食品与发酵工业 >

2024 , Vol. 50 >Issue 21: 112 - 20

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040005

研究报告

蒲公英水提液的发酵工艺优化及其机制研究

  • 晋海军 ,
  • 杨灵丽 ,
  • 梁建东 ,
  • 龚荣英 ,
  • 邢益政 ,
  • 王国凯 ,
  • 陈美娟 ,
  • 田维毅
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  • 1(贵州中医药大学 中药民族药资源研究院,贵州 贵阳,550025)
    2(贵州中医药大学 药学院,贵州 贵阳,550025)
    3(贵州中医药大学 基础医学院,贵州 贵阳,550025)
第一作者:博士,讲师(田维毅教授为通信作者,E-mail:743094997@qq.com)

收稿日期: 2024-05-26

  修回日期: 2024-07-14

  网络出版日期: 2024-11-28

基金资助

贵州省科技计划项目(黔科合支撑[2021]131);贵州省科技计划项目(黔科合平台人才-ZDSYS[2023]004)

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Process optimization and mechanism study on fermentation of Taraxacum mongolicum water extract

  • JIN Haijun ,
  • YANG Lingli ,
  • LIANG Jiandong ,
  • GONG Rongying ,
  • XING Yizheng ,
  • WANG Guokai ,
  • CHEN Meijuan ,
  • TIAN Weiyi
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  • 1(Resource Institute for Chinese & Ethnic Materia Medica, Guizhou University of Traditional Chinese Medicine,Guiyang 550025, China)
    2(College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China)
    3(School of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China)

Received date: 2024-05-26

  Revised date: 2024-07-14

  Online published: 2024-11-28

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摘要

采用单菌、混菌发酵技术,筛选改善蒲公英水提液感官的最佳微生物及其组合,通过单因素及响应面试验优化最佳发酵工艺,利用代谢组学技术解析发酵改善蒲公英水提液感官的相关代谢通路。结果表明,戊糖乳杆菌∶保加利亚乳菌杆∶嗜酸乳杆菌=2∶2∶3为最佳混菌发酵组合,最佳发酵工艺为:发酵时间13.56 h,发酵温度25.57 ℃,接菌量4%。发酵液具备较高的抗氧化活性(羟自由基清除率63.22%,DPPH自由基清除率82.50%)。经代谢组分析,筛选出发酵后差异代谢物共616种,与感官相关的丙氨酸等甜味成分显著上调,香豆素等香味物质显著上调,儿茶素等苦涩味成分显著下调。这些与感官改善相关的差异代谢物主要富集在嘌呤、酪氨酸、丙氨酸/天冬氨酸及谷氨酸、烟酸和烟酰胺等代谢通路。该研究获得了改善蒲公英水提液感官的最佳发酵工艺,在代谢组层面解析了发酵改善其感官的相关代谢通路,可为今后蒲公英资源的深度开发利用提供基础资料。

关键词： 蒲公英; 发酵; 工艺优化; 代谢组

本文引用格式

晋海军 , 杨灵丽 , 梁建东 , 龚荣英 , 邢益政 , 王国凯 , 陈美娟 , 田维毅 . 蒲公英水提液的发酵工艺优化及其机制研究[J]. 食品与发酵工业, 2024 , 50(21) : 112 -20 . DOI: 10.13995/j.cnki.11-1802/ts.040005

Abstract

In this study, single and mixed microbial fermentation techniques were used to screen the optimal microorganisms and their combinations to improve the sensory evaluation of Taraxacum mongolicum water extract.The optimal fermentation process was optimized by one-way and response surface tests, and metabolic pathways related to the improvement of sensory of T. mongolicum water extract were analyzed by metabolomics.The results showed that Lactobacillus pentosus∶Lactobacillus bulgaricus rod∶Lactobacillus acidophilus of 2∶2∶3 was the optimal mixed fermentation combination, and the optimal fermentation process was fermentation time of 13.56 h, fermentation temperature of 25.57 ℃, and inoculation amount of 4%.The fermentation broth has high antioxidant activity (hydroxyl radical scavenging rate of 63.22%, DPPH radical scavenging rate of 82.50%).Through metabolomics analysis, a total of 616 differential metabolites were screened after fermentation, with significant up-regulation of sweet components such as alanine, considerable up-regulation of aroma substances such as coumarin, and significant down-regulation of bitter and astringent components such as catechins, which are related to sensory.These differential metabolites associated with sensory improvement were mainly enriched in metabolic pathways of purine, tyrosine, alanine/aspartic acid, glutamic acid, nicotinic acid and nicotinamide.In this experiment, the optimal fermentation process were obtained to improve the sensory evaluation of T. mongolicum water extract.This study revealed the relevant metabolic pathways of fermentation to enhance its sensory at the metabolome level, which can provide basic information for the deep exploitation and utilization of T. mongolicum resources in the future.

Key words： Taraxacum mongolicum; fermentation; process optimization; metabolomics

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