食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 126 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026211

生产与科研应用·

贝莱斯芽孢杆菌固体发酵瓜尔豆粕的活性成分、溶栓及抗氧化活性

  • 刘宏 ,
  • 骆珅 ,
  • 江正强 ,
  • 杨绍青 ,
  • 刘军 ,
  • 闫巧娟
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  • 1(中国农业大学 工学院,北京,100083)
    2(中国农业大学 食品科学与营养工程学院,北京,100083)
博士研究生(闫巧娟教授为通讯作者,E-mail: yanqj@cau.edu.cn)

收稿日期: 2020-10-18

  修回日期: 2021-01-07

  网络出版日期: 2021-08-02

基金资助

十三五重点研发计划项目(2018YFD0400404)

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Bioactive components, fibrinolytic and antioxidant activities of the solid-state fermentation of guar meal by Bacillus velezensis

  • LIU Hong ,
  • LUO Shen ,
  • JIANG Zhengqiang ,
  • YANG Shaoqing ,
  • LIU Jun ,
  • YAN Qiaojuan
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  • 1(College of Engineering,China Agricultural University,Beijing 100083,China)
    2(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

Received date: 2020-10-18

  Revised date: 2021-01-07

  Online published: 2021-08-02

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摘要

采用单因素试验对贝莱斯芽孢杆菌(Bacillus velezensis)CAU263固体发酵农业副产物产纤溶酶的发酵条件进行优化,并在最优发酵条件下研究其活性成分、溶栓及抗氧化活性。结果表明:最适发酵条件为农业副产物瓜尔豆粕、蒸煮时间40 min,加水量(瓜尔豆粕∶水)1∶2(g∶mL),接种量5%,发酵时间48 h。在最适发酵条件下,固体发酵瓜尔豆粕的总酚、多肽含量及1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力分别达到9.4 mg GAE/g DW、189.5 mg/g DW和33.0 μmol TE/g DW,比未发酵瓜尔豆粕分别提高了3.9、7.4和1.5倍,且具有较高的纤溶活性(231.3 FU/g DW)和抗凝血活性(IC50=0.28 mg/mL)。该研究为瓜尔豆粕的开发利用提供了理论依据。

关键词： 贝莱斯芽孢杆菌; 瓜尔豆粕; 固体发酵; 活性成分; 纤溶活性; 抗氧化活性

本文引用格式

刘宏 , 骆珅 , 江正强 , 杨绍青 , 刘军 , 闫巧娟 . 贝莱斯芽孢杆菌固体发酵瓜尔豆粕的活性成分、溶栓及抗氧化活性[J]. 食品与发酵工业, 2021 , 47(13) : 126 -132 . DOI: 10.13995/j.cnki.11-1802/ts.026211

Abstract

The production of fibrinolytic enzyme through solid-state fermentation of agricultural byproducts by Bacillus velezensis CAU263 was investigated in this study. The fermentation conditions were optimized using single-factor experiment, and the bioactive components, fibrinolytic activity, anticoagulant activity and DPPH radical scavenging ability of the fermentation products were measured. An optimal fermentation condition with guar meal as the substrate, was obtained at cooking time of 40 min, guar meal to water ratio of 1∶2 (g∶mL), inoculation volume of 5% and fermentation time of 48 h. Under the above optimal conditions, the total phenols content, polypeptides content in the fermented guar meal reached 9.4 mg GAE/g dry weight (DW) and 189.5 mg/g DW, which was significantly improved by 3.9 and 7.4 times as compared with that of the unfermented guar meal, respectively. Moreover, the DPPH radical scavenging ability (33.0 μmol TE/g DW) of fermented guar meal was increased by 1.5 times comparing with unfermented guar meal. Additionally, the fermented guar meal showed high fibrinolytic activity (231.3 FU/g DW) and anticoagulant activity (IC50 0.28 mg/mL). Findings of this study will provide basis for development and utilization of guar meal.

Key words： Bacillus velezensis; guar meal; solid-state fermentation; bioactive components; fibrinolytic activity; antioxidant activity

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