水果植物酵素微生物多样性分析及抗氧化能力测定  

Analysis of microbial diversity of fruit plant enzymes and determination of antioxidant capacity

作　　者：张亚娟 李市场[1] 张自平 陈妍 杜莹瑞 龚明贵[1] ZHANG Ya-juan;LI Shi-chang;ZHANG Zi-ping;CHEN Yan;DU Ying-rui;GONG Ming-gui(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,Henan,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《粮食与油脂》2022年第6期137-142,共6页Cereals & Oils

基　　金：国家自然科学基金面上项目(31870093)。

摘　　要：利用Illumina Miseq高通量测序技术对自然发酵的水果植物酵素原液进行宏基因组测序,采用比色法测定酵素对自由基的清除能力。在测序过程中细菌采用16SrDNA测序,真菌采用ITS1测序。结果表明:细菌的优势菌属为乳杆菌属(Lactobacillus)和梭菌属(Clostridium),真菌的优势菌属为酵母属(Saccharomyces)。水果植物酵素对DPPH自由基、ABTS自由基、羟基自由基和超氧阴离子自由基的IC_(50)值分别为1.65、1.08、1.24和55.90 mg/mL。证明经过自然发酵的水果植物酵素在清除体内自由基方面有较大潜力,为其在抗氧化功能性食品的开发应用提供了基础。The macrogenome of naturally fermented fruit plant enzyme stock solution was sequenced by Illumina miseq high-throughput sequencing technology,and the free radical scavenging ability of enzyme was measured by colorimetry.In the sequencing process,bacteria were sequenced by 16 S rDNA and fungi were sequenced by ITS1.The results showed that the dominant bacteria were Lactobacillus and Clostridium,and the dominant fungi were Saccharomyces.The IC_(50) values of fruit plant enzymes for DPPH free radical,ABTS free radical,hydroxyl free radical and superoxide anion free radical were 1.65,1.08,1.24 and 55.90 mg/mL respectively.It was proved that the naturally fermented fruit plant enzyme has great potential in scavenging free radicals,which provides a basis for its development and application in antioxidant functional foods.

关 键 词：水果植物酵素 微生物多样性分析 DPPH自由基 ABTS自由基 

分 类 号：TS201.3[轻工技术与工程—食品科学]