摘要
为评价发酵对黄精抗氧化活性和刺激性的影响,以DPPH自由基清除率、铁离子还原力及对人脐静脉内皮细胞(HUVEC)过氧化氢氧化损伤的保护作用评价抗氧化活性,兔角膜上皮细胞(SIRC)短时暴露法评价刺激性,初步探究发酵法与传统加工方法(蒸制法、酒制法)所得黄精的主要活性成分含量变化与其抗氧化活性及刺激性的关系。结果显示,发酵法相比传统加工法对提高黄精抗氧化活性及降低刺激性表现出更为突出的效果。其中,HUVEC细胞经发酵黄精干预后存活率由损伤模型组54.66%±4.12%提高到78.13%±4.25%;生黄精发酵后SIRC细胞存活率由68.55%±5.23%提高到90.60%±3.55%。发酵黄精活性提高主要与多糖变化有关,发酵后多糖总含量由(141.44±2.25)mg/g原料降低为(121.84±2.94)mg/g原料;发酵样多糖中的甘露糖、半乳糖等单糖组分含量减少,但鼠李糖含量显著(P<0.05)增加,由(2.90±0.01)mg/g固形物增加为(20.92±0.00)mg/g固形物,岩藻糖等组分在发酵后由(0.77±0.00)mg/g固形物变为(4.78±0.01)mg/g固形物,且各单糖间的比例也发生了变化。黄精的刺激性受皂苷成分影响更大,发酵后刺激性减弱与总皂苷含量显著(P<0.05)降低有一定联系。综上,发酵处理引起活性物质发生组分转化等可进一步提高黄精生物活性及降低其刺激性,具有重要的实际应用价值。
To evaluate the effects of fermentation on the antioxidant activity and irritancy of Polygonatum sibiricum,theantioxidant activity was evaluated by DPPH free radical scavenging rate,iron ion reducing power and protective effect on human umbilical vein endothelial cells(HUVEC)by hydrogen peroxide damage,and irritation was evaluated by SIRC cell short exposure method.The relationship between the changes of main active ingredient contents of the Polygonatum sibiricum obtained by the fermentation method and the traditional processing method(steaming method,wine production method)and its antioxidant activity and irritancy were preliminarily investigated.The results indicated that the fermentation method had prominent effect on increasing antioxidant activities and declining irritation of Polygonatum sibiricum.The viability of HUVEC cells increased to 78.13%±4.25%from 54.66±4.12%of model set after being treated with fermented Polygonatum sibiricum,and the viability of SIRC cell treated with the fermented one also rised from 68.55%±5.23%of raw sample to 92.6%±3.55%.The increasing in the activity of fermented products was mainly related to the change of polysaccharides.In the fermented products,the contents of the total polysaccharide were reduced from(141.44±2.25)mg/graw material to(121.84±2.94)mg/graw material and the monosaccharide components such as mannose and galactose were decreased.However,the contents of rhamnose increased significantly(P<0.05)from(2.90±0.01)mg/gsolids to(20.92±0.00)mg/gsolids,and the contents of fucose was also increased from(0.77±0.00)mg/gsolids to(4.78±0.01)mg/gsolids with changes of the ratio of monosaccharides.The irritation was more affected by the component of saponins,and the decreasing in irritation after fermentation was related to the reduced significantly(P<0.05)contents of total saponins.In summary,fermentation could induce the transformation of active components,then improve the bioactivities and irritation of the Polygonatum sibiricum,which had important practical applic
作者
杨婧娟
张希
马雅鸽
杨薇
陈伟
杜雯霞
赵声兰
YANG Jing-juan;ZHANG Xi;MA Ya-ge;YANG Wei;CHEN Wei;DU Wen-xia;ZHAO Sheng-lan(Yunnan University of Chinese Medicine,Kunming 650500,China)
出处
《食品工业科技》
CAS
北大核心
2020年第2期52-58,共7页
Science and Technology of Food Industry
基金
云南省应用基础研究计划项目青年项目(2016FD054)
云南省科技厅-云南中医药大学应用基础研究联合专项(2018FF001-040)
云南省重大生物医药科技专项(2018ZF013)
关键词
黄精
发酵
抗氧化活性
刺激性
多糖
皂苷
Polygonatum sibiricum
fermentation
antioxidant activities
irritation
polysaccharide
saponins
