植物酵素发酵过程中理化成分变化规律及其对果蝇寿命的影响

Changes of Biochemical Indicators and Antioxidant Activity of Plant Ferment during Fermentation and the Effect on the Lifespan of Drosophila melanogaster

研究了植物酵素人工发酵过程中部分理化指标及体外抗氧化活性的动态变化,并考察了酵素对果蝇寿命及体内抗氧化活性的影响。实验结果显示,酵素发酵过程中p H由最初的4.11不断降低至发酵终点的3.50,还原糖含量呈现先降低后升高再降低的趋势,最终降低到78.78±3.24 mg/mL,总酸和总多酚的含量最终分别达到9.80±1.06 mg/mL和55.04±1.36μg/mL;酵素的DPPH自由基清除能力和还原力均随发酵的进行而增强;野生黑腹果蝇基础培养基中添加2%的酵素可显著提高雄性果蝇的半数死亡时间、平均寿命和最高平均寿命(p<0.05),比对照组分别提高了22.06%、15.44%和14.99%;2%剂量组雌果蝇的半数死亡时间和最高平均寿命亦均显著高于对照组(p<0.05),且1%剂量组雌果蝇的平均最高寿命也显著高于对照组;2%剂量组果蝇体内的SOD活力显著高于对照组,MDA含量显著低于对照组,酵素对果蝇体内MDA含量的降低效果更加明显。

Changes of biochemical indicators and antioxidant activity in vitro of plant ferment during fermentation were studied, and the effects of plant ferment on the lifespan of Drosophila melanogaster and antioxidant activity in vivo were also investigated. The results showed that p H values decreased from 4.11 to 3.50 continually during fermentation. Reducing sugar content decreased firstly, increased subsequently and then decreased at last, reaching 78.78 ±3.24 mg/mL in the end of fermentation. The contents of total acids and total polyphenol content reached 9.80±1.06 mg/mL and 55.04±1.36 μg/mL, respectively. The DPPH free radical scavenging ability and reducing power of the plant ferment increased during the fermentation. Besides, the half death time, average lifespan, and maximum average lifespan of male drosophila were significantly improved with the addition of 2% plant ferment in basic culture medium（p0.05）, which were higher than those of the CK group（22.60%, 15.44% and 10.82%, respectively）.. The half death time and maximum average lifespan of 2% dosage group of female were significantly higher than that of the control group, and the average maximum lifespan of 1% dosage group was also significantly higher than that of control group dramatically（p0.05）. In addition, the activity of SOD of Drosophila Melanogaster in 2% dosage group was higher and the content of MDA was lower than that of the control group（p0.05）. An obvious effect of plant ferment on decline degree of MDA content was also found.