通过Pleurotus ostreatus或Ganoderma lucidum菌体对Jatropha curcas蛋糕进行固态发酵,以确定多种生物活性
Enrique Javier Olloqui1,2, Emmanuel Pérez-Escalante3,4, Raúl Velasco-Azorsa5
1Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales (CB-HCFM), Colegio de Postgraduados, Campus Puebla, Boulevard Forjadores de Puebla no. 205, Puebla 72760, Mexico.
Foods (Basel, Switzerland)
|January 28, 2026
概括
富含蛋白质的副产品Jatropha curcas蛋糕使用Pleurotus ostreatus (FPO) 和Ganoderma lucidum (FGL) 发酵,以增强其生物活性特性. 光发酵证明了优越的多生物活性,为食品工业产生了有价值的.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 生物化学 生物化学
背景情况:
- 贾特罗法 (Jatropha curcas) 蛋糕是一种富含蛋白质,无毒的副产品,在食品工业中具有潜在的应用.
- 固态发酵 (SSF) 是一种可行的方法,可以提高食品副产品的功能性质.
- 从J. curcas蛋糕中识别和量化生物活性可以释放其营养和健康益处.
研究的目的:
- 为了研究J. curcas蛋糕的蛋白质合成动力学和生物活性能力 (抗氧化剂,抗糖尿病剂,血管素转化酶抑制剂,低胆固醇).
- 为了比较使用Pleurotus ostreatus (FPO) 和Ganoderma lucidum (FGL) 的SSF对产生生物活性的作用.
- 首次报告J. curcas的低胆固醇活动.
主要方法:
- 在24天内,J. curcas蛋糕使用P. ostreatus (FPO) 和G. lucidum (FGL) 进行SSF,每6天取样一次.
- 分析了蛋白质溶解动力学以确定酶活性.
- 使用FRAP测试 (抗氧化剂),抗糖尿病测试,ACE抑制测试和低胆固醇测试来量化生物活性能力.
- 电泳被用来分析形状.
主要成果:
- 在FPO的第6天和FGL的第12天观察到最大的蛋白质分解能力.
- 电泳检测显示了FPO和FGL的28个 (<10kDa).
- 在多种生物活性方面,Ganoderma lucidum发酵 (FGL) 一般优于P. ostreatus发酵 (FPO),包括后期更高的抗氧化和抗糖尿病能力.
- 这项研究首次报告了J. curcas蛋糕的低胆固醇活性,FGL在24天显示活性.
结论:
- 使用G. lucidum进行J. curcas蛋糕的固态发酵是一种有效和实用的方法,用于生产多生物活性.
- 该方法的GRAS (一般公认的安全) 状态使其适用于食品工业.
- 用G. lucidum发酵提供了一个有希望的策略,用于将J. curcas蛋糕价值化为功能性食品成分.
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