灵芝菌生物发酵北五味子果汁降酸工艺优化及其护肝作用

Optimizing the Fermentation Process of Ganoderma lucidum to Deacidify Fresh Schisandra chinesis Juice and Its Liver Protection Effects

本文以灵芝菌为发酵菌种,以果汁pH的变化为主要考察指标,通过单因素实验和正交设计确定北五味子果汁生物降酸的最佳发酵工艺,进而通过测定大鼠酒精肝损伤模型中血清和肝脏组织丙氨酸氨基转移酶(Alanine aminotransferase,ALT)和天冬氨酸氨基转移酶(Aspartate aminotransferase,AST)的活力探究其保肝作用。结果表明,生物降酸的最佳工艺为:一定量的北五味子果汁冻干粉末,加入20倍体积(V/W)的蒸馏水,接种菌龄3 d,接种量6%(V:V),维生素B1浓度10 mg/L,振荡速度190 r/min,发酵时间12 d;发酵后的北五味子果汁pH从1.85升到3.21,滴定酸度从14.9 g/L降到6.9 g/L,果汁中多糖的含量增加了约61.5%,多酚和黄酮的含量分别减少了约64.2%和50.6%。这几种成分的含量变化,可能是果汁生物降酸的主要原因。北五味子果汁经过发酵之后其保肝护肝活性要优于原果汁,因此具有良好的健康饮品开发潜力。

In this paper,Ganoderma lucidum was employed to conduct the fermentation experiments with pH value selected as the index.The optimum deacidification process for fresh Schisandra chinesis juice(FSCJ)was investigated via single element and orthogonal experiments.Furthermore,liver protection effects of the fermentation products were evaluated by the measurement of ALT and AST in serum and liver tissue on a rat model of alcohol-induced liver injury.The results showed that the optimum bio-deacidification process was established as follows:Certain amount of FSCJ lyophilized powder was dissolved in 20 times(V/W)of distilled water,inoculum age 3 d,inoculation volume 6%(V/V),vitamin B1concentration 10 mg/L,vibration speed 190 r/min and fermentation duration 12 d.An increasing of pH value from 1.85 to 3.21 as well as a decrease in titration acidity from 14.9 to 6.9 g/L in FSCJ were simultaneously observed after fermentation.In addition,the content of polysaccharide in FSCJ increased by 61.5%,while contents of polyphenols and flavonoids decreased by 64.2%and 50.6%respectively.The content variation of these components might take account for the deacidification process of FSCJ.After fermentation,the activity of FSCJ was better than that of the original juice,so it had a good potential for the development of healthy drinks.