不同菌发酵紫薯制品对降血糖相关酶的影响及活性成分分析

Effects of Fermented Purple Sweet Potato Products Fermented by Different Bacteria on Hypoglycemic Related Enzymes and Analysis of Active Components

以抑制降血糖相关的α-淀粉酶和α-葡萄糖苷酶活性为指标,以植物乳杆菌、保加利亚乳杆菌亚种、嗜热链球菌、低糖面包酵母、白酒酵母、葡萄酒酵母的单菌或其混合菌为发酵剂,分别对比以紫薯泥或紫薯汁为底物进行无氧或有氧发酵的发酵紫薯制品的抑制效果,并分析制品中的多糖、多酚、黄酮含量的变化。结果表明:发酵可提高制品对α-淀粉酶、α-葡萄糖苷酶的活性抑制效果,单一菌优于混合菌发酵制品,紫薯汁优于紫薯泥发酵制品。同时,发酵紫薯制品中非淀粉多糖、总酚、总酮含量对比未发酵紫薯均有提高。而其中以紫薯汁为底物,以低糖面包酵母为发酵剂的发酵紫薯制品对降血糖相关酶的活性抑制率最高,对α-淀粉酶的活性抑制率达到63.5%,对α-葡萄糖苷酶的活性抑制率达到70.9%,制品中的非淀粉多糖含量为3.52%,总酚含量为10.68 mg/10 g,总酮含量为0.78 mg/10 g。

Taking the inhibition of α-amylase and α-glucosidase related to hypoglycemia as indicators,the inhibition effect of fermentation of purple potato products by anaerobic or aerobic fermentation with purple potato mud or purple potato juice as substrates was compared with that of single or mixed strains of Lactobacillus plantarum,Lactobacillus bulgaricus,Streptococcus thermophilus,Baker’s yeast with low sugar,Saccharomyces cerevisiae(BV818) and Saccharomyces cerevisiae(RY1) respectively. The content changes of polysaccharides,polyphenols and flavones in the products were analyzed. The results showed that the fermentation improved the inhibition of α-amylase and α-glucosidase activity. Single bacteria was better than mixed bacteria fermentation products,and purple sweet potato juice was better than purple sweet potato mud fermentation products. Meanwhile,the contents of non-starch polysaccharide,total phenol and total ketone in fermented purple potato products were increased compared with those in unfermented purple potato products. The highest inhibition rate of hypoglycemic enzyme activity was found in the fermented purple potato products with the purple potato juice as the substrate and the low sugar Baker’s yeast as the starter. The α-amylase activity inhibition rate was 63.5%,the α-glucosidase activity inhibition rate was 70.9%,the non-starch polysaccharide in the products was 3.52%,total phenol was 10.68 mg/10 g,total ketone was 0.78 mg/10 g.