改善了子水的功能成分和抗炎和抗氧化活性,通过使用光光的双向发酵来提高子水的抗炎和抗氧化活性
Wei Yi1, Jieying Wang1, Luchang Ge1
1Sanya Institute of Nanjing Agricultural University, Department of Microbiology, Key Lab of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, China.
这项研究优化了子水中的Ganoderma lucidum发酵,显著增加了生物活性化合物和抗氧化剂活性. 由此产生的产品显示出作为一种具有抗炎功效的天然功能饮料的承诺.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
背景情况:
- 有限种类的子制品.
- 甘光发酵的价值增强潜力.
研究的目的:
- 用Ganoderma lucidum优化子水的双向发酵.
- 评估对生物活性成分,抗氧化剂和抗炎性质的影响.
主要方法:
- 优化的发酵参数 (28°C,10%的注射,20g/L糖,pH6.0,每分钟150转,6天).
- 分析生物活性成分 (蛋白质,三烯,多糖,固醇).
- 对抗氧化活性的测定 (DPPH,ABTS,基清除).
- 在巨细胞培养体内测试可活性和细胞因子表达 (IL-6,IL-1β).
主要成果:
- 菌根生物质增加了208.39%,达到19.12g/L.
- 蛋白质 (1923.91%),三烯 (561.74%) 和多糖 (1285.14%) 的含量显著增加.
- 增加了抗氧化剂的活性 (DPPH1038.50%,ABTS922.17%,基1080.44%).
- 聚糖和三烯提取物对巨细胞表现出免疫调节作用,减少IL-6和IL-1β的表达.
结论:
- 优化的发酵增强了子水的营养和功能价值.
- 发酵产品表现出强大的抗氧化和抗炎性质.
- 发展成为功能性饮料和营养保健品的潜力,用于免疫支持和炎症控制.
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