玉米芯多糖的微生物发酵工艺及其单糖组成和体外益生活性研究  

Study on Microbial Fermentation Technology of Corn Cob Polysaccharide and Its Monosaccharide Composition and Prebiotic Activity in Vitro

作　　者：刘玉辉 王瑞芳 安晓萍[1] 王园 刘娜[1] 杨艳平 齐景伟[1] LIU Yu-hui;WANG Rui-fang;AN Xiao-ping;WANG Yuan;LIU Na;YANG Yan-ping;QI Jing-wei(Inner Mongolia Herbivorous Livestock Feed Engineering and Technology Research Center,College of Animal Sciences,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学动物科学学院内蒙古自治区草食家畜饲料工程技术研究中心

出　　处：《食品工业科技》2020年第5期107-112,共6页Science and Technology of Food Industry

基　　金：内蒙古自治区科技创新引导项目(KCBJ2018009);内蒙古自治区科技计划项目(201802047);内蒙古农业大学科技成果转化项目(YZGC2017025);内蒙古自治区科技成果转化项目(CGZH2018142);反刍动物功能性复合生物饲料研制与应用创新人才团队项目

摘　　要：以玉米芯多糖含量为指标,对玉米芯发酵工艺进行优化,测定玉米芯多糖的单糖组成,并对其体外益生活性进行评价。确定最终发酵条件为:接种8%枯草芽孢杆菌,添加10%麸皮,纤维素酶添加量为500 U/g,料水比1∶1.25 (g/mL),发酵时间96 h,发酵温度35℃,该发酵条件下使用苯酚硫酸法测得玉米芯多糖含量为162.61 mg/g,较未发酵玉米芯多糖含量提高了20.16%。HPLC法分析单糖组成结果显示,发酵后玉米芯粗多糖中木糖、阿拉伯糖、半乳糖和甘露糖含量分别增加了152.17%、118.12%、64.73%、36.30%,葡萄糖含量降低57.29%;体外益生活性研究显示,在等量碳源的基础上,添加玉米芯粗多糖后对植物乳杆菌和嗜热链球菌的促生长作用显著优于仅葡萄糖作为碳源组(P<0.05),且添加发酵玉米芯粗多糖组对两种菌的益生作用比添加未发酵玉米芯粗多糖组显著升高(P<0.05)。综上所述,通过微生物发酵技术可增加玉米芯中多糖的含量并改变其单糖组成,同时提高其体外益生活性。This study was conducted to investigate the fermentation conditions of corn cob based on the yield of ploysaccharides,and determine the monosaccharide components as well as evaluate in vitro probiotic activity of corn cob ploysaccharides. The results showed that optimal conditions for fermentation of corn cob were total inoculum size of 8%,wheat bran addition of 10%,cellulase supplementation of 500 U/g,solid to liquid ratio of 1∶1.25,fermentation time of 96 h,and incubation temperature of 35 ℃,respectively.The concentration of corn cob polysaccharide was 162.61 mg/g by phenol sulfuric acid method,which was 20.16% higher than unfermented corn cob polysachharides contents.The monosaccharide composition of corn cob polysaccharides was determined by precolumn derivatization HPLC. The results showed that xylose,arabinose,galactose and mannose contents in fermented corn cob were increased by 152.17%,118.12%,64.73% and 36.30% than unfermented corn cob,respectively,while glucose contents was decreased by 57.29%. Prebiotic activity study showed that corn cob crude ploysaccharides included in the culture medium had a higher proliferation effect on Lactobacillus plantarumand Streptococcus thermophiles than only glucoseas carbon source. Furthermore,compared with the unfermentated polysaccharides,fermentated corn cob crude ploysaccharides have more superior prebiotic effect on the two probiotics.In summary,yield of corn cob ploysaccharides was increased and monosaccharide components were changed,as well as probiotics effect were improved by solid-state fermentation of corn cob.

关 键 词：玉米芯 多糖 微生物发酵 单糖组成 益生活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]