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Objective To optimize the formulation of Dendrobium officinale compound beverage and investigate its immunomodulatory effects. Methods Single-factor experiments were first conducted to explore the effects of concentrated juices from Dendrobium officinale, Polygonatum sibiricum, Astragalus membranaceus, mulberry and wolfberry on the sensory quality of the compound beverage. Subsequently, orthogonal tests were employed to optimize the formulation and determine the optimal recipe. The immunomodulatory effects were further studied using a zebrafish model. Results The optimal ingredient ratio for the Dendrobium officinale compound beverage was determined as follows: 70% Dendrobium officinale concentrated juice, 1% Polygonatum sibiricum concentrated juice, 1% Astragalus membranaceus concentrated juice, 10% mulberry concentrated juice and 5% wolfberry concentrated juice. The beverage prepared with this formulation achieved the highest sensory score. Different concentrations of the compound beverage (7.81, 15.60 and 31.20 μL/mL) significantly increased neutrophil levels in the zebrafish tail and upregulated the relative gene expression of interleukin-12 and tumor necrosis factor-alpha. Conclusion The Dendrobium officinale compound beverage exhibits a deep brown color, uniform appearance, pleasant flavor and excellent taste, demonstrating significant immune-enhancing effects.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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