摘要
对麸皮多糖发酵制备工艺进行优化,并对其抗炎活性进行研究。以酿酒酵母以及枯草芽孢杆菌为发酵菌种固态发酵制备麸皮多糖,通过响应面法优化发酵工艺条件(发酵温度、发酵时间、总接种量和料水比),并研究其对敌草快攻毒大鼠血浆和肝脏组织中TNF-α、IL-6、IL-2和IL-1β炎性因子水平的影响。结果表明,1)麸皮多糖最佳固态发酵工艺条件为发酵温度35.4℃、发酵时间52.7 h、总接种量10.4%、料水比1∶1.16(g/mL),该条件下麸皮多糖产量为130.21 mg/g;2)腹腔注射敌草快显著升高大鼠血浆和肝脏组织中TNF-α、IL-6、IL-2和IL-1β炎性因子水平(P<0.05);3)在敌草快引起的应激状态下,灌胃麦麸多糖可以显著降低大鼠血浆和肝脏组织中TNF-α、IL-6、IL-2和IL-1β炎性因子水平(P<0.05),并且随着灌服剂量的升高,大鼠血浆和肝脏组织中炎性因子水平可恢复到正常生理状态。综上所述,以响应面法优化后发酵工艺制备的麸皮多糖有一定的抗炎作用。
This study was conducted to optimize the fermentation conditions of wheat bran for improved yield of polysaccharides using response surface methodology and to investigate the anti-inflammatory effects of the polysaccharides extracted from fermented wheat bran in Wistar rats injected with diquat. Solid-sate fermentation of wheat bran was carried out with a mixed stater culture of Saccharomyces cerevisiae and Bacillus subtilis. The fermentation conditions(temperature, time, inoculum size and solid-to-water ratio) were optimized using response surface methodology. The anti-inflammatory effects were evaluated by measuring the levels of TNF-α, IL-6, IL-2 and IL-1β in the plasma and liver of rats challenged with diquat. The results showed that a temperature of 35.4 ℃, a fermentation time of 52.7 h, an inoculum size of 10.4% and a solid-to-water ratio of 1:1.16(g/m L) were found to be the optimal conditions to obtain a higher yield of polysaccharides of 130.21 mg/g. Diquat significantly increased the levels of TNF-α, IL-6, IL-2 and IL-1β in the plasma and liver of rats(P 〈 0.05), and oral administration of the polysaccharides extracted from fermented wheat bran significantly decreased these cytokine levels in rats under oxidative stress by diquat(P 〈 0.05) and returned them to normal with its increasing concentration. In summary, the polysaccharides from fermented wheat bran can exert anti-inflammatory effects.
作者
王园
史俊祥
段元霄
张倩茹
孟子琪
李暄
安晓萍
齐景伟
WANG Yuan;SHI Junxiang;DUAN Yuanxiao;ZHANG Qianru;MENG Ziqi;LI Xuan;AN Xiaoping;QI Jingwei(College of Animal Science,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第14期192-198,共7页
Food Science
基金
内蒙古农业大学引进人才科研启动项目(YJ2015-1)
内蒙古自治区科技重大项目
内蒙古自治区科技创新引导奖励资金项目
关键词
麸皮多糖
发酵工艺
抗炎活性
wheat bran polysaccharides
fermentation process
anti-inflammatory effects