Optimization of processing technology of Ganoderma lucidum cooked in licorice juice and evaluation of its antioxidant and anti-inflammatory activities in vitro
Objective To optimize the processing technology of Ganoderma lucidum cooked in licorice juice,and evaluate the anti-oxidation and anti-inflammatory activities before and after processing.Methods Based on Box-Behnken response surface method,the optimal processing technology was determined by AHP and entropy weight method,and the antioxidant activity of polysaccharides was evaluated by ABTS+,DPPH and hydroxyl radical scavenging methods;The contents of IL-6,IL-1β,TNF-α and NO were detected by ELISA,and the anti-inflammatory activities of triterpenoids and sterols were evaluated.Results The best processing technology was the ratio of 1∶13 liquorice juice,the dosage of 4.4%liquorice and the soaking time of 33 min.And the contents of total triterpenoids and sterols,water-soluble extracts were significantly increased after processing(P<0.01,P<0.05).After processing,the antioxidant activity was significantly enhanced(P<0.01),and the inhibitory effect on inflammatory factors was better than that of the crude.Conclusion The processing technology is stable and feasible,and the processing method can promote the dissolution of its components,cooperate with its anti-oxidation and anti-inflammatory effects.The enhancement of anti-inflammatory activity after processing may be related to the increase of ergosterol dissolution.
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