桑葚发酵前后酚类组成变化及其抗氧化活性分析  

Analysis of Phenolic Composition Changes and Antioxidant Activity of Mulberry before and after Fermentation

作　　者：韩晓云[1] 陶雨婷 战佳莹 李俊宏 杜宝昌 陈婧 孙庆申[1] HAN Xiaoyun;TAO Yuting;ZHAN Jiaying;LI Junhong;DU Baochang;CHEN Jing;SUN Qingshen(School of Life Sciences,Heilongjiang University,Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang Provincial Key Laboratory of Ecological Restoration and Resource Utilization for Cold Region,Key Laboratory of Microbiology,College of Heilongjiang Province,Harbin 150080,China;Gannan Forest Farm,Qiqihar 162100,China;Hebei Key Laboratory of Agroecological Safety,Hebei University of Environmental Engineering,Qinhuangdao 066102,China)

机构地区：[1]黑龙江大学生命科学学院,农业微生物技术教育部工程研究中心,黑龙江省寒地生态修复与资源利用重点实验室,黑龙江省普通高校微生物重点实验室,黑龙江哈尔滨150080 [2]甘南林场,黑龙江齐齐哈尔162100 [3]河北环境工程学院,河北农业生态安全重点实验室,河北秦皇岛066102

出　　处：《食品工业科技》2024年第2期280-288,共9页Science and Technology of Food Industry

基　　金：黑龙江省自然科学基金项目(LH2021C075)。

摘　　要：目的:旨在分析桑葚饮料发酵前后酚类物质的组成变化和抗氧化功能差异。方法:利用毕赤酵母菌(Pichia kudriavzevii)和融合魏斯氏乳酸菌(Weissella confusa)通过二次发酵桑葚制备桑葚饮料,比较桑葚发酵前后酚类物质对DPPH、OH、ABTS+自由基的清除能力及还原力,并通过非靶向代谢组学技术对不同组别样品差异代谢物进行鉴定,进而探究发酵前后酚类物质组成变化与抗氧化性能之间的相关性。结果:发酵后桑葚酚类物质(1 mg/mL)对DPPH自由基清除率由发酵前的45.97%±2.23%提高到59.01%±3.59%(P<0.05);对OH自由基清除率由发酵前的68.68%±1.23%提高到78.55%±0.57%(P<0.05);发酵后的桑葚饮料中酚类物质的还原力显著提高(P<0.05);发酵前后的酚类化合物对ABTS+自由基清除能力无显著差异(P>0.05)。从发酵前后桑葚酚类物质中共筛选出46种差异代谢物,包括3种花色苷类、10种酚酸类、18种类黄酮及15种其它酚类物质,其中发酵后上调和下调的代谢物分别为26种和20种,共涉及4个相关代谢通路,包括植物次生代谢产物的生物合成、苯丙烷类生物合成、类黄酮生物合成和花色苷生物合成。58.70%的酚类物质与DPPH和OH自由基清除率呈正相关。结论:桑葚经发酵后酚类物质组成变化及含量的增加使得抗氧化能力得到明显上调。Objective:To analyze the changes in phenolic composition and antioxidant function of mulberry beverage before and after fermentation.Methods:Mulberry beverage was prepared by a secondary fermentation method using Pichia kudriavzevii and Weissella confusa. The scavenge rate and reducing power of phenolic substances on DPPH, OH, ABTS+ free radicals before and after mulberry fermentation were compared. The differential metabolites in different samples were identified using non targeted metabolomics techniques. Then the correlation between changes in phenolic composition before and after fermentation and antioxidant performance was further explored. Results: The free radical scavenging rates of mulberry phenolic substances (1 mg/mL) on DPPH increased from 45.97%±2.23% before fermentation to 59.01%± 3.59% after fermentation (P<0.05), while the scavenging rates on OH increased from 68.68%±1.23% to 78.55%±0.57% after fermentation (P<0.05). The reducing power of phenolic substances in fermented mulberry beverages was significantly increased (P<0.05). There was no significant difference in the ability of phenolic compounds to scavenge ABTS+ radicals before and after fermentation (P>0.05). A total of 46 differential metabolites were screened from mulberry phenolic substances before and after fermentation, including 3 anthocyanins, 10 phenolic acids, 18 flavonoids, and 15 other phenolic substances, of which 26 metabolites were up-regulated and another 20 metabolites were down-regulated, involving a total of 4 related metabolic pathways, including the biosynthesis of secondary metabolites in plants, phenylpropanoid biosynthesis, flavonoid biosynthesis, and anthocyanin biosynthesis. 58.70% of phenolic substances were positively correlated with DPPH and OH radical clearance rates. Conclusion: Both the changes in phenolic composition and increased content of mulberry after fermentation result in a significant upregulation of antioxidant capacity.

关 键 词：桑葚饮料 发酵 酚类 抗氧化活性 非靶向代谢组学 

分 类 号：TS201.2[轻工技术与工程—食品科学]