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Home > Archive>Volume 38, Issue 8, 2019 >97-103. DOI:10.3969/j.issn.1673-1689.2019.08.014
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Anti-Fatigue Activity of Water-Soluble Components from Maca（Lepidium meyenii Walp.）
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    Abstract:

    To investigate the anti-fatigue activity of the water-soluble components，benzylglucosinolate（BG） and polysaccharide（MPS） from maca，in forced swimming mice. The anti-fatigue activity in mice was measured using the forced swimming test，along with the determination of blood lactate（BLA），urea nitrogen（BUN），malonaldehyde（MDA），lactic dehydrogenase（LDH） activity，superoxide dismutase（SOD） activity and liver glycogen（LG）. The mice were divided into 8 groups：high dose of MPS group，low dose of MPS group，aqueous extract of maca group，high dose of BG group，low dose of BG group，MPS+BG group，control group and positive control group. Both BG supplementation and MPS supplementation dose-dependently extended the swimming time and decreased the BLA，BUN，and LDH activity level in mice. MPS supplementation dose-dependently increased the LG level. The LG level of high dose of MPS group was 25% higher than that of positive control group. There was no significant difference in SOD activity and MDA content between each group，which implied that anti-fatigue activity of the water-soluble components from maca may not attribute to the antioxidant effect. Compared the maca aqueous extract group with BG+MPS group，no significant difference was observed in all the physical and biochemical parameters. Thus it indicates that the predominant anti-fatigue active components in maca aqueous extract are BG and MPS. The resuls indicated that the anti-fatigue activity of maca mainly attributed to the decreasing of BLA level and increasing of LG level；both MPS and BG could decrease the BLA level in vivo；MPS showed a better effect of increasing LG than BG；MPS was the predominate substance in maca anquous extract to increase the LG level.

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LI Jing, SUN Qingrui, ZHANG Lianfu. Anti-Fatigue Activity of Water-Soluble Components from Maca（Lepidium meyenii Walp.）[J]. Journal of Food Science and Biotechnology,2019,38(8):97-103.

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  • Online: March 27,2020
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