可发酵三七等中药材的食用菌种筛选和皂苷生物转化产物的分析

Screening of edible fungi for fermentation of Panax notoginseng Chinese medicinal herbs and analysis of biotransformation products of saponins

研究了保加利亚乳杆菌、凝结芽孢杆菌、鼠李糖乳杆菌和冠突散囊菌等食品工业中常用的微生物菌种对三七之类的中药原料的生物转化,利用HPLC分析了不同菌种直接发酵对人参皂苷组成的影响。通过不同微生物菌种的发酵,三七、人参和西洋参所含的Rb1、Re等常见人参皂苷会分别转化为Rh1、C-K和Rd等稀有人参皂苷,产物中没有检测到Rh2等人参皂苷,说明菌种产生的糖苷酶具有相当的专一性,为进一步对特殊目标皂苷的开发利用提供了基础。

The cultivation and application of the medicinal plants of Panax ginseng in China,including Panax notoginseng has a long history and it is of great significance to the development of these precious resources by fermentation. In this paper,we studied the fermentation processes of these raw materials with microbial strains belong to Lactobacillus bulgaricus,Bacillus coagulans,Lactobacillus rhamnosus and Eurotium cristatum etc. which commonly used in food industry. HPLC was used to analyze the changes of ginsenoside compositon after different fermentaion.Through the fermentation with different microbial strains,Rb1,Re and other common ginsenoside which contained in Panax notoginseng,ginseng and American ginseng were biotransformed respectively into Rh1,C-K and Rd,while ginsenoside Rh2 was not detected in the product. The results suggested that the glycosidases from these strains were very specific and provided a basis for the biotransformation and utilization of special target saponins.