添加黄芩对灵芝发酵液中酪氨酸酶抑制剂活性的影响  

Effect of Adding Scutellaria baicalensis G.on Tyrosinase Inhibition in Submerged Culture of Ganoderma lucidum

作　　者：丁重阳[1,2] 徐鹏[2,3] 王玉红[1,2] 张梁[1,2] 石贵阳[1,2] 章克昌[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,无锡214122 [2]江南大学生物工程学院,无锡214122 [3]大连工业大学生物与食品工程学院,大连116034

出　　处：《天然产物研究与开发》2009年第1期21-26,共6页Natural Product Research and Development

摘　　要：本文以酪氨酸酶抑制率为指标,对添加黄芩的灵芝液体发酵培养基进行优化并考察其发酵过程。结合正交实验和响应面分析,优化的培养基组成为(g/L):黄芩6.3,麸皮12.0,蛋白胨6.0,玉米粉15.6,葡萄糖6.86,豆饼粉11.3。在此条件下,发酵产物的酪氨酸酶抑制率理论最大值为52.87%。磷酸二氢钾的最适添加浓度为1.5g/L,而硫酸镁添加后,酪氨酸酶抑制率持续降低,呈现出负效应。添加黄芩的灵芝发酵过程中pH变化较未添加黄芩时缓和;灵芝发酵液的酪氨酸酶抑制活性显著提高,酪氨酸酶抑制剂的产生与细胞的生长呈现部分偶联型。Orthogonal design L16 （4^5） and response surface methodology were successfully applied to optimize the medium composition affecting the tyrosinase inhibitors production by submerged fermentation of Ganoderma lucidum adding Scutellaria baicalensis G.. The optimum concentration for the submerged fermentation medium was determined：S, baicalensis , wheat bran, peptone, corn powder, glucose, bean cake powder was 6.3,12.0,6.0,15.6,6.8 and 11.3 g/L, respectively,and then the predicted tyrosinase inhibitory rate was 52.87%. The optimum concentration of KH2PO4 was 1.5 g/L,and the addition of MgSO4 · 7H20 revealed negative effects on it. Smoother pH viration had been detected in the fermentation broth adding Scutellaria baicalensis G. , and better tyrosinase inhibitory activity had been obtained. The secretion of the tyrosinase inhibitor was proved to be partially related to the cell growth.

关 键 词：灵芝 黄芩 酪氨酸酶抑制剂 液体发酵 响应曲面法 正交实验 

分 类 号：Q946.91[生物学—植物学] R285.5[医药卫生—中药学]