植物乳杆菌发酵红枣汁的工艺条件优化及体外抗氧化活性
|
摘要
为研究植物乳杆菌发酵红枣汁的工艺条件及抗氧化活性,采用正交试验法对植物乳杆菌的发酵温度、发酵p H、发酵时间和接种量进行考察,通过多指标(酸度、活菌数和感官评价)综合加权评分方法优化红枣汁的发酵条件,并对发酵红枣汁清除DPPH·、ABTS·+和FRAP能力进行评价。结果表明,植物乳杆菌发酵红枣汁的最优工艺为发酵温度37℃,pH 5.5,发酵时间36 h和接种量5%,在此条件下,发酵红枣汁的综合评分最高(99.73)。方差分析结果表明,接种量对红枣汁的综合评分有显著影响,而发酵温度、发酵pH和发酵时间对红枣汁综合评分没有显著影响。与未发酵的红枣汁相比,经植物乳杆菌发酵后的红枣汁FRAP能力显著增加,DPPH·清除能力没有显著变化,ABTS·+清除能力显著降低。经植物乳杆菌发酵的红枣汁具有一定的抗氧化和自由基清除活性。
With the aim to research the fermentation condition of jujube juice with Lactobacillus plantarum and antioxidant capacity, the orthogonal design and comprehensive weighted of multi-index method(acidity, viable count and sensory evaluation) were used in evaluating the effects of fermentation temperature, fermentation pH, fermentation time and inoculation volume, and DPPH [1,1-diphenyl-2-picrylhydrazyl], ABTS [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] and FRAP(ferric ion reducing antioxidant power) assay to determine the antioxidant capacities of fermented jujube juice. The results showed that the optimal fermentation condition was: fermentation temperature was 37 ℃, pH5.5, fermentation time was 36 h and inoculation volume was 5% and the comprehensive score of fermented jujube juice was the highest(99.73) under these conditions. Variance analysis results showed that inoculation volume have significant effect, and the fermentation temperature, p H and fermentation time on the comprehensive score of jujube juice had no significant effect. Compared with the control, the FRAP ability of the jujube juice after fermentation by Lactobacillus plantarum was significantly increased, and the scavenging ability of DPPH was not significantly changed, and the scavenging ability of ABTS was significantly decreased. On the basis of above, the jujube juice fermented by Lactobacillus plantarum possess potent antioxidant and free radical scavenging activities.
With the aim to research the fermentation condition of jujube juice with Lactobacillus plantarum and antioxidant capacity, the orthogonal design and comprehensive weighted of multi-index method(acidity, viable count and sensory evaluation) were used in evaluating the effects of fermentation temperature, fermentation pH, fermentation time and inoculation volume, and DPPH [1,1-diphenyl-2-picrylhydrazyl], ABTS [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] and FRAP(ferric ion reducing antioxidant power) assay to determine the antioxidant capacities of fermented jujube juice. The results showed that the optimal fermentation condition was: fermentation temperature was 37 ℃, pH5.5, fermentation time was 36 h and inoculation volume was 5% and the comprehensive score of fermented jujube juice was the highest(99.73) under these conditions. Variance analysis results showed that inoculation volume have significant effect, and the fermentation temperature, p H and fermentation time on the comprehensive score of jujube juice had no significant effect. Compared with the control, the FRAP ability of the jujube juice after fermentation by Lactobacillus plantarum was significantly increased, and the scavenging ability of DPPH was not significantly changed, and the scavenging ability of ABTS was significantly decreased. On the basis of above, the jujube juice fermented by Lactobacillus plantarum possess potent antioxidant and free radical scavenging activities.
引文
[1] UNNO T, CHOI J H, HUR H G, et al. Changes in human gut microbiota influenced by probiotic fermented milk ingestion[J]. Journal of Dairy Science,2015, 98(6):3568-3576.
[2] BUTEL M J. Probiotics, gut microbiota and health[J]. Med Mal Infect, 2014, 44(1):1-8.
[3]崔燕丽,徐晓芬,吴正钧,等.乳酸菌胞外多糖对人类肠道菌群的影响[J].中国微生态学杂志, 2016,28(7):851-856.
[4] ENDO A, PRTTY A, KALLIOMKI M, et al. Longterm monitoring of the human intestinal microbiota from the 2nd week to 13 years of age[J]. Anaerobe,2014, 28:149-56.
[5] RUTELLA G S, TAGLIAZUCCHI D, SOLIERI L.Survival and bioactivities of selected probiotic Lactobacilli in yogurt fermentation and cold storage:New insights for developing a bi-functional dairy food[J]. Food Microbiology, 2016, 60:54-61.
[6] AKALIN A S, G魻N覶S, NAL G, et al. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage[J]. Journal of Food Science, 2007, 72(7):M222-M227.
[7]谢明勇,熊涛,关倩倩.益生菌发酵果蔬关键技术研究进展[J].中国食品学报, 2014, 14(10):1-9.
[8] DI CAGNO R, CODA R, de ANGELIS M, et al.Exploitation of vegetables and fruits through lactic acid fermentation[J]. Food Microbiol, 2013, 33(1):1-10.
[9] KUN S, REZESSY-SZAB魷J M, NGUYEN Q D,et al. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains[J]. Process Biochemistry, 2008, 43(8):816-821.
[10] PASQUALE F, LOUBNA A, IVANA C, et al. Exploitation of the health-promoting and sensory properties of organic pomegranate(Punica granatum L.)juice through lactic acid fermentation[J]. International Journal of Food Microbiology, 2013, 163(2/3):184-192.
[11] ZHENG X, YU Y, XIAO G, et al. Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates[J]. Innovative Food Science&Emerging Technologies, 2014, 23:61-67.
[12] SHORI A B. Influence of food matrix on the viability of probiotic bacteria:A review based on dairy and non-dairy beverages[J]. Food Bioscience, 2016,13:1-8.
[13]张庆,王凤,黄卫宁,等.植物乳杆菌发酵对燕麦蛋白溶解度和营养特性的影响[J].食品科学, 2011,32(17):204-209.
[14]安兴娟,张瑶,姬阿美,等.植物乳杆菌发酵枸杞胡萝卜汁工艺的优化[J].天津科技大学学报, 2016,31(3):20-24.
[15] YOON K Y, WOODAMS E E, HANG Y D.Production of probiotic cabbage juice by lactic acid bacteria[J]. Bioresour Technol, 2006, 97(12):1427-30.
[16] H譈TT P, SONGISEPP E, R魧TSEP M, et al. Impact of probiotic Lactobacillus plantarum TENSIA in different dairy products on anthropometric and blood biochemical indices of healthy adults[J]. Beneficial Microbes, 2014, 6(3):1-11.
[17]王今雨,满朝新,杨相宜,等.植物乳杆菌NDC75017的降胆固醇作用[J].食品科学, 2013, 34(3):243-247.
[18]李盛钰,李达,赵玉娟,等.植物乳杆菌C88对H2O2诱导氧化损伤的Caco-2细胞的保护作用[J].中国农业科学, 2013, 46(3):606-613.
[19]程龙,龚福明,李晓然,等.具有高效ACE抑制活性乳酸菌的筛选及其益生特性研究[J].现代食品科技, 2015, 31(11):127-134.
[20]李强坤,柳陈坚,张园莲,等.植物乳杆菌对食源性病原菌作用的研究[J].食品科学, 2016, 37(11):18-23.
[21]李扬扬,张晓瑞,郭玉蓉,等.乳酸菌对棒曲霉素的脱除作用[J].食品与发酵工业, 2015, 41(10):40-44.
[22]鲁周民,张丽,尹蓉,等.酶解条件对红枣汁主要成分的影响[J].农业工程学报, 2009, 25(1):300-302.
[23]中华人民共和国卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验乳酸菌检验:GB 4789.35-2016[S].北京:中国标准出版社, 2016.
[24]刘磊,汪浩,张名位,等.龙眼乳酸菌发酵工艺条件优化及其挥发性风味物质变化[J].中国农业科学,2015, 48(20):4147-4158.
[25]李顺峰,张丽华,付娟妮,等.真姬菇子实体多糖体外抗氧化特性研究[J].西北农业学报, 2008, 17(4):302-305.
[26]张丽华,李顺峰,刘兴华,等.猕猴桃果肉叶绿素的提取及抗氧化活性研究[J].中国食品学报, 2012,12(7):29-35.
[27]徐晶晶,刘斌.基于DPPH、FRAP法的薄荷药材抗氧化谱效关系研究[J].北京中医药大学学报, 2015,38(6):405-410.
[28]李静,李顺峰,王安建,等.适宜热烫条件保持双孢蘑菇片品质和颜色[J].农业工程学报, 2014, 30(7):268-273.
[29]程弘夏,周军伟,王仲,等.多指标综合加权评分研究川黄柏总生物碱提取工艺[J].中国药师, 2011,14(9):1274-1275.
[30]梁艳花.红枣乳酸饮料功能性研究[D].杨凌:西北农林科技大学, 2015.
[31]范改敬.红枣汁乳酸发酵工艺及发酵液体外抗氧化性研究[D].石家庄:河北农业大学, 2015.
[32]王曦,罗霞,徐晓燕,等.不同乳酸菌菌株抗氧化能力的比较研究[J].食品科学, 2010, 31(9):197-201.
[2] BUTEL M J. Probiotics, gut microbiota and health[J]. Med Mal Infect, 2014, 44(1):1-8.
[3]崔燕丽,徐晓芬,吴正钧,等.乳酸菌胞外多糖对人类肠道菌群的影响[J].中国微生态学杂志, 2016,28(7):851-856.
[4] ENDO A, PRTTY A, KALLIOMKI M, et al. Longterm monitoring of the human intestinal microbiota from the 2nd week to 13 years of age[J]. Anaerobe,2014, 28:149-56.
[5] RUTELLA G S, TAGLIAZUCCHI D, SOLIERI L.Survival and bioactivities of selected probiotic Lactobacilli in yogurt fermentation and cold storage:New insights for developing a bi-functional dairy food[J]. Food Microbiology, 2016, 60:54-61.
[6] AKALIN A S, G魻N覶S, NAL G, et al. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage[J]. Journal of Food Science, 2007, 72(7):M222-M227.
[7]谢明勇,熊涛,关倩倩.益生菌发酵果蔬关键技术研究进展[J].中国食品学报, 2014, 14(10):1-9.
[8] DI CAGNO R, CODA R, de ANGELIS M, et al.Exploitation of vegetables and fruits through lactic acid fermentation[J]. Food Microbiol, 2013, 33(1):1-10.
[9] KUN S, REZESSY-SZAB魷J M, NGUYEN Q D,et al. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains[J]. Process Biochemistry, 2008, 43(8):816-821.
[10] PASQUALE F, LOUBNA A, IVANA C, et al. Exploitation of the health-promoting and sensory properties of organic pomegranate(Punica granatum L.)juice through lactic acid fermentation[J]. International Journal of Food Microbiology, 2013, 163(2/3):184-192.
[11] ZHENG X, YU Y, XIAO G, et al. Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates[J]. Innovative Food Science&Emerging Technologies, 2014, 23:61-67.
[12] SHORI A B. Influence of food matrix on the viability of probiotic bacteria:A review based on dairy and non-dairy beverages[J]. Food Bioscience, 2016,13:1-8.
[13]张庆,王凤,黄卫宁,等.植物乳杆菌发酵对燕麦蛋白溶解度和营养特性的影响[J].食品科学, 2011,32(17):204-209.
[14]安兴娟,张瑶,姬阿美,等.植物乳杆菌发酵枸杞胡萝卜汁工艺的优化[J].天津科技大学学报, 2016,31(3):20-24.
[15] YOON K Y, WOODAMS E E, HANG Y D.Production of probiotic cabbage juice by lactic acid bacteria[J]. Bioresour Technol, 2006, 97(12):1427-30.
[16] H譈TT P, SONGISEPP E, R魧TSEP M, et al. Impact of probiotic Lactobacillus plantarum TENSIA in different dairy products on anthropometric and blood biochemical indices of healthy adults[J]. Beneficial Microbes, 2014, 6(3):1-11.
[17]王今雨,满朝新,杨相宜,等.植物乳杆菌NDC75017的降胆固醇作用[J].食品科学, 2013, 34(3):243-247.
[18]李盛钰,李达,赵玉娟,等.植物乳杆菌C88对H2O2诱导氧化损伤的Caco-2细胞的保护作用[J].中国农业科学, 2013, 46(3):606-613.
[19]程龙,龚福明,李晓然,等.具有高效ACE抑制活性乳酸菌的筛选及其益生特性研究[J].现代食品科技, 2015, 31(11):127-134.
[20]李强坤,柳陈坚,张园莲,等.植物乳杆菌对食源性病原菌作用的研究[J].食品科学, 2016, 37(11):18-23.
[21]李扬扬,张晓瑞,郭玉蓉,等.乳酸菌对棒曲霉素的脱除作用[J].食品与发酵工业, 2015, 41(10):40-44.
[22]鲁周民,张丽,尹蓉,等.酶解条件对红枣汁主要成分的影响[J].农业工程学报, 2009, 25(1):300-302.
[23]中华人民共和国卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验乳酸菌检验:GB 4789.35-2016[S].北京:中国标准出版社, 2016.
[24]刘磊,汪浩,张名位,等.龙眼乳酸菌发酵工艺条件优化及其挥发性风味物质变化[J].中国农业科学,2015, 48(20):4147-4158.
[25]李顺峰,张丽华,付娟妮,等.真姬菇子实体多糖体外抗氧化特性研究[J].西北农业学报, 2008, 17(4):302-305.
[26]张丽华,李顺峰,刘兴华,等.猕猴桃果肉叶绿素的提取及抗氧化活性研究[J].中国食品学报, 2012,12(7):29-35.
[27]徐晶晶,刘斌.基于DPPH、FRAP法的薄荷药材抗氧化谱效关系研究[J].北京中医药大学学报, 2015,38(6):405-410.
[28]李静,李顺峰,王安建,等.适宜热烫条件保持双孢蘑菇片品质和颜色[J].农业工程学报, 2014, 30(7):268-273.
[29]程弘夏,周军伟,王仲,等.多指标综合加权评分研究川黄柏总生物碱提取工艺[J].中国药师, 2011,14(9):1274-1275.
[30]梁艳花.红枣乳酸饮料功能性研究[D].杨凌:西北农林科技大学, 2015.
[31]范改敬.红枣汁乳酸发酵工艺及发酵液体外抗氧化性研究[D].石家庄:河北农业大学, 2015.
[32]王曦,罗霞,徐晓燕,等.不同乳酸菌菌株抗氧化能力的比较研究[J].食品科学, 2010, 31(9):197-201.