发酵条斑紫菜的活性成分及抗氧化、降血糖和降血压活性

杜彦丽; 王雷; 许加超; 高昕; 付晓婷

doi:10.13386/j.issn1002-0306.2023120247

发酵条斑紫菜的活性成分及抗氧化、降血糖和降血压活性

Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis

摘要

摘要: 为开发条斑紫菜发酵食品，本研究采用红曲霉并复配酵母菌和乳酸菌对条斑紫菜进行发酵，对发酵过程中条斑紫菜的活性成分进行测定，并评价其抗氧化、降血糖和降血压活性，以探究其功能特性。结果表明，红曲霉发酵（MF）、红曲霉和酵母菌共同发酵（MYF）、红曲霉和乳酸菌共同发酵（MLF）的条斑紫菜，其总酚和黄酮含量随发酵时间持续显著增加（P<0.05）；抗氧化活性在发酵后有明显提升，MYF的ABTS⁺自由基和DPPH自由基清除能力最强，trolox当量分别为（0.709±0.007）、（0.179±0.014）mg/g，MF的铁还原能力最高，达到（0.279±0.007）mg/g；MF表现出最强的降血糖活性，其α-淀粉酶和α-葡萄糖苷酶的抑制率最高达到50.37%±0.73%和69.42%±0.37%，MLF的抑制率则分别为41.49%±0.51%和39.60%±0.13%，MYF的降血糖活性较弱，其α-葡萄糖苷酶抑制能力仅增加至10.36%±0.45%；发酵显著增强了紫菜的降血压活性（P<0.05），MF、MYF、MLF的ACE抑制率在6~8 d达到最高，分别为83.21%±0.89%、47.09%±0.27%、52.65%±0.64%。研究结果表明，发酵可以促进活性物质的产生，提高条斑紫菜的抗氧化、降血糖和降血压活性，且红曲霉发酵表现出最佳的活性提升性能。本研究为将发酵加工方式应用于功能性条斑紫菜食品的开发提供了理论依据。

Abstract: To develop the fermented food of Porphyra yezoensis, monascus and compound yeast and lactic acid bacteria were used to ferment Porphyra yezoensis. The active ingredients of Porphyra yezoensis during fermentation were determined, and their antioxidant, hypoglycemic and antihypertensive activities were evaluated. Results showed that the total phenol and flavonoid contents of M. purpureus fermented P. yezoensis (MF), M. purpureus and L. plantarum co-fermented P. yezoensis (MLF), M. purpureus and S. cerevisiae co-fermented P. yezoensis (MYF) significantly increased with fermentation time (P<0.05). The antioxidant activity was enhanced after fermentation. MYF had the highest ABTS⁺ free radical scavenging capacity and DPPH free radical scavenging capacity with trolox equivalents of (0.709±0.007), (0.179±0.014) mg/g, respectively. MF showed the highest ferric reducing antioxidant power of (0.279±0.007) mg/g. MF exhibited the best hypoglycemic activity with the highest α-amylase and α-glucosidase inhibition values of 50.37%±0.73% and 69.42%±0.37%, respectively. The α-amylase and α-glucosidase inhibition values of MLF were 41.49%±0.51% and 39.60%±0.13%, whereas MYF had a lower hypoglycaemic activity of which the α-glucosidase inhibition capacity reached only 10.36%±0.45%. After fermentation, the antihypertensive activity was significantly enhanced (P<0.05) and the highest ACE inhibition rates were observed in MF, MYF and MLF with 83.21%±0.89%, 47.09%±0.27%, and 52.65%±0.64%, respectively. The results indicated that fermentation process could effectively promote the production of active substances and enhance the antioxidant, hypoglycemic, and antihypertensive activities of P. yezoensis. Among the three tested fermentation formula, MF exhibited the greatest improvement. This study would provide theoretical basis for the potential application of fermentation technique in P. yezoensis food processing.