关键词: 蓝莓酒泥, 制备, 抗氧化, 肝星状细胞HSC-T6

Abstract:

The study focused on the preparation of crude extract from blueberry wine lees by ultrasound-assisted
enzymatic extraction. The antioxidant activity and growth inhibitory effect on HSC-T6 cells of the crude extract on were
also evaluated. The optimization of the extraction conditions was performed using one-factor-at-a-time and orthogonal
array design. Subsequently, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl radical scavenging capacities
were measured to evaluate antioxidant activity, and the growth inhibitory effect of crude extracts on HSC-T6 cells
was assessed by methylthiazoletetrazolium (MTT) colorimetric assay, Hoechst 33258 fluorescence staining, and flow
cytometry. The optimal extraction conditions were determined as follows: ultrasonic power, 500 W; solid/liquid ratio,
1:20 (g/mL); ultrasonication time, 50 min; and extraction temperature, 60 ℃. Under these conditions, the extraction rates of
polysaccharides and anthocyanins reached 14.24 and 6.13 mg/g, respectively. The crude extract from blueberry wine lees
showed good antioxidant activity and its inhibitory effect on the proliferation of HSC-T6 cells was found to be dose- and
time-dependent. Therefore, the crude extract has high antioxidant activity and significant anti-hepatic fibrosis activity and it
also can inhibit the growth of HSC-T6 cells in vitro, which is partly attributed to its ability to induce cell apoptosis.

Key words: blueberry wine lees, preparation, antioxidant activity, HSC-T6 cells