食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 179 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027348

生产与科研应用

黑枸杞多糖的提取及其对副干酪乳杆菌L9、嗜热链球菌G2生长特性及抗氧化能力的影响

  • 许英瑞 ,
  • 朱妍丽 ,
  • 薛元泰 ,
  • 张卫兵 ,
  • 杨晓丽 ,
  • 张炎 ,
  • 马瑞娟 ,
  • 王莹 ,
  • 文鹏程
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省商业科技研究所有限公司,甘肃 兰州,730000)
硕士研究生(文鹏程教授为通讯作者,E-mail:wenpch@126.com)

收稿日期: 2021-03-13

  修回日期: 2021-03-27

  网络出版日期: 2021-09-27

基金资助

国家自然基金地区项目(32160583);甘肃省民生科技项目(20CX9 NA097);伏羲青年英才项目 (Gaufx-02Y01);甘肃省自然基金(20 JR10RA532;20 JR10RA524)

收起

Optimized ultrasonic extraction of Lycium ruthenicum polysaccharides and its effect on the growth and antioxidant capacity of Lactobacillus paracasei L9 and Streptococcus thermophilus G2

  • XU Yingrui ,
  • ZHU Yanli ,
  • XUE Yuantai ,
  • ZHANG Weibin ,
  • YANG Xiaoli ,
  • ZHANG Yan ,
  • MA Ruijuan ,
  • WANG Ying ,
  • WEN Pengcheng
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  • 1(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
    2(Gansu Commercial Science and Technology Research Institute Co.Ltd.,Lanzhou 730000,China)

Received date: 2021-03-13

  Revised date: 2021-03-27

  Online published: 2021-09-27

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摘要

以野生黑枸杞为原料,优化超声波提取黑枸杞多糖的工艺条件,研究黑枸杞多糖对嗜热链球菌G2(Streptococcus thermophilus G2)与副干酪乳杆菌L9(Lactobacillus paracasei L9)生长特性的影响以及对2株乳酸菌抗氧化能力的影响。结果显示:超声波提取黑枸杞多糖的最佳工艺参数为液料比41.50(mL∶g),超声波功率418 W,提取时间16 min,黑枸杞多糖的提取率可达(14.13±0.74)%;各浓度梯度的黑枸杞多糖可促进G2的生长并加快其降酸速度,其中0.5 g/L的多糖组相较于无多糖组生物量增加了26.7%,显著(P＜0.05)促进了G2的生长;黑枸杞多糖还可延长L9的对数生长期,但对其生长影响不显著(P＞0.05)。此外,黑枸杞多糖对G2与L9的抗氧化能力均产生促进效果,当多糖添加量为1.5 g/L时,G2完整细胞与无细胞提取物清除DPPH自由基的能力分别增强了300.0%、243.6%,还原力增强了6.7%、4.7%;L9完整细胞与无细胞提取物清除DPPH自由基的能力分别增强了18.7%、116.7%,还原力增强了4.1%、4.1%。结果表明,黑枸杞多糖可成功改善2株乳酸菌的抗氧化能力。

关键词： 超声波提取; 黑枸杞多糖; 乳酸菌; 生长特性; 抗氧化能力

本文引用格式

许英瑞 , 朱妍丽 , 薛元泰 , 张卫兵 , 杨晓丽 , 张炎 , 马瑞娟 , 王莹 , 文鹏程 . 黑枸杞多糖的提取及其对副干酪乳杆菌L9、嗜热链球菌G2生长特性及抗氧化能力的影响[J]. 食品与发酵工业, 2021 , 47(17) : 179 -185 . DOI: 10.13995/j.cnki.11-1802/ts.027348

Abstract

an Ultrasonic extraction process for preparing Lycium ruthenicum polysaccharides was optimized by response surface design. The effects of polysaccharides preparation on the growth characteristics and antioxidant capacity of Streptococcus thermophilus G2 and Lactobacillus paracasei L9 were studied. The optimum preparation parameters were as follows: liquid-solid ratio of 41.50 (mL:g), ultrasonic power of 418 W, and extraction time of 16 min. The yield of polysaccharides was (14.13±0.74)%. Different concentrations of polysaccharides promoted the growth and acid reduction rate of G2. The 0.5 g/L of polysaccharide increased the biomass by 26.7% compared with control, and significantly promoted the growth of G2. It could prolong the logarithmic growth phase of L9 but no significant effects on its growth, and could promote the antioxidant capacity of G2 and L9. The DPPH radical scavenging ability of G2 intact cells and cell-free extracts increased by 300.0% and 243.6%, and the reducing power increased by 6.7% and 4.7% with 1.5 g/L polysaccharides. DPPH radical scavenging ability of L9 intact cells and cell-free extracts increased by 18.7% and 116.7%, and the reducing power increased by 4.1% and 4.1%. The results indicated that the polysaccharides successfully improved the antioxidant capacity of G2 and L9.

Key words： ultrasonic extraction; polysaccharides of Lycium ruthenicum Murr; lactic acid bacteria; growth characteristics; antioxidant capacity

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