摘要
为明确黑曲霉(Aspergillus niger)发酵对牛蒡(Arctium lappa)根的化学成分及其降糖活性的影响,本文采用黑曲霉发酵牛蒡根,分析不同发酵时间不同的发酵品对α-葡萄糖苷酶和α-淀粉酶抑制作用和化学成分的变化。酶抑制实验结果表明,牛蒡根对α-葡萄糖苷酶和α-淀粉酶的抑制作用随发酵时间延长而增强,牛蒡根发酵后对二者的抑制率分别提升17.8%和27.9%。采用主成分分析法(PCA)对化学成分分析结果进行统计分析,结果表明不同时间的发酵产品可依据其化学组成分为三个阶段,即第一阶段(1~5 d)、第二阶段(6~14 d)和第三阶段(15~20 d)。通过偏最小二乘判别分析法(PLS-DA)对三个阶段的差异性成分进行分析,发现绿原酸、咖啡酸、异绿原酸A是不同发酵时间牛蒡根中的主要差异性成分。在发酵后牛蒡根中的绿原酸、咖啡酸、异绿原酸A的含量升高,分别可达到发酵前的2.1、148.7和1.2倍。相关性分析结果表明,牛蒡根经黑曲霉发酵后对α-葡萄糖苷酶和α-淀粉酶的抑制作用增强与绿原酸、咖啡酸和异绿原酸A含量升高有关。因此,可以通过控制黑曲霉发酵的时间来达到提高牛蒡根中具有降糖作用的物质含量的目的。
In order to clarify the influence on chemical constituents and antihypoglycemic activity of root of Arctium lappa(AL) after fermented by Aspergillus niger(A. niger), A. niger was applied to conduct fermentation process on AL, and effect of fermentation time on the inhibitory on α-glucosidase and α-amylase as well as on the chemical compositions were revealed. Results showed the inhibitory on α-glucosidase and α-amylase of AL was enhanced after fermentation with increase of 17.8% and 27.9%, respectively. Principle components analysis(PCA) was applied to analyze the chemical components in fermented AL, which clustered into three stages, i.e. first stage(1~5 d), second stage(6~14 d), and third stage(15~20 d). Partial least squares-discriminant analysis(PLS-DA) was applied to find the different components between fermented AL from different stages. The main different components were chlorogenic acid, caffeic acid, and isochlorogenic acid A, etc. The contents of chlorogenic acid, caffeic acid, and isochlorogenic acid A increased after fermentation, which were 2.1, 148.7, and 1.2 folds of unfermented AL, respectively. The increasing of inhibition on α-glucosidase and α-amylase of AL was related with the contents of chlorogenic acid, caffeic acid, and isochlorogenic acid A. Therefore, the content of substances with antihypoglycemic activity in Arctium lappa root could be increased by controlling the fermentation time of Aspergillus niger.
作者
田盛
王祎
吴德超
曲扬
TIAN Sheng;WANG Yi;WU Dechao;QU Yang(College of Pharmacy,Liaoning University of Traditional Chinese Medicine,Dalian 116600,China)
出处
《食品工业科技》
CAS
北大核心
2022年第10期50-55,共6页
Science and Technology of Food Industry
基金
辽宁省教育厅2019科学研究项目(L201949)
辽宁中医药大学大学生创新创业训练计划项目(201910162059)。
关键词
牛蒡根
黑曲霉
微生物发酵
咖啡酰基奎宁酸
降糖活性
Arctium lappa roots
Aspergillus niger
microbial fermentation
caffeoylquinic acid
antihypoglycemic activity
