薯蓣内生真菌抗氧化活性的初步研究  

Antioxidant Activities of Endophytic Fungal Strain Isolated from Zingiber Yam (Dioscorea zingiberensis)

作　　者：周生亮[1] 陈双林[1] 

机构地区：[1]南京师范大学生命科学学院微生物工程重点实验室,江苏南京210097

出　　处：《微生物学杂志》2006年第1期40-43,共4页Journal of Microbiology

基　　金：江苏省教育厅自然科学研究计划项目(02KJB180002)

摘　　要：用碘量法研究了4株薯蓣内生真菌的发酵液和菌丝的抗氧化活性。结果表明,4株菌株的菌丝和发酵液具有不同的抗氧化活性,其中从薯蓣块茎中分离得到菌株EDT5发酵液的抗氧化活性最强,从薯蓣种子中分离得到菌株EDS4发酵液的抗氧化活性次之,并且在一定范围内,随着发酵液粗提物浓度的增加,其抗氧化活性增强。EDT5和EDS4发酵液的抗氧化效果高于或近于其宿主薯蓣而高于维生素E的抗氧化效果,表明内生真菌是天然抗氧化产物开发的潜在重要资源之一。Antioxidant activities of hyphae and the fermentation broth of four endophytic fungal strains isolated from zingiber yam （Dioscorea zingiberensis） （DZ） has been studied by detecting their POV. The results showed that each thick extraction by ethanol has different antioxidant activities. The fermentation broth of EDTs, isolated from the stem tuber of DZ, and EDS6, isolated from seed of DZ, showed stronger antioxidant activities, and within a certain range, their antioxidant activities were enhanced as their concentration increased.

关 键 词：薯蓣 内生真菌 抗氧化活性 

分 类 号：S432.4[农业科学—植物病理学]