基于改善辣木多酚生物有效性的发酵菌株筛选

Screening the Fermentation Strains for Improving the Bioaccessibility of Polyphenols from Moringa Oleifera

采用海洋嗜杀酵母菌、植物乳杆菌、戊糖片球菌和黑曲霉4株菌株对辣木叶进行固态发酵,以发酵过程中产生的纤维素酶活力、滤纸酶活力、β-葡萄糖苷酶活力、多酚含量及DPPH自由基清除能力为评价指标,对4株菌株进行筛选,以筛选适宜辣木叶发酵、改善多酚生物有效性的优良菌株。结果表明,辣木叶经4株菌株发酵后,其碳水化合物水解酶活力、多酚含量、体外抗氧化活性均显著提高(P<0.05);与其他3株菌株相比,经黑曲霉发酵后,多酚含量和DPPH自由基清除能力最高,同时,β-葡萄糖苷酶、滤纸酶和纤维素酶活力也均为最大,分别为1.76、16.41、17.98 U/g DW。结合热图综合分析,进一步确定黑曲霉比较适宜辣木叶发酵,且发酵时间为6 d。说明黑曲霉比较适合辣木叶发酵,能够改善辣木多酚生物有效性,可为辣木的开发利用提供科学依据。

In order to screening the most suitable strains for the fermentation of Moringa oleifera leaves.The strains of Wickerhamomyces anomalus,Pediococcus pentosaceus,Lactobacillus plantarum and Aspergillus niger were used for solid-state fermentation of Moringa oleifera leaves.The activities of cellulase,filter paper enzyme andβ-glucosidase,polyphenol contents and DPPH radical scavenging ability were used as evaluation indicators to screen the suitable strains during fermentation.The results showed that the carbohydrate hydrolyzing enzymes activity,polyphenol contents,and in vitro antioxidant activity were increased significantly(P<0.05)after fermentation of four strains.Compared with the three strains,Aspergillus niger resulted in the highest polyphenol content and DPPH radical scavenging ability after fermentation.Meanwhile,β-glucosidase,filter paper enzyme and cellulase activity were also the largest,reaching values of 1.76,16.41,17.98 U/g dry weight,respectively.Combined with the heat-map analysis,it can be further determined that Aspergillus niger was the more suitable strains for fermentation of Moringa oleifera leaves.The optimum condition for fermentation time was 6 days.These results indicate that Aspergillus niger is the most suitable strains for fermentation of Moringa oleifera leaves,which offers a scientific basis for the development and utilization of Moringa oleifera polyphenols.At the same time,it also provides new ideas for the deep processing of Moringa oleifera.