Lu Luyang, Yang Ping, Chen Tian, Shen Yanfu, Yao Qian, Yan Jun
School of Pharmacy, Southwest Minzu University.
School of Pharmacy and Bioengineering, Chengdu University.
J Oleo Sci. 2020 Feb 5;69(2):161-166. doi: 10.5650/jos.ess19255. Epub 2020 Jan 16.
Activity changes after olive oil (OO), pomegranate seed oil (PSO), and grape seed oil (GSO) were formulated into self-nanoemulsifying systems (SNES), were examined in this study. Only GSO SNES dramatically enhanced antioxidant activity of GSO. SNES from OO and PSO did not exert obvious impact on radical quenching ability of the oils. Though PSO exhibited significantly stronger strength over OO in suppressing E. coli (p < 0.05), the inhibitory effect of OO SNES against E. coli became slightly higher than that of PSO SNES. Similar phenomenon happened in GSO, OO, and their SNES for preventing Yeast growth. The study indicated that SNES sometimes reversed the strength order of the original oils in inhibiting bacteria.
本研究考察了将橄榄油（OO）、石榴籽油（PSO）和葡萄籽油（GSO）制成自纳米乳化体系（SNES）后的活性变化。只有GSO SNES显著提高了GSO的抗氧化活性。OO和PSO的SNES对这些油的自由基淬灭能力没有明显影响。虽然PSO在抑制大肠杆菌方面表现出比OO显著更强的能力（p < 0.05），但OO SNES对大肠杆菌的抑制作用略高于PSO SNES。在GSO、OO及其SNES预防酵母生长方面也出现了类似现象。该研究表明，SNES有时会逆转原始油在抑制细菌方面的强度顺序。
