以人参皂苷Rb1、Rg3转化情况为指标,从78株植物乳杆菌中筛选具有人参皂苷转化能力的菌株。考察优选菌株在人参提取液中的发酵特性以及多种皂苷转化情况,采用人结直肠肿瘤细胞模型考察菌株发酵液的抗肿瘤作用。结果显示,78株菌株中植物乳杆菌581表现最优,Rb1转化率达到75.41%,Rg3提高倍数达13.59。经581菌株发酵的人参提取液风味有所改善,在发酵16 h后,pH为3.64,活菌数为2.1×108 CFU/mL。与人参提取液相比,发酵液中皂苷Rb1、Rb2、Rc、Rd、Re、Rg1的含量显著降低(P＜0.01),5种稀有皂苷(Rg3、Rk3、F2、C-K、Rg6)的含量则显著升高(P＜0.01)。581菌株人参发酵液对肿瘤细胞的存活抑制率为(59.16±1.26)%,显著高于未发酵前的人参提取液(P＜0.05)。结果表明,植物乳杆菌581具有良好的发酵特性,通过转化生成多种稀有人参皂苷,提高了人参产品的抗肿瘤活性,可用于发酵人参功能饮料的开发。
The transformation rate of ginsenoside Rb1 and Rg3 were chosen as indicators to screen the potential ginseng fermented bacteria strains from 78 Lactiplantibacillus plantarum strains. After that, the fermenting properties in ginseng juice and the transformation abilities of multiple ginsenosides for the selected strain were detected. The anti-tumor effect of the fermented ginseng juice was determined using human colorectal tumor cells. The results showed that, among all the tested L. plantarum strains, L. plantarum 581 had the strongest ability to convert the ginsenoside. The Rb1 conversion rate reached 75.41% and the Rg3 level elevated 13.59 times during the fermentation of L. plantarum 581. Ginseng juice fermented by L. plantarum 581 had improved taste. After 16 hours' fermentation, pH dropped to 3.47 and the viable count of L. plantarum 581 reached 2.1×108 CFU/mL. Compared to the ginseng extract, ginseng juice fermented by L. plantarum 581 had declined ginsenoside content of Rb1, Rb2, Rc, Rd, Re, and Rg1 (P<0.01), and elevated rare ginsenoside content of Rg3, Rk3, F2, C-K and Rg6 (P < 0.01). L. plantarum 581 fermented ginseng juice also showed significant elevated inhibition ratio of (59.16±1.26)% against tumor cells(P<0.05) in comparison to unfermented ginseng extract. The results indicated that L. plantarum 581 having good fermenting properties, can produce various rare ginsenosides through bio-transforming process and elevate the anti-tumor effects of ginseng products, which should be used for developing of ginseng fermented beverage with specific functions.
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