag nrho cov ntsiab lus phenol thiab antioxidant kev ua ub no ntawm ntau hom beers, pib cov ntaub ntawv, intermediates ntawm cov txheej txheem brewing, thiab siv malts, hops, thiab poov xab raug soj ntsuam. Raws li tau sau tseg los ntawm Zhao et al. [5], qhov sib txawv ntawm cov txiaj ntsig ntawm kev soj ntsuam ntawm kev ua haujlwm antioxidant yuav tsum tau saib nyob rau hauv lub teeb ntawm qhov sib txawv ntawm txoj kev tshuaj ntsuam uas siv los ntsuas cov dej num no. Qhov sib txawv ntawm cov txiaj ntsig ntawm kev soj ntsuam ntawm kev ua haujlwm antioxidant kuj tuaj yeem yog vim muaj kev hloov pauv hauv cov txheej txheem thiab cov txheej txheem rho tawm, thiab sib txawv cov tshuaj tiv thaiv kinetics [31]. Tsis tas li ntawd, qee qhov sib txawv ntawm cov qauv nyob ntawm seb lawv muaj pes tsawg leeg thiab tsis yog nyob rau hauv cov txheej txheem brewing, vim hais tias tib txoj kev siv rau tag nrho cov beers. Txoj kev tshawb no muaj pov thawj tias beers tau dhau los ua cov phenols los ntawm lawv cov khoom xyaw, thiab cov khoom lag luam brewing thiab pov tseg yog qhov txaus nyiam rau kev npaj cov khoom noj thiab tshuaj pleev ib ce. Txoj kev tshawb no qhia txog kev tiv thaiv kev laus ntawm cov khoom pov tseg los ntawm cov khoom siv tes ua beers hauv tib neeg keratinocyte hlwb, qhia lawv cov peev xwm siv los ua cov khoom xyaw rau kev npaj cov tshuaj pleev ib ce. Yog li, qhov kev tshawb fawb no tau lees paub ntxiv txog kev txaus siab rau kev siv pov tseg los ntawm kev tsim khoom noj. Cov kev tshawb fawb yav tom ntej yuav tau mob siab rau txoj kev tshawb fawb thiab kev tsim kho tshiab, ua tiav cov tshuaj pleev ib ce los ntawm npias los ntawm cov khoom lag luam txhawm rau tshawb xyuas lawv cov kev siv cOsmetic.

Kab lus no yog muab rho tawm los ntawm Cosmetics 2021, 8, 96. https://doi.org/10.3390/cosmetics8040096 https://www.mdpi.com/journal/cosmetics