纳豆芽孢杆菌发酵米糠提取物的保健功能研究

THE HEALTH FUNCTION OF FERMENTED RICE BRAN EXTRACT BY BACILLUS NATTO

目的:为深度开发米糠资源,比较纳豆芽孢杆菌发酵米糠(rice bran fermentation,RBF)的上清液与未发酵米糠水提液(water extract of rice bran,RBW)的抗氧化活性及其对双歧杆菌的促生长作用。方法:体外实验法测定RBF和RBW的还原力清除·OH和-·O2及其抑制猪油氧化的能力;模拟体内条件,以光密度为指标考察RBF和RBW对双歧杆菌的促生长作用。结果:RBF和RBW均具有抗氧化活性但RBF具有更大的活性其中RBF对·OH和O-·2清除率IC50分别为3.55mg/ml和23.5mg/ml比RBW分别高0.3倍,10倍。在抑制猪油氧化实验中,RBF与RBW均表现出较强的抗氧化活性,而RBF略强于RBW,与VE相近;RBF与RBW都能促进双歧杆菌的生长,促生长率分别达到65.2%和17.8%;经过胃蛋白酶和胰蛋白酶消化后,RBF仍有51.6%的促生长率。结论:RBF具有更强的抗氧化活性及对双歧杆菌的促生长作用。

Objective： To explore the resource of rice bran by comparing antioxidative activities and growth promotion of Bacillus bifidus between supernatant of formented rice bran （RBF） by Bacillus natto and water extract of rice bran （RBW）. Method： The reducing capacity the ·OH and o2 scavenging capacity and the inhibitory effect to oxidize lard were determined in vitro. The growth promotion for Bacillus bifidus by photodensity with simulated condition was investigated in vivo. Results： RBF and RBW had antioxidant activity in vitro. The IC50 of scavenging ·OH and O2 50 of RBF was 3.55 mg/ml and 23.5 mg/ml, 0.3 and 10 folds higher than that of RBW respectively. In inhibiting oxidation of lard, RBF had a little higher antioxidative activities than RBW, near VE. RBF and RBW could promot growth of Bacillus bifidus by 65.2% and 17.8% respectively. By enzymatic digestion, the promotive rate of RBF was still 51.6%. Conclusion： RBF had higher antioxidant activity and growth promotion to Bacillus bifidus.