猴头菌固态发酵青稞基质活性成分及抗氧化能力研究

Study on bioactive compounds and antioxidant capacity in Hordeum vulgare Linn. substrate under solid-state fermentation with Hericium erinaceus

目的研究猴头菌固态发酵对青稞基质中活性成分及抗氧化能力的影响。方法测定不同发酵阶段青稞基质酚类、黄酮类物质、γ-氨基丁酸和β-葡聚糖含量以及1,1-二苯基-2-三硝基苯肼自由基(1,1-diphenyl-2-picrylhydrazyl free radical,DPPH·)、2,2-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐阳离子自由基[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt cation free radical,ABTS^(+)·]和超氧阴离子(·O^(-)_(2))清除率,并分析酚类、黄酮类物质与发酵青稞基质抗氧化能力之间的相关性。结果发酵后青稞基质总酚类、总黄酮类物质、γ-氨基丁酸含量分别比发酵前增加了7.99%、62.37%、105.51%(P<0.05),β-葡聚糖含量比发酵前降低58.74%(P<0.05);发酵后结合态提取物DPPH·、ABTS^(+)·、·O^(-)_(2)清除率分别比发酵前提高了23.08%、20.35%、13.64%(P<0.05);发酵后游离态提取物·O^(-)_(2)清除率比发酵前提高了34.32%(P<0.05);游离态多酚与·O^(-)_(2)清除能力呈正相关(P<0.01),结合态黄酮与DPPH·、ABTS^(+)·、·O^(-)_(2)清除率存在正相关关系(P<0.01)。结论猴头菌固态发酵可以提高青稞基质中总酚类、总黄酮类物质、γ-氨基丁酸含量,提高发酵物的抗氧化能力,本研究在一定程度上为青稞功能性食品的开发提供参考。

Objective To study the effects of solid-state fermentation with Hericium erinaceus on the bioactive compounds and antioxidant capacity of Hordeum vulgare Linn.substrate.Methods The content of polyphenos,flavonoids,γ-aminobutyric acid andβ-glucan,scavenging rates of 1,1-diphenyl-2-picrylhydrazyl free radical(DPPH·),2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt cation free radical(ABTS^(+)·)and superoxide anion free radical(·O^(-)_(2))of Hordeum vulgare Linn.substrate were investigated at different fermentation stages.The correlation between polyphenols,flavonoids and antioxidant capacity of Hordeum vulgare Linn.substrate was analyzed.Results The content of polyphenos,flavonoids andγ-aminobutyric acid increased by 7.99%,62.37%and 105.51%in fermented highland barley than unfermented highland barley,respectively(P<0.05).The content ofβ-glucan in fermented highland barley was 58.74%lower than that in unfermented highland barley(P<0.05).The scavenging rates of DPPH·,ABTS^(+)·and·O^(-)_(2)increased by 23.08%,20.35%and 13.64%in bound extract after fermentation,respectively(P<0.05).The·O^(-)_(2)scavenging rate in free extract increased by 34.32%after fermentation(P<0.05).The content of free phenolics was positively correlated with·O^(-)_(2)scavenging rate(P<0.01).Similarly,the content of bound flavonoids was positively correlated with the scavenging rates of DPPH·,ABTS^(+)·and·O^(-)_(2)(P<0.01).Conclusion Solid-state fermentation with Hericium erinaceus can increase the content of polyphenos,flavonoids andγ-aminobutyric acid of highland barley substrate and antioxidant capacity of leavening,which can provide a reference for development of functional products of highland barley.