茯苓菌固态发酵香菇柄基质的酶活力、营养成分及抗氧化活性变化  

Changes in enzyme activity,nutritional components and antioxidant activity of Lentinula edodes stalk substrate during solidstate fermentation of Poria cocos

作　　者：余青松 马欣龙 陈玉霞 胡国元 YU Qingsong;MA Xinlong;CHEN Yuxia;HU Guoyuan(Ministry of Education Key Laboratory for Green Chemical Process/College of Environment Ecology and Bioengineering,Wuhan Institute of Technology,Wuhan 430205,China;Hubei Institute of Shiitake Industry Technology/Hubei Yuguo Gu Ye Co.Ltd.,Suizhou 441300,China)

机构地区：[1]武汉工程大学环境生态与生物工程学院/绿色化工过程教育部重点实验室,武汉430205 [2]湖北裕国菇业股份有限公司/湖北省香菇产业技术研究院,随州441300

出　　处：《华中农业大学学报》2024年第4期230-238,共9页Journal of Huazhong Agricultural University

基　　金：湖北省乡村振兴科技支撑项目(2022BBA144)。

摘　　要：为了探究茯苓菌丝体能否发酵利用香菇柄基质并提高其营养价值和生物活性,以香菇柄基质为培养基,对茯苓菌固态发酵过程中的关键酶活力、主要营养成分及其发酵基质水提物的抗氧化活性进行测定。结果显示,随着发酵过程的进行,纤维素外切酶活力在发酵6 d时达46.14 U/g,随后快速降低至17.15 U/g,到发酵18 d时基本保持不变;羧甲基纤维素酶和木聚糖酶活力在发酵12 d时分别达77.70 U/g和74.23 U/g,随后逐渐降低;β-葡萄糖苷酶活力在发酵18 d时达75.06 U/g,随后逐渐降低。与未发酵的香菇柄基质相比,发酵基质中总糖、可溶性蛋白和不溶性膳食纤维的含量明显下降,但还原糖、多糖、总酚、总黄酮、氨基态氮和可溶性膳食纤维含量显著提升。发酵基质水提物的抗氧化活性显著提高,DPPH自由基清除率和羟自由基清除率分别较发酵0 d时提高了97.75%和38.15%。研究结果表明茯苓菌可以发酵香菇柄,改变香菇柄的营养成分构成且发酵基质具有较好的自由基清除能力。Poria cocos was cultured on the solid medium using Lentinula edodes stalk as the sole substrate to study whether the mycelia of P.cocos can ferment and utilize L.edodes stalk substrate and improve its nutritional value and biological activity.The activity of key enzymes,the components of main nutrient,and the antioxidant activity of water extracts from the fermented substrate during solid-state fermentation of P.cocos were measured.The results showed that the activity of cellulose exonuclease reached 46.14 U/g at the 6th day of fermentation,then rapidly decreased to 17.15 U/g,and remained basically unchanged at the 18th day of fermentation as the process of fermentation progressed.The activity of carboxymethyl cellulase and xylanase reached 77.70 U/g and 74.23 U/g at the 12th day of fermentation,and then gradually decreased.The activity ofβ-glucosidase reached 75.06 U/g at the 18th day of the fermentation and then gradually decreased.Compared with the unfermented L.edodes stalk substrate,the content of total sugar,soluble protein,and insoluble dietary fiber in the fermented L.edodes stalk substrate significantly decreased,but the content of reducing sugar,polysaccharides,total phenols,total flavone,amino nitrogen,and soluble dietary fiber significantly increased.The antioxidant activity of water extracts from the fermented substrate was significantly increased.The scavenging rate of DPPH radical and hydroxyl radical increased by 97.75%and 38.15%,compared to the 0 day of fermentation.It is indicated that P.cocos can ferment L.edodes stalk,alter the composition of nutrient in L.edodes stalks,and that the fermented substrate has good ability to scavenge free radicals.

关 键 词：茯苓 香菇柄 固态发酵 酶活力 营养成分 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]