食品科学 ›› 2018, Vol. 39 ›› Issue (14): 192-198.doi: 10.7506/spkx1002-6630-201814029

• 生物工程 • 上一篇    下一篇

麸皮多糖微生物发酵工艺优化及其抗炎活性

王园,史俊祥,段元霄,张倩茹,孟子琪,李暄,安晓萍*,齐景伟*   

  1. (内蒙古农业大学动物科学学院,内蒙古?呼和浩特 010018)
  • 出版日期:2018-07-25 发布日期:2018-07-16
  • 基金资助:
    内蒙古农业大学引进人才科研启动项目(YJ2015-1);内蒙古自治区科技重大项目; 内蒙古自治区科技创新引导奖励资金项目

Optimization of Fermentation Conditions for Improved Production of Polysaccharides from Wheat Bran and Anti-Inflammatory Effects of the Extracted Polysaccharides

WANG Yuan, SHI Junxiang, DUAN Yuanxiao, ZHANG Qianru, MENG Ziqi, LI Xuan, AN Xiaoping*, QI Jingwei*   

  1. (College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China)
  • Online:2018-07-25 Published:2018-07-16

摘要: 对麸皮多糖发酵制备工艺进行优化,并对其抗炎活性进行研究。以酿酒酵母以及枯草芽孢杆菌为发酵菌种固态发酵制备麸皮多糖,通过响应面法优化发酵工艺条件(发酵温度、发酵时间、总接种量和料水比),并研究其对敌草快攻毒大鼠血浆和肝脏组织中TNF-α、IL-6、IL-2和IL-1β炎性因子水平的影响。结果表明,1)麸皮多糖最佳固态发酵工艺条件为发酵温度35.4?℃、发酵时间52.7?h、总接种量10.4%、料水比1∶1.16(g/mL),该条件下麸皮多糖产量为130.21?mg/g;2)腹腔注射敌草快显著升高大鼠血浆和肝脏组织中TNF-α、IL-6、IL-2和IL-1β炎性因子水平(P<0.05);3)在敌草快引起的应激状态下,灌胃麦麸多糖可以显著降低大鼠血浆和肝脏组织中TNF-α、IL-6、IL-2和IL-1β炎性因子水平(P<0.05),并且随着灌服剂量的升高,大鼠血浆和肝脏组织中炎性因子水平可恢复到正常生理状态。综上所述,以响应面法优化后发酵工艺制备的麸皮多糖有一定的抗炎作用。

关键词: 麸皮多糖, 发酵工艺, 抗炎活性

Abstract: This study was conducted to optimize the fermentation conditions of wheat bran for improved yield of polysaccharides using response surface methodology and to investigate the anti-inflammatory effects of the polysaccharides extracted from fermented wheat bran in Wistar rats injected with diquat. Solid-sate fermentation of wheat bran was carried out with a mixed stater culture of Saccharomyces cerevisiae and Bacillus subtilis. The fermentation conditions (temperature, time, inoculum size and solid-to-water ratio) were optimized using response surface methodology. The anti-inflammatory effects were evaluated by measuring the levels of TNF-α, IL-6, IL-2 and IL-1β in the plasma and liver of rats challenged with diquat. The results showed that a temperature of 35.4 ℃, a fermentation time of 52.7 h, an inoculum size of 10.4% and a solid-to-water ratio of 1:1.16 (g/mL) were found to be the optimal conditions to obtain a higher yield of polysaccharides of 130.21 mg/g. Diquat significantly increased the levels of TNF-α, IL-6, IL-2 and IL-1β in the plasma and liver of rats (P < 0.05), and oral administration of the polysaccharides extracted from fermented wheat bran significantly decreased these cytokine levels in rats under oxidative stress by diquat (P < 0.05) and returned them to normal with its increasing concentration. In summary, the polysaccharides from fermented wheat bran can exert anti-inflammatory effects.

Key words: wheat bran polysaccharides, fermentation process, anti-inflammatory effects

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