对羟基苯甲醇对灰树花深层发酵的影响
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摘要
通过向灰树花深层发酵体系中添加天麻单一成分对羟基苯甲醇(HA),考察对羟基苯甲醇对发酵液的菌丝生物量、胞外多糖产量以及抗氧化活性的影响。结果表明,灰树花发酵体系中对羟基苯甲醇最佳添加量为0.2 g/L,最佳发酵时间不10 d。与对照组相比,对羟基苯甲醇添加组的发酵液生物量和胞外多糖产量分别提高了65.2%和164.2%(P<0.05);发酵液还原力、DPPH自由基、超氧阴离子自由基、羟自由基、过氧化氢清除率均显著提高(P<0.05),分别提高了37%、13.02%、41.1%、22.3%、528%,其添加可对灰树花发酵产物抗氧化活性起增效作用。发酵过程中对羟基苯甲醇的利用率达到97.27%,其几乎被完全转化。
The p-hydroxybenzyl alcohol(HA) that present in Rhizoma gastrodiae was added into the fermentation system of Grifola frondosa in submerged culture, and the effect of HA on biomass, exopolysaccharides production and antioxidant activity of the fermentation broth was investigated.The results showed that the optimum HA addition was 0.2 g/L, and the optimal fermentation time was 10 d. Compared with control group, the biomass and exopolysaccharides content of fermentation broth of HA group increased by 65.2% and 164.2%, respectively(P<0.05). The reducing power, DPPH free radical, superoxide anion free radical, hydroxyl free radical and hydrogen peroxide scavenging rate of the fermentation broth were significantly(P<0.05) increased by 37%, 13.02%, 41.1%, 22.3%, 528%, respectively. The addition of HA could enhance the antioxidant activity of the fermentation products of G. frondosa, and the utilization of HA was up to 97.27%, which was almost completely transformed in the fermentation process.
The p-hydroxybenzyl alcohol(HA) that present in Rhizoma gastrodiae was added into the fermentation system of Grifola frondosa in submerged culture, and the effect of HA on biomass, exopolysaccharides production and antioxidant activity of the fermentation broth was investigated.The results showed that the optimum HA addition was 0.2 g/L, and the optimal fermentation time was 10 d. Compared with control group, the biomass and exopolysaccharides content of fermentation broth of HA group increased by 65.2% and 164.2%, respectively(P<0.05). The reducing power, DPPH free radical, superoxide anion free radical, hydroxyl free radical and hydrogen peroxide scavenging rate of the fermentation broth were significantly(P<0.05) increased by 37%, 13.02%, 41.1%, 22.3%, 528%, respectively. The addition of HA could enhance the antioxidant activity of the fermentation products of G. frondosa, and the utilization of HA was up to 97.27%, which was almost completely transformed in the fermentation process.
引文
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[22]DUBOIS M,GILLES K A,HAMILTON J K,et al.Colorimetric method for determination of sugars and related substances[J].Anal Chem,1956,28:350-356.
[23]OYAIZU M.Studies on products of browning reaction:antioxidative activities of produets of browning reaction prepared from glucosamine[J].Jpn J Nutr,1986,44:307-315.
[24]SHARMAO P,BHAT T K.DPPH antioxidant assay revisited[J].Food Chem,2009,113(4):1202-1205.
[2]FANG J P,WANG Y,LV X F,et al.Structure of aβ-glucan from Grifola frondosa and its antitumor effect by activating dectin-1/syk/nf-κb signaling[J].Glycoconjugate J,2012,29(5-6):365-377.
[3]GARY D,HONG L,ANEDREW S,et al.A phase I/II trial of a polysaccharide extract from Grifola frondosa(maitake mushroom)in breast cancer patients:immunological effects[J].J Cancer Res Clin Oncol,2009,135(9):1215-1221.
[4]ZHANG W N,LU Y M,ZHANG Y P,et al.Antioxidant and antitumour activities of exopolysaccharide from liquid-cultured Grifola frondosa,by chemical modification[J].Int J Food Sci Technol,2016,51(4):1055-1061.
[5]YEH J Y,HSIEH L H,WU K T,et al.Antioxidant properties and antioxidant compounds of various extracts from the edible basidiomycete Grifola frondosa(maitake)[J].Molecules,2011,16(4):3197-3211.
[6]FAN Y N,WU X Y,ZHANG M,et al.Physical characteristics and antioxidant effect of polysaccharides extracted by boiling water and enzymolysis from Grifola frondosa[J].Int J Biol Macromol,2011,48(5):798-803.
[7]NANBA H,KODAMA N,SCHARD D.Effects of maitake(Grifola frondosa)glucan in HIV-infected patients[J].Mycoscience,2000,41(4):293-295.
[8]KONNO S,TORTORELIS G,FULLERTONSA,et al.A possible hypoglycaemic effect of maitake mushroom on type 2 diabetic patients[J].Diabet Med,2001,18(12):1010.
[9]ZHANG Y,XU X B,WANG N,et al.Preparation of two groups of Gastrodia elata BL.extracts and their effects on Grifola frondosa in submerged culture[J].Food Machin,2012,28(1):150-153.
[10]LIU C L,LIU M C,ZHU P L.Determination of gastrodin,p-hydroxybenzyl alcohol,vanillyl alcohol,p-hydroxylbenzaldehyde and vanillin in tall gastrodia tuber by high-performance liquid chromatography[J].Chromatographia,2002,55:317-320.
[11]王亚威,李志峰,何明珍,等.天麻化学成分研究[J].中草药,2013,44(21):74-76.
[12]李艳等.天麻成分对羟基苯甲醇抗实验性脑血栓形成及抗炎作用研究[J].昆明医科大学学报,2015,36(1):28-31.
[13]蒋石.天麻酚性成分对脑缺血致脑内炎症损伤的保护作用及机制研究[D].昆明:云南中医学院,2015.
[14]郭营营,蒋石,林青,等.天麻中对羟基苯甲醇抗血小板凝集的作用及机制研究[J].时珍国医国药,2014,25(1):4-7.
[15]GAO Q L,KE C Z.Enhancement of polysaccharides production in ganoderma lucidum by the addition of ethyl acetate extracts from Eupolyphaga sinensis and Catharsius molossus[J].Appl Microbiol Biot,2007,74(3):572-577.
[16]HSIEH C Y,LIU C J,TSENG M H,et al.Effect of olive oil on the production of mycelial biomass and polysaccharides of Grifola frondosa under high oxygen concentration aeration[J].Enzyme Microbial Technol,2006,39:434-439.
[17]POSTEMSKY P,CURVETTO N.Enhancement of wheat grain antioxidant activity by solid state fermentation with Grifola spp[J].J Medicinal Food,2014,17(5):543-549.
[18]李国红,沈月毛.发酵三七中的皂苷成分研究[J].中草药,2005,36(4):499-500.
[19]WANG N,WU T X,ZHANG Y,et al.Experimental analysis on the main contents of Rhizoma gastrodiae extract and inter-transformation throughout the fermentation process of Grifola frondosa[J].Arch Pharmacal Res,2013,36(3):314-321.
[20]XU X B,WU T X,WANG N.The effect of exopolysaccharide biosynthesis and related enzyme activities of Grifola frondosa by the addition of ethanol extracts from traditional Chinese medicine,Gastrodia tuber[J].Afr J Biotechnol,2012,11:3656-3662.
[21]ZHANG Y,WANG N,WU T X.Effect of the extracts from Gastrodia elata BL.On mycelial growth and polysaccharide biosynthesis by Grifola frondosa[J].Afr J Microbiol Res,2012,6:379-384.
[22]DUBOIS M,GILLES K A,HAMILTON J K,et al.Colorimetric method for determination of sugars and related substances[J].Anal Chem,1956,28:350-356.
[23]OYAIZU M.Studies on products of browning reaction:antioxidative activities of produets of browning reaction prepared from glucosamine[J].Jpn J Nutr,1986,44:307-315.
[24]SHARMAO P,BHAT T K.DPPH antioxidant assay revisited[J].Food Chem,2009,113(4):1202-1205.