蚕蛹是我国“食品新资源”的一种,也是仅有的昆虫类原料。该文以缫丝副产物—新鲜蚕蛹为研究对象,接种纳豆菌(Bacillus natto)发酵并探讨其发酵产物的生物活性,期望发掘蚕蛹的新功能和新价值。研究表明,蚕蛹蛋白质、脂肪含量极高,氨基酸组成与黄豆相似,纳豆菌在蚕蛹培养基和黄豆培养基中的生长曲线相似。煮熟蚕蛹发酵液的抗氧化性高于新鲜蚕蛹,在发酵32 h时ABTS自由基清除率达到96.8%,降血脂和抗凝血活性及纳豆激酶活力比鲜蛹发酵液低。2种蚕蛹发酵液在抗氧化活性、降血脂活性和抗凝血活性上的表现均优于黄豆发酵液,其中,蚕蛹发酵液在32 h时3种胆酸盐结合率都在75%以上。综上,蚕蛹纳豆菌发酵产物具有显著的优势,该研究是实现缫丝蚕蛹高价值利用的重要途径。
Silkworm chrysalis is a “new food source” in China, and also the only insect-derived food material. In this study, we fermented silkworm chrysalis, a silk reeling byproduct, using Bacillus natto, and then examined the biological activity of the fermentation product, aiming to explore new functions and values of silkworm chrysalis. The results showed that silkworm chrysalis was rich in protein and fat, and its amino acid composition was similar to that of soybean. Moreover, the growth curve of Bacillus natto was highly similar in both media (soybean and silkworm chrysalis). The fermentation broth of the boiled silkworm chrysalis had higher antioxidant activity than that of fresh silkworm chrysalis, with an ABTS clearance rate reaching 96.8% after 32 h of fermentation; however, its antilipemic and anticoagulant activities were lower. Both types of silkworm chrysalis fermentation broths had superior anti-oxidant, antilipemic, and anticoagulant activities compared to the soybean fermentation broth. Among these properties, silkworm chrysalis fermentation broths exhibited binding rates above 75% to three types of cholic acid after 32 h of fermentation. In conclusion, the Bacillus natto fermentation product of silkworm chrysalis showed significant advantages. Our study highlights an important method for the high value utilization of silkworm chrysalis.
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