Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (22): 28-35    DOI: 10.13995/j.cnki.11-1802/ts.024343
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
解淀粉芽孢杆菌DMBA-K4高产胞外多糖的发酵条件优化及其抗氧化活性研究
邝嘉华, 黄燕燕, 胡金双, 余佳佳, 周钦育, 赵珊, 刘冬梅*
(华南理工大学 食品科学与工程学院,广东 广州,510640)
Optimization of fermentation conditions and anti-oxidation of exopolysaccharideproduced by Bacillus amyloliquefaciens DMBA-K4
KUANG Jiahua, HUANG Yanyan, HU Jinshuang, YU Jiajia, ZHOU Qinyu, ZHAO Shan, LIU Dongmei*
(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)
下载:  HTML   PDF (6548KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 从云南普洱茶中分离出1株产胞外多糖(exopolysaccharide,EPS)的菌株,经16S rDNA鉴定,确定该菌株为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)DMBA-K4;利用单因素和响应面法优化其胞外多糖的产量,并对其体外抗氧化活性进行研究。经优化后,DMBA-K4产胞外多糖的最佳发酵条件是:4 g/L 蔗糖、5 g/L胰蛋白胨、10 g/L酵母提取粉、5 g/L NaCl、培养时间18 h,pH 7.6,接种量3.10%;在此条件下,其胞外多糖产量为171.31 mg/L,较原始条件提高155.7%。抗氧化实验结果表明,DMBA-K4所产的胞外多糖具有较强的抗氧化活性。当EPS质量浓度为5 mg/mL时,其1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率达78.60%,对·OH的清除率为75.47%。该研究可为微生物胞外多糖的工业生产提供理论支持,丰富新型微生物多糖的应用前景。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
邝嘉华
黄燕燕
胡金双
余佳佳
周钦育
赵珊
刘冬梅
关键词:  解淀粉芽孢杆菌  胞外多糖  发酵条件  响应面优化  抗氧化    
Abstract: An exopolysaccharides (EPS) producing strain was isolated from Yunnan Puer tea.This strain was defined as Bacillus amyloliquefaciens DMBA-K4 by 16S rDNA.Single factor trials and response surface tests were performed to optimize its EPS yield,and its in vitro antioxidant activity was also investigated.The optimal fermentation conditions were as follow:the culture medium consisted of 4 g/L sucrose,5 g/L tryptone,10 g/L yeast,5 g/L NaCl,pH 7.6,inoculator amount of 3.10% and fermented for 18 h.Under these conditions,the maximal yields of EPS increased by 155.7% and reached 171.31mg/L.In vitro antioxidant results showed that EPS had strong antioxidant activity.When the concentration of EPS was 5 mg/mL,the scavenging rate of DPPH free radical and ·OH was 78.60% and 75.47%,respectively.The research provide theoretical support to EPS industrialization and widen the utilization prospect of novel bio-polysaccharide.
Key words:  Bacillus amyloliquefaciens    exopolysaccharide    fermentation conditions    response surface    antioxidation
收稿日期:  2020-04-29      修回日期:  2020-05-26           出版日期:  2020-11-25      发布日期:  2020-12-11      期的出版日期:  2020-11-25
基金资助: 国家自然科学基金(31771908);广州市科技计划项目(201903010015)
作者简介:  硕士研究生(刘冬梅教授为通讯作者,E-mail:liudm@scut.edu.cn)
引用本文:    
邝嘉华,黄燕燕,胡金双,等. 解淀粉芽孢杆菌DMBA-K4高产胞外多糖的发酵条件优化及其抗氧化活性研究[J]. 食品与发酵工业, 2020, 46(22): 28-35.
KUANG Jiahua,HUANG Yanyan,HU Jinshuang,et al. Optimization of fermentation conditions and anti-oxidation of exopolysaccharideproduced by Bacillus amyloliquefaciens DMBA-K4[J]. Food and Fermentation Industries, 2020, 46(22): 28-35.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024343  或          http://sf1970.cnif.cn/CN/Y2020/V46/I22/28
[1] ZHOU Y,CUI Y,QU X.Exopolysaccharides of lactic acid bacteria:Structure,bioactivity and associations:A review[J].Carbohydrate Polymers,2019,207:317-332.
[2] 朱桂兰,童群义.微生物多糖的研究进展[J].食品工业科技,2012,33(6):444-448.
[3] XU Y,CUI Y,YUE F,et al.Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria:Structures,physiochemical functions and applications in the food industry[J].Food Hydrocolloids,2019,94:475-499.
[4] 刘逸凡,蔡国林,李晓敏,等.丁酸梭菌的筛选及其胞外多糖抗氧化性的研究[J].食品与发酵工业,2019,45(5):25-30.
[5] WANG K,LI W,RUI X,et al.Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810[J].International Journal of Biological Macromolecules,2014,63:133-139.
[6] SAADAT Y R,KHOSROUSHAHI A Y,GARGARI B P.A comprehensive review of anticancer,immunomodulatory and health beneficial effects of the lactic acid bacteria exopolysaccharides[J].Carbohydrate Polymers,2019,217:79-89.
[7] 张玲秀,白建华,郝瑞林,等.一株枯草芽孢杆菌的鉴定及胞外多糖活性研究[J].中国饲料,2018,11(2):35-38.
[8] 王辑,房晓彬,吴彤.植物乳杆菌JLK0142胞外多糖对RAW264.7巨噬细胞和免疫抑制小鼠的免疫调节作用[J].微生物学报,2018,58(9):1 614-1 624.
[9] ZHANG Y,LI S,LIU L,et al.Acetoin production enhanced by manipulating carbon flux in a newly isolated Bacillus amyloliquefaciens[J].Bioresource Technology,2013,130:256-260.
[10] SIAHMOSHTEH F,SICILIANO I,BANANI H,et al.Efficacy of Bacillus subtilis and Bacillus amyloliquefaciens in the control of Aspergillus parasiticus growth and aflatoxins production on pistachio[J].International Journal of Food Microbiology,2017,254:47-53.
[11] 秦楠.解淀粉芽孢杆菌HRH317抗菌蛋白鉴定及抑菌机理研究[D].晋中:山西农业大学,2015.
[12] 刘润泽,王世伟,王卿惠,等.解淀粉芽孢杆菌酶系及其应用研究进展[J].高师理科学刊,2019,39(3):70-75.
[13] 王世伟,王卿惠.解淀粉芽孢杆菌相关功能机制研究进展[J].生物技术通报,2020,36(1):150-159.
[14] 蔡淼,陈超,曹永强,等.甲基营养型芽孢杆菌产胞外多糖发酵条件及生物活性研究[J].食品科学技术学报,2020,38(2):48-58;98.
[15] 周璇,牛世全,郑豆豆,等.敦煌地区产胞外多糖菌株的筛选鉴定及其发酵条件研究[J].生物学通报,2019,54(5):44-49.
[16] 张文平,赵英杰,罗晟,等.高产胞外多糖植物乳杆菌筛选及其发酵工艺优化[J].食品与发酵工业,2019,45(21):38-45.
[17] 张丽姣,曾艳,张颖,等.解淀粉芽孢杆菌胞外多糖发酵条件的优化[J].食品工业科技,2015,36(9):214-219.
[18] LAKRA A K,DOMDI L,TILWANI Y M,et al.Physicochemical and functional characterization of mannan exopolysaccharide from Weissella confusa MD1 with bioactivities[J].International Journal of Biological Macromolecules,2020,143:797-805.
[19] ADIL B,XIANG Q,HE M,et al.Effect of sodium and calcium on polysaccharide production and the activities of enzymes involved in the polysaccharide synthesis of Lentinus edodes[J].Amb Express,2020,10(11):391-397.
[20] BEHERA S,GUPTA N.Optimized culture conditions for enhanced recovery of exopolysaccharide from Pseudolagarobasidium acaciicola:A novel fungus isolated from the fruit body of Russula nigricans,a wild edible mushroom of Odisha,India[J].Current Science,2019,116(8):1 397-1 406.
[21] UMESH A,PRADEEPA,MANJUNATH A,et al.Optimization,kinetics,and radioprotective potential of a heteropolysaccharide from L.rhamnosus RVPI[J].Biotechnology and Applied Biochemistry,2020,20(4):209-214.
[22] 刘刚,梁琪,宋雪梅,等.Plackett-Burman和Box-Behnken试验优化嗜热链球菌Q4F8产胞外多糖工艺[J].食品科学,2019,40(20):136-43.
[23] RAZA W,MAKEEN K,WANG Y,et al.Optimization,purification,characterization and antioxidant activity of an extracellular polysaccharide produced by Paenibacillus polymyxa SQR-21[J].Bioresource Technology,2011,102(10):6 095-6 103.
[24] BEN JEDDOU K,CHAARI F,MAKTOUF S,et al.Structural,functional,and antioxidant properties of water-soluble polysaccharides from potatoes peels[J].Food Chemistry,2016,205:97-105.
[25] AYYASH M,ABU-JDAYIL B,OLAIMAT A,et al.Physicochemical,bioactive and rheological properties of an exopolysaccharide produced by a probiotic Pediococcus pentosaceus M41[J].Carbohydrate Polymers,2020,229(2):261-271
[26] ADEBAYO-TAYO B,FASHOGBON R.In vitro antioxidant,antibacterial,in vivo immunomodulatory,antitumor and hematological potential of exopolysaccharide produced by wild type and mutant Lactobacillus delbureckii subsp.bulgaricus[J].Heliyon,2020,6(2):68-90.
[27] PHANIENDRA A,JESTADI D B,PERIYASAMY L.Free radicals:Properties,sources,targets,and their implication in various diseases[J].Indian Journal of Clinical Biochemistry:IJCB,2015,30(1):11-26.
[28] WANG Y,SHU X,CHEN Y,et al.Enrichment,purification and in vitro antioxidant activities of polysaccharides from Umbilicaria esculenta macrolichen[J].Biochemical Engineering Journal,2018,130:10-20.
[29] 孙建瑞,赵君峰,符丹丹,等.响应面法优化Chlorella vulgaris 224胞外多糖积累及其抑菌和抗氧化活性[J].天然产物研究与开发,2020:32(3):134-142.
[1] 张涛, 邓思, 陈艳红, 杜希萍. 虾青素和β-胡萝卜素的抗氧化活性及其协同作用研究[J]. 食品与发酵工业, 2021, 47(9): 8-15.
[2] 冯艳钰, 臧延青. 三种小麦麸皮总黄酮的体外抗氧化活性[J]. 食品与发酵工业, 2021, 47(9): 16-24.
[3] 赵雨, 郭建华, 张春枝. 蜡状芽孢杆菌ZY12产磷脂酶D的影响因素[J]. 食品与发酵工业, 2021, 47(9): 57-62.
[4] 刘梦, 缪礼鸿, 刘蒲临, 王霜, 高瑞杰. 马克斯克鲁维酵母与酿酒酵母混合发酵对液态法黄酒风味的影响[J]. 食品与发酵工业, 2021, 47(9): 160-167.
[5] 刘晓晨, 杨光, 杨波, 周盛敏. 光照萌发对亚麻籽油中脂质伴随物含量的影响[J]. 食品与发酵工业, 2021, 47(9): 208-214.
[6] 余祥英, 陈晓纯, 李玉婷, 李琳. 陈皮挥发油组成分析及其单体的抗氧化性研究[J]. 食品与发酵工业, 2021, 47(9): 245-252.
[7] 曹联飞, 何程豪, 孙玉敬. 大蜜蜂和黑大蜜蜂蜂蜜的理化指标及抗氧化活性分析[J]. 食品与发酵工业, 2021, 47(9): 262-267.
[8] 王春幸, 张东, 贺稚非, 李芳, 陈茹, 李洪军. 天然保鲜剂的作用机理及其在调理肉制品中的应用研究进展[J]. 食品与发酵工业, 2021, 47(9): 328-334.
[9] 牛娜娜, 沙如意, 杨陈铭, 王珍珍, 茹语婷, 戴静, 韩洪庚, 张黎明, 毛建卫. 预处理工艺对黑蒜功能性成分、抗氧化活性影响及相关性研究[J]. 食品与发酵工业, 2021, 47(8): 67-75.
[10] 郭佳, 李云飞, 李诗佳, 关红霞, 陈晓光. 酸浆宿萼抗衰老作用及机理研究[J]. 食品与发酵工业, 2021, 47(8): 140-144.
[11] 孟洋, 卢红梅, 杨双全, 章之柱, 陈莉, 刘兵, 王利萍. 铁皮石斛复配花茶制作工艺及其功能性研究[J]. 食品与发酵工业, 2021, 47(8): 170-179.
[12] 王子涵, 向敏, 徐茂, 蒋和体. 响应面优化黑果腺肋花楸汁澄清工艺及其抗氧化活性评价[J]. 食品与发酵工业, 2021, 47(8): 189-196.
[13] 姚丽文, 周宇芳, 孙继鹏, 王家星, 廖妙飞, 郑斌, 王芮, 邓尚贵, 相兴伟. 厚壳贻贝多糖对葡聚糖硫酸钠诱导的结肠炎改善作用[J]. 食品与发酵工业, 2021, 47(7): 109-115.
[14] 顾欣, 高涛, 刘梦雅, 丛之慧, 张诚雅, 肖乐艳, 李迪, 胡景涛. 梁平柚柚皮多糖的提取、结构解析及抗氧化能力研究[J]. 食品与发酵工业, 2021, 47(7): 137-145.
[15] 陈思雨, 梁鑫, 雷钰, 孔倩倩, 万欣, 张宝善. 豆腐黄浆水发酵阶段产物抗氧化成分和色泽变化[J]. 食品与发酵工业, 2021, 47(6): 34-41.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn