真菌发酵对麦麸酚酸及其抗氧化活性的影响
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摘要
为提高麦麸中活性成分含量及其功能,扩大麦麸利用途径,采用3种真菌(黑曲霉、米曲霉、里氏木霉)发酵麦麸,使用分光光度法和高效液相研究发酵后麦麸中总游离酚质量分数(mg/g)、游离酚酸组分及抗氧化活性。结果表明3种真菌发酵均可不同程度地降解麦麸,提高麦麸中总游离酚和各种游离酚酸的含量及其抗氧化活性,其中米曲霉作用效果最为显著。研究指出真菌发酵是提高麦麸生物活性成分的有效途径,米曲霉是降解麦麸生产阿魏酸的优良菌种。
In order to increase the contents of the active ingredients,improve the functional activity and broaden the utilization pathways of wheat bran,wheat bran was fermented with three fungi(Aspergillus niger,Aspergillus oryzae,Trichoderma reesei) and free phenolic content,free phenolic composition and antioxidant activity were investigated by spectrophotometry and HPLC. The results showed that three fungi all could degrade wheat bran and increase the contents of total free phenol,phenolic acids composition and antioxidant activity. The effect of Aspergillus oryzae was the most obvious among the three fungi. In conclusion,fungal fermentation is an effective way to improve bioactive ingredients of wheat bran and Aspergillus oryzae is an excellent choice for fermentation of wheat bran.
In order to increase the contents of the active ingredients,improve the functional activity and broaden the utilization pathways of wheat bran,wheat bran was fermented with three fungi(Aspergillus niger,Aspergillus oryzae,Trichoderma reesei) and free phenolic content,free phenolic composition and antioxidant activity were investigated by spectrophotometry and HPLC. The results showed that three fungi all could degrade wheat bran and increase the contents of total free phenol,phenolic acids composition and antioxidant activity. The effect of Aspergillus oryzae was the most obvious among the three fungi. In conclusion,fungal fermentation is an effective way to improve bioactive ingredients of wheat bran and Aspergillus oryzae is an excellent choice for fermentation of wheat bran.
引文
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[24]LUO Shengbao,ZUO Wenjie,WEI Jianlin,et al.Analysis of ferulic acid in wheat bran[J].Grain Technology and and Economy,2013,38(4):41-42.(in Chinese)
[2]LI Dachuan,YUAN Jian,SHI Jiayi,et al.Study on extracting process of functional compounds in wheat bran[J].Modern Flour Milling Industry,2010,24(6):37-40.(in Chinese)
[3]WANG Lili,TAO Haiteng,XU Tongcheng,et al.Progress of phenolic compounds on wheat bran[J].Food and Nutrition in China,2012,18(12):36-38.(in Chinese)
[4]CHENG Bingqing,XIAO Jun.On the exploration and utilization of wheat bran[J].Cereal&Feed Industry,1998(7):34-36.(in Chinese)
[5]CHENG Bingqing,XIAO Jun.Advances in research of the preventive effect of wheat bran from cancer[J].Food Science and Technology,1999(2):51-53.(in Chinese)
[6]DU Zhenya,CHEN Fusheng,BU Guanhao.Research progress of health functions of wheat bran[J].Food and Machinery,2015(1):253-256.(in Chinese)
[7]汤葆莎.利用姬松茸固体发酵麦麸提高膳食纤维得率的研究[D].北京:中国农业科学院,2008.
[8]洪倩.阿魏酸抗辐射活性及其作用机制研究[D].北京:中国人民解放军军事医学科学院,2012.
[9]OU Shiyi,BAO Huiyan,LAN Zhidong.Research progress on the pharmacological effects of ferulic acid and its derivatives[J].Journal of Chinese Medicinal Materials,2001,24(3):220-222.(in Chinese)
[10]XIE C Y,GU Z X,YOU X,et al.Screening of edible mushrooms for release of ferulic acid from wheat bran by fermentation[J].Enzyme&Microbial Technology,2010,46(2):125-128.
[11]LIU Zili,OU Shiyi,JIANG Duxiao,et al.Preparation and purification ferulic acid from wheat bran by solid fermentation[J].Journal of Jinan University(Natural Science&Medicine Edition),2006,27(1):117-122.(in Chinese)
[12]KATINA K,JUVONEN R,LAITILA A,et al.Fermented wheat bran as a functional ingredient in baking[J].Cereal Chemistry,2012,89(2):126-134.
[13]WANG Chunli,HUANG Shiqi,SUN Dan,et al.In vitro inhibitory effects of phenolic compounds from fungi-fermented wheat bran on pancreatic lipase activity and triglyceride accumulation in HepG2 cells[J].Food and Fermentation Industries,2016,42(3):61-66.(in Chinese)
[14]胡博涵.利用发酵法释放麦麸中束缚型酚酸及其抗氧化活性的研究[D].广州:华南理工大学,2015.
[15]ZENG Lan,CHEN Ronghua,JIANG Yun,et al.Study on antioxidant activity of phenolic acids fermented in the wheat bran[J].Food Science and Technology,2015(12):128-131.(in Chinese)
[16]CAI S,WANG O,WU W,et al.Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content(TPC),flavonoids,and antioxidant activities of subfractions from oats(Avena sativa L.)[J].Journal of Agricultural&Food Chemistry,2012,60(1):507-513.
[17]TAGA M S,MILLER E E,PRATT D E.Chia seeds as a source of natural lipid antioxidants[J].Journal of the American Oil Chemists’Society,1984,61(5):928-931.
[18]XING Xiaoping,YANG Xiaoxiao,LU Jie,et al.Studies on the anti-aging effect of ellagic acid from pomegranate and its mechanism of action[J].Journal of Food Science and Biotechnology,2015,34(4):436-442.(in Chinese)
[19]TSUDA T,OSAWA T,NAKAYAMA T,et al.Antioxidant activity of pea bean(Phaseolus vulgaris,L.)extract[J].Journal of the American Oil Chemists’Society,1993,70(9):909-913.
[20]解春艳.茶薪菇发酵制备麦麸膳食纤维与阿魏酰低聚糖及其生物活性研究[D].南京:南京农业大学,2010
[21]杜小燕.泡盛曲霉发酵麦麸过程中酚类物质含量的变化与生物活性的相关性研究[D].广州:华南理工大学,2014.
[22]HAO Jie,CAO Xueli.Optimization of chemical release of bound phenolic acids from wheat bran[J].Food Science,2010,31(18):129-133.(in Chinese)
[23]DING Yan,TANG Shiyun,HOU Hanxue,et al.Study on the extraction methods of phenolic acids in wheat bran[J].Food and Nutrition in China,2012,18(6):52-58.(in Chinese)
[24]LUO Shengbao,ZUO Wenjie,WEI Jianlin,et al.Analysis of ferulic acid in wheat bran[J].Grain Technology and and Economy,2013,38(4):41-42.(in Chinese)