食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 72 - 80

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037691

研究报告

不同酵母菌发酵对松花粉抗氧化活性及其酚类组成的影响

  • 胡璐曼 ,
  • 乔强 ,
  • 杨长军 ,
  • 何志勇 ,
  • 秦昉 ,
  • 王召君 ,
  • 陈秋铭 ,
  • 陈洁 ,
  • 曾茂茂
展开
  • 1(江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡,214122)
    2(江南大学 食品学院,江苏 无锡,214122)
    3(烟台新时代健康产业有限公司,山东 烟台,264000)
第一作者:硕士研究生(曾茂茂教授为通信作者,E-mail:mmzeng@jiangnan.edu.cn)

收稿日期: 2023-10-13

  修回日期: 2023-12-14

  网络出版日期: 2024-10-29

基金资助

国家食品科学与工程一流学科建设项目(JUFSTR20180201)

收起

Effect of different yeast fermentations on the antioxidant activity and phenolic compounds of pine pollen

  • HU Luman ,
  • QIAO Qiang ,
  • YANG Changjun ,
  • HE Zhiyong ,
  • QIN Fang ,
  • WANG Zhaojun ,
  • CHEN Qiuming ,
  • CHEN Jie ,
  • ZENG Maomao
Expand
  • 1(State Key Lab of Food Science and Resource, Jiangnan University, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(Yantai New Era Health Industry Co.Ltd., Yantai 264000, China)

Received date: 2023-10-13

  Revised date: 2023-12-14

  Online published: 2024-10-29

Fold

摘要

为了提升药食两用原料松花粉的抗氧化活性及主要成分含量,采用食品工业中常用的酿酒酵母1002(Saccharomyces cerevisiae 1002)、乳酸克鲁维酵母1572(Kluyveromyces lactis 1572)和酿酒酵母1905(Saccharomyces cerevisiae 1905)等3种食品中常用的酵母菌发酵松花粉,考察1~9 d发酵后松花粉的体外抗氧化活性、总酚和总黄酮含量变化,并使用UPLC-QTOF-MS以及HPLC-PDA分析了酚类物质的组成与含量变化。结果显示,发酵后松花粉的DPPH自由基和ABTS阳离子自由基清除能力以及铁离子还原能力均显著提高,与松花粉水提物相比最高分别提升229.20%、139.10%和52.12%;使用乳酸克鲁维酵母1572发酵7 d总酚含量增加最多达143.50%。发酵后酚类化合物总含量最高增加12.10倍,新检出没食子酸、4-羟基苯甲酸、对香豆酸、花旗松素和柚皮素等5种酚类化合物,含量分别为42.80~63.27、162.20~274.57、11.74~49.07、24.83~63.28、5.80~59.63 μg/g。相关性分析显示,3种酵母菌发酵均能通过提升松花粉中原有酚类以及新生成酚类物质含量达到显著提升破壁松花粉抗氧化活性的目的。该研究为松花粉资源的充分利用及新产品开发提供了新思路。

关键词： 松花粉; 发酵; 酵母; 酚类物质; 抗氧化活性

本文引用格式

胡璐曼 , 乔强 , 杨长军 , 何志勇 , 秦昉 , 王召君 , 陈秋铭 , 陈洁 , 曾茂茂 . 不同酵母菌发酵对松花粉抗氧化活性及其酚类组成的影响[J]. 食品与发酵工业, 2024 , 50(19) : 72 -80 . DOI: 10.13995/j.cnki.11-1802/ts.037691

Abstract

In order to improve the antioxidant activity and main ingredients of medicinal and dietary pine pollen, three yeasts commonly used in food, Saccharomyces cerevisiae 1002, Kluyveromyces lactis 1572 and Saccharomyces cerevisiae 1905, were used to ferment pine pollen.The changes of antioxidant activity in vitro, total phenol and total flavonoid contents of pine pollen after 1~9 days of fermentation were investigated, and the changes in the composition and content of phenolic compounds were analyzed using UPLC-QTOF-MS and HPLC-PDA.The results show that the DPPH radical, ABTS radical scavenging ability and iron ion reducing ability of pine pollen were significantly increased after fermentation, with the highest increase of 229.20%, 139.10% and 52.12%, respectively, compared with pine pollen water extract.Significant increase of 143.50% in total phenol content was observed in 7 days of fermentation using Kluyveromyces lactis 1572.After fermentation, the total content of phenolic compounds increased up to 12.10 times, and five phenolic compounds were newly detected, including gallic acid, 4-hydroxybenzoic acid, p-coumaric acid, taxifolin and naringenin, with contents of 42.80~63.27、162.20~274.57、11.74~49.07、24.83~63.28, 5.80~59.63 μg/g.The correlation analysis has demonstrated that all three yeast fermentations were able to significantly enhance the antioxidant activity of wall-broken pine pollen by elevating the original phenolic content of pine pollen as well as increasing the content of newly generated phenolics.This study can provide new ideas for the full utilization of pine pollen resources and new product development.

Key words： pine pollen; fermentation; yeast; phenolics; antioxidant activity

参考文献

[1] 程勇. 前处理对松花粉营养活性成分及贮藏稳定性的影响[D].无锡:江南大学, 2021.
CHENG Y.Effects of pretreatment on nutrients, bioactive components and storage stability of pine pollen[D].Wuxi:Jiangnan University, 2021.
[2] CAROCHO M, FERREIRA I C F R.A review on antioxidants, prooxidants and related controversy:Natural and synthetic compounds, screening and analysis methodologies and future perspectives[J].Food and Chemical Toxicology, 2013, 51:15-25.
[3] TRUONG V L, JEONG W S.Cellular defensive mechanisms of tea polyphenols:Structure-activity relationship[J].International Journal of Molecular Sciences, 2021, 22(17):9109.
[4] WANG Z Y, LI S Y, GE S H, et al.Review of distribution, extraction methods, and health benefits of bound phenolics in food plants[J].Journal of Agricultural and Food Chemistry, 2020, 68(11):3330-3343.
[5] XIAO J B, MUZASHVILI T S, GEORGIEV M I.Advances in the biotechnological glycosylation of valuable flavonoids[J].Biotechnology Advances, 2014, 32(6):1145-1156.
[6] RIBAS-AGUSTÍ A, MARTÍN-BELLOSO O, SOLIVA-FORTUNY R, et al.Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods[J].Critical Reviews in Food Science and Nutrition, 2018, 58(15):2531-2548.
[7] MEHMOOD T, SALEEM F, JAVED S, et al.Biotransformation of agricultural by-products into biovanillin through solid-state fermentation (SSF) and optimization of different parameters using response surface methodology (RSM)[J].Fermentation, 2022, 8(5):206.
[8] MARTINS S, MUSSATTO S I, MARTÍNEZ-AVILA G, et al.Bioactive phenolic compounds:Production and extraction by solid-state fermentation.A review[J].Biotechnology Advances, 2011, 29(3):365-373.
[9] DARWESH O M, EWEYS A S, ZHAO Y S, et al.Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activities[J].Bioresources and Bioprocessing, 2023, 10(1):12.
[10] OLIVEIRA D R, LOPES A C A, PEREIRA R A, et al.Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage[J].Annals of Microbiology, 2019, 69(13):1361-1372.
[11] WANG L, LUO Y, WU Y N, et al.Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea[J].Food Chemistry, 2018, 264:189-198.
[12] CIAFARDINI G, ZULLO B A.Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content[J].Food Microbiology, 2015, 47:12-20.
[13] YANG S Y, LI H L.Optimization of pine pollen fermentation conditions using Lactobacillus paracasei[J].Food Science and Biotechnology, 2015, 24(1):155-160.
[14] 杨善岩, 狄志鸿, 李海龙.一种利用益生菌进行松花粉发酵的新工艺:中国, CN103141732B[P].2014-08-06.
YANG S Y, DI Z H, LI H L.A new process of pine pollen fermentation using probiotics:China, CN103141732B[P].2014-08-06.
[15] SARIKURKCU C, KIRKAN B, OZER M S, et al.Chemical characterization and biological activity of Onosma gigantea extracts[J].Industrial Crops and Products, 2018, 115:323-329.
[16] QUAN W, QIE X J, CHEN Y, et al.Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model[J].Food Chemistry, 2020, 308:125598.
[17] QIE X J, CHEN Y, QUAN W, et al.Analysis of β-lactoglobulin-epigallocatechin gallate interactions:The antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic-protein interactions[J].Food & Function, 2020, 11(5):3867-3878.
[18] CHENG Y, QUAN W, QU T, et al.Effects of 60Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities[J].Food Chemistry, 2021, 345:128808.
[19] FU M Q,XU Y J,CHEN Y L,et al. Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi') during storage[J]. Food Chemistry,2017,230: 649-656.
[20] 陈江魁, 殷春燕, 张献忠, 等.混合酵母发酵对皇冠梨酒酚类、抗氧化性和风味物质的影响[J].食品科学, 2023, 44(20):343-349.
CHEN J K, YIN C Y, ZHANG X Z, et al.Effect of yeast co-culture on phenols, antioxidant activity and flavor volatiles of crown pear wine[J].Food Science, 2023, 44(20):343-349.
[21] 吴静, 王珍珍, 王晓宇, 等.酿酒酵母发酵与自然发酵过程中霍山石斛酵素的代谢物及抗氧化变化[J].中国生物工程杂志, 2022, 42(11):73-87.
WU J, WANG Z Z, WANG X Y, et al.Changes of metabolites and antioxidant activity of Dendrobium huoshanense jiaosu by spontaneous fermentation and Saccharomyces cerevisiae fermentation[J].China Biotechnology, 2022, 42(11):73-87.
[22] 周佳悦, 夏晓雨, 候艳丽, 等.不同发酵方式蓝莓果酒发酵过程中理化指标和抗氧化能力的动态变化[J].中国酿造, 2023, 42(5):132-138.
ZHOU J Y, XIA X Y, HOU Y L, et al.Dynamic changes of physiochemical indexes and antioxidant capacity of blueberry wine during fermentation with different fermentation methods[J].China Brewing, 2023, 42(5):132-138.
[23] KATINA K, LAITILA A, JUVONEN R, et al.Bran fermentation as a means to enhance technological properties and bioactivity of rye[J].Food Microbiology, 2007, 24(2):175-186.
[24] ZHANG Y, CHANG S K C, STRINGER S J, et al.Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight Mississippi-grown muscadine varieties during fermentation[J].LWT, 2017, 86:302-311.
[25] 江晶洁, 刘涛, 林双君.基于莽草酸途径微生物合成芳香族化合物及其衍生物的研究进展[J].生命科学, 2019, 31(5):430-448.
JIANG J J, LIU T, LIN S J.Research progress on the biosynthesis of aromatic compounds by microorganisms[J].Chinese Bulletin of Life Sciences, 2019, 31(5):430-448.
[26] LYU X M, LEE J, CHEN W N.Potential natural food preservatives and their sustainable production in yeast:Terpenoids and polyphenols[J].Journal of Agricultural and Food Chemistry, 2019, 67(16):4397-4417.
[27] LI S J, TAO Y, LI D D, et al.Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment:Fermentation characteristics and evolution of phenolic profiles[J].Chemosphere, 2021, 276:130090.
[28] 唐富豪, 滕建文, 韦保耀, 等.基于非靶向代谢组学评价传统发酵对客家酸芥菜酚类化合物组成的影响[J].食品与发酵工业, 2021, 47(8):128-133.
TANG F H, TENG J W, WEI B Y, et al.Evaluation of the influence of traditional fermentation on the composition of phenolic compounds in Hakka pickled mustard greens based on non-targeted metabolomics[J].Food and Fermentation Industries, 2021, 47(8):128-133.
[29] PAZ-ARTEAGA S L, ASCACIO-VALDÉS J A, AGUILAR C N, et al.Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation[J].Innovative Food Science & Emerging Technologies, 2023, 85:103313.
[30] 包伊凡, 沈新春, 汪芳.咖啡酸及其主要衍生物的研究进展及开发前景[J].天然产物研究与开发, 2018, 30(10):1825-1833;1733.
BAO Y F, SHEN X C, WANG F.The research progress and development prospects of biosynthesis, structure activity relationship and biological activity of caffeic acid and its main types of derivatives[J].Natural Product Research and Development, 2018, 30(10):1825-1833;1733.
[31] LI J, ZHAO W T, PAN X, et al.Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation[J].Food Chemistry:X, 2022, 13:100214.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司