酵母发酵对杭芍果荚生物活性及成分的影响  

Effects of yeast fermentation on bioactivity and active components of Paeonia lactiflora Pall.pods

作　　者：曹庆超 卢钰婷 金银哲[2] 林剑星 陶俊[3] 金英善[1,4] CAO Qingchao;LU Yuting;JIN Yinzhe;LIN Jianxing;TAO Jun;JIN Yingshan(College of Bioscience and Biotechnology,Yangzhou University,Yangzhou 225009,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;College of Horticulture and Plant Protection,Yangzhou University,Yangzhou 225009,China;Jiangsu Key Laboratory of Zoonosis,Yangzhou 225009,China)

机构地区：[1]扬州大学生物科学与技术学院,扬州225009 [2]上海海洋大学食品学院,上海201306 [3]扬州大学园艺与植物保护学院,扬州225009 [4]江苏省人兽共患病学重点实验室,扬州225009

出　　处：《生物学杂志》2022年第6期59-65,共7页Journal of Biology

基　　金：江苏省人兽共患病学重点实验室资助项目(R2109);扬州大学研究生科研创新项目(XKYCX20-034)。

摘　　要：为充分开发利用油用芍药副产物,利用微生物发酵技术对杭芍果荚进行酵母发酵,评价酵母发酵对杭芍果荚的生物活性及活性成分变化,并利用分子对接模拟分析果荚活性成分与体内主要抗衰老酶的亲和常数。结果表明:杭芍果荚扣囊复膜酵母发酵产物(SF-F)的总酚含量最高(338.29±0.99)mg GA/g DW,比发酵前提高23.49%;总抗氧化活性、总还原能力和乙酰胆碱酯酶抑制作用最高的也是SF-F,分别比发酵前提高38.11%、31.89%和107.24%。LC-MS分析结果,杭芍果荚经扣囊复膜酵母发酵后,没食子酸含量明显提高,而槲皮素-3-O-β-D-葡萄糖-7-O-β-D-龙胆双糖苷、1,2,3,4,6-O-五没食子酰-β-D-葡萄糖、槲皮素-3-O-葡萄糖苷和2″-O-没食子酰基金丝桃苷等成分消失。分子对接模拟结果表明,杭芍果荚主要活性成分均与体内抗衰老酶具有一定的对接亲和力。说明扣囊复膜酵母发酵使杭芍果荚中的部分大分子化合物转化为小分子化合物,从而提高发酵后总酚含量和生物活性。In order to fully exploit and utilize of by-products of P.lactiflora Pall.for oil,the yeast fermentation of P.lactiflora Pall.pods(PLPPs)was carried out by microbial fermentation technology to evaluate the changes of fermentation on bioactivity and active components of PLPPs,and the molecular docking simulation was used to analyze the affinity constants between the active components of PLPPs and the main anti-aging enzymes in vivo.The results showed that the total polyphenols content of the Saccharomycopsis fibuligera(SF)fermentation product(SF-F)of PLPPs was the highest(338.29±0.99)mg GA/g DW,which was increased by 23.49%compared with that of non-fermentation(N-F).The total antioxidant activity,total reducing ability and acetylcholinesterase inhibition on SF-F were the highest,which were 38.11%,31.89%and 107.24%higher than those of N-F,respectively.LC-MS analysis showed that the content of gallic acid in PLPPs was significantly increased after being fermented by SF,while 1,2,3,4,6-O-pentagalanyl-β-D-glucose,quercetin-3-O-β-D-glucose-7-O-β-D-gentiandiglycoside,quercetin-3-O-glucoside,and 2″-O-galacylhyperoside disappeared.Molecular docking simulation results showed that the main active components of PLPPs had a certain docking affinity with anti-aging enzymes.The results indicated that some macromolecular compounds in PLPPs were transformed into small molecular compounds by SF fermentation,which increased the total polyphenols content and bioactivity after fermentation.

关 键 词：芍药果荚 扣囊复膜酵母 生物活性 生物转化 分子对接 

分 类 号：Q946[生物学—植物学]