摘要
以冬凌草为原料、乳酸菌和酿酒酵母为发酵菌种分别制备了冬凌草乳酸菌和酿酒酵母发酵液,与直接水提法获得的水提液进行了对比,通过体外生化实验和细胞实验评价了冬凌草发酵液的抗氧化及抗炎活性。结果表明,微生物发酵可以提升冬凌草水提样品中的有效成分含量,其中,乳酸菌发酵可以显著提升总糖、多肽的质量浓度(P<0.001),酿酒酵母发酵可以显著提高总蛋白、多肽和黄酮的质量浓度(P<0.001),冬凌草乳酸菌发酵液的总糖质量浓度提升最为显著,从(1.714±0.004)g/L提高至(3.695±0.010)g/L。发酵液对1,1-二苯基-2-苦基肼(DPPH)、2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)阳离子(ABTS+)和羟基自由基表现出比水提液更强的抗氧化能力,体积分数分别为0.704%、0.823%、0.728%的冬凌草水提液、乳酸菌发酵液、酵母发酵液对DPPH自由基的清除率均可达50%以上;体积分数100%的冬凌草酵母发酵液对羟基自由基的清除率相当于质量浓度245 mg/L的VC,体积分数10%的冬凌草酵母发酵液对ABTS+自由基的清除率相当于浓度6.36 mmol/L的Trolox。由脂多糖(LPS)刺激细胞产生炎症反应后,冬凌草水提液、乳酸菌发酵液、酵母发酵液均能使炎症因子的表达量显著降低,且两种发酵液的效果较水提液更强,表现出更加优异的抗炎活性。
The Isodon rubescens fermentation broths were prepared using lactic acid bacteria and Saccharomyces cerevisiae as fermentation strains,respectively,compared with the water extract obtained by direct water extraction,and evaluated by biochemical and cell experiments in vitro for their antioxidant and anti-inflammatory activities.The results showed that microbial fermentation increased the content of active ingredients in samples extracted by Isodon rubescens,among which,lactic acid bacteria fermentation significantly increased the mass concentration of total sugars and peptides(P<0.001),while Saccharomyces cerevisiae fermentation greatly promoted the contents of total proteins,peptides and flavonoids(P<0.001),and the mass concentration of total sugars of the Isodon rubescens lactic acid bacteria fermentation broth displayed the most significant increment,from(1.714±0.004)g/L increased to(3.695±0.010)g/L.The fermentation broth showed stronger antioxidant capacity to 1,1-diphenyl-2-picrohydrazine(DPPH),2,2'-diazo-bis-(3-ethylbenzothiazolin-6-sulfonic acid)cation(ABTS+)and hydroxyl radical than the water extract.The DPPH free radical scavenging rate of water extract,lactic acid bacteria fermentation broth and Saccharomyces cerevisiae fermentation broth with a volume fraction of 0.704%,0.823%and 0.728%,respectively,could reach more than 50%.The scavenging rate of hydroxyl free radical in the Saccharomyces cerevisiae fermentation broth with 100%volume fraction was equivalent to that of VC with 245 mg/L mass concentration and that of ABTS+free radical in the Saccharomyces cerevisiae fermentation broth with 10%volume fraction with 6.36 mmol/L Trolox.After the inflammatory response of cells stimulated by lipopolysaccharide(LPS),the expression levels of inflammatory factors were significantly reduced by water extract,lactic acid bacteria fermentation broth and Saccharomyces cerevisiae fermentation broth,with the two fermentation broth showing stronger effects and anti-inflammatory activities than water extract.
作者
原勤轩
袁铭潞
由士权
史豆豆
李萌
王昌涛
YUAN Qinxuan;YUAN Minglu;YOU Shiquan;SHI Doudou;LI Meng;WANG Changtao(College of Light Industry Science and Engineering,Beijing Technology and Business University,Beijing 100048,China;Beishang Jiamei(Beijing)Technology Co.,Ltd.,Beijing 100048,China)
出处
《精细化工》
北大核心
2025年第6期1323-1330,共8页
Fine Chemicals
关键词
冬凌草
发酵
抗氧化活性
抗炎
HACAT
医药原料
Isodon rubescens
fermentation
antioxidant activity
anti-inflammatory
HaCaT
drug materials
作者简介
原勤轩(2001-),男,硕士生,E-mail:19862126087@163.com;联系人:王昌涛(1975-),男,教授,E-mail:wangct@th.btbu.edu.cn。
