扁桃斑鸠菊叶酵素发酵过程中理化性质分析、抗氧化能力评价及对氧化应激细胞防护作用研究  

Physicochemical Properties,Antioxidant Activity and Protective Effect on Oxidative Stress Cells of Vernonia amygdalina Delile Leaf Jiaosu during Fermentation

作　　者：郑文豪 王珍珍 李江 司奇 季红福 叶春林[1] 戴静 沙如意[1] 毛建卫[1,2] ZHENG Wenhao;WANG Zhenzhen;LI Jiang;SI Qi;JI Hongfu;YE Chunlin;DAI Jing;SHA Ruyi;MAO Jianwei(Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,China;Zhejiang Industry Polytechnic College,Shaoxing 312000,China)

机构地区：[1]浙江科技学院生物与化学工程学院,浙江省农业生物资源生化制造协同创新中心,浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [2]浙江工业职业技术学院,浙江绍兴312000

出　　处：《食品工业科技》2021年第18期9-17,共9页Science and Technology of Food Industry

基　　金：基于多组学技术的植物酵素精准制备,省属高校基本科研业务费专项(2019JL10);浙江省重点研发计划项目:特殊人群营养健康食品研发-“三高”人群营养健康食品制造共性关键技术及新产品研制(2017C02009)。

摘　　要：以扁桃斑鸠菊叶为原料制备酵素,监测发酵过程中理化指标的变化,通过ABTS+自由基、羟基自由基清除能力考察其发酵过程中抗氧化能力变化,并利用人正常肝细胞(WRL-68)模型考察其对氧化应激的保护作用。结果表明:对比酵素第2和第55 d,pH从4.24±0.01降至3.46±0.07,可溶性蛋白质、总糖、总酚、总黄酮含量呈下降趋势,分别从0.95±0.02、244.94±4.89、6.05±0.03、0.37±0.01 mg/mL降至0.71±0.02、34.26±0.57、3.42±0.21、0.08±0.01 mg/mL。总酸含量呈上升趋势,从0.15±0.01提高至0.95±0.01 mg/mL。在第2~28 d,抗坏血酸含量从25.36±0.52提高至28.44±0.01μg/mL,随后呈下降趋势;ABTS+自由基清除能力在第18 d最强,为73.72%±0.86%,第28 d羟基自由基清除能力最高,为54.14%±0.43%,且ABTS+自由基、羟基自由基清除能力和总酸含量呈显著正相关性(P<0.01);WRL-68细胞经H_(2)O_(2)处理造模后,酵素处理组的胞内ROS显著降低(P<0.05),胞内抗氧化系酶SOD、CAT、GSH-Px活提高。综上,扁桃斑鸠菊叶酵素在发酵中期具有较强的清除自由基能力,且经酵素预处理后WRL-68细胞抵御氧化应激的能力提高。Vernonia amygdalina Delile leaf was used as raw material to prepare Jiaosu.The change of basic physicochemical indexes were monitored during fermentation,and the antioxidant capacity was determined by the scavenging ability against ABTS+radical and hydroxyl radical,and its protective effect to human normal hepatocytes(WRL-68)on oxidative stress was investigated by cell experiment.Results:Compared with the jiaosu on day 2 and day 55,the pH decreased from 4.24±0.01 to 3.46±0.07,and the content of soluble protein,total sugar,total phenol and total flavonoids decreased from 0.95±0.02,244.94±4.89,6.05±0.03,0.37±0.01 mg/mL to 0.71±0.02,34.26±0.57,3.42±0.21 and 0.08±0.01 mg/mL,respectively.The total acid content increased from 0.15±0.01 to 0.95±0.01 mg/mL.The content of ascorbic acid increased from 25.36±0.52 to 28.44±0.01μg/mL from 2 to 28 days,and then decreased.The ABTS+radical scavenging ability was the strongest on the 18th day 73.72%±0.86%,and the hydroxyl radical scavenging capacity was the highest on the 28th day 54.14%±0.43%.There was a significant positive correlation between ABTS+radical,hydroxyl radical scavenging ability and total acid content(P<0.01).After H_(2)O_(2)-injured WRL-68 cell,in cellular ROS significantly decreased,and the activities of antioxidant enzymes SOD,CAT and GSH-Px increased in the Jiaosu treated group.In summary,the Jiaosu of Vernonia amygdalina Delile leaf had strong ability to scavenge free radicals in the middle stage of fermentation,and the ability of WRL-68 cells to resist oxidative stress was improved after pretreatment with it.

关 键 词：扁桃斑鸠菊 酵素 发酵 理化性质 抗氧化活性 氧化应激 

分 类 号：TS201.2[轻工技术与工程—食品科学]