灵芝菌丝体富硒条件优化及其硒多糖抗氧化活性研究

Optimization of selenium-enriched conditions of Ganoderma oregonense mycelia and antioxidant activity of selenium polysaccharide

利用正交试验对灵芝菌丝体液体发酵富硒条件进行优化,研究培养基中不同碳源、氮源和亚硒酸钠浓度对菌丝体生物量、硒含量、富硒率以及胞外酶活性的影响,此外还对硒多糖的抗氧化活性进行了初步研究。结果表明:当培养基中碳源为20%马铃薯、氮源为2%麸皮、Na2SeO3浓度为5 mg/L时,培养基中菌丝生物量最高达到3.86 g/L,硒含量最高为0.576 mg/g,富硒率也达到最高为44.47%。Na2SeO3对菌丝生长的影响大于碳源和氮源;同样的Na2SeO3对胞外酶活性的影响最大,最优组的POD和PPO酶活性都较其他组高,且随着Na2SeO3浓度的升高,其酶活性逐渐降低。富硒灵芝菌丝体粗多糖都具有较强的体外抗氧化活性,通过相关性分析发现,其粗多糖的抗氧化活性与硒含量、富硒率具有显著的正相关。显示硒多糖在食品和药品等领域具有良好的开发利用前景。

The conditions of selenium enrichment in liquid fermentation of Ganoderma oregonense mycelium were optimized by orthogonal test.In addition to the study of the effects of different carbon sources,nitrogen sources and sodium selenite concentrations on mycelial biomass,selenium content,selenium enrichment rate and extracellular enzyme activity in culture medium,the antioxidant activity of selenosaccharide was also studied initially.The results showed that when the carbon source in the medium was 20%potato,the nitrogen source was 2%bran,and the concentration of Na2SeO3 was 5 mg/L,the mycelial biomass in the medium reached 3.86 g/L,and when the highest selenium content was 0.576 mg/g,the selenium enrichment rate also reached a maximum of 44.47%.The effect of Na2SeO3 on mycelial growth was greater than that of carbon and nitrogen sources.Na2SeO3 had the greatest effect on extracellular enzyme activity in the same way,and the optimal group of POD and PPO activities were active.The enzyme activity was higher than other groups,and the enzyme activity decreased gradually with the increase of Na2SeO3 concentration.The crude polysaccharides of selenium-enriched G.oregonense mycelium had strong antioxidant activity in vitro,and the resistance of crude polysaccharide was found by correlation analysis.Oxidation activity has a significant positive correlation with selenium content and selenium enrichment rate.It shows that selenium polysaccharide has good prospects for development and utilization in the fields of food and medicine.