铁皮石斛酵素制备工艺及其免疫活性研究

Preparation Process and Immune Activity of Dendrobium officinale Kimura et Migo Fermentation Liquid

为探究铁皮石斛酵素制备工艺及其免疫调节活性,以新鲜铁皮石斛为原料制备铁皮石斛酵素。在单因素试验的基础上,结合响应面试验优化铁皮石斛酵素的发酵工艺。通过测定铁皮石斛酵素对免疫低下小鼠免疫指标的影响,考察其免疫调节活性。在成功建立环磷酰胺致免疫抑制小鼠模型后,将小鼠随机分为模型组,阳性药组,铁皮石斛酵素低、中、高剂量组,另设空白组。结果表明,铁皮石斛酵素的最佳发酵工艺条件为:发酵剂接种量0.45%、糖添加量9.0%、发酵温度31℃、发酵时间21d。该工艺条件下制备的铁皮石斛酵多糖含量为143.5mg/mL,呈现均匀浅黄色,香气浓郁,口感清爽。铁皮石斛酵素中、高剂量组可显著提高免疫抑制小鼠体质量、脏器指数及血清中TNF-α、IL-6、IL-10的含量,表明铁皮石斛酵素对免疫低下小鼠具有较好的免疫调节作用。

In order to investigate the preparation technology of Dendrobium officinale Kimurar et Migo fermentation liquid and its immunomodulatory activity,the Dendrobium officinale was used as raw material to prepare fermentation liquid.The fermentation conditions were optimized by single factor test combined with response surface tests,the immunomodulatory activity of D.officinale fermentation liquid was investigated by measuring the effects on immune indexes in immunocompromised mice.After successful modeling,the mice model of immunosuppression induced by cyclophosphamide.the mice were randomly divided into model group;positive drug group;the low-,medium-and high-dose D.officinale fermentation liquid groups;and blank group.The results showed that the optimal fermentation conditions for D.officinale fermentation liquid were as follows:the inoculation with compound starter addition 0.45%,sugar addition 9.0%,fermentation temperature 31℃,and time 21 d.The product prepared under the above process conditions with polysaccharide content 143.5 mg/mL,uniform color in light yellow,rich in aroma and refreshing in taste.The body weight,immune organ index of mice and the contents of TNF-α,IL-6 and IL-10 cytokines in serum was significantly increased in medium and high dose groups,indicating that D.officinale fermentation liquid has a good immune regulation effect on immunocompromised mice.