乳酸菌发酵对刺五加叶活性成分、体外抗氧化作用与降血糖相关酶的影响

管立军; 李家磊; 王崑仑; 高扬; 严松; 陈凯新; 季妮娜; 李波; 王家有; 卢淑雯

doi:10.13386/j.issn1002-0306.2021080265

乳酸菌发酵对刺五加叶活性成分、体外抗氧化作用与降血糖相关酶的影响

Effects of Lactic Acid Bacteria Fermentation on the Active Components, Antioxidant Activity and Enzymes on Hypoglycemic Activity in Vitro of Acanthopanax senticosus Leaves

摘要

摘要: 为了对刺五加叶在益生菌发酵保健品领域的应用提供理论基础，以刺五加叶为原料，采用嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌3种乳酸菌进行发酵，对发酵前后刺五加叶中活性成分含量变化进行研究，并评价刺五加叶乳酸菌发酵物的体外抗氧化作用与对降血糖相关酶的影响。结果表明：不同菌种的发酵能力存在差异，植物乳杆菌、嗜酸乳杆菌发酵显著增加了刺五加叶总黄酮的含量（P<0.05），较对照组增加2.02倍与1.45倍。3种乳酸菌发酵都显著增加了刺五加叶多糖、皂苷和异嗪皮啶的含量（P<0.05），其中多糖含量干酪乳杆菌发酵组最高，可达12.7 mg/g；皂苷含量植物乳杆菌发酵组最高，是对照组的1.9倍；异嗪皮啶含量干酪乳杆菌发酵组最高，是对照组的3.2倍。体外功能性评价实验显示，3种乳酸菌发酵都提高了刺五加叶1,1-二苯基-2-三硝基苯肼（1,1-Diphenyl-2-picrylhydrazyl，DPPH）自由基清除能力、羟基自由基清除能力、超氧阴离子自由基清除能力和α-淀粉酶与α-葡萄糖苷酶抑制能力，且随发酵产物的浓度增加而增强。综合上述，乳酸菌发酵刺五加叶可以富集活性成分，增强抗氧化作用与降血相关酶的抑制能力，可作为刺五加叶功能食品加工重要手段。

Abstract: In order to provide a theoretical basis for the application of Acanthopanax senticosus leaves in probiotic fermented health products, the Acanthopanax senticosus leaves were used as raw materials, and the three kinds of lactic acid bacteria were used for fermentation, namely Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum. After that, the changes in the content of bioactive compounds in Acanthopanax senticosus leaves fermented by lactic acid bacteria were studied, and the effect on antioxidant and inhibitory activity of hypoglycemic related enzymes in vitro were evaluated. The results showed that the fermentation abilities of the 3 strains were different. The fermentation of Lactobacillus plantarum and Lactobacillus acidophilus significantly increased the content of total flavonoids in Acanthopanax senticosus leaves (P<0.05), 2.02 times and 1.45 times higher than that in the control group. The content of polysaccharides, saponins and isoperidine in Acanthopanax senticosus leaves were significantly increased by fermentation of three strains of lactic acid bacteria (P<0.05), and the polysaccharide content of Lactobacillus casei fermentation group was the highest, reaching 12.7 mg/g. The saponin content of Lactobacillus plantarum fermentation group was the highest, which was 1.9 times as high as that of the control. The content of isoperidine in Lactobacillus casei fermentation group was the highest, which was 3.2 times higher than that in control group. In vitro functional evaluation experiments showed that the fermentation by 3 lactic acid bacteria improved DPPH free radical scavenging ability, hydroxyl free radical scavenging ability, superoxide anion free radical scavenging ability, and α-amylase and α-glucosidase inhibition ability of Acanthopanax senticosus leaves, which increased with the increase of the concentration of fermentation products. To sum up, the fermentation of Acanthopanax senticosus leaves by lactic acid bacteria could enrich the bioactive compounds, enhance the ability of antioxidant and inhibition of hypoglycemic related enzymes, which could be used as an important way for processing functional food from Acanthopanax senticosus leaves.