液态发酵制备玉米须粗多糖的理化特性及其抗氧化活性分析  

Physicochemical properties and antioxidant activity of corn silk crude polysaccharide prepared by liquid-state fermentation

作　　者：范佳倩 宫春宇[1,2] 王岩 吴红艳[1,2] 王拓一[1,2] FAN Jiaqian;GONG Chunyu;WANG Yan;WU Hongyan;WANG Tuoyi(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,China;Engineering Research Center of Plant Food Processing Technology,Ministry of Education,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]植物性食品加工技术教育部工程研究中心,黑龙江齐齐哈尔161006

出　　处：《食品与发酵工业》2024年第21期128-135,共8页Food and Fermentation Industries

基　　金：黑龙江省省属本科高校基本科研业务费科研项目(145109314)。

摘　　要：该研究旨在探究酿酒酵母发酵对玉米须多糖的结构特征及其抗氧化活性的影响。以酿酒酵母为发酵菌种制备发酵法玉米须多糖(fermented corn silk polysaccharides,FCSP);采用苯酚硫酸法分别检测FCSP与水提法玉米须多糖(water extracted corn silk polysaccharide,WCSP)中多糖的含量、杜马斯燃烧法分析蛋白质含量;HPLC分析相对分子质量、单糖组成;对比分析FCSP和WCSP的体外抗氧化活性差异,并利用5 mmol/L H_(2)O_(2)诱导建立斑马鱼胚胎氧化应激模型,进一步探究FCSP的体内抗氧化活性。研究结果表明,酿酒酵母发酵多糖的提取率为(1.40±0.01)%,比水提法(1.18±0.01)%提高18.64%;发酵法和水提法制备的多糖相对分子质量无明显变化;FCSP的单糖组成以葡萄糖、甘露糖、鼠李糖、半乳糖、木糖、阿拉伯糖为主,与WCSP相比,甘露糖、鼠李糖、葡萄糖的摩尔比有所提高,而半乳糖醛酸、半乳糖、阿拉伯糖含量大幅下降。体外抗氧化实验结果显示,FCSP对羟自由基(·OH)、DPPH自由基、ABTS阳离子自由基的半数清除(IC_(50))质量浓度分别为4.42 mg/mL、59.30μg/mL、12.43μg/mL,相较于WCSP分别降低了10.86%、11.61%、22.26%,表明FCSP具有更强的体外抗氧化能力。体内抗氧化实验结果显示,FCSP可以显著降低模型组斑马鱼死亡率、心率,减轻斑马鱼受氧化应激造成的形态发育异常现象,恢复模型组斑马鱼的活力、提高其在光暗刺激条件下的反应能力,说明FCSP对由H_(2)O_(2)诱导产生氧化应激的斑马鱼具有明显的保护作用。This study aimed to explore the effect of Saccharomyces cerevisiae fermentation on the structural characteristics and antioxidant activity of corn silk polysaccharides.Fermented corn silk polysaccharides(FCSP)were prepared by fermentation of Saccharomyces cerevisiae.The content of polysaccharide in FCSP and water extracted corn silk polysaccharide(WCSP)was detected by the phenol sulfuric acid method,and the protein content was analyzed by the Dumas combustion method.The relative molecular weight and monosaccharide composition were determined by HPLC.The antioxidant activity differences between FCSP and WCSP in vitro were compared and the oxidative stress model of zebrafish embryos was induced by 5 mmol/L H_(2)O_(2)to further explore the antioxidant activity of FCSP in vivo.The optimal fermentation condition was as follows:liquid fermentation of 30℃,shaking 2 days(130 r/min),inoculation rate of 1%,initial pH 6,glucose addition amount of 1.0%.Under these conditions,the highest polysaccharides yield was(1.40±0.01)%,which was 18.64%higher than the water extraction method(1.18±0.01)%.However,there was no significant change in the relative molecular weight of FCSP and WCSP.The monosaccharide composition of FCSP was mainly composed of glucose,mannose,rhamnose,galactose,xylose,and arabinose,compared with WCSP,the molar ratio of mannose,rhamnose,and glucose increased,while the contents of galacturonic acid,galactose,and arabinose decreased significantly.The results of antioxidant activity in vitro showed that the IC_(50) values of FCSP for·OH radicals,DPPH radicals,and ABTS cationical radicals were 4.42 mg/mL,59.30μg/mL,and 12.43μg/mL,respectively,which were 10.86%,11.61%,and 22.26%lower than those of WCSP,indicating that FCSP had stronger antioxidant capacity i n vitro.The results of in vivo antioxidant activity in vivo showed that FCSP could significantly reduce the mortality and heart rate of zebrafish in the model group,alleviate the morphological and developmental abnormalities caused by oxidative stress,resto

关 键 词：酿酒酵母 发酵 玉米须多糖 抗氧化活性 斑马鱼 

分 类 号：TS201.2[轻工技术与工程—食品科学]