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  • نوشیدنی فراسودمند ترکیبی‌حاوی عصاره‌هایگیاهان خانواده چلیپائیان جهت بهبود سیستم ایمنی
کد مقاله : JFST-2201-1772 (R1) بازدید : 73 PDF XML

نوع مقاله: پژوهشی

نوشیدنی فراسودمند ترکیبی‌حاوی عصاره‌هایگیاهان خانواده چلیپائیان جهت بهبود سیستم ایمنی

زهرا لطیفی 1 (دانشجوی دکتری،گروه علوم و‌صنایع‌غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران)
سعید عابدیان کناری 2 (استاد،‌ ایمنی‌شناسی پزشکی، دانشکده پزشکی، دانشگاه علوم پزشکیمازندران، ساری، ایران.)
علی اکبر مشایخ 3 (استادیار، گروه‌تربیت بدنی و‌علوم ورزشی، دانشکده علوم انسانی و اجتماعی، واحد نور، دانشگاه آزاد‌اسلامی، نور، ایران.)

تاریخ ارسال : 1400/10/18 تاریخ تایید : 1400/12/16

کلید واژه: سیستم ایمنی, عصاره گیاهی, ظرفیت آنتی‌اکسیدانی, گیاهان چلیپائیان, خواص فیتوشیمیایی,

چکیده مقاله :

سیستم ایمنی بدن ارتباط تنگاتنگی با سلامت انسان دارد. بر این اساس، غذاهای فراسودمند حاوی ترکیبات فعال زیستی می‌توانند به‌عنوان بهبود دهنده سیستم ایمنی محسوب ‌شوند. هدف از مطالعه حاضر تولید نوشیدنی فراسودمند ترکیبی، حاوی عصاره‌های گیاهان خانواده چلیپائیان (کلم سفید، کلم قرمز، کلم بروکلی و گل کلم) جهت بهبود سیستم ایمنی می باشد. بدین منظور عصاره‌های هیدرواتانولی (70 درصد) از چهار گونه کلم تهیه شد، سپس میزان ترکیبات فنولی و فلاونوئید کل و ظرفیت آنتی-اکسیدانی به روش DPPH بررسی گردید. سپس نوشیدنی‌هایی ترکیبی از چهار عصاره با غلظت های g/ml 400 و 800 تهیه گردید و موش‌های آزمایشگاهی با دوز یک سی‌سی، طی 15 روز متوالی تغذیه شدند. سیستم ایمنی با بررسی فاکتورهای IgG، IFN-γ، IL-4، IL-10 و IL-17 توسط روش الایزای غیر رقابتی ارزیابی شد. نتایج بدست آمده حاکی از بالا بودن فنل (mg GA/g 024/063/1) و فلاونوئید تام (mg QE/g 004/0426/0) در عصاره هیدرواتانولی کلم سفید بود. همچنین در روش DPPH، بالاترین میزان مهار کنندگی رادیکال آزاد مربوط به کلم قرمز به مقدار 26/98 درصد در غلظت g/ml 800 بود. نتایج ارزیابی سیستم ایمنی نشان داد که سه فاکتور IgG، IL-10 و IL-17 در موش‌ها، با مصرف نوشیدنی فراسودمند حاوی غلظت عصاره g/ml 800 افزایش یافت؛ به‌طوری که فاکتور IgG در گروه شاهد برابر با mg/ml 68/681/10 و در گروه سوم با غلظت عصاره g/ml 800 به mg/ml 86/2035/27 افزایش یافت. نتایج نشان داد که عصاره گیاهان خانواده چلیپائیان واجد پتانسیل بالایی برای استفاده در محصولات غذایی با هدف افزایش کیفیت و ارزش تغذیه ای را دارند.

چکیده انگلیسی :

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