食品与发酵工业 >

2023 , Vol. 49 >Issue 19: 135 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034603

研究报告

油菜蜂花粉发酵工艺及生物活性研究

  • 段倩倩 ,
  • 程妮 ,
  • 赵丞 ,
  • 曹炜
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  • 1(西北大学 食品科学与工程学院,陕西 西安,710069)
    2(陕西省蜂产品工程技术研究中心,陕西 西安,710065)
第一作者:硕士研究生(程妮副教授为通信作者,E-mail:chengni@nwu.edu.cn)

收稿日期: 2022-12-12

  修回日期: 2023-01-22

  网络出版日期: 2023-11-01

基金资助

国家重点研发计划项目(2022YFD1600205);陕西省重点研发计划项目(2021NY-128);陕西省高层次人才特殊支持计划项目(TZ0389)

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Study on fermentation technology and biological activity of rape bee pollen

  • DUAN Qianqian ,
  • CHENG Ni ,
  • ZHAO Cheng ,
  • CAO Wei
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  • 1(College of Food Science and Technology, Northwest University, Xi'an 710069, China)
    2(Bee Products Research Center of Shananxi Province, Xi'an 710065, China)

Received date: 2022-12-12

  Revised date: 2023-01-22

  Online published: 2023-11-01

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摘要

蜂花粉富含营养成分和生物活性物质,乳酸菌发酵是改善食品感官、营养和生物活性的有效方法之一。该文以油菜蜂花粉为原料,选用植物乳杆菌和鼠李糖乳杆菌进行混合发酵,用单因素试验和正交设计对发酵工艺进行优化,并对比了发酵前后蜂花粉基本营养成分、抗氧化、抗炎和抑菌活性。结果显示,油菜蜂花粉的最佳发酵条件为添加水量40%,发酵温度37 ℃,乳酸菌接种量10%,植物乳杆菌与鼠李糖乳杆菌的菌液比例为3∶1,最优条件下发酵72 h后油菜蜂花粉总酚和总黄酮的含量分别提高了16.09%和51.02%;还原糖和蛋白质含量显著降低(P<0.05);总抗氧化能力提高了1.26倍,DPPH自由基清除率、Fe2+螯合率分别提高了10.49%、23.19%;透明质酸酶活性抑制率达到46.08%,抑制蛋白质变性的能力提高了24.65%;油菜蜂花粉经发酵后对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌抑菌活性均显著增强(P<0.05)。研究表明,发酵可进一步提高蜂花粉品质,增强其生物活性,该研究可为油菜蜂花粉进一步深加工提供理论指导。

关键词： 油菜蜂花粉; 乳酸菌; 发酵; 抗氧化; 抗炎; 抑菌

本文引用格式

段倩倩 , 程妮 , 赵丞 , 曹炜 . 油菜蜂花粉发酵工艺及生物活性研究[J]. 食品与发酵工业, 2023 , 49(19) : 135 -142 . DOI: 10.13995/j.cnki.11-1802/ts.034603

Abstract

Bee pollen is rich in nutrients and bioactive substances. Lactic acid bacteria(LAB) fermentation is one of the effective methods of improving the sense, nutrition and biological activity of foods. Herein, rape bee pollen was used as raw material, Lactobacillus plantarum and L. rhamnosus were selected for mixed fermentation, and the fermentation process was optimized by a single-factor test and orthogonal test design. The basic nutrients, antioxidants and anti-inflammatory and antibacterial activities of fermented and unfermented bee pollen were determined. The optimum fermentation conditions of rape bee pollen were as follows: 40% of water addition, 37 ℃, 10% of LAB inoculation and a ratio of L. plantarum to L. rhamnosus of 3:1. Compared with unfermented rape bee pollen, the content of total phenols and total flavonoids increased by 16.09% and 51.02%, respectively, after 72 h of fermentation under optimal conditions. Moreover, the contents of sugar and protein decreased (P<0.05). The total antioxidant capacity increased 1.26 times, and the DPPH rate and Fe2+chelating rate increased by 10.49% and 23.19%, respectively. The inhibition rate of hyaluronidase activity reached 46.08%, and the protein denaturation inhibition increased by 24.65% compared with the unfermented rape bee pollen. Moreover, the antibacterial activity of rape bee pollen against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus was significantly enhanced (P<0.05). This study revealed that fermentation can improve the quality of bee pollen and enhance its biological activities, and can provide theoretical guidance for further processing of rape bee pollen.

Key words： rape bee pollen; lactic acid bacteria; fermentation; antioxidant; anti-inflammatory; antibacterial

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