乳酸菌发酵对铁皮石斛抗氧化活性和酚类化合物的影响  

Effects of lactic acid bacteria fermentation on the antioxidant activity and phenolic compounds of Dendrobium officinale

作　　者：蒋丙婷 李如蕊 方越 郑文杰 周莹 李能波 何霞红 王振兴[1] JIANG Bingting;LI Rurui;FANG Yue;ZHENG Wenjie;ZHOU Ying;LI Nengbo;HE Xiahong;WANG Zhenxing(Key Laboratory of Conservation and Utilization of Southwest Mountain Forest Resources,College of Biological Science and Food Engineering,Southwest Forestry University,Kunming 650224,China;Institute of Caulis Dendrobii of Longling County,Baoshan 678300,China)

机构地区：[1]西南林业大学云南省林下资源保护与利用重点实验室/生物与食品工程学院,昆明650224 [2]龙陵县石斛研究所,保山678300

出　　处：《农业工程学报》2025年第2期328-337,共10页Transactions of the Chinese Society of Agricultural Engineering

基　　金：云南省农业联合专项面上项目(202101BD070001-109和202101BD070001-089);国家中药材产业技术体系岗位项目(CARS-21-05B);云南省“兴滇英才支持计划”青年人才项目(2024-2029);云南省专家工作站(202205AF150018)。

摘　　要：乳酸菌发酵可以促进食品中多酚等活性物质的生物转化,改善其功能活性。为探究乳酸菌发酵对铁皮石斛中酚类化合物的影响,该研究选用3种常见乳酸菌对云南省5个地区的铁皮石斛进行发酵,测定发酵前后铁皮石斛的总酚和总黄酮含量及体外抗氧化活性,并采用高效液相色谱和超高效液相色谱-串联质谱对其酚类成分和代谢物组成进行分析。结果表明:3种乳酸菌发酵均可提高铁皮石斛的总酚、总黄酮含量和抗氧化活性,其中云南文山产铁皮石斛经保加利亚乳杆菌发酵48 h的增效作用最为明显,该条件下发酵的铁皮石斛总酚、总黄酮含量分别为120.67和23.39 mg/g,其2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸阳离子自由基(ABTS)和1,1-二苯基-2-三硝基苯肼自由基清除能力(DPPH)以及铁还原能力(FRAP)最高,分别为288.51、34.34和136.32 mg/g,较发酵前增加了0.81、2.11和0.52倍。选取该条件下发酵的铁皮石斛,利用高效液相色谱对其16种酚类化合物进行定量分析,发现丁香酸和香草酸含量显著增加,表没食子儿茶素没食子酸酯含量显著降低,而水杨酸仅在发酵后铁皮石斛中被检测到。进一步的非靶向代谢组学分析表明,所检测到的1 298种共有代谢物中,发酵后下调的代谢物显著多于上调代谢物。相关性分析表明,抗氧化活性与酚类化合物高度相关。分别在正负离子模式下筛选出75和76个上调、103和89个下调的酚类化合物,表明乳酸菌发酵促使铁皮石斛中的酚类化合物发生了生物降解或转化。采用京都基因与基因组百科全书(kyoto encyclopedia of genes and genomes,KEGG)对铁皮石斛发酵过程中的代谢通路进行富集,结果表明:蛋白质的消化和吸收、苯丙氨酸代谢、丙烷生物碱生物合成、各种次生代谢产物的生物合成-第二部分、黄酮类生物合成和ABC运输通路是最有可能的代谢通路。综上,乳酸菌尤其是保�The fermentation of lactic acid bacteria can enhance the transformation of active substances,such as polyphenols in food.This study aims to explore the effects of lactic acid bacteria fermentation on their functional activities and phenolic compounds in Dendrobium officinale(DO).Three commonly used lactic acid bacteria were first selected to ferment the DO from five regions.Then,a systematic investigation was implemented to determine the total phenolic and flavonoid contents and the antioxidant activity of DO before and after fermentation.The phenolic components and metabolite composition were finally characterized using high-performance liquid chromatography(HPLC)and ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).The results showed that the viable cell counts gradually increased in the DO fermentation broth,as the fermentation progressed,whereas,there was a gradual decrease in the pH value.The growth rate of viable cells was highest during the first O to 24 h fermentation,as the decline rate of pH value.All three lactic acid bacteria enhanced the contents of total phenolic and total flavonoid,as well as the antioxidant activity of DO.The most significant enhancement was observed to ferment with Lactobacillus bulgaricus for 48 h in the DO in Wenshan City,Yunnan Province.The total phenolic and total flavonoid contents of the fermented DO were 120.67 and 23.39 mg/g,respectively,under the same condition.Additionally,the radical scavenging abilities against the cationic ABTS radical(2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid))and DPPH(1,1-diphenyl-2-picrylhydrazyl)as well as the ferric reducing ability(FRAP)were highest at 288.51,34.34,and 136.32 mg/g,respectively,which increased of 0.81,2.11,and 0.52 times than before fermentation.16 phenolic compounds were selected before and after DO fermentation using HPLC.Specifically,the content of sinapic acid increased from 0.65 to 1.14 mg/g(an increase of 75.38%),while the content of vanillic acid rose from 2.60 to 3.19 mg/g(an increa

关 键 词：铁皮石斛 乳酸菌 发酵 酚类成分 抗氧化 高效液相色谱 代谢组学 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]