酶解与发酵联合处理对黑木耳成分及生物活性的影响  

Effects of Jointed Treatment with Enzymatic Hydrolysis and Fermentation on the Components and Biological Activity of Auricularia auricula

作　　者：李秀凉 郭雯[1,2,3] 牟佳红 孙庆申 LI Xiuliang;GUO Wen;MU Jiahong;SUN Qingshen(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150500,China;Key Laboratory of Molecular Biology,College of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,China;Heilongjiang University-Jiaxiang Research Academy of Industrial Technology,Jining 272400,China;Key Laboratory of Microbiology,College of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,China)

机构地区：[1]黑龙江大学,农业微生物技术教育部工程研究中心,黑龙江哈尔滨150500 [2]黑龙江大学生命科学学院,黑龙江省普通高等学校分子生物学重点实验室,黑龙江哈尔滨150080 [3]黑龙江大学嘉祥产业技术研究院,山东济宁272400 [4]黑龙江大学生命科学学院,黑龙江省普通高等学校微生物重点实验室,黑龙江哈尔滨150080

出　　处：《食品工业科技》2023年第7期152-162,共11页Science and Technology of Food Industry

基　　金：黑龙江省自然科学基金联合引导项目(LH2021C075,LH2022C075);黑龙江省省属高等学校基本科研业务费科研项目(2020-KYYWF-1012)资助。

摘　　要：为探究黑木耳液经过酶解与发酵联合处理后的成分和生物活性的变化,将黑木耳液利用纤维素酶、果胶酶酶解,再利用接种比例1:1的植物乳杆菌(L.plantarum)与发酵乳杆菌(L.fermentum)进行发酵,测定经酶解与发酵联合处理前后木耳液的成分变化,通过傅立叶红外光谱(FTIR)和原子力显微镜(AFM)表征其结构;对其抗氧化活性,体外抑制α-淀粉酶和α-葡萄糖苷酶活性进行评价;建立H_(2)O_(2)诱导RAW264.7细胞氧化损伤模型,通过检测抗氧化酶含量来评价不同质量浓度木耳发酵液对细胞氧化损伤的保护作用,以及对RAW264.7细胞增殖、吞噬效果及细胞因子释放量的影响。结果表明,木耳发酵液中总糖含量由未处理木耳液的170.57 mg·g^(-1)提高到539.14 mg·g^(-1),同时,蛋白质含量由未处理木耳液的15.00 mg·g^(-1)提高到81.28 mg·g^(-1);FTIR光谱分析结果表明,木耳发酵液中-OH峰明显变宽;原子力显微镜结果显示,木耳发酵液的三维结构呈密集的谷堆状,木耳中的多糖水解生成了较多小分子的糖,支链含量增多并聚集成团;黑木耳发酵液质量浓度为0.5 mg/mL时,其α-淀粉酶抑制率较木耳液相比提高了2.39倍;在黑木耳发酵液质量浓度为5 mg/mL时,其胆酸盐结合能力是黑木耳酶解液和木耳液结合胆酸盐能力的1.37倍和2.66倍。木耳发酵液显著提高了RAW264.7细胞的增殖和吞噬能力,并对氧化损伤的RAW264.7细胞具有保护效应。酶解与发酵联合处理显著提高了黑木耳活性成分的功能,为黑木耳产品的深入开发研究提供了理论依据。In order to investigate the changes of components and biological activities of Auricularia auricula liquid after enzymatic hydrolysis and fermentation,the Auricularia auricula liquid was firstly subjected to enzymatic hydrolysis using cellulase and pectinase,followed by joint fermentation using Lactobacillus plantarum and Lactobacillus fermentum with inoculation ratio of 1:1.The components of the Auricularia auricula liquid before and after enzymatic hydrolysis and fermentation treatment was monitored.Their structure was characterized by Fourier infrared spectrum(FTIR) and atomic force microscopy(AFM).The antioxidant activity,anti-α amylase and anti-α-glucosidase activities in vitro were evaluated.The oxidative damage model of RAW264.7 cells induced by H_(2)O_(2)was established,and the protective effect of different concentrations of Auricularia auricula fermentation broth on cell oxidative damage was evaluated by detecting the content of antioxidant enzymes.The effects of the fermentation broth on RAW264.7 cell proliferation,phagocytosis and cytokine release were also determined.Results showed that the total sugar content in the fermentation broth of Auricularia auricula increased to 539.14 mg·g^(-1)from 170.57 mg·g^(-1)in the untreated Auricularia auricula liquid,and the protein content increased from 15.00 mg·g^(-1)in the untreated Auricularia auricula liquid to 81.28 mg·g^(-1)simultaneously.The FTIR suggested that there were significant increase in-OH vibrations of polysaccharide in Auricularia auricula liquid after enzymatic hydrolysis and fermentation treatment.The results of atomic force microscope showed that the three-dimensional structure of the fermentation broth of Auricularia auricula was in dense grain piles-like structure,and the polysaccharides in Auricularia auricula were hydrolyzed to produce more small molecules of sugars,and the content of branched chains increased and agglomerated.Compared with the untreated Auricularia auricula liquid,the α-amylase inhibition rate of the Auricularia a

关 键 词：酶解发酵黑木耳液 抗氧化活性 α-淀粉酶抑制率 α-葡萄糖苷酶抑制率 胆酸盐结合能力 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]