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    • The Vine Tea Flavonoids Extraction by Ultrasound-Enzyme-assisted and Its Consequences for Antioxidant Efficacy and Gut Microbiota in Rats

    Hao Shi, Meng-ling Qin, Qing-yuan Liu,Tao Yang, Yu-ling Hu,Yun Wang,Jing Wang

    Food and Agricultural Immunology（2025）

    Cited 0|Views0
    Abstract
    Vine tea is rich in flavonoids, and this study explored their high-value utilization of vine tea flavonoids (VEF). Usingresponse surface methodology (RSM), optimal ultrasound-enzymatic extraction conditions were determined: 75% ethanol, 1:30 solidliquidratio, 56 min ultrasonication, and enzyme concentrations of 2.1% papain, 2.3% pectinase, and 2.6% cellulase, achieving a 25.10%VEF yield. Purified VEF (PVEF) exhibited superior antioxidant activities, including in vitro, in vivo, and gut microbe-mediated effects.PVEF showed higher free radical scavenging and anti-lipid peroxidation than VC. Additionally, PVEF also enhanced beneficial gutbacteria, GSH-Px activity, and related gene (Gpx1, Gclm) and protein levels while reducing liver ROS in rats, outperforming the Xue ZhiKang group. Specifically, the H-PVEF group showed 34.98% and 49.47% higher GSH-Px activity than the control and model groups,respectively. In conclusion, ultrasound-enzyme-assisted extraction significantly boosts VEF yield, and PVEF demonstrates potentantioxidant properties, supporting its potential in functional foods and pharmaceuticals.
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    Key words
    Vine tea,Flavonoids,Extraction,Rat,Antioxidant activity,Gut microbiota
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    【要点】：研究探讨了超声波-酶辅助提取葡萄茶中黄铜素（VEF）的方法，并证明了其抗氧化效力和对大鼠肠道微生物的影响，显示出其在功能性食品和制药领域的潜在应用价值。
    

    【方法】：采用响应面法（RSM）优化超声波-酶提取条件，确定了最佳的乙醇浓度、料液比、超声波处理时间和酶浓度。
    

    【实验】：实验在75%乙醇、1:30料液比、56分钟超声波处理以及2.1%木瓜蛋白酶、2.3%果胶酶和2.6%纤维素酶的条件下完成，使用的数据集为大鼠实验结果，得出纯化黄铜素（PVEF）具有优于维生素C的抗氧化活性，并能增强有益肠道细菌、GSH-Px活性和相关基因及蛋白水平，减少大鼠肝脏中的ROS，具体而言，H-PVEF组的GSH-Px活性比对照组和模型组分别高出34.98%和49.47%。