不同菌株发酵黄精抗氧化、降血糖和降血脂活性比较研究

Antioxidant,hypoglycemic and lipid-lowering activities of Polygonatum sibiricum fermented by different strains

传统的黄精炮制方法一般采用耗时、耗能的酒蒸法或酒炖法。为了开发出耗能低、耗时短、条件温和的黄精炮制工艺,筛选了黄精发酵最适菌株,对发酵前后黄精制品中抗氧化、降血糖和降血脂活性进行了系统研究。最终筛选到一株最适黄精发酵菌株植物乳杆菌Picp-2。采用植物乳杆菌Picp-2对黄精进行液态发酵,所得黄精多糖的1,1-二苯基-2-三硝基苯肼自由基(DPPH·)、羟基自由基(·OH)、超氧阴离子自由基(·O_(2)^(-))清除率及总还原力分别提升50.38%,13.10%,14.48%,31.47%。同时,Picp-2发酵组α-葡萄糖苷酶抑制率增加83.24%。研究结果表明,植物乳杆菌Picp-2能够通过液态发酵显著提升黄精抗氧化、降血糖活性。本文为黄精炮制工艺的开发与研究提供了理论依据和指导。

The traditional Polygonatum sibiricum(P.sibiricum)processing method,alcohol steaming method or alcohol stewing method,is time-consuming and energy-consuming.In order to develop low energy consumption,short time-consuming and mild conditions of P.sibiricum processing technology,the optimum P.sibiricum fermentation strain was screened,and the fermented P.sibiricum activities of anti-oxidation,hpyerglycemic and lipid-lowering were systemly researched.Lactiplantibacillus plantarum Picp-2,an optimum strain,was eventually screened.Using L.plantarum Picp-2 on P.sibiricum by liquid fermentation,the P.sibiricum polysaccharide obtained DPPH·,·OH,·O_(2)^(-)clearance rate and total reducing power increased by 50.38%,13.10%,14.48%and 31.47%,respectively.At the same time,the inhibition rate ofα-glucosidase in Picp-2 fermentation group increased by 83.24%.The results show that L.plantarum Picp-2 significantly increases the antioxidant and hypoglycemic activities of P.sibiricum by liquid fermentation.This study provides a theoretical basis and guidance for the development and research of P.sibiricum processing technology.