姬松茸固态发酵对小麦多酚的影响

Effect of solid-state fermentation with Agaricus blazei on polyphenols of wheat

为研究姬松茸固态发酵对小麦多酚的影响并初步探索其代谢机理,对姬松茸固态发酵后小麦的多酚物质(游离态多酚、结合态多酚和总酚)含量和3种碳水化合物水解酶(纤维素酶、α-淀粉酶和β-葡萄糖苷酶)酶活性进行了测定,并对它们之间的关系进行了研究。结果表明,游离态多酚和总酚含量随发酵时间的延长而增加,均在发酵30 d时达到最大,分别为3.121 mg/g和3.207 mg/g。结合态多酚含量随发酵时间的延长而降低。纤维素酶和α--淀粉酶的酶活性随发酵时间的延长而增加,在发酵第20 d达到最大,之后逐渐降低。β--葡萄糖苷酶的酶活在5~30 d的发酵时间内一直随发酵时间延长而增加。3种酶对结合态多酚从细胞壁释放出来起重要作用。

To investigate the effect of solid state fermentation with Agaricus blazei on polyphenol of wheat and explore the mechanism of polyphenol metabolism, the contents of free polyphenols, bound polyphenols and total polyphenols after solid- state fermentation（SSF） by Agaricus blazei and the carbohydrates hydrolases enzymes activities of fermented products were determined.As well as the correlations between these enzyme activities and polyphenols contents in fermented products were analyzed.This study indicated that the contents of free and total polyphenols increased with the prolonging of fermentation time. In contrast, the contents of bound polyphenols decreased. The activities of cellulase and α-amylase increased as the time increase initially and decreased afterwards,and reached the maximum at 20 d.The activities of β-Glucosidase kept growing in 5-30 days. The carbohydrates hydrolases plays an important role in releasing of bound polyphenols from cell wall.