| Summary: | 碩士 === 國立嘉義大學 === 食品科學系研究所 === 95 === Health protection efficiency of Chinese herbs had been proven in many references. In the present study, food grade Chinese herbs which were announced by the Department of Health, coupled with hepatoprotective formulas according to the pharmacopoeias, were used to make up two compound beverages. One formula contained Ling Chih (Ganoderma Lucidum), Ju Hua (Chrysanthemum morifolium Ramat.), Sang Ye (Morus alba), Gou Qi (Lycium chinensis), Bo He (Mentha spicata), and Bai Mao Gen (root of Imperata cylindrica); therefore, abbreviated as Ling Chih Tea. The other formula contained Dang Shen (Codonopsis pilosula), Yi Ren (seed of Coix lacryma-jobi), Huang Jing (Polygonatum sibiricum), Huang Qi (Astragalus membranaceu), Fu Ling (Poria cocos), Ju Pi (Pericarpium Citri Reticulatae), , Bo He (Mentha spicata) and Gou Qi (Lycium chinensis); therefore, abbreviated as Genki Drink. The preference, safety, and functionality of the two compound Chinese herb teas were evaluated, respectively.
The results of sensory evaluation analysis showed that the total acceptance of the two Chinese herb teas was increased after adding 7% of fructose. In comparison with commercial product, both teas had higher scores in acceptance. With respect to the safety assay, hot water extracts of the two Chinese herb teas didn’t exhibited toxicity or mutagenicity between concentrations of 1.0~5.0 mg/plate in Salmonella typhimurium TA98 and TA100 models. In addition, they didn’t show toxic effect to rat liver cell Clone 9 below 5.0 mg/mL. Hence the two herb teas had no safety anxiety in neither eukaryotic nor prokaryotic systems.
In the antioxidant aspect, the DPPH radical scavenging activity of Genki Drink and Ling Chih Tea reached 91.0 and 91.4%; whereas the ferrous ion chelating activity reached 10.4 and 48.7% respectively in the concentration of 3.0 mg/mL. The reducing power was 1.3 and 2.2 at 3.0 mg/mL. The total antioxidant activity reached 84.8 and 99.7% at 3.0 mg/mL. The superoxide anion scavenging ability was 73.3 and 75.7% at 5.0 mg/mL. The total phenolics and flavonoids content of Genki Drink reached 18.38 and 6.43 mg/g extract; whereas Ling Chih Tea reached 27.33 and 10.76 mg/g extract, respectively. As a result of the EC50 analysis in antioxidant properties, the antioxidant activity of Lin Chih Tea was better than Genki drink. Furthermore, the result of the intracellular antioxidant enzyme activities showed both Chinese herb teas could raise the activity of GR and GPx.
The inhibition of hepatoma cell (HepG2) viability result showed both teas reduced the viability of HepG2 cells, and Ling Chih Tea exhibited stronger efficiency (the viability was 33.2% at 5.0 mg/mL after treated for 24 hours). The analysis of cell cycle showed a great quantity of accumulation at G0/G1 phase after treated by the two Chinese herb teas, which illustrated the inhibition of hepatoma cell proliferation was subject to the progress modification of cell cycle.
In summary, the two compound Chinese herb teas had no safety anxiety, showed antioxidant activity and inhibition of hepatoma cell proliferation in vitro assays, and had better acceptance in sensory evaluation. As a result, the two compound Chinese herb teas exhibited great potential as new nutraceuticals.
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