辣木叶提取液在发酵过程营养成分及其抗氧化活性的变化
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摘要
以辣木叶为原料,经过提取浓缩得到辣木叶提取液,利用植物乳杆菌S35作为发酵菌株,在接种量为1%,发酵温度为37℃的条件下培养72 h,对发酵过程中基本理化性质(pH、可溶性固形物、总酸),营养成分(还原糖、黄酮、多酚、有机酸),体外抗氧化活性(DPPH清除能力,羟自由基清除能力,超氧阴离子清除能力)进行了研究。结果表明,在整个发酵过程中,p H和可溶性固形物呈下降趋势,总酸呈现上升的趋势。还原糖随发酵时间的增加整体呈下降的趋势,黄酮、多酚先升后降,在发酵24 h和32 h达到最高,含量分别为223.11 mg/L和106.00 mg/L。有机酸中草酸无明显变化,柠檬酸,琥珀酸,丙酮酸,乙酸均有下降,乳酸随发酵时间的延长先急剧增加,后略有下降,在发酵40 h达到最高,含量为135.43 mg/L。在发酵过程中,DPPH清除能力、羟自由基清除能力和超氧阴离子清除能力在发酵32 h、8 h和32 h到达最高,清除率分别为89%、64%和60%。结论:乳酸菌发酵能提高辣木叶提取液中黄酮和多酚含量以及抗氧化活性,本研究将为辣木发酵制品的研发提供了技术指导。
Moringa oleifera leaf extract was extracted from Moringa oleifera leaves.It was used as fermented substrate and Lactobacillus plantarum S35 was used as a fermentation strain,the fermentation conditions were obtained with the fermentation temperature of 37 ℃,the fermentation time of 72 h,the inoculum size of 3%,and the change of the basic physicochemical properties(pH,soluble solids,total acid),nutrient composition(reducing sugar,flavonoids,polyphenols,organic acids) and antioxidant activity(DPPH scavenging ability,hydroxyl radical scavenging ability,superoxide anion scavenging ability) of Moringa oleifera during the fermentation process of lactic acid bacteria were determined.The results showed that p H and soluble solids decreased,and the total acid increased during the whole fermentation process.The reducing sugar was observed a decreasing trend generally with the increase of fermentation time.The contents of flavonoids and polyphenols first rise and then decreased,and reached the highest at 24 h and 32 h after fermentation,with contents of 223.11 mg/L and 106.00 mg/L,respectively.The oxalic acid was no found to be a significant change,but citric acid,succinic acid,pyruvic acid,and acetic acid continuously decreased.Lactic acid increased rapidly and then decreased slightly,and reached the highest at 40 h after fermentation,with contents of 135.43 mg/L.DPPH scavenging ability,hydroxyl radical scavenging ability and superoxide anion scavenging ability reached the highest at 32 h,8 h and 32 h,and the scavenging rates were 89%,64% and 60%,respectively.In the study,it was demonstrated that fermentation of Lactobacillus was able to enhance the contents of flavonoids and polyphenols and antioxidant activity in Moringa oleifera leaves extract.
Moringa oleifera leaf extract was extracted from Moringa oleifera leaves.It was used as fermented substrate and Lactobacillus plantarum S35 was used as a fermentation strain,the fermentation conditions were obtained with the fermentation temperature of 37 ℃,the fermentation time of 72 h,the inoculum size of 3%,and the change of the basic physicochemical properties(pH,soluble solids,total acid),nutrient composition(reducing sugar,flavonoids,polyphenols,organic acids) and antioxidant activity(DPPH scavenging ability,hydroxyl radical scavenging ability,superoxide anion scavenging ability) of Moringa oleifera during the fermentation process of lactic acid bacteria were determined.The results showed that p H and soluble solids decreased,and the total acid increased during the whole fermentation process.The reducing sugar was observed a decreasing trend generally with the increase of fermentation time.The contents of flavonoids and polyphenols first rise and then decreased,and reached the highest at 24 h and 32 h after fermentation,with contents of 223.11 mg/L and 106.00 mg/L,respectively.The oxalic acid was no found to be a significant change,but citric acid,succinic acid,pyruvic acid,and acetic acid continuously decreased.Lactic acid increased rapidly and then decreased slightly,and reached the highest at 40 h after fermentation,with contents of 135.43 mg/L.DPPH scavenging ability,hydroxyl radical scavenging ability and superoxide anion scavenging ability reached the highest at 32 h,8 h and 32 h,and the scavenging rates were 89%,64% and 60%,respectively.In the study,it was demonstrated that fermentation of Lactobacillus was able to enhance the contents of flavonoids and polyphenols and antioxidant activity in Moringa oleifera leaves extract.
引文
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[23]管瑛,汪8)芃,李文,等.豆渣固态发酵过程中主要营养成分及抗氧化特性变化[J].食品科学,2016,37(21):189-194.
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[27]Dudley G,Steele J L,et al.Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli[J].Journal of Applied Microbiology,2005,98(1):14-23.
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[29]赵磊,张秋晨,李金玉,等.植物乳杆菌发酵紫薯饮料的研制[J].食品工业科技,2014,35(22):193-198.
[30]吴竹青,陈景,黄群,等.响应面法优化雪莲果酒发酵工艺[J].食品科学,2010,31(23):182-187.
[31]束文秀,吴祖芳,翁佩芳,等.植物乳杆菌和发酵乳杆菌对胡柚汁发酵品质及其抗氧化性的影响[J/OL].食品科学:1-12[2018-04-16].
[32]Jayabalan R,Subathradevi P,Marimuthu S,et al.Changes in free-radical scavenging ability of kombucha tea during fermentation[J].Food Chemistry,2008,109(1):227-234.
[33]张晓松,孙艳梅,胡振生,等.都柿果酒在酿制过程中总酚和花色苷含量和抗氧化活性[J].东北农业大学学报,2010,41(3):120-124.
[2]Rodríguez Pérez C,Gilbert López B,Mendiola J A,et al.Optimization of microwave-assisted extraction and pressurized liquid extraction of phenolic compounds from Moringa oleifera leaves by multiresponse surface methodology[J].Electrophoresis,2016,37(13):1938-1946.
[3]Martínez González C L,Martínez L,Martínez Ortiz E J,et al.Moringa oleifera,a species with potential analgesic and antiinflammatory activities[J].Biomedicine&Pharmacotherapy,2017,87:482-488.
[4]Leone A,Spada A,Battezzati A,et al.Cultivation,genetic,ethnopharmacology,phytochemistry and pharmacology of Moringa oleifera leaves:An overview[J].International Journal of Molecular Sciences,2015,16(6):12791-12835.
[5]Ezeamuzie I C,Ambakederemo A W,Shode F O,et al.Antiinflammatory effects of Moringa oleifera root extract[J].Pharmaceutical Biology,2008,34(3):207-212.
[6]刘凤霞,王苗苗,赵有为,等.辣木中功能性成分提取及产品开发的研究进展[J].食品科学,2015,36(19):282-286.
[7]赵福利,钟葵,佟立涛,等.燕麦发酵饮料乳酸菌菌种的筛选[J].现代食品科技,2015,31(11):263-270.
[8]刘海燕.乳酸菌发酵豆粕及其功效研究[D].长春:吉林农业大学,2012.
[9]Upadhyay A,Upadhyaya I,Mooyottu S,et al.Eugenol in combination with lactic acid bacteria attenuate Listeria monocytogenes virulence in vitro and in invertebrate model,Galleria mellonella[J].Journal of Medical Microbiology,2016,65(6):443.
[10]Anwar F,Latif S,Ashraf M,et al.Moringa oleifera:A food plant with multiple medicinal uses[J].Phytotherapy Research,2007,21(1):17-25.
[11]许敏,赵三军,宋晖,等.辣木的研究进展[J].食品科学,2016,37(23):291-301.
[12]Joung H,Kim B,Park H,et al.Fermented Moringa oleifera decreases hepatic a diposity and ameliorates glucose intolerance in high-fat diet-induced obese mice[J].Journal of Medicinal Food,2017,20(5):439.
[13]刘佩佩,赵森,蒋罗昕,等.辣木发酵物对大鼠生长、骨骼代谢和骨密度的影响[J].中国骨质疏松杂志,2018,24(5):573-576.
[14]中华人民共和国卫生部.GB/T 12456-2008食品安全国家标准食品中总酸的测定[S].北京:中国标准出版社,2008.
[15]张灵芝.鸡枞菌子实体多糖分离纯化与结构分析及抗肿瘤活性研究[D].广州:华南理工大学,2012.
[16]郑媛媛,李辰,封士兰,等.油橄榄叶中总黄酮含量测定方法探讨[J].光谱学与光谱分析,2011,31(02):547-550
[17]中华人民共和国卫生部.GB/T 8313-2008茶叶中茶多酚和儿茶素类含量的检测方法[S].北京:中国标准出版社,2008.
[18]马丽娜,龚霄,殷俊伟,等.基于RP-HPLC法测定水果及其果酒中有机酸含量[J].食品工业,2018,39(1):328-330.
[19]岳秀洁.辣木叶有效成分的提取、分离纯化及其活性研究[D].广州:华南理工大学,2016.
[20]李亚辉,马艳弘,张宏志,等.山药果蔬在乳酸菌发酵过程中组分及生物活性变化[J].食品科学,2017,38(10):137-142.
[21]刘佳奇.乳酸菌发酵茶饮料的研制及功能性研究[D].南昌:南昌大学,2017.
[22]丁艳如,陈爽,朱忠顺,等.红茶菌的发酵条件及抗氧化活性[J].食品科学,2016,41(3):21-26.
[23]管瑛,汪8)芃,李文,等.豆渣固态发酵过程中主要营养成分及抗氧化特性变化[J].食品科学,2016,37(21):189-194.
[24]魏朝治,辛雪,陈蕾蕾,等.乳酸菌在黄酮类化合物生物转化中的应用[J].中国酿造,2016,35(10):13-17
[25]Dey T B,Chakraborty S,Jain K K,et al.Antioxidant phenolics and their microbial production by submerged and solidstate fermentation process:A review[J].Trends in Food Science&Technology,2016,53:60-74.
[26]李雪,白新鹏,曹君,等.仙人掌果酒发酵动力学及其抗氧化性[J].食品科学,2017,38(4):87-92.
[27]Dudley G,Steele J L,et al.Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli[J].Journal of Applied Microbiology,2005,98(1):14-23.
[28]蒋增良,毛建卫,黄俊,等.葡萄酵素在天然发酵过程中体外抗氧化性能的变化[J].中国食品学报,2014,14(10):29-34.
[29]赵磊,张秋晨,李金玉,等.植物乳杆菌发酵紫薯饮料的研制[J].食品工业科技,2014,35(22):193-198.
[30]吴竹青,陈景,黄群,等.响应面法优化雪莲果酒发酵工艺[J].食品科学,2010,31(23):182-187.
[31]束文秀,吴祖芳,翁佩芳,等.植物乳杆菌和发酵乳杆菌对胡柚汁发酵品质及其抗氧化性的影响[J/OL].食品科学:1-12[2018-04-16].
[32]Jayabalan R,Subathradevi P,Marimuthu S,et al.Changes in free-radical scavenging ability of kombucha tea during fermentation[J].Food Chemistry,2008,109(1):227-234.
[33]张晓松,孙艳梅,胡振生,等.都柿果酒在酿制过程中总酚和花色苷含量和抗氧化活性[J].东北农业大学学报,2010,41(3):120-124.