研究报告

布拉氏酵母和鼠李糖乳杆菌发酵对葡萄籽和枸杞功能性的影响

  • 刘迎雪 ,
  • 陆信曜 ,
  • 宗红 ,
  • 诸葛斌
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  • (工业生物技术教育部重点实验室(江南大学),江南大学工业微生物研究中心,江苏 无锡,214122)
第一作者:硕士研究生(诸葛斌教授为通信作者,E-mail:bzhuge@126.com)

收稿日期: 2022-03-28

  修回日期: 2022-04-15

  网络出版日期: 2023-04-06

Functionality of grape seed and goji berry fermented by Saccharomyces boulardii and Lactobacillus rhamnosus

  • LIU Yingxue ,
  • LU Xinyao ,
  • ZONG Hong ,
  • ZHUGE Bin
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  • (The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, School of Biotechnology, Research Centre of Industrial Microbiology, Wuxi 214122, China)

Received date: 2022-03-28

  Revised date: 2022-04-15

  Online published: 2023-04-06

摘要

植物发酵提取物(plant fermentation extract,PFE)是重要的生物活性化合物来源。将不同植物与布拉氏酵母和鼠李糖乳杆菌发酵制备PFE,考察对其活性成分和功能性的影响,探讨菌株与植物底物间的相互作用,为制备葡萄籽/枸杞PFE提供借鉴。结果表明,葡萄籽和枸杞能够促进菌株分泌蛋白酶、脂肪酶、β-葡萄糖苷酶,进一步分解和/或转化植物底物提高其总酚、总黄酮、有机酸等活性物质含量,改变挥发性化合物组成,并显著提高其功能性。较未发酵提取物,DPPH自由基清除率提高了0.3~1.0倍,羟自由基清除率提高了0.4~1.6倍,酪氨酸酶抑制活性有显著改善(P<0.05),鼠李糖乳杆菌/枸杞PFE对大肠杆菌和金黄色葡萄球菌抑菌圈直径均在16.0 mm以上。综上所述,微生物发酵能够提高植物原料中功能性活性物的提取效率,增强抗氧化活性、酪氨酸酶抑制活性和抑菌活性。同时,发酵菌种和植物原料的特性对PFE特性具有较大影响。

本文引用格式

刘迎雪 , 陆信曜 , 宗红 , 诸葛斌 . 布拉氏酵母和鼠李糖乳杆菌发酵对葡萄籽和枸杞功能性的影响[J]. 食品与发酵工业, 2023 , 49(5) : 134 -142 . DOI: 10.13995/j.cnki.11-1802/ts.031738

Abstract

Plant fermentation extract (PFE) is an important source of biologically active compounds. Here, some plant materials were fermented by Saccharomyces boulardii or Lactobacillus rhamnosus and the active ingredients and functionality of the obtained PFE were analyzed. The results showed that grape seed and goji berry promoted the activities of proteases, lipases, and β-glucosidases in the broth, improving total phenolics, total flavonoids and organic acids, changing the composition of volatile compounds and significantly enhancing the functionality. Compared to the unfermented extract, PFE showed a 0.3-1.0 times increase in DPPH radical scavenging, a 0.4-1.6 times increase in hydroxyl radical scavenging, and a significant enhancement in tyrosinase inhibitory activity (P<0.05). The extraction of goji berry fermented by L. rhamnosus inhibited Escherichia coli and Staphylococcus aureus with a circle diameter more than 16.0 mm. Taken together, these findings suggest that microbial fermentation improves the extraction efficiency of functional actives and enhances the antioxidant activity, tyrosinase inhibition activity and bacterial inhibition activity. The characteristics of strains and plants have a large impact on PFE properties.

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