茶薪菇发酵对可溶性膳食纤维生物活性的影响  

Effects of fermentation by Agrocybe on the activity of soluble dietary fibre

作　　者：解春艳[1] 周志国[1] 吴智艳[1] 顾振新[2] 

机构地区：[1]廊坊师范学院生命科学学院,廊坊065000 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,南京210095

出　　处：《食品科技》2013年第8期163-166,共4页Food Science and Technology

基　　金：廊坊师范学院博士基金项目(LSZB201003);廊坊市科学技术研究与发展计划项目(2011012001)

摘　　要：采用茶薪菇发酵麦麸制得可溶性膳食纤维,研究发酵对可溶性膳食纤维的体外抗氧化能力及人结肠癌细胞株抑制活性的影响。结果显示:经茶薪菇发酵后,可溶性膳食纤维的总还原能力和清除DPPH自由基能力显著增加、清除羟自由基能力略有下降,其对人结肠癌细胞株HTC-116的抑制活性提高。Soluble dietary fiber （SDF） was prepared by fermentation of Agrocybe from wheat bran, and the effects of fermentation by Agrocybe on the activity of SDF were studied in this paper. Results showed that the reducing powder and DPPH free radical scavenging activity of the SDF fermented by Agrocybe were higher than that from wheat bran. However, the hydroxyl radical scavenging activity was low after fermentation. The suppressive effects of SDF on human colorectal carcinoma cell line HCT-116 colorectal were increased after fermentation.

关 键 词：可溶性膳食纤维 总还原力 DPPH自由基清除能力 羟自由基清除能力 抑制率 

分 类 号：TQ929[轻工技术与工程—发酵工程]