摘要
采用茯苓真菌作为发酵菌株,丹参作为药性基质,在基础发酵培养基中进行双向发酵试验。确定种子液的最佳培养时间,对最佳丹参加入量和发酵时间进行探究,比较共发酵体系与单一体系对胞内多糖和胞外多糖及总黄酮含量的影响,比较共发酵体系与单一体系对糖尿病小鼠血糖水平的影响。结果显示,种子液的最佳培养时间为1 d,培养基中丹参最佳质量浓度为1 g/mL,最佳双向发酵时间为5 d。共发酵体系与单一体系相比显著增加了体系中胞外多糖(15.74 mg/mL)、胞内多糖含量(1.26 mg/mL),同时共发酵体系引入了丹参总黄酮(1.04 mg/mL)。共发酵体系与单一体系相比能有效降低糖尿病小鼠的血糖,提高糖尿病小鼠的葡萄糖耐受力。所制得的茯苓-丹参共发酵产物具有潜在降血糖作用,具有进一步开发保健品的价值。
Poria cocos was used as a fermentation strain and Salvia miltiorrhiza was used as a drug matrix to carry out two-way fermentation experiments in the basic fermentation medium.The optimal culture time of the seed liquid was determined,and the Salvia miltiorrhiza's participation ratio and fermentation time were optimized.The optimal incubation time of the seed liquid was 1 day,the optimal addition ratio of Salvia miltiorrhiza was 1 g/mL,and the optimal fermentation time was 5 days.Comparing the effects of co-fermentation system and single system on the content of intracellular polysaccharides,extracellular polysaccharideand total flavonoids,the results showed that the co-fermentation system significantly increased the content of extracellular polysaccharides(15.74 mg/mL),intracellular polysaccharides(1.26 mg/mL)and total flavonoids(1.04 mg/mL)in the system compared with the single system.Comparing the effects of co-fermentation system and single system on blood glucose levels in diabetic mice,the results showed that the co-fermentation system could effectively reduce the blood glucose of diabetic mice and improve the glucose tolerance of diabetic mice compared with the single system.The co-fermentation product of the sputum-danshen prepared had potential hypoglycemic effect and further development value.
作者
李梦颖
杨晔
董媛媛
闫荣荣
尹登科
LI Meng-ying;YANG Ye;DONG Yuan-yuan;YAN Rong-rong;YIN Deng-ke(School of Pharmacy,Anhui University of Chinese Medicine,Hefei 230012,Anhui,China;Institute for Pharmaceuticcal Sciences,Anhui Provincial Academy of Chinese Medicine,Hefei 230038,Anhui,China;Anhui Provincial Key Laboratory for Chinese Herbal Compound,Hefei 230012,Anhui,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第4期1-6,共6页
Food Research and Development
基金
国家自然科学基金青年科学基金（81102682）
安徽省自然科学基金（1708085MH216)
2017年度校探索性基金（2017HXTS42)
关键词
共发酵
茯苓
丹参
胞外多糖
总黄酮
降血糖
co-fermentation
Poria cocos
Salvia miliorrhiza
exopolysaccharides
total flavone
hypoglycemic
