灵芝菌丝体固态发酵青稞工艺优化及抗氧化、降血糖活性分析  

Optimization of the Solid Fermentation Process of Hordeum vulgare Linn.by Ganoderma lucidum Mycelium and Its Antioxidant and Hypoglycemic Activities

作　　者：孟缘 关颖贤 方潇 吴曼 高仙仙 张东晗 冮洁 MENG Yuan;GUAN Yingxian;FANG Xiao;WU Man;GAO Xianxian;ZHANG Donghan;GANG Jie(Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,College of Life Science,Dalian Minzu University,Dalian 116600,China)

机构地区：[1]大连民族大学生命科学学院,生物技术与资源利用教育部重点实验室,辽宁大连116600

出　　处：《食品工业科技》2025年第6期187-194,共8页Science and Technology of Food Industry

基　　金：大连民族大学大学生创新创业训练计划项目(202312026108);大连民族大学“太阳鸟”学生科研项目(202319);大连民族大学·铜仁科学院联合科研项目(2019110057);大连民族大学服务国家战略专项项目(2020fwgj020);中央高校基本科研业务费资助(0919-140279)。

摘　　要：为了提高青稞的保健价值,采用灵芝菌丝体固态发酵青稞,以产物三萜含量为指标,通过单因素实验与响应面试验优化发酵工艺,并对发酵产物的抗氧化与降血糖活性进行研究。结果表明,在物料量38 g/250 mL,接种量13%,发酵温度29℃条件下,灵芝发酵青稞产物的三萜含量为14.83 mg/g,比发酵前提高了129.92%;发酵提高了青稞的抗氧化活性,产物醇提物的DPPH自由基、羟基自由基、超氧阴离子自由基清除能力显著提高(P<0.05),IC_(50)值分别为1.68、4.37、8.18 mg/mL,且在浓度1~5 mg/mL范围内自由基清除率大小顺序为:DPPH自由基>羟自由基>超氧阴离子自由基;发酵后产物对α-淀粉酶与α-葡萄糖苷酶活性抑制作用显著增强(P<0.05),且在浓度15~35 mg/mL范围内,随浓度增加其抑制作用增加。灵芝发酵青稞产物可以作为一种抗氧化和降血糖的功能食品原料。This study focuses on the optimization of the solid fermentation conditions of highland barley(Hordeum vulgare Linn.)by Ganoderma lucidum mycelium to enhance its health benefits.The optimization was guided by triterpene content,using single-factor experiments and response surface methodology.Additionally,the antioxidant and hypoglycemic activities of the fermented product were investigated.The optimal fermentation conditions(material of 38 g/250 mL,13%inoculum size,and a temperature of 29℃)resulted in a triterpene content of 14.83 mg/g,representing a 129.92%increase compared to the unfermented product.The antioxidant activity of highland barley significantly improved post-fermentation,as evidenced by enhanced DPPH radical,hydroxyl radical,and superoxide anion radical scavenging activities(P<0.05).The IC_(50) values for DPPH,hydroxyl,and superoxide anion radicals were 1.68,4.37,and 8.18 mg/mL,respectively,indicating the order of radical scavenging rates within the concentration range of 1~5 mg/mL as DPPH radicals>hydroxyl radicals>superoxide anion radicals.Furthermore,the fermented product exhibited significantly increased inhibitory effects onα-amylase andα-glucosidase(P<0.05),and the inhibition increased with the increase of concentration within the concentration range of 15~35 mg/mL.The findings suggested that the Ganoderma lucidum-highland barley product holds potential as a functional food with substantial nutritional and health benefits.

关 键 词：青稞 灵芝 固态发酵 抗氧化 降血糖 

分 类 号：Q815[生物学—生物工程]