摘要
为评价芍药花发酵液的生物活性,通过对其发酵液中DPPH自由基清除能力、总抗氧化活性、总还原能力、蛋白质氧化损伤保护作用等抗氧化活性进行研究,并对其总酚和总黄酮含量进行测定。结果表明:芍药花扣囊复膜酵母发酵液(187.46 mg·g^-1)和酵母BY4741发酵液的总酚含量(113.55 mg·g^-1)显著高于水提物(95.85 mg·g^-1);总黄酮含量最高的是芍药花扣囊复膜酵母发酵液(39.04 mg·g^-1),最低的是水提物(20.09 mg·g^-1)。芍药花扣囊复膜酵母发酵液的DPPH自由基清除活性最高,IC50值为7.74μg·mL-1。芍药花扣囊复膜酵母发酵液的总抗氧化能力最高,比发酵前提高69.6%。芍药花发酵前后提取物对蛋白质氧化损伤均具有保护作用。这说明芍药花扣囊复膜酵母发酵液的抗氧化活性比发酵前明显提高,可能与发酵后总酚和总黄酮含量的提高有关。
In order to evaluate the biological activity of the fermentation liquid of Paeonia lactiflora Pall.flower,the antioxidant activity of the fermentation liquid of P.lactiflora flower was studied by DPPH free radical scavenging ability,total antioxidant activity,total reducing power and protein oxidative damage protection,and the content of total polyphenols and total flavonoids was determined.The results showed that the total polyphenol contents of the Saccharomycopsis fibuligera fermentation broth(187.46 mg·g^-1)and Saccharomyces cerevisiae BY4741 fermentation broth(113.55 mg·g^-1)were significantly higher than that of the water extract(95.85 mg·g^-1).The highest content of total flavonoids was the S.fibuligera fermentation broth(39.04 mg·g^-1),and the lowest content was the water extract(20.09 mg·g^-1).The DPPH free radical scavenging activity of the S.fibuligera fermentation broth was the highest,and the IC50 value was 7.74μg·mL-1.The total antioxidant capacity of the S.fibuligera fermentation broth was the highest,69.6%higher than that before fermentation.The extracts of P.lactiflora flowers before and after fermentation had protective effect on protein oxidative damage.The study indicated that the fermentation broth of S.fibuligera increased the antioxidant activity,which may be related to the increase of total polyphenols and total flavonoids.
作者
李冰
曹庆超
黄佳双
金英善
陶俊
LI Bing;CAO Qingchao;HUANG Jiashuang;JIN Yingshan;TAO Jun(College of Bioscience and Biotechnology,Yangzhou University,Yangzhou 225009,China;College of Horticulture and Plant Protection,Yangzhou University,Yangzhou 225009,China)
出处
《扬州大学学报（农业与生命科学版）》
CAS
北大核心
2020年第5期52-56,86,共6页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
江苏省农业科技自主创新资金项目[CX(18)2021]
江苏省研究生实践创新项目(SJCX19-0892)
扬州大学大学生科技创新基金项目(20190710)。
关键词
芍药花
酵母发酵液
总酚
总黄酮
抗氧化活性
Paeonia lactiflora Pall.flower
yeast fermentation
total polyphenols
total flavonoids
antioxidant activity
