不同真菌固体发酵对蕨菜主要活性成分及其体外抗氧化和抗炎症作用的影响

doi:10.7506/spkx1002-6630-201824026

食品科学 ›› 2018, Vol. 39 ›› Issue (24): 168-174.doi: 10.7506/spkx1002-6630-201824026

不同真菌固体发酵对蕨菜主要活性成分及其体外抗氧化和抗炎症作用的影响

吴永祥1,2，吴丽萍1，胡晓倩1，金泰完2,*

（1.黄山学院生命与环境科学学院，安徽?黄山 245041；2.安东国立大学食品科学与生物技术学院，韩国?庆尚北道?安东 760749）

出版日期:2018-12-25 发布日期:2018-12-17
基金资助:
黄山学院人才引进启动项目（2016xkjq004）；安徽省留学回国人员创新项目择优资助计划重点项目（2017srst1）；安徽省高校自然科学研究重点项目（KJ2017A398）

Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro

WU Yongxiang1,2, WU Liping1, HU Xiaoqian1, KIM Taewan2,*

(1. College of Life and Environment Science, Huangshan University, Huangshan 245041, China;2. Department of Food Science and Biotechnology, Andong National University, Andong 760749, Korea)

Online:2018-12-25 Published:2018-12-17

摘要/Abstract

摘要： 以蕨菜为原料，采用木蹄层孔菌、灵芝和裂褶菌3 种功能真菌进行固体发酵，研究发酵前后蕨菜醇提物中总酚、总黄酮等活性成分的变化，并对发酵前后蕨菜体外抗氧化、抗炎症活性进行评价。结果表明，3 种真菌固体发酵后蕨菜醇提物的总酚含量较发酵前明显下降，而发酵后总黄酮含量较发酵前均显著增加（P＜0.05）。未发酵蕨菜醇提物清除1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl radical，DPPH）自由基和2,2-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐自由基（2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical，ABTS＋·）能力均优于固体发酵后的蕨菜醇提物，其中未发酵蕨菜醇提物清除ABTS＋·作用的半数抑制浓度（half-inhibition concentration，IC50）值为（0.51±0.02）mg/mL，而经木蹄层孔菌、灵芝和裂褶菌固体发酵后IC50值分别为（2.69±0.01）、（1.20±0.14）、（0.92±0.01）mg/mL。发酵与未发酵蕨菜醇提物在0～0.2?mg/mL质量浓度条件下，对RAW264.7细胞无毒性作用。发酵与未发酵蕨菜醇提物均能抑制脂多糖（lipopolysaccharides，LPS）诱导的RAW264.7细胞一氧化氮（nitric?oxide，NO）的分泌水平，且呈现量效关系，其中3?种真菌固体发酵后的抑制效果更显著（P＜0.05）。当质量浓度为0.2?mg/mL时，未发酵蕨菜醇提物对LPS诱导的RAW264.7细胞NO释放水平的抑制率为27.09%，而经木蹄层孔菌、灵芝和裂褶菌固体发酵后的抑制率分别为58.61%、63.57%、69.46%。相关性分析表明，发酵前后蕨菜醇提物的总酚含量与其抗氧化能力有较好的相关性，总黄酮含量与抗炎症作用呈显著正相关。

关键词: 蕨菜, 真菌固体发酵, 活性物质, 抗氧化, 抗炎症

Abstract: Pteridium aquilinum was subjected to solid-state fermentation with Fomes fomentarius, Ganoderma lucidum or Schizophyllum commune in order to investigate changes in the contents of total phenolics and total flavonoids and antioxidant and anti-inflammatory activities in vitro of the ethanol extract of P. aquilinum before and after the fermentation process. The results showed that the total phenolic and total flavonoid contents in the ethanol extract (PAEE) of P. aquilinum was significantly decreased and increased after fungal fermentation, respectively (P < 0.05). PAEE from non-fermented P. aquilinum had stronger scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radicals. The half-maximal inhibition concentration (IC50) of non-fermented PAEE was (0.51 ± 0.02) mg/mL, while it was increased to (2.69 ± 0.01), (1.20 ± 0.14), and (0.92 ± 0.01) mg/mL after fermentation with F. fomentarius, G. lucidum, and S. commune, respectively. Both unfermented and fermented PAEE had no significant cytotoxicity in the concentrations range of 0–0.2 mg/mL. In addition, they were capable of inhibiting the production of nitric oxide (NO) in LPS-stimulated RAW264.7 cells in a dose-dependent manner, and the inhibitory effect of fermented PAEE was significantly stronger than that of non-fermented PAEE (P < 0.05). The inhibition percentage of NO production by non-fermented PAEE was 27.09%, while PAEE from P. aquilinum fermented with F. fomentarius, G. lucidum, and S. commune exhibited higher inhibition percentage of 58.61%, 63.57%, and 69.46%, respectively, at a concentration of 0.2 mg/mL. Total phenolic content demonstrated positive correlations with antioxidant activity for native and fermented PAEE. Moreover, significantly positive correlations were found between anti-inflammatory activity and total flavonoid content.

Key words: Pteridium aquilinum, fungal solid-state fermentation, bioactive components, antioxidant activity, anti-inflammatory activity

中图分类号:

TS255.1

吴永祥，吴丽萍，胡晓倩，金泰完. 不同真菌固体发酵对蕨菜主要活性成分及其体外抗氧化和抗炎症作用的影响[J]. 食品科学, 2018, 39(24): 168-174.

WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan. Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro[J]. FOOD SCIENCE, 2018, 39(24): 168-174.

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不同真菌固体发酵对蕨菜主要活性成分及其体外抗氧化和抗炎症作用的影响

Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro

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