酿酒酵母发酵混合果汁的功能性研究

岑敏连; 陈阵; Prabhathara de Zoysa; Savindi Kaushalya Edirisinghe; 黄俊; 朱瑞瑜

doi:10.13386/j.issn1002-0306.2020020264

酿酒酵母发酵混合果汁的功能性研究

Research on the Function of Mixed Fermented Juice by Saccharomyces cerevisiae KD

摘要

摘要: 采用酿酒酵母Saccharomyces cerevisiae KD对苹果、猕猴桃、梨混合果汁进行发酵,研究了该混合果汁发酵过程中酿酒酵母对真菌毒素棒曲霉素的去除作用及其降解产物对大肠杆菌的毒性,并对其发酵过程中的抗氧化能力及对α-淀粉酶、脂肪酶的抑制效果进行分析。结果发现,混合果汁发酵过程中棒曲霉素的含量持续下降直至完全降解,且棒曲霉素的降解产物对大肠杆菌无毒害;对抗氧化能力指标进行检测,发现发酵果汁的DPPH·、ABTS⁺·清除率和还原力相比新鲜果汁分别提高了15.0%、45.9%和9.6%,抗氧化能力显著增强(P<0.05)。此外,混合发酵果汁可以有效地抑制与肥胖相关的α-淀粉酶、脂肪酶的活力,抑制率分别为52.4%和45.2%。本文的研究结果可为开发功能性发酵果汁提供科学依据和技术支持。

Abstract: Saccharomyces cerevisiae KD was used to ferment mixed juice of apple, kiwi and pear. The removal of patulin by S. cerevisiae during the fermentation of the mixed juice and the toxicity of the degradation product to Escherichia coli were studied. The antioxidant capacity of the juice and its inhibitory effect on α-amylase and lipase were also analyzed during fermentation. The results showed that patulin was degraded completely by S. cerevisiae during mixed juice fermentation, and the degradation product of patulin was not toxic to E. coli. Compared with fresh juice, DPPH·, ABTS⁺·scavenging rate and reducing power were increased by 15.0%, 45.9% and 9.6%, respectively. Besides, the activity of α-amylase and lipase was inhibited by 52.4% and 45.2% with the treatment of the mixed fermented juice. The results would provide scientific basis and technical support for developing functional fermented juice.