人参果木瓜发酵液抗氧化和抗运动疲劳作用研究

Antioxidant activity and anti-exercise-fatigue activity of liquid fermented with ginseng fruit and papaya

利用瑞士乳杆菌对人参果木瓜进行发酵,得到人参果木瓜发酵液,分析了发酵液的主要成分,并对人参果木瓜发酵液的抗氧化活性进行研究。结果表明,人参果木瓜发酵液的功效成分为多糖(282.67±1.83)mg/g,总黄酮(13.77±0.38)mg/g,总氨基酸(124.37±0.96)mg/g,总苷(58.37±4.56)mg/g,瑞士乳杆菌(7.36±0.82)log10 cfu/g。抗氧化活性实验表明,人参果木瓜发酵液具有较强的清除超氧阴离子和羟自由基的能力,具有较好的抗氧化活性。小鼠跑台力竭实验和负重游泳实验则表明人参果木瓜发酵液具有良好的抗运动疲劳作用。

The ginseng fruit and papaya were fermented by Lactobacillus helveticus to obtain the liquid fermented with ginseng fruit and papaya（LFGP）. The effective constituent of LFGP was analyzed. In addition, the antioxidant activity of LFGP were studied. The result showed that the content of polysaccharide, flavonoid, total amino acid, total glycosides and Lactobacillus helveticus in LFGP was（282.67±1.83）mg/g,（13.77±0.38）mg/g,（124.37±0.96）mg/g,（58.37±4.56）mg/g,（7.36±0.82） log10 cfu/g, respectively. The antioxidant activity experiment showed that the LFGP had a stronger ability to remove superoxide anion and hydroxyl free radical, which showed that the LFGP had a good antioxidant activity. The results of the treadmill test and weight-loaded swimming test showed that LFGP had a good resistance to movement fatigue.