摘要
该研究通过液体深层发酵制备灵芝、灵芝-玉竹、灵芝-桦树茸、灵芝-人参以及灵芝-三七发酵液冻干粉,采用显色法结合紫外分光光度法测定发酵液冻干粉总糖、总皂苷及总多肽的含量,同时测定其对DPPH自由基及ABTS阳离子自由基清除能力以及环氧化酶-2(cyclooxygenase,COX-2)的抑制能力,评价其体外抗氧化及抑制COX-2的活性,以此筛选出抑制COX-2及抗氧化活性最优的灵芝发酵组合方式。研究结果表明,相较于灵芝发酵液冻干粉,灵芝-玉竹发酵液冻干粉的DPPH自由基及ABTS阳离子自由基清除能力及COX-2抑制能力最强,并且其总皂苷及总多肽的含量分别为灵芝发酵液冻干粉的1.26、1.27倍,含量显著升高(P<0.05)。因此该研究得出结论,灵芝-玉竹发酵液冻干粉抑制COX-2及抗氧化活性能力的显著增强,与其总皂苷及总多肽含量的显著升高存在一定的关系,通过添加玉竹进行灵芝发酵为最优的抑制COX-2及抗氧化发酵组合方式,这为灵芝双向发酵工业化生产提供了思路,也为进一步研究发酵液各个成分含量与其活性的关系奠定了基础。
In order to investigate the inhibition of cyclooxygenase-2(COX-2)and antioxidant activities of Ganoderma lucidum,G.lucidum-Polygonatum odoratum,G.lucidum-Inonotus obliquus,G.lucidum-Panax ginseng and G.lucidum-Panax notoginseng fermentation broth,the contents of total polysaccharides,total saponins and total polypeptides of the fermentation liquid lyophilized powder were determined by spectrophotometry combined with colorimetric method.The optimal inhibition of COX-2 and antioxidant activities of G.lucidum fermentation broth were screened out.Meanwhile,the scavenging ability of DPPH free radical and ABTS cation free radical and inhibition ability of COX-2 were determined to evaluate the antioxidant and COX-2 inhibition activities in vitro.The results showed that compared with G.lucidum fermentation liquid lyophilized powder,G.lucidum-P.odoratum fermentation liquid lyophilized powder had strongest DPPH free radical and ABTS cation free radical scavenging ability and COX-2 inhibition ability,and the contents of total saponins and total peptides were 1.26 and 1.27 times higher than those of G.lucidum fermentation liquid lyophilized powder,respectively(P<0.05).Therefore,this study concluded that G.lucidum-P.odoratum fermentation broth showed the strongest COX-2 inhibition and antioxidant activity,which was related to the significant increase of total saponins and total polypeptides.G.lucidum fermentation by adding P.odoratum is the best combination of inhibiting COX-2 and antioxidant,which provides an idea for the industrial production of bidirectional fermentation of G.lucidum,it also laid a foundation for further study on the relationship between the content of each component of fermentation broth and its activity.
作者
张影
孟宪瑶
李忠峰
杨云丽
郭苗苗
李丽
周卫强
ZHANG Ying;MENG Xianyao;LI Zhongfeng;YANG Yunli;GUO Miaomiao;LI Li;ZHOU Weiqiang(College of Chemistry and Materials Engineering,Beijing Technology&Business University,Beijing 100048,China;Beijing Key Lab of Plant Resource Research and Development,Beijing 100048,China;Xingcheng Sanatorium of Shenyang Military Region,Xingcheng 125105,China;Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第1期47-52,共6页
Food and Fermentation Industries
关键词
灵芝
总糖
总皂苷
总多肽
液体发酵
环氧化酶-2
抗氧化
Ganoderma lucidum
total polysaccharides
total saponins
total polypeptide
the fermentation
COX-2
antioxidant
