仙人掌多糖发酵提取工艺优化及其抗炎功效研究

刘平平; 李萌; 王昌涛; 谢娅霏; 赵丹; 张佳婵

doi:10.13386/j.issn1002-0306.2018.24.037

仙人掌多糖发酵提取工艺优化及其抗炎功效研究

Optimization of Fermentation Process of Opuntia dillenii Polysaccharide and Its Anti-inflammatory Efficacy

摘要

摘要: 本文分别采用乳酸菌与酵母菌发酵提取仙人掌多糖,并探究仙人掌多糖的抗炎功效。在三个单因素液料比、时间、pH方面探究仙人掌多糖的提取工艺,得到三因素最适组合,乳酸菌发酵最适提取工艺为发酵时间7 h、液料比25:1(mL/g)、pH为5,此工艺下多糖得率为0.26%。黄酒酵母发酵最适提取工艺为发酵时间48 h、液料比25:1(mL/g)、pH为3,此工艺下多糖得率为0.53%。应用实时荧光定量PCR法检测仙人掌多糖对IL-6、IL-8炎症细胞因子相关基因表达的影响,得知仙人掌多糖通过抑制IL-8的表达,促进IL-6的表达来抑制炎症的发生和发展。

Abstract: Using lactic acid bacteria and yeast fermentation to extract Opuntia dillenii polysaccharide,and explored the anti-inflammatory effects of ODP. The extraction process of ODP was investigated in three single-factor:ratios of liquid to material,time and pH. The best combination of the three factors was obtained. Design expert analysis indicated that the optimal processing conditions of Lactobacillus were:time 7 hours,liquid to solid ratio 25:1 (mL/g),pH5,under these conditions,the extraction yield of ODP was 0.26%.The optimal processing conditions of Yellow yeast fermentation were:time 48 hours,liquid to solid ratio 25:1 (mL/g),pH3,under these conditions,the extraction yield of ODP was 0.53%. The effect of ODP on IL-6 and IL-8 expression in inflammatory cytokines was examined by real-time fluorescence quantitative PCR. It was found that ODP could affect the inflammatory response by up-regulated IL-6 and repressed IL-8 to inhibit the occurrence and development of inflammation.