食品与发酵工业 >

2023 , Vol. 49 >Issue 16: 222 - 230

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033919

研究报告

乳酸菌发酵转化人参皂苷Rg3工艺研究

  • 严建刚 ,
  • 陆路 ,
  • 付少委 ,
  • 方磊 ,
  • 王雨晴 ,
  • 张新雪
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  • 1(完美(广东)日用品有限公司,广东 中山,528400)
    2(中国食品发酵工业研究院有限公司,北京市蛋白功能肽工程技术研究中心,北京,100015)
第一作者:硕士,工程师(张新雪助理工程师为通信作者,E-mail:bmjjxinxue@163.com)

收稿日期: 2022-10-11

  修回日期: 2022-10-21

  网络出版日期: 2023-09-12

基金资助

中国轻工集团有限公司科技创新重点专项(ZQ2021YY07)

收起

Processing technology of fermentation transformation of Ginsenoside Rg3 by lactic acid bacteria

  • YAN Jiangang ,
  • LU Lu ,
  • FU Shaowei ,
  • FANG Lei ,
  • WANG Yuqing ,
  • ZHANG Xinxue
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  • 1((Perfect (Guangdong) Commodity Co.Ltd., Zhongshan 528400, China)
    2(Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing 100015, China)

Received date: 2022-10-11

  Revised date: 2022-10-21

  Online published: 2023-09-12

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摘要

筛选最适合发酵转化人参皂苷Rg3的菌株及其复合方案,利用单因素试验和响应面中心组合设计法优化发酵工艺,并对发酵过程中人参皂苷生物转化可能途径进行分析。结果显示,副干酪乳杆菌B16 NY2107和B04 WI2501按接种比例1∶1复配组合发酵效果最好;最优发酵工艺为初始pH值5.0,发酵温度39.0 ℃,蔗糖(作为碳源)添加量为7.5%(质量分数),发酵时间9 d,此时Rg3含量达到(92.981±3.188) mg/L,较发酵之前提高14.86倍。发酵过程中人参皂苷生物转化的可能途径与人参皂苷含量变化趋势一致,可能为Rb1/Rb2→Rd→Rg3、Rb1/Re/Rg1→Rh1、Rb1/Re→CK、Rb1→Rd→F2、Rb1/Rc→Rd→Rg1→Rh2五种途径。该研究证明乳酸菌发酵能够有效转化稀有人参皂苷Rg3,为人参的深加工奠定基础,为人参发酵产品的开发和利用提供参考。

关键词： 人参皂苷; 乳酸菌; 发酵; 工艺优化

本文引用格式

严建刚 , 陆路 , 付少委 , 方磊 , 王雨晴 , 张新雪 . 乳酸菌发酵转化人参皂苷Rg3工艺研究[J]. 食品与发酵工业, 2023 , 49(16) : 222 -230 . DOI: 10.13995/j.cnki.11-1802/ts.033919

Abstract

The most suitable lactic acid bacteria and the combination for the fermentation transformation of ginsenoside Rg3 were screened. The fermentation process was optimized by single factor experiment and response surface methodology, and the possible bioconversion pathway of the ginsenosides during the fermentation was elucidated. The results showed that Lactobacillus paracasei B16NY2107 and B04WI2501 at the inoculation ratio of 1∶1 had the best fermentation effect. The optimal conditions were 39.0 ℃, pH 5.0, 7.5% addition of sucrose (as carbon source), and fermentation time of 9 d. The concentration of Rg3 reached (92.981±3.188) mg/L under the optimal conditions, which was 14.86 times higher than that before fermentation. The possible bioconversion pathways of ginsenosides during fermentation were consistent with the change trend of the contents of ginsenosides, which might be five pathways: Rb1/Rb2→Rd→Rg3, Rb1/Re/Rg1→Rh1, Rb1/Re→CK, Rb1→Rd→F2, Rb1/ Rc→Rd→Rg1→Rh2. The study proved that the fermentation of lactic acid bacteria could effectively transform rare ginsenoside Rg3, laid a foundation for ginseng deep processing and provided a reference for the development and utilization of ginseng fermentation products.

Key words： ginsenoside; lactic acid bacteria; fermentation; process optimization

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