乙烯利对液体发酵瓦尼桑黄中Hispidin和Hypholomine B等酚类化合物的影响及体外活性评价  

Effect of ethephon on hispidin,hypholomine B,and other phenolic compounds in liquid cultures of Sanghuangporus vaninii and in vitro activities evaluation

作　　者：张诗浩 汪蕾[1] 刘思成 赵宇 潘婷婷 李康平 魏维盛 邹坤[1] 刘呈雄[1] 刘朝霞[1] 李小聪 ZHANG Shihao;WANG Lei;LIU Sicheng;ZHAO Yu;PAN Tingting;LI Kangping;WEI Weisheng;ZOU Kun;LIU Chengxiong;LIU Zhaoxia;LI Xiaocong(Key Laboratory of Natural Products Research and Utilization in Hubei Province,China Three Gorges University,Yichang 443002,China;Pharmacy Department of Medical College,Hubei Three Gorges Polytechnic,Yichang 443002,China)

机构地区：[1]三峡大学,天然产物研究与利用湖北省重点实验室,湖北宜昌443002 [2]湖北三峡职业技术学院医学院药学系,湖北宜昌443002

出　　处：《食品与发酵工业》2024年第14期227-232,共6页Food and Fermentation Industries

基　　金：天然产物研究与利用湖北省重点实验室开发基金(2022NPRD01);湖北省教育厅科研计划(B2022569)。

摘　　要：该研究旨在促进瓦尼桑黄合成Hispidin和Hypholomine B等酚类化合物,以提高瓦尼桑黄产品的药用价值、保健功能和市场竞争力。以向液体培养基中添加乙烯利的方式,对目前市面上销售和应用范围最广的瓦尼桑黄进行发酵研究。研究发现,添加乙烯利可以促进液体发酵瓦尼桑黄中Hispidin和Hypholomine B等酚类化合物的合成。乙烯利在培养基中的终浓度为2 mmol/L,添加时间点为0 d,并用1 mol/L的Na_(2)CO_(3)将pH调节至添加前水平。以Hispidin对照品计算Hispidin的平均含量,乙烯利发酵组中Hispidin的平均含量最大为液体发酵组的3.17倍。Hypholomine B的平均相对含量由HPLC图谱中的峰面积表示,前者最大为后者的2.55倍。此外,乙烯利的添加还提高了其他酚类化合物的生成累积量,乙烯利发酵组、液体发酵组和子实体组的提取物中总酚含量分别为:(3.76±0.11)%、(1.96±0.12)%和(0.77±0.04)%。体外活性评价以IC_(50)为依据,乙烯利发酵组的提取物对DPPH自由基清除率、ABTS阳离子自由基清除率和α-葡萄糖苷酶抑制率的IC_(50)分别为:150.00、106.46、16.08μg/mL,均低于液体发酵组的提取物(170.61、115.36、35.48μg/mL)和子实体组的提取物(218.10、130.51、56.83μg/mL)。This study aimed to promote the synthesis of hispidin,hypholomine B and other phenolic compounds from Sanghuangporus vaninii to enhance the medicinal value,health-care functions,and market competitiveness of its products.To investigate the fermentation for the S.vaninii most widely sold and applied on the market,ethephon was added into liquid culture medium.It was found that the addition of ethephon could indeed promote the synthesis of hispidin,hypholomine B and other phenolic compounds from the liquid-fermented S.vaninii.The final concentration of ethephon in the culture medium was 2 mmol/L,the addition occurred at Day 0,and 1 mol/L Na_(2)CO_(3)adjusted pH to the value before the addition.The average content of hispidin was calculated by its reference substances,which could be up to 3.17 times the liquid fermentation group in the ethephon fermentation group.The average relative content of hypholomine B was represented by the peak area in HPLC profiles,and the former could be up to 2.55 times the latter.In addition,the addition of ethephon increased the accumulation of other phenolic compounds.The total phenolic content in the extract of the ethephon fermentation group,the liquid fermentation group,and the fruiting body group were(3.76±0.11)%,(1.96±0.12)%,and(0.77±0.04)%,respectively.The in vitro activities evaluation was based on the IC_(50)value.The IC_(50)of the extracts from the ethephon fermentation group for the scavenging rate of DPPH free radicals and ABTS cationic radicals and for the inhibiting rate ofα-glucosidase were 150.00μg/mL,106.46μg/mL,and 16.08μg/mL,respectively,which were lower than the extracts from the liquid fermentation group(170.61μg/mL,115.36μg/mL,and 35.48μg/mL)and the extracts from the fruiting body group(218.10μg/mL,130.51μg/mL,and 56.83μg/mL).

关 键 词：瓦尼桑黄 液体发酵 Hispidin Hypholomine B 酚类化合物 体外活性评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]