植物乳杆菌N1用于黑木耳发酵工艺优化及发酵液生理活性研究  

Optimization of Lactobacillus plantarum N1 for Auricularia auricula fermentation process and physiological activity of fermentation liquid

作　　者：胡溢鑫 沈佶儿 孙培龙[1] 何荣军[1] HU Yixin;SHEN Jier;SUN Peilong;HE Rongjun(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014

出　　处：《发酵科技通讯》2025年第1期30-35,共6页Bulletin of Fermentation Science and Technology

基　　金：浙江省科技计划项目(2022C02063,KYY-HX-20200317)。

摘　　要：以植物乳杆菌N1和黑木耳为原料,对其发酵工艺条件进行优化,并评估发酵液的体外降血糖及免疫调节活性。通过单因素实验和响应面法,对发酵时间A、接种量B和温度C进行了系统优化,得到了最佳的发酵条件。实验结果显示:最佳发酵条件A=69.96 h,B=5.58%,C=37.36℃,发酵液多糖质量浓度为490.21μg/mL。发酵液可以使胰岛素诱导的HepG2细胞葡萄糖消耗能力提高12.08%,改善胰岛素敏感性,提高黑木耳的体外降血糖能力,同时可以提高RAW 264.7小鼠巨噬细胞的吞噬力至160.61%,具有显著的免疫调节活性。植物乳杆菌N1用于发酵黑木耳能够显著提高其生物活性,为黑木耳在生物医药和功能性食品领域的应用提供了科学依据。Lactobacillus plantarum N1 and Auricularia auricula were used as raw materials to optimize the conditions of the fermentation process and to evaluate the in vitro hypoglycemic and immunomodulatory activities of the fermentation liquid.The systematic optimization of fermentation time A,inoculum amount B and temperature C was carried out through single-factor experiments and response surface methodology to obtain the optimal fermentation conditions,which showed that the optimal conditions were A=69.96 h,B=5.58%,C=37.36°C and the the polysaccharide concentration in fermentation liquid was 490.21μg/mL.The liquid had a smooth and delicate texture.The fermentation liquid could increase the glucose consumption capacity of insulin-induced HepG2 cells by 12.08%,improve insulin sensitivity,and enhance the in vitro hypoglycemic ability of Auricularia auricula.It could also increase the phagocytosis of RAW 264.7 mouse macrophages to 160.61%,demonstrating significant immunomodulatory activity.The use of Lactobacillus plantarum N1 in the fermentation of Auricularia auricula was significantly improved its biological activity,providing a scientific basis for the application of Auricularia auricula in the field of biomedicine and functional food.

关 键 词：黑木耳 植物乳杆菌 发酵 降血糖 免疫调节 

分 类 号：TS201.4[轻工技术与工程—食品科学]