以葛根为基质的灵芝发酵和体外清除自由基活性研究

Study on the Lucidum Fermentation with Radix Pueraiae as Matrix and the Activity of Scavenging Free Radicals in Vitro

[目的]研制一种具有抗氧化作用的新型保健食品并研究其体外抗氧化活性。[方法]以灵芝为发酵菌株,葛根为发酵基质中的添加物,研究了葛根对灵芝菌丝体生长和发酵产物体外清除自由基活性的影响。[结果]葛根添加量为60 g/L时,灵芝的生物量达最大值,即(9.76±0.37)g/L,比对照高2.82 g/L。葛根具有清除羟自由基和超氧阴离子的能力,添加葛根的灵芝发酵产物的对羟自由基和超氧阴离子的清除效果明显比单独灵芝发酵好。当葛根浓度为20、40、60、80和100 g/L时,发酵产物对羟自由基的清除率分别为67.2%、78.5%、84.9%、86.4%和87.3%,对超氧阴离子的清除率分别为35.42%、41.67%、46.88%、44.79%和45.88%。[结论]该研究为开发具有抗氧化作用的新型灵芝发酵保健食品提供了理论基础。

[Objective] The purpose was to prepare a new type of health food with antioxidation effects and study its antioxidant activity in vitro. [ Method ] With lucidum as fermentation strain, radix pueraiae as additive in fermentation matrix, the influences of radix pueraiae on the growth of lueidum myeelia and the activity of scavenging free radicals in vitro of fermentation products were studied. [ Result] When the addition amount of radix pueraiae was 60 g/L, the biomass of lucidum reached its maximum （9.76 ±0.37） g/L and it was increased 2.82 g/L than CK. The biomass of lucidum in CK was 2.82 g/L. The radix pueraiae had ability of scavenging hydroxyl radical and superoxide anion and the scavenging effects on hydroxyl radical and superoxide anion of products from lucidum fermentation with radix pueraiae were obviously better than that of products from lucidum fermentation without radix pueraiae. When the concn, of radix pueraiae were 20, 40, 60, 80 and 100 g/L, the scavenging rates of fermentation products on hydroxyl radical were 67.2%, 78.5% , 84.9%, 86.4% and 87.3% resp. and their scaven- ging rates on superoxide anion were 35.42% , 41.67% , 46.88% , 44.79% and 45.88% resp. [ Conclusion] The study supplied theoretical basis for developing the new type of health food with antioxidation effects through lneidum fermentation.