三种酵素的抗氧化活性与微生物多样性的相关性研究  

Correlation research on antioxidant activity and microbial diversity of three Jiaosu

作　　者：姚笛[1] 徐磊 李佳慧 YAO Di;XU Lei;LI Jia-hui(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《天然产物研究与开发》2020年第6期928-936,共9页Natural Product Research and Development

基　　金：黑龙江省农垦总局攻关项目(HNK12KF-13);黑龙江省自然科学基金(LH2019C049);黑龙江八一农垦大学青年创新人才项目(CXRC2017010);黑龙江八一农垦大学博士启动计划(XDB-2017-12)。

摘　　要：酵素含有多种微生物,为了探明不同酵素的微生物群落构成及抗氧化活性,本研究以火龙果酵素、蓝莓酵素、桑葚酵素为样品,测定其pH值和总酚含量,以DPPH自由基、羟自由基清除能力为指标分析其抗氧化活性,通过高通量测序分析其细菌和真菌群落结构组成。结果表明,三种酵素中蓝莓酵素的总酚含量和抗氧化活性最高,pH值最低。三种酵素共获得2122个细菌OTU和2592个真菌OTU,α-多样性分析发现样品中的细菌群落多样性均高于真菌群落多样性。三种酵素的优势菌门为变形菌门(Proteobacteria)和子囊菌门(Ascomycota),其中慢生根瘤菌属(Mesorhizobium)和汉逊酵母属(Hanseniaspora)等菌属的丰度较高且差异较大。微生物群落构成与pH值、总酚含量、羟自由基清除能力、DPPH自由基清除能力具有一定的相关性。本研究结果可为功能性酵素产品的研发优化提供理论参考。Jiaosu contains a variety of microorganisms.In order to explore the microbial community composition and antioxidant activity of different Jiaosu,the pH value and total phenol content of pitaya,blueberry and mulberry Jiaosu were determined.The antioxidant activity was analyzed by DPPH free radical and hydroxyl radical scavenging ability.The structure of bacterial and fungal communities was analyzed by high-throughput sequencing.The results showed that the total phenol content and antioxidant activity of blueberry Jiaosu in the three Jiaosu was the highest and the pH value was the lowest.A total of 2122 bacterial OTUs and 2592 fungal OTUs were obtained from the three Jiaosu.Theα-diversity analysis showed that the diversity of bacterial community was higher than that of fungal community.Proteobacteria and Ascomycota are the dominant phylum of the three Jiaosu,and the abundance of Mesorhizobium and Hanseniaspora was higher and different.The composition of microbial community was correlated with pH value,total phenol content,hydroxyl radical scavenging capacity and DPPH radical scavenging capacity.The results of this study provided a theoretical reference for the development and optimization of functional Jiaosu products.

关 键 词：酵素 微生物多样性 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]