草莓菠萝复合酵素成分及其体外生物活性研究

Study on constituents of strawberry-pineapple complex Jiaosu and its bioactivity in vitro

为了实现对产量过剩的草莓和菠萝的有效利用。本研究以草莓菠萝混合果汁为基质,以果酒酵母和保加利亚乳杆菌为发酵剂对其进行复合发酵。发酵结束后,以未发酵的混合果汁为对照,对获得的草莓菠萝酵素的化学成分、功效酶活力、抗氧化活性和抑菌能力进行初步研究。结果表明,与混合果汁相比,草莓菠萝酵素的总黄酮含量增加了63%,淀粉酶、总超氧化物歧化酶(T-SOD)和脂肪酶活力分别从0.076±0.005、53.86±1.52和1.31±0.214 U/mL增加至0.086±0.006、95.57±4.58和6.24±1.781 U/mL,但总糖、总酚、蛋白质和蛋白酶含量有所降低。在抗氧化研究中,与对照相比,草莓菠萝复合酵素对羟基自由基和超氧阴离子自由基的清除能力增强,对DPPH自由基和ABTS自由基的清除能力减弱。在抑菌活性研究中,与对照相比,复合酵素对四种病原菌均有较强的抑菌能力,且抑菌效果为金黄色葡萄球菌(29.60±1.41 mm)>大肠杆菌(29.33±1.66 mm)>绿脓杆菌(27.67±1.34 mm)>枯草芽孢杆菌(14.63±2.11 mm)。本研究的开展有助于加深人们对于功能性食品的进一步认识,对草莓菠萝复合酵素开发利用具有一定的应用价值。

In order to make full use of the excess production of strawberries and pineapples.In this study,strawberry and pineapple mixed juice was used as a matrix,and wine yeast and Lactobacillus bulgaricus were used as combining starters cultures to obtain strawberry-pineapple complex Jiaosu.After the fermentation,the chemical composition,functional enzyme activity,antioxidant activity and antibacterial ability of strawberry-pineapple complex Jiaosu were studied with unfermented mixed fruit juice as a control.The results showed that the total flavonoid content of increased by 63%,and the activities of amylase,total superoxide dismutase(T-SOD)and lipase increased from 0.076±0.005,53.86±1.52 and 1.31±0.214 U/mL to 0.086±0.006,95.57±4.58 and 6.24±1.781 U/mL,respectively.The content of total sugar,total phenol,protein and protease activity was reduced,to a greater or lesser degree,compared with the mixed juice.In the antioxidant experiment,the strawberry-pineapple complex Jiaosu has enhanced scavenging ability of hydroxyl and superoxide anion free radicals,and weakened the scavenging ability of DPPH and ABTS free radicals compared with the control.In the antibacterial activity experiment,the strawberry-pineapple complex Jiaosu exhibited acceptable antibacterial activity against all tested pathogens,and the antibacterial effect is Staphylococcus aureus(29.60±1.41 mm)>Escherichia coli(29.33±1.66 mm)>Pseudomonas aeruginosa(27.67±1.34 mm)>Bacillus subtilis(14.63±2.11 mm)compared with the control.The development of this research is helpful to deepen people s further understanding of functional foods,and has certain application value for the development of strawberry-pineapple complex Jiaosu.