食品科学 ›› 2021, Vol. 42 ›› Issue (13): 51-56.doi: 10.7506/spkx1002-6630-20200419-245

• 基础研究 • 上一篇    下一篇

山药-蛹虫草双向发酵的抗氧化活性增效性

李慧星,周永康,方佩琦,郑立霖,哈海洋,许彬   

  1. (1.南阳理工学院生物与化学工程学院,河南 南阳 473004;2.河南省工业微生物资源与发酵技术重点实验室,河南 南阳 473004)
  • 出版日期:2021-07-15 发布日期:2021-07-27
  • 基金资助:
    河南省科技发展计划项目(172102110109;162102210114);河南省自然科学基金项目(182300410151); 南阳市科技发展计划项目(KJGG086)

Enhancement of Antioxidant Activity of Chinese Yam by Fermentation with Cordyceps militaris

LI Huixing, ZHOU Yongkang, FANG Peiqi, ZHENG Lilin, HA Haiyang, XU Bin   

  1. (1. School of Biological and Chemical Engineering, Nanyang Institute of Technology, Nanyang 473004, China;2. Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang 473004, China)
  • Online:2021-07-15 Published:2021-07-27

摘要: 本实验研究山药-蛹虫草(Cordyceps militaris)双向发酵的抗氧化活性增效性。以超氧阴离子自由基清除率、2,2-二苯基-1-苦基肼自由基清除率和羟自由基清除率为指标,比较分析山药-蛹虫草菌质和山药基质的抗氧化活性。通过抗氧化活性成分含量测定以及高效液相色谱指纹图谱、扫描电子显微镜和傅里叶变换红外光谱分析,研究菌质抗氧化活性的增效原因。结果表明:发酵结束后菌质的自由基清除率显著高于山药的自由基清除率(P<0.05),菌质中总酚、总黄酮和总皂苷含量显著高于山药(P<0.05);菌质不仅含有一些山药中不存在的成分,而且山药中原有6 种成分的含量也发生明显变化;蛹虫草菌丝对山药结构有分解作用;山药中的多糖、纤维素等糖类物质作为碳源被蛹虫草所代谢,转化成多酚类、皂苷类物质。本研究发现,山药-蛹虫草发酵体系在抗氧化活性方面具有增效性,菌质成分的种类、含量变化以及菌质微观结构变化是产生抗氧化活性增效性的主要原因。

关键词: 山药;蛹虫草;山药-蛹虫草菌质;抗氧化;增效性

Abstract: The enhancing effect of Chinese yam fermentation with Cordyceps militaris on its antioxidant activity was studied, and the underlying mechanism was analyzed. Fresh and fermented (with Cordyceps militaris and its metabolites) samples were compared for differences in their antioxidant activity in terms of scavenging of superoxide anion and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical. Moreover, fingerprinting analysis by high performance liquid chromatography (HPLC) was conducted as well as scanning electron microscopy (SEM) and Fourier transform infrared spectrometer (FTIR). The result showed that free radical scavenging rates of the fermented sample were significantly higher than the fresh sample (P < 0.05). The contents of total phenol, total flavonoids, total saponins were significantly higher in the former than in the latter (P < 0.05). The fermented sample contained some compounds not found in the fresh one, and there were significant changes in the contents of the six shared compounds between them. The microstructure of Chinese yam could be broken down by Cordyceps militaris. Sugars in Chinese yam such as polysaccharide and cellulose could be metabolized as a carbon source by Cordyceps militaris into phenols and saponins. This study confirmed fermentation with Cordyceps militaris to be effective in enhancing the antioxidant activity of Chinese yam, which may be mainly ascribed to the changes in the types and contents of bioactive components as well as the microstructure.

Key words: Chinese yam; Cordyceps militaris; fermented Chinese yam with Cordyceps militaris and its metabolites; antioxidant activity; enhancement

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