紫菜纳豆菌发酵物中醇提物和多糖生物活性的初步研究  

Preliminary research on the biological activity of alcohol extract and polysaccharides from Porphyra yezoensis fermented by Bacillus natto

作　　者：黄莺莺[1] 董焕焕[1] 杨苗苗[1] 矫丽萍 邵霜 岳琪[1] 魏玉西[1] 

机构地区：[1]青岛大学生命科学学院,山东青岛266071

出　　处：《海洋科学》2016年第6期56-61,共6页Marine Sciences

基　　金：山东省自然科学基金项目(ZR2012DM014)~~

摘　　要：纳豆菌(Bacillus natto)发酵后的条斑紫菜经稀释、离心后上清液用一定浓度的乙醇处理获得醇沉物和醇溶液。将醇沉物去蛋白得到粗多糖,进行抗氧化活性的研究;将醇溶液旋转蒸发得到浸膏,将浸膏按极性大小分相萃取分别得到石油醚相、乙酸乙酯相和正丁醇相浸膏,探讨分相浸膏对金黄色葡萄球菌、枯草芽孢杆菌、四联微球菌的抑菌效果。通过测定多糖和分相浸膏对羟自由基(·OH)和DPPH自由基的清除能力评价其抗氧化能力。结果表明:醇溶物对金黄色葡萄球菌具有抑制作用,且随着浓度的升高各相浸膏对羟基自由基的清除率随之升高,其中,正丁醇相浸膏在质量浓度为0.5 mg/m L时对羟自由基的清除率达到91.6%,说明条斑紫菜经纳豆菌发酵可能产生了活性化合物;与对照组相比,利用纳豆菌发酵紫菜发酵物中多糖提取率增加了0.24%,发酵得到的多糖在质量浓度为5.0 mg/m L时对羟自由基的清除率达到了95.7%。The fermentation product of Porphyra yezoensis by Bacillus natto was diluted and centrifuged, and the supernatant was treated with alcohol to obtain an alcohol-based precipitation extract. The fermentation product was also deproteinized to extract crude polysaccharides to study the antioxidant activity, while the extract was subjected to rotary evaporation and extracted with petroleum ether, ethyl acetate, and n-butanol, respectively, to evaluate the related extract for antibacterial activity against Staphylococcus aureus, Bacillus subtilis, and Micrococcus tetragenus. The antioxidant activity was evaluated based on the scavenging rate to hydroxyl free radicals（·OH） and 1, 1-diphenyl-2-picryl-hydrazyl radicals（DPPH·）. The results revealed that the alcohol soluble substances showed an inhibitory effect against S. aureus, and the scavenging rate to ·OH presented a dose-response relationship. Among them, the scavenging rate to ·OH by the n-butanol extract reached 91.6% at a concentration of 5.0 mg/m L. Compared with unfermented P. yezoensis, the extraction ratio of crude polysaccharides from fermented P. yezoensis increased by 0.24%, and the scavenging rate of polysaccharides to ·OH at a concentration of 5.0 mg/m L increased up to 95.7%. These results demonstrated that the fermented product possesses both antibacterial and antioxidant properties.

关 键 词：条斑紫菜(Porphyra yezoensis) 纳豆菌(Bacillus natto) 多糖 醇提物 抗氧化性 抑菌活性 

分 类 号：TQ921.1[轻工技术与工程—发酵工程]