不同菌种发酵枸杞酵素对酒精性肝损伤的保护作用

Protective effects on alcoholic liver injury by fermented Lycium barbarum juice

用枸杞(Lycium barbarum,Goji)为主要原料,采用优化筛选后的乳杆菌MN1030、乳杆菌MN0727、乳杆菌MN0930、酵母菌MN0110四种微生物发酵制作枸杞酵素,采用乙醇脱氢酶(alcohol dehydrogenase,ADH)体外筛选模型和对超氧化物歧化酶(superoxide dismutase,SOD)活力进行研究分析,确定不同菌种发挥解酒护肝功效的最优发酵条件,并通过检测细胞内的SOD、丙二醛(malondialdehyde,MDA)、ADH和细胞上清液中乳酸脱氢酶(lactate dehydrogenase,LDH)、谷氨酸-丙酮酸转氨酶(alanine aminotransferase,ALT)和天冬氨酸氨基转移酶(aspartate aminotransferase,AST)来评价最优工艺条件下4种菌种发酵的枸杞酵素对酒精性肝损伤的保护作用。结果表明,在4种菌种中,乳杆菌MN1030在37℃发酵48 h的枸杞酵素解酒护肝效果最佳,酵母菌MN0110在29℃发酵36 h的枸杞酵素次之。乳杆菌MN1030和酵母菌MN0110发酵的枸杞酵素可以明显降低HepG2细胞内MDA含量及AST、ALT、LDH的泄露率,提高SOD抗氧化酶酶活力及ADH的激活率。研究证实,乳杆菌MN1030和酵母菌MN0110发酵的枸杞酵素对HepG2细胞酒精性肝损伤具有明显保护作用,具有护肝功能性食品应用研究价值,是护肝功能性食品的重要菌种选择。

Goji(Lycium barbarum)fermented product was prepared by Lactobacillus MN1030,Lactobacillus MN0727,Lactobacillus MN0930 and yeast MN0110 fermentation and its protective effect on alcoholic liver injury was evaluated.The results showed that L.barbarum juice fermented by Lactobacillus MN1030 at 37℃for 48 h had the best liver-protection effect,followed by yeast MN0110 at 29℃for 36 h.Lactobacillus MN1030 and yeast MN0110 could reduce the content of MDA and the leakage rate of AST,ALT,LDH,and increase the activity of SOD and the activation rate of ADH significantly.In summary,the L.barbarum fermented by Lactobacillus MN1030 and yeast MN0110 had obvious protective effect on alcoholic liver injury in HepG2 cells,which have the application research value of liver protective functional food,and can be used as important strains of functional food for liver protection.