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食品与发酵工业  2019, Vol. 45 Issue (11): 46-51    DOI: 10.13995/j.cnki.11-1802/ts.019381
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
发酵法制水溶性姜黄素
徐富成, 吴传超, 顾秋亚, 李国莹, 周剑丽, 余晓斌*
(工业微生物技术教育部重点实验室(江南大学),江苏 无锡,214112)
Preparation of water-soluble curcumin by fermentation
XU Fucheng, WU Chuanchao, GU Qiuya, LI Guoying, ZHOU Jianli, YU Xiaobin*
(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214112,China)
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摘要 姜黄素是一种具有广泛生物活性以及医用价值的多酚类化合物,较差的水溶性和较低的生物利用度限制了其应用,糖苷化是提高其水溶性的有效手段。研究通过变色圈法筛选到1株产β-葡萄糖苷酶的益生菌,并对其进行菌落形态分析和16S rDNA测序,确定为玉米乳杆菌(Lactobacillus zeae strain OZK17)。该菌能够有效利用糖苷水解酶的逆反应对姜黄素分子进行糖基化修饰,形成姜黄素葡萄糖苷和姜黄素双葡萄糖苷,利用高效液相色谱(HPLC)和高效液相色谱-质谱联合(LC-MS)对糖苷化产物进行了确认。其中姜黄素葡萄糖苷转化率为40%,姜黄素双葡萄糖苷转化率为4%。
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徐富成
吴传超
顾秋亚
李国莹
周剑丽
余晓斌
关键词:  姜黄素  β-葡萄糖苷酶  益生菌转化  水溶性姜黄素    
Abstract: Curcumin is a polyphenolic compound with broad biological activities and medical values. However, poor water solubility and low bioavailability limit its application. Glycosylation is an effective way to improve its water solubility. A β-glucosidase-producing probiotic was screened by discoloration circle. The strain was identified as Lactobacillus zeae strain OZK17 by colony morphology and 16S rDNA sequencing. This strain could effectively utilize the reverse reaction of glycoside hydrolase to glycosylate curcumin molecules to form curcumin glucosides and curcumin diglucosides, which were confirmed by HPLC and LC-MS. The conversion rates of curcumin glucosides and the curcumin diglucosides were 40% and 4%, respectively. This study provides a new reference for fuller and more effective applications of curcumin in foods and medicines.
Key words:  curcumin    β-glucosidase    probiotic transformation    water-soluble curcumin
收稿日期:  2018-11-20                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
基金资助: 江苏省研究生科研与实践创新计划项目(SJCX18_0617);国家轻工业技术与工程一流学科自主课题资助(LITE2018-11)
通讯作者:  硕士研究生(余晓斌教授为通讯作者,E-mail:xbyu@jiangnan.edu.cn)   
引用本文:    
徐富成,吴传超,顾秋亚,等. 发酵法制水溶性姜黄素[J]. 食品与发酵工业, 2019, 45(11): 46-51.
XU Fucheng,WU Chuanchao,GU Qiuya,et al. Preparation of water-soluble curcumin by fermentation[J]. Food and Fermentation Industries, 2019, 45(11): 46-51.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019381  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/46
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