[1]冯小飞,马建鹏,郎 丹,等.3种食药用真菌固体发酵对苦荞营养成分、总黄酮含量和抗氧化活性的影响[J].福建农林大学学报(自然科学版),2021,50(02):276-282.[doi:10.13323/j.cnki.j.fafu(nat.sci.).2021.02.019]
 FENG Xiaofei,MA Jianpeng,LANG Dan,et al.Effects of solid fermentation of 3 edible and medicinal fungi on nutritional components, flavonoid contents and antioxidant activity of Fagopyrum tataricum[J].,2021,50(02):276-282.[doi:10.13323/j.cnki.j.fafu(nat.sci.).2021.02.019]
点击复制

3种食药用真菌固体发酵对苦荞营养成分、总黄酮含量和抗氧化活性的影响()
分享到:

福建农林大学学报(自然科学版)[ISSN:1671-5470/CN:35-1255/S]

卷:
50卷
期数:
2021年02期
页码:
276-282
栏目:
资源与环境
出版日期:
2021-02-15

文章信息/Info

Title:
Effects of solid fermentation of 3 edible and medicinal fungi on nutritional components, flavonoid contents and antioxidant activity of Fagopyrum tataricum
文章编号:
1671-5470(2021)02-0276-07
作者:
冯小飞1 马建鹏2 郎 丹1 娜胡兰1 姜兰馨1 杨 斌3
1.西南林业大学生命科学学院,云南 昆明 650224; 2.大理白族自治州林业和草原有害生物防治检疫局,云南 大理 671000; 3.西南林业大学生物多样性保护学院,云南 昆明 650224
Author(s):
FENG Xiaofei1 MA Jianpeng2 LANG Dan1 NA Hulan1 JIANG Lanxin1 YANG Bin3
1.Faculty of Life Science, Southwest Forestry University, Kunming, Yunnan 650224, China; 2.Dali Bai Autonomous Prefecture Forestry and Grassland Pest Control and Quarantine Bureau, Dali, Yunnan 671000, China; 3.Faculty of Biodiversity Conservation and Utilization,Southwest Forestry University, Kunming, Yunnan 650224, China)
关键词:
食药用真菌 固体发酵 苦荞 营养成分 抗氧化活性
Keywords:
edible and medicinal fungi solid fermentation Fagopyrum tataricum nutrients antioxidant activity
分类号:
S646
DOI:
10.13323/j.cnki.j.fafu(nat.sci.).2021.02.019
文献标志码:
A
摘要:
为了加强食药用真菌在苦荞发酵产品中的开发和应用,开展云芝、裂褶菌和香菇3种食药用真菌对苦荞基质的固体发酵研究,测定3种真菌发酵后苦荞基质中还原糖、总糖、总蛋白和粗脂肪的含量,分析真菌发酵前后基质中总黄酮含量和抗氧化活性的变化.结果表明:发酵30 d时,3种真菌发酵基质的总黄酮含量和抗氧化活性均显著提高,其中,香菇发酵基质的总黄酮含量最高(3.11%),裂褶菌发酵基质的抗氧化活性较高,还原力达到了0.65,羟基自由基清除率、超氧阴离子自由基清除率和1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率分别为42.6%、29.35%和57.02%.此外,在3种真菌的发酵基质中,裂褶菌发酵30 d时的总糖含量最高(43.77%),发酵60 d时的粗脂肪含量最高(4.19%); 香菇发酵60 d时的还原糖和总蛋白含量均达到最高,分别为2.69%和22.3%; 云芝发酵基质的总糖和粗脂肪含量均显著低于对照.不同真菌的发酵作用对苦荞基质的营养成分和抗氧化活性表现出不同的影响效果,裂褶菌发酵能显著提高苦荞基质的抗氧化活性,香菇通过发酵促进苦荞基质还原糖和总蛋白的积累.
Abstract:
In order to strengthen the developments and applications of medicinal and edible fungi in Fagopyrum tataricum(L.)Gaertn fermentation industry, 3 edible and medicinal fungi, Coriolus versicolor, Schizophyllum commune Franch., and Lentinus edodes(Berk.)Sing were tested as the solid fermentation substrates of tartary buckwheat. The contents of reducing sugar, total sugar, total protein and crude fat in different buck wheat substrates were studied. Moreover, changes in flavonoid content and antioxidant activity in different substrates before and after solid fermentation were also analyzed. The results showed that the flavonoid content and antioxidant activity of the 3 fungi substrates increased significantly after 30 days of fermentation, with the flavonoid content peaking at 3.11% in L.edodes substrate. The antioxidant activity of tartary buckwheat substrate was relatively high after being fermented with S.commune, with the reducing capacity reaching 0.65,and scavenging rates of hydroxyl radical, superoxide anion, and 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)radical being 42.6%, 29.35% and 57.02%, respectively. Among different fermentation substrates, the total sugar content of S.commune was the highest on the 30th day(43.77%)and the crude fat content was the highest on the 60th day(4.19%). In L.edodes substrate, the contents of reducing sugar and total protein peaked on the 60th day, arriving at 2.69% and 22.3%, respectively. However, in C.versicolor substrate, the contents of total sugar and crude fat were significantly lower than those in the control. Therefore, different strains exerted various fermentation effects on the nutrient composition and antioxidant activity of tartary buckwheat matrix. The antioxidant activity of tartary buckwheat matrix were significantly improved when it was fermented with S.commune; on the other hand, L.edodes substrate promoted the accumulation of reducing sugar and total protein in the matrix.

参考文献/References:

[1] 谷军,张小彦.固态发酵技术应用及进展[J].中国调味品,2019,44(10):197-200.
[2] 王夫杰,鲁绯.我国酱油研究现状与发展趋势[J].中国酿造,2010(12):3-7.
[3] 姚跃飞,曾柏全.现代固态发酵技术在食品加工业中的应用[J].食品与机械,2005,21(6):89-92.
[4] 孙森,宋俊梅,张长山.固态发酵技术的研究应用现状[J].中国食品添加剂,2007(4):54-58.
[5] 王谦,胡卫静.大型食药用真菌深层发酵研究进展[J].食品安全质量检测学报,2016,7(3):1240-1246.
[6] 贾身茂,袁瑞奇,孔维丽,等.药用真菌之概念[J].中国食用菌,2015,34(1):82-88.
[7] 高赏.药食用真菌代谢产物的活性研究[D].贵阳:贵州医科大学,2016.
[8] CHEN P, QIN H J, LI Y W, et al. Study on chemical constituents of an edible mushroom Volvariella volvacea and their antitumor activity in vitro[J]. Natural Product Research, 2018,34(2):1-6.
[9] DAI Y C, YANG Z L, CUI B K, et al. Species diversity and utilization of medicinal mushrooms and fungi in China[J]. International Journal of Medicinal Mushrooms, 2009,11(3):287-302.
[10] 锦堂.中国药用真菌学[M].北京:科学出版社,1997.
[11] 蔡旭.3株药食用真菌次生代谢产物成分及抗肿瘤活性研究[D].武汉:湖北中医药大学,2019.
[12] 罗青,王国霞,刘瑞霞.药食用真菌抑菌作用的研究进展[J].郑州师范教育,2018,7(4):25-27.
[13] 杜妍,韩一凤,陆震鸣,等.药食用真菌菌丝提取物的降糖和降脂活性(英文)[J].菌物学报,2018,37(5):656-666.
[14] 李莉娜,张林鑫,张凯凯,等.菜籽粕固体发酵及其理化性质的研究[J].饲料工业,2019,40(13):43-48.
[15] 游明乐.中国食(药)用真菌发酵工程研究进展[J].微生物学通报,2007,34(2):327-331.
[16] 赵静,汤彩云,黎鹏,等.白灵菇固体发酵优化小麦麸皮抗氧化性能[J].江苏科技大学学报(自然科学版),2019,33(5):97-103.
[17] THOMAS L, LARROCHE C, PANDEY A. Current developments in solid-state fermentation[J]. Biochemical Engineering Journal, 2013,81:146-161.
[18] 李恩菊.贵州地区野生食用菌资源可持续开发利用研究[J].中国食用菌,2019,38(10):5-8.
[19] 马明,冯云利,汤昕明,等.云南省野生食用菌资源概况和保护现状[J].中国食用菌,2018,37(1):6-9,18.
[20] 申秀娟,张磊,杨美玉,等.酵解姬松茸多糖对小鼠免疫指标和肠道菌群的影响[J]食品科技,2019,44(6):215-220.
[21] 刘明明,雷志华,黄苏静,等.香菇与猴头菇菌种对2种小麦基质固体发酵菌质营养的影响[J].贵州农业科学,2019,47(1):74-78.
[22] SINGHANIA R R, SUKUMARAN R K, PATEL A K, et al. Advancement and comparative profiles in the production technologies using solid-state and submerged fermentation for microbial cellulases[J]. Enzyme and Microbial Technology, 2010,46(7):541-549.
[23] 郭尚,王慧娟.食用菌深层发酵技术及其应用[J].山西农业科学,2013,41(8):885-888.
[24] 张余,黄小燕,刘昌敏,等.苦荞营养保健成分及其食品开发研究进展与展望[J].粮食与油脂,2019,32(8):12-14.
[25] 时小东,吴琪,谭茂玲,等.药食同源作物苦荞分子生物学研究进展[J].成都大学学报(自然科学版),2019,38(1):38-41.
[26] 吴永祥,吴丽萍,胡晓倩,等.不同真菌固体发酵对蕨菜主要活性成分及其体外抗氧化和抗炎症作用的影响[J].食品科学,2018,39(24):168-174.
[27] 许春平,孙懿岩,白家峰,等.怀山药多糖的提取、硫酸酯化修饰及抗氧化活性研究[J].河南工业大学学报(自然科学版),2019,40(3):50-55.
[28] 陈雪巧,林俊芳,彭志妮,等.蛹虫草发酵苦荞基质的成分分析及抗氧化活性的研究[J].食品工业科技,2014,35(16):166-169,174.
[29] 侯衍英.红曲霉—丹参双向固体发酵及产物活性研究[D].泰安:泰山医学院,2017.
[30] 张庆明,徐云燕,陈美惠,等.灵芝菌固体发酵感冒清热颗粒药渣的主要活性物质变化研究[J].东南国防医药,2019,21(6):616-620.
[31] 张艳聪,马维维,张洪梅,等.蝉拟青霉—甘草渣双向发酵过程中成分含量变化的研究[J].中华中医药学刊,2017,35(7):1902-1904.

备注/Memo

备注/Memo:
收稿日期:2020-08-30 修回日期:2020-09-25
基金项目:2020年云南省大学生创新创业训练项目(202010677019); 2020年西南林业大学教学改革项目(QN202009); 2019年云南省高等学校本科教育教学改革研究项目(JG2018141).
作者简介:冯小飞(1986-),男,实验师.研究方向:森林保护.Email:15288404356@163.com.通信作者杨斌(1971-),男,教授,博士.研究方向:植物保护.Email:yangbin48053@163.com.
更新日期/Last Update: 2021-02-15