乳酸菌发酵对螺旋藻主要功效成分影响的初步研究
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摘要
为研究乳酸菌发酵对螺旋藻功效成分的影响,本研究选用植物乳杆菌、干酪乳杆菌、嗜酸乳杆菌和凝结芽孢杆菌分别对螺旋藻进行发酵处理(发酵条件为37℃,72 h),分析了四种乳酸菌发酵处理后的螺旋藻发酵上清液和发酵固形物醇提液的主要功效成分的含量变化,并对其进行了抗氧化活性测定。研究表明,利用各菌种进行螺旋藻发酵后的上清液中总酚含量显著增加(P <0.05),其中植物乳杆菌处理增幅最高可达39.8%;干酪乳杆菌处理上清液中总黄酮含量显著增加(P <0.05),增幅为41.3%;不同菌种发酵固形物醇提液中总酚、藻蓝素和类胡萝卜素含量显著下降(P <0.05),其中总酚下降幅度为22.5%～30.1%,藻蓝素为97.5%～99.5%,类胡萝卜素为86.9%～94.5%,然而发酵上清液对DPPH·的清除能力提高了5.6%～6.5%,发酵固形物醇提液对DPPH·的清除能力提高了7.4%～8.3%,表明发酵过程中可能产生了新的抗氧化成分。此外,不同菌种之间发酵上清液和固形物的主要活性成分和抗氧化活性均具有明显差异,表明乳酸菌菌种对于螺旋藻发酵代谢产物具有重要影响。
In order to study effect of Lactobacillus fermentation on the main functional components of of Spirulina platensis,Spirulina platensis was fermented by Lactobacillus plantarum,Lactobacillus casei,Lactobacillus lactis and Bacillus coagulans.The contents of total phenols and flavonoids in Spirulina platensis fermentation supernatant and ethanol extracts of fermented or unfermented Spirulina platensis powder were analyzed,and their antioxidant activities were also determined. The results indicated that the total phenol and total flavonoids content in the supernatant changed significantly after fermentation( P <0.05).The best effect on total phenol content increased by 39.8% fermented by Lactobacillus plantarum,and Lactobacillus casei the best for improving total flavonoids content increased by 41.3%.The total phenol,phycocyanin and carotenoids of the alcohol extract of fermented or unfermented Spirulina platensis powder,decreased by 22.5 ～ 30.1%,97.5 ～ 99.5%,and 86.9 ～ 94.5%individually.However,the DPPH· scavenging ability of fermented supernatant and alcohol extracts of fermented or unfermented Spirulina platensis powder increased by 5.6% ～ 6.5% and 7.4 ～ 8.3% individually,indicated that fermentation process might produce new antioxidants. In addition,the main active components and antioxidant activities of the fermented supernatant or powder of different strains were significantly different,suggested that the species of lactobacillus had an important influence on the metabolites of Spirulina fermentation.
In order to study effect of Lactobacillus fermentation on the main functional components of of Spirulina platensis,Spirulina platensis was fermented by Lactobacillus plantarum,Lactobacillus casei,Lactobacillus lactis and Bacillus coagulans.The contents of total phenols and flavonoids in Spirulina platensis fermentation supernatant and ethanol extracts of fermented or unfermented Spirulina platensis powder were analyzed,and their antioxidant activities were also determined. The results indicated that the total phenol and total flavonoids content in the supernatant changed significantly after fermentation( P <0.05).The best effect on total phenol content increased by 39.8% fermented by Lactobacillus plantarum,and Lactobacillus casei the best for improving total flavonoids content increased by 41.3%.The total phenol,phycocyanin and carotenoids of the alcohol extract of fermented or unfermented Spirulina platensis powder,decreased by 22.5 ～ 30.1%,97.5 ～ 99.5%,and 86.9 ～ 94.5%individually.However,the DPPH· scavenging ability of fermented supernatant and alcohol extracts of fermented or unfermented Spirulina platensis powder increased by 5.6% ～ 6.5% and 7.4 ～ 8.3% individually,indicated that fermentation process might produce new antioxidants. In addition,the main active components and antioxidant activities of the fermented supernatant or powder of different strains were significantly different,suggested that the species of lactobacillus had an important influence on the metabolites of Spirulina fermentation.
引文
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[15]郁帅陆，何旬，陆利霞，等.黄芪固态发酵中有效成分的变化[J].食品与药品，2007(3):8-10.
[16]许志美，马雁，印伯星，等.乳酸菌及其组合发酵芦笋的条件优化[J].食品研究与开发，2019,40(5):23-28.
[17]孙旭，姜泽东，杜希萍，等.乳酸菌发酵对茶花粉营养成分及生物活性的影响[J].食品工业科技，2018,39(3):44-47.
[18]张棋，易军鹏，李欣，等.蒸汽爆破预处理对粉葛总黄酮及抗氧化性的影响[J].食品科学，2016,37(9):40-44.
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[21]Li Z,Teng J,Lyu Y,et al.Enhanced antioxidant activity for apple juice fermented with Lactobacillus plantarum ATCC14917[J].Molecules,2018,24(1):51-63.
[22]张岩，王风，陈炼红.螺旋藻藻蓝素的提取及其稳定性研究[J].食品工业，2014,35(11):16-20.
[23]Chapman D J,Cole W J,Siegelman H W. Cleavage of phycocyanobilin from C-phycocyanin[J].Biochim Biophys Acta,1968,153(3):692-698.
[24]Jintasataporn O,Yuangsoi B. Stability of carotenoid diets during feed processing and under different storage conditions[J].Molecules,2012,17(5):5651-5660.
[25]龙娉，魏兴武，陈彦斌，等.加工温度对番茄和胡萝卜中类胡萝卜素含量的影响[J].食品科技，2011,36(8):77-79.
[26]周广志，王琦，张惠玲.枸杞汁发酵预处理条件对枸杞类胡萝卜素的影响[J].北方园艺，2015(13):149-152.
[27]王琦.枸杞发酵酒类胡萝卜素降解对香气影响的研究[D].银川:宁夏大学，2015.
[28]胡泽宇，肖春玲.不同温度和p H对石榴汁生理活性的影响研究[J].食品与营养科学，2018,4(7):257-264.
[2]张文，吴清平，吴军林.螺旋藻营养保健价值及开发应用进展[J].食品与发酵科技，2013(3):89-92.
[3]Soni R A,Sudhakar K,Rana R S.Spirulina-From growth to nutritional product:A review[J]. Trends in Food Science&Technology,2017,69:157-171.
[4]Zheng J,Wang J,Pan H,et al. Effects of IQP,VEP and Spirulina platensis hydrolysates on the local kidney renin angiotensin system in spontaneously hypertensive rats[J].Molecular Medicine Reports,2017,16(6):8485-8492.
[5]Hernandez-Lepe M A,Lopez-Diaz J A,Juarez-Oropeza M A,et al. Effect of Arthrospira(Spirulina)maxima supplementation and a systematic physical exercise program on the body composition and cardiorespiratory fitness of overweight or obese subjects:a double-blind,randomized,and cross over controlled trial[J].Marine Drugs,2018,16(10):364-377.
[6]Liu Y,Alookaran J J,Rhoads J M.Probiotics in autoimmune and inflammatory disorders[J]. Nutrients,2018,10(10):1537-1554.
[7]Quigley E.Prebiotics and probiotics in digestive health[J].Clinical Gastroenterology and Hepatology,2019,17(2):333-344.
[8]Barkallah M,Dammak M,Louati I,et al. Effect of Spirulina platensis fortification on physicochemical,textural,antioxidant and sensory properties of yogurt during fermentation and storage[J].LWT-Food Science and Technology,2017,84:323-330.
[9]张小芳，程丽丽，赵亚许，等.螺旋藻酸奶的研制[J].食品工程，2013(2):29-33.
[10]殷文政，殷鹏，王玮，等.螺旋藻营养保健酸奶的研制[J].中国乳品工业，2007(1):41-43.
[11]Liu J,Hou C,Lee S,et al. Antioxidant effects and UVB protective activity of Spirulina(Arthrospira platensis)products fermented with lactic acid bacteria[J]. Process Biochemistry,2011,46(7):1405-1410.
[12]Bao J,Zhang X,Zheng J H,et al. Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization[J]. Food Chemistry,2018,264:64-72.
[13]Yu J,Wang Y,Sun J,et al. Antioxidant activity of alcohol aqueous extracts of Crypthecodinium cohnii and Schizochytrium sp[J].Journal of Zhejiang University-SCIENCE B(Biomedicine&Biotechnology),2017,9(18):797-806.
[14]云南省质量技术监督局.DB53/T 186-2014地理标志产品程海螺旋藻[S].北京:中国标准出版社，2007.
[15]郁帅陆，何旬，陆利霞，等.黄芪固态发酵中有效成分的变化[J].食品与药品，2007(3):8-10.
[16]许志美，马雁，印伯星，等.乳酸菌及其组合发酵芦笋的条件优化[J].食品研究与开发，2019,40(5):23-28.
[17]孙旭，姜泽东，杜希萍，等.乳酸菌发酵对茶花粉营养成分及生物活性的影响[J].食品工业科技，2018,39(3):44-47.
[18]张棋，易军鹏，李欣，等.蒸汽爆破预处理对粉葛总黄酮及抗氧化性的影响[J].食品科学，2016,37(9):40-44.
[19]吕丹丹，何佳，宋文华，等.8种乳酸菌发酵对凤丹花瓣中酚类物质及其抗氧化活性的影响[J].食品与机械，2018,34(11):140-145.
[20]Yang J,Wu X B,Chen H L,et al.A value-added approach to improve the nutritional quality of soybean meal byproduct:Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22[J]. Food Chemistry,2019,272:396-403.
[21]Li Z,Teng J,Lyu Y,et al.Enhanced antioxidant activity for apple juice fermented with Lactobacillus plantarum ATCC14917[J].Molecules,2018,24(1):51-63.
[22]张岩，王风，陈炼红.螺旋藻藻蓝素的提取及其稳定性研究[J].食品工业，2014,35(11):16-20.
[23]Chapman D J,Cole W J,Siegelman H W. Cleavage of phycocyanobilin from C-phycocyanin[J].Biochim Biophys Acta,1968,153(3):692-698.
[24]Jintasataporn O,Yuangsoi B. Stability of carotenoid diets during feed processing and under different storage conditions[J].Molecules,2012,17(5):5651-5660.
[25]龙娉，魏兴武，陈彦斌，等.加工温度对番茄和胡萝卜中类胡萝卜素含量的影响[J].食品科技，2011,36(8):77-79.
[26]周广志，王琦，张惠玲.枸杞汁发酵预处理条件对枸杞类胡萝卜素的影响[J].北方园艺，2015(13):149-152.
[27]王琦.枸杞发酵酒类胡萝卜素降解对香气影响的研究[D].银川:宁夏大学，2015.
[28]胡泽宇，肖春玲.不同温度和p H对石榴汁生理活性的影响研究[J].食品与营养科学，2018,4(7):257-264.
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