刺梨果渣微生物发酵前后理化成分含量及抗氧化活性变化

Changes in physical and chemical components and antioxidant activity of Rosa roxburghii Tratt fruit residue before and after microbial fermentation

为深入挖掘刺梨果渣的价值,选取酵母菌和乳酸菌的8株菌对刺梨果渣进行固态发酵,并比较不同菌株发酵前后果渣中蛋白、黄酮、单宁、总酚、纤维素等理化成分含量及其抗氧化活性的变化。结果表明,嗜热链球菌和热带假丝酵母产真蛋白和粗蛋白的能力最强,与发酵前相比,发酵刺梨果渣中的真蛋白和粗蛋白含量分别增加了13.27%和20.16%,植物乳杆菌显著提高了发酵刺梨果渣的黄酮含量(0.12%),酿酒酵母显著提高了总酚含量(0.40%)和羟基自由基清除率(7.59%),鼠李糖乳杆菌在显著降低发酵刺梨果渣粗纤维含量(10.70%)的同时,显著增加了可溶性膳食纤维含量(12.37%)和超氧阴离子自由基清除率(9.33%),安琪酵母显著降低了发酵刺梨果渣的单宁含量(1.86%)。发酵刺梨果渣中的总酚和单宁含量与羟基自由基和超氧阴离子自由基清除能力存在一定的相关性。因此,不同菌株对刺梨果渣发酵后的理化成分和抗氧化活性的影响存在差异。本研究结果为发酵刺梨果渣资源的多元化利用提供重要参考。

In order to deeply explore the value of Rosa roxburghii Tratt fruit residue,8 strains of yeasts and lactic acid bacteria were selected for solid-state fermentation of Rosa roxburghii Tratt fruit residue.The contents of protein,flavonoids,tannin,total phenols,cellulose and other physical and chemical components in the fruit residue before and after fermentation with different strains were compared and its antioxidant activity was detected.The results showed that Streptococcus thermophilus and Candida tropicalis had the strong capability of producing true and crude proteins,with increase of 13.27%of true protein and 20.16%of crude protein in the fermented fruit residue compared to the residue before fermentation.Lactobacillus plantarum significantly increased the content offlavonoids(0.12%)in the fermented fruit residue,Saccharomyces cerevisiae significantly increased total phenols content(0.40%)and hydroxyl radical scavenging rate(7.59%)of the fermented fruit residue.Lactobacillus acidophilus significantly decreased crude fiber content(10.70%)and significantly increased soluble fiber content(12.37%)and superoxide anion radical scavenging rate(9.33%)of the fermented fruit residue,angel yeast significantly reduced the tannin content(1.86%)of the fermented fruit residue.In addition,content of total phenols and tannin in the residue of Rosa roxburghii Tratt fruit were correlated with the scavenging capacity of hydroxyl radicals and superoxide anion radicals.Therefore,the effects of different strains on the biochemistry components and antioxidant activity of fermented Rosa roxburghii Tratt fruit residue were different.The study provides an important reference for the multiple utilization of fermented Rosa roxburghii Tratt fruit residue resources.