Liquid-state fermentation with Bacillus subtilis Bs-07 to enhance anticoagulant function of Auricularia auricula polysaccharide  

枯草芽孢杆菌Bs-07液态发酵提高黑木耳多糖抗凝血功能(英文)

作　　者：张智[1] 刘东敏[1] 徐冰心[1] 胡俊飞[1] 刘奇[1] 国勇[1] 梁卓然[1] 卢香泥 赵梓辰[1] 王振宇[2] 

机构地区：[1]东北林业大学林学院,哈尔滨150040 [2]哈尔滨工业大学食品科学与工程学院,哈尔滨150090

出　　处：《Journal of Southeast University(English Edition)》2015年第1期143-148,共6页东南大学学报（英文版）

基　　金：Heilongjiang Province Application Technology Research and Development Plan(No.GA13B202);Heilongjiang Postdoctoral Foundation(No.LBH-Z13008)

摘　　要：In order to improve the anticoagulant function of Auricularia auricula, Auricularia auricula polysaccharide （AAP） was converted into its derivatives by the microbial fermentation method and then polysaccharide derivatives with stronger anticoagulant activity were prepared. The optimal conditions for fermenting the polysaccharide from A. auricula were examined and the in vitro anticoagulant activities of transformed and untransformed polysaccharides were compared. Response surface tests and an orthogonal experiment indicated that the best conditions for microbial conversion of AAP3 were an AAP3 concentration of 4.0 mg/ mL, a ratio of substrate （AAP3 ） to donor （p-hydroxybenzoic acid） of 40：1, and a pH of 6.0. Bacillus subtilis Bs-07 was inoculated and then placed on a rotary shaker （ 120 r/min）, followed by fermentation for 48 h at 35 ℃. The conversion rate was found to be greater than 40%. The result of in vitro anticoagulant activity showed that the transformed polysaccharide improved activated partial thromboplastin time, prothrombin time, and thrombin time values and greatly enhanced anticoagulant activity compared to the untransformed polysaccharide.为了提高黑木耳多糖的抗凝血功能,应用微生物发酵技术转化黑木耳多糖得到抗凝血活性更强的黑木耳多糖衍生物.研究了黑木耳多糖转化的最佳发酵条件,比较了未转化和转化后的黑木耳多糖的体外抗凝血功能.通过响应面和正交试验得出最佳转化条件:将浓度4.0 mg/m L的黑木耳酸性多糖AAP3溶液与对羟基苯甲酸充分混合(体积比为40∶1),调p H至6.0,接种枯草芽孢杆菌Bs-07,在温度为35℃,旋转摇床转速为120 r/min的条件下,发酵48 h,转化率达40%以上.检测转化后黑木耳多糖衍生物APTT,PT和TT的数据结果显示,转化后黑木耳多糖衍生物体外抗凝血功能得到了明显提高.

关 键 词：Auricularia auricula polysaccharide microbial fermentation ANTICOAGULATION 

分 类 号：TS202.3[轻工技术与工程—食品科学]