五倍子单宁酸体外抗氧化特性及其对比格犬体外微生物发酵的影响  

Antioxidant properties of gallnut tannin in vitro and effect of microbial fermentation in vitro in comparison dogs

作　　者：廖品凤 杨康 简晓蓥 邓百川 LIAO Pin-feng;YANG Kang;JIAN Xiao-ying;DENG Bai-chuan

机构地区：[1]华南农业大学动物科学学院亚热带动物营养与饲料研究所广东省动物营养调控重点实验室,广东广州510642

出　　处：《饲料研究》2022年第12期45-51,共7页Feed Research

摘　　要：试验旨在研究五倍子单宁酸(TA)体外抗氧化特性及其对比格犬体外结肠微生物发酵的影响。甲醇浸泡五倍子粉末,使用液相色谱质谱联用仪进行上机检测其化学成分。配制3个不同浓度(0.10、0.50和1.00 g/L)的五倍子TA,测定抗氧化特性,与阳性对照组维生素C(VC)和没食子酸进行比较。配制4个不同浓度(0、0.125、0.250和0.500 g/L)的TA培养基,测定发酵0、6、12、24、48和72 h对粪便pH值、短链脂肪酸(SCFAs)、支链脂肪酸(BCFAs)、乳酸及生物胺(BA)产量的影响。结果显示:五倍子提取液中单宁酸及其水解物含量达到69.08%。0.10 g/L TA的还原力和总抗氧化能力显著高于同浓度的VC(P<0.05)。体外发酵培养24 h,TA组pH值显著低于对照组(P<0.05);6和24 h,0.25和0.50 g/L TA组SCFAs显著高于对照组(P<0.05)。6 h,1.00 g/L TA组酪胺、尸胺、色胺和腐胺含量显著低于对照组(P<0.05);6 h,1.00 g/L TA组亚精胺含量显著低于对照组(P<0.05),12和24 h,TA组亚精胺含量均显著低于对照组(P<0.05)。研究表明,五倍子TA具有一定抗氧化能力,添加一定水平TA能够促进体外发酵,显著降低体外发酵pH值,提高SCFAs和BCFAs产量;TA发酵的某些时间点使部分BA含量增高,对亚精胺具有抑制作用。The experiment was to study the antioxidant properties of gallnut tannic acid(TA)in vitro and the effect of colonic microbial fermentation in vitro on beagle dog feces.Gallnut powder was soaked in methanol and extracted,its chemical constituents were detected by liquid chromatography and mass spectrometry.Then three different concentrations(0.10,0.50 and 1.00 g/L)of gallnut TA concentration gradient were prepared to determine the antioxidant properties and compared with the positive control group vitamin C(VC)and gallic acid.Four TA media with different concentrations(0,0.125,0.250 and 0.500 g/L)were prepared to fermentation at 0,6,12,24,48 and 72 h on fecal pH values,short-chain fatty acids(SCFAs),branched chain fatty acids(BCFAs),lactic acid and bioamine(BA)yields.The results showed that tannic acid and its hydrolysate content in gallnut extract reached 69.08%.The reducing power and total antioxidant capacity of 0.10 g/L TA were significantly higher than that of VC(P<0.05).After 24 h in vitro fermentation,pH value in TA group was significantly lower than that in control group(P<0.05).At 6 and 24 h,SCFAs in 0.25 and 0.50 g/L groups were significantly higher than those in control group(P<0.05).At 6 h,tyramine,cadaverine,tryptamine and putrescine in 1.00 g/L TA group were significantly lower than those in control group(P<0.05).At 6 h,spermidine in 1.00 g/L TA group was significantly lower than that in control group(P<0.05).At 12 and 24 h,spermidine in TA group was significantly lower than that in control group(P<0.05).The experiment indicates that gallnut TA has certain antioxidant capacity,the addition of TA can promote in vitro fermentation,significantly reduce the pH value of in vitro fermentation,increase the yield of SCFAs and BCFAs.TA can increase the content of some BA at certain time points of fermentation,but it has inhibitory effect on spermidine.

关 键 词：五倍子单宁酸 抗氧化特性 结肠发酵 比格犬 

分 类 号：S816.7[农业科学—饲料科学]