Effect of fermentation on alleviating physical fatigue of Ziziphus jujuba polysaccharide
CSTR:
Author:
Affiliation:

(1. College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; 2. Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center, Tianjin 300384, China)

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    The effects of fermented and unfermented Ziziphus jujuba polysaccharide on the physical fatigue alleviation in mice was investigated in this study. 56 male SPF class Kunming mice were fed with different doses of polysaccharides, and their body weight, exhaustive swimming time and related anti-fatigue evaluating indexes were measured after treated for 4 weeks. Tests showed that, compared with the normal control group, the mice fed with the polysaccharides from fermented and unfermented Ziziphus jujuba had a prolonged exhaustive swimming time. The percentage elongation was 32.01% for the high-dose unfermented jujuba polysaccharide treated group, and the percentage elongation was 47.98% for the medium dose of the fermented one. The effect of the medium-dose fermented jujuba polysaccharide on alleviating physical fatigue was remarkable, and the content of hepatic glycogen and muscle glycogen, and the activities of glutathione peroxidase and superoxide dismutase increased. Moreover, the content of urea nitrogen, lactic acid and the activity of creatine kinase decreased. The polysaccharides from both fermented and unfermented Ziziphus jujuba had the effect of relieving the physical fatigue in mice, and the effect of medium-dose of the fermented group on alleviating physical fatigue was more remarkable.

    Reference
    Related
    Cited by
Get Citation

王洪杰,张平平,欧可可,等.发酵对金丝小枣多糖缓解体力疲劳功效的影响[J].食品与机械英文版,2018,34(2):46-49.

Copy
Related Videos

Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:October 09,2017
  • Revised:
  • Adopted:
  • Online: March 17,2023
  • Published:
Article QR Code