乳酸菌发酵对雪菊体外活性的影响研究

Effect of Lactic Acid Bacteria Fermentation on In Vitro Activity of Coreopsis tinctoria

目的:为对比研究乳酸菌发酵前、后雪菊水提取物体外抗氧化活性、XOD抑制活性、抑菌活性的变化情况。方法:运用紫外-可见分光光度法测定发酵前、后水提物清除DPPH·和ABTS+能力、抑制黄嘌呤氧化酶能力;к-B法检测发酵前、后水提物对大肠杆菌和金黄色葡萄球菌的抑菌能力。对比研究乳酸菌发酵对雪菊水提物体外活性的影响。结果:乳酸菌发酵后雪菊水提物在0.15mg/ml DPPH·和ABTS+清除率较发酵前有明显增加。发酵前、后0.5mg/mL雪菊水提物对XOD抑制率分别为43.16%,62.19%。发酵前、后雪菊水提物对大肠杆菌的抑制性均强于金黄色葡萄球菌。相同浓度下,发酵后抑菌效果高于发酵前。结论:对乳酸菌发酵前、后雪菊水提物体外活性对比研究显示,经乳酸菌发酵后其体外抗氧化活性、抑制XOD活性、抑菌活性均增强,这为初步筛选治疗痛风的药物奠定理论基础。

Objective:To investigate the changes in antioxidant activity,XOD inhibition activity,and antibacterial activity of water extracts from Coreopsis tinctoria before and after lactic acid bacteria fermentation in vitro.Methods:The abilities of the water extract to scavenge DPPH·and ABTS+and to inhibit XOD were measured by UV-vis spectrophotometry before and after fermentation.The antimicrobial activity of the water extracts against Escherichia coli and Staphylococcus aureus before and after fermentation was detected using theк-B method.The effect of lactic acid bacteria fermentation on the in vitro activity of the water extract of Coreopsis tinctoria was studied.Results:After fermentation with lactic acid bacteria,the DPPH·and ABTS+scaveng-ing rates of a 0.25mg/ml water extract of Coreopsis tinctoria were 53.66%and 93.93%,respectively,which were significantly higher than those before fermentation.The XOD inhibition rates of a 0.5 mg/mL water extract of Coreopsis tinctoria before and af-ter fermentation were 43.16%and 62.19%,respectively.Before and after fermentation,the inhibitory effect of the water extract of Coreopsis tinctoria on E.coli was stronger than that on S.aureus.At the same concentration,the antibacterial effect after fer-mentation was higher than that before fermentation.Conclusion:The in vitro activities of the water extract of Coreopsis tinctoria before and after lactic acid bacteria fermentation indicate that the antioxidant activity,XOD inhibition activity,and antibacterial activity were enhanced after lactic acid bacteria fermentation.This provides a theoretical foundation for the initial screening of drugs for the treatment of gout.