蒸汽爆破处理对金针菇菇脚水提物抗氧化及抗炎活性的影响  

Effects of Steam Explosion on Antioxidant and Anti-inflammatory Activities of Water Extracts of Flammulina velutipes Stembase

作　　者：孙梦雪 倪立颖 黄裕鸿 王彬[1] 张明[1] 吴茂玉[1] 于发家 马超[1] SUN Mengxue;NI Liying;HUANG Yuhong;WANG Bin;ZHANG Ming;WU Maoyu;YU Fajia;MA Chao(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China;College of Life Science,Yangtze University,Jingzhou 434022,China;Shandong Hengbao Food Group Co.,Ltd.,Rizhao 276800,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250014 [2]长江大学生命科学学院,湖北荆州434022 [3]山东恒宝食品集团有限公司,山东日照276800

出　　处：《食品工业科技》2023年第17期91-99,共9页Science and Technology of Food Industry

基　　金：泰山产业领军人才项目(LJNY202105);日照市科技创新专项项目(2020CXZX1105);济南果品研究所科研发展基金(CTCF202115)。

摘　　要：采用蒸汽爆破的方式对金针菇菇脚进行预处理,探究蒸汽爆破对金针菇菇脚水提物抗氧化及抗炎活性的影响。利用超高效液相色谱-质谱联用技术(UHPLC-MS/MS)对比分析汽爆前后金针菇菇脚水提物活性成分的差异;采用苯酚硫酸法、福林酚法及氯化铝法分别对粗多糖、总酚及总黄酮的含量进行测定;通过DPPH、ABTS和FRAP法测定蒸汽爆破前后金针菇菇脚水提物的体外抗氧化能力;研究了金针菇菇脚水提物对脂多糖(LPS)激活的RAW264.7细胞的潜在抗炎活性及抗炎机制。结果表明,经过蒸汽爆破处理后,金针菇菇脚部分活性化合物相对含量显著升高(P<0.05),如甜菜碱、反式-3-吲哚丙烯酸、腺苷、烟酰胺等,分别是未汽爆组的1.14倍、1.32倍、3.39倍、3.21倍,且粗多糖含量增加了56.03%。蒸汽爆破后的金针菇菇脚水提物(SFVE)抗氧化活性更强,其中DPPH自由基的清除能力、ABTS+自由基清除能力和Fe3+还原能力分别为未汽爆组(FVE)的1.12倍、1.07倍、1.12倍;抗炎实验证明蒸汽爆破后的金针菇菇脚水提物对LPS诱导RAW264.7细胞产生NO有较为显著的抑制活性(P<0.05),且ELISA测定细胞因子水平结果表明其能下调TNF-α、IL-1β、IL-6的分泌水平(P<0.05)。因此,蒸汽爆破技术可以作为一种新型食用菌废弃物预处理技术,为功能性食品的开发提供了新的方法,值得进一步深入研究。The stembase of Flammulina velutipes was pretreated by steam explosion,to explore the effects on antioxidant and anti-inflammatory activities of its water extract.The differences of active components in water extract of F.velutipes stembase before and after steam explosion were analyzed by ultra-high performance liquid chromatography-mass spectrometry(UHPLC-MS/MS).The contents of crude polysaccharides,total phenols and total flavonoids were determined by phenol-sulfuric acid method,Folin-Ciocalteu method and aluminum chloride method.The in vitro antioxidant capacity of water extract of F.velutipes stembase before and after steam explosion was determined by DPPH,ABTS and FRAP methods.The potential anti-inflammatory activity and mechanism of F.velutipes stembase water extract on LPS-activated cells were investigated.The results showed that the relative content of active compounds of F.velutipes stembase increased significantly after steam explosion,such as betaine,trans-3-indoleacrylic acid,adenosine and nicotinamide,which were 1.14 times,1.32 times,3.39 times and 3.21 times of that in the non-steam explosion group,respectively,and the content of crude polysaccharide increased by 56.03%.SFVE had better antioxidant activity,the DPPH free radical scavenging ability,ABTS+free radical scavenging ability and Fe3+reducing ability were 1.12 times,1.07 times and 1.12 times of those in the non-steam explosion group(FVE),respectively.The anti-inflammatory result showed that the water extract of F.velutipes stembase after steam explosion had significant inhibitory activity on LPS-induced NO production in RAW264.7 cells(P<0.05),and the water extract of F.velutipes stembase could down-regulate the secretion levels of TNF-α,IL-1β and IL-6(P<0.05).Therefore,steam explosion technology can be used as a new type of edible fungus waste pretreatment technology,which provides a new method for the development of functional food and is worthy of further study.

关 键 词：金针菇 蒸汽爆破 抗氧化 抗炎 RAW264.7 

分 类 号：TS201.4[轻工技术与工程—食品科学]