Study on Antioxidant Activity in vitro and Hepatoprotective Function of Lycium barbarum Yogurt

Abstract:

In this study, Lycium barbarum（L. barbarum） juice was added to yogurt as the functional component to explore the antioxidant activity in vitro and hepatoprotective function of L. barbarum yogurt. In the experiment of antioxidant activity in vitro , potassium ferricyanide method, 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and salicylic acid method were used. The results showed that within the range of this study, the total antioxidant reduction capacity, DPPH radical scavenging rate and hydroxyl radical scavenging rate increased with the increase of L. barbarum juice content. Here, the probiotic function of L. barbarum yogurt was evaluated by the animal model of acute alcoholic liver injury. The results showed that L. barbarum yogurt reduced the level of cereal third transaminase (ALT) in serum and the content of lipopolysaccharide (LPS) in liver tissues, while increased the content of glutathione (GSH) and total antioxidant capacity (T-AOC) in liver tissues. Therefore, L. barbarum yogurt might have auxiliary protective effect on acute alcoholic liver injury in mice. In conclusion, L. barbarum yogurt showed strong antioxidant and hepatoprotective activity, providing data support and theoretical basis for the future development of L. barbarum fermented dairy products with hepatoprotective function and alcohol hangover relieving effect.