葛根-枳椇子药对发酵工艺及解酒功效评价研究  

Fermentation technology of Pueraria lobata-Hovenia dulcis and its anti-alcoholic effect

作　　者：倪以宇 赵大庆 倪伟锋 曾婧 白竹林 王思明 NI Yiyu;ZHAO Daqing;NI Weifeng;ZENG Jing;BAI Zhulin;WANG Siming(Jilin Province Ginseng Science Research Institute,Changchun University of Chinese Medicine,Jilin 130117,China)

机构地区：[1]长春中医药大学,吉林省人参科学研究院,吉林长春130117

出　　处：《食品与发酵工业》2022年第16期209-215,共7页Food and Fermentation Industries

基　　金：吉林省科技发展计划基金(20210304002YY)。

摘　　要：以葛根-枳椇子为主要原料,采用植物乳杆菌和副干酪乳杆菌混合发酵,目的是为了研究发酵前后药物对解酒护肝功效的影响。通过单因素试验和对黄酮含量和醉酒醒酒时间运用多指标综合加权评分法做正交试验确定最佳发酵工艺条件为pH 7,总接种量2%(质量分数),接种比例(体积比)2∶1,发酵时间36 h;建立急性酒精性肝损伤小鼠模型,通过评价小鼠血清中的天门冬氨酸氨基转移酶(aspartate aminotransferase,AST)、谷氨酸-丙酮酸转氨酶(alanine aminotransferase,ALT)、白介素-6(interleukin-6,IL-6)、肿瘤坏死因子(tumor necrosis factorα,TNF-α)及肝脏组织中的超氧化物歧化酶(superoxide dismutase,SOD)水平确定最佳工艺条件下混合发酵的葛根-枳椇子发酵前后的解酒功效。结果表明,植物乳杆菌和副干酪乳杆菌混合发酵的葛根-枳椇子药对的提取液可以明显提高黄酮含量,延长醉酒潜伏时间、缩短翻正反射恢复时间、降低造模小鼠血清中IL-6、TNF-α含量及AST、ALT的活力,提高抗氧化酶SOD活力且效果优于发酵前的提取液。研究证实,植物乳杆菌和副干酪乳杆菌混合发酵可以提高葛根-枳椇子药对的抗氧化活性,增强解酒效果,且效果优于未发酵的药物,都对小鼠酒精性肝损伤有一定的保护作用。Pueraria lobata and Hovenia dulcis were used as the main raw material,and the mixed fermentation of Lactobacillus planta-rum and Lactobacillus paracasei were used to study the effect of the drug before and after fermentation and its anti-alcohol and liver protec-tion effects.Through single factor test and orthogonal test using multi-index comprehensive weighted scoring method for flavonoid content and sobering time,the optimal fermentation process conditions were determined as,pH 7,total inoculation amount 2%,inoculation ratio 2∶1,and fermentation time 36 h.A mouse model of acute alcoholic liver injury was established,aspartate aminotransferase(AST),glu-tamate-pyruvate aminotransferase(ALT),interleukin-6(IL-6),tumor necrosis factors(TNF-α)in the serum and the level of superoxide dismutase(SOD)in liver tissues was evaluated to determine the effect of Pueraria lobata-Hovenia dulcis mixed fermentation on alleviate hangover under the optimal conditions.The results showed that the extract of Pueraria lobata-Hovenia dulcis by mixed fermentation of L.plantarum and L.paracasei increased the content of flavonoids by 33%,prolonged the intoxication latency by 51.7%,and shorten the recovery time of righting reflex by 37.1%,significantly reduced the serum levels of IL-6,TNF-αand the enzyme activities of AST and ALT in the modeled mice,and significantly increased the activity of SOD antioxidant enzymes.The effect was better than that before fer-mentation.Studies confirmed that the mixed fermentation of L.plantarum and L.paracasei increased the antioxidant activity of Pueraria lobata-Hovenia dulcis,and enhanced the anti-alcoholic effect,which was better than that of unfermented drugs,and they all had a certain protective effect on alcoholic liver injury in mice.

关 键 词：葛根 枳椇子 乳杆菌 发酵工艺 酒精性肝损伤 解酒防醉 

分 类 号：TQ460.1[化学工程—制药化工] TQ920.1[轻工技术与工程—发酵工程]