金针菇液体发酵培养基优化及其胞外多糖抗氧化活性研究

胡荣康; 陈岚彬; 吴林秀; 黄梓芮; 吕旭聪; 刘斌

doi:10.19303/j.issn.1008-0384.2017.09.011

金针菇液体发酵培养基优化及其胞外多糖抗氧化活性研究

doi: 10.19303/j.issn.1008-0384.2017.09.011

胡荣康^{1, 2,},
陈岚彬^{1, 2},
吴林秀^{1, 2},
黄梓芮^{1, 2},
吕旭聪^{1, 2},
刘斌^{1, 2, ,}

1.
福建农林大学食品科学学院, 福建福州 350002
2.
国家菌草工程技术研究中心, 福建福州 350002

基金项目:

国家科技支撑计划子课题 2014BAD15B01

福建省科技重大专项 2014NZ2002-1

福建省科技厅区域发展项目 2016N3006

详细信息

作者简介:
胡荣康(1992-), 男, 在读硕士生, 研究方向:食品生物技术(E-mail:18750126626@163.com)

通讯作者:
刘斌(1969-), 男, 教授, 博士生导师, 研究方向:食品生物技术(E-mail:liubin618@hotmail.com)

中图分类号: S567.3
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- 被引次数: 0
出版历程
- 收稿日期: 2017-06-23
- 修回日期: 2017-08-18
- 刊出日期: 2017-09-28

Optimizing Culture Medium and Antioxidant Activity of Extracellular Polysaccharides in Liquid Fermentation of Flammulina velutipes

HU Rong-kang^{1, 2
,},
CHEN Lan-bin^{1, 2},
WU Lin-xiu^{1, 2},
HUANG Zi-rui^{1, 2},
Lv Xu-cong^{1, 2},
LIU Bin^{1, 2
, ,}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2.
National Engineering Research Center of JUNCAO Technology, Fuzhou, Fujian 350002, China

摘要

摘要: 应用响应面分析法考查葡萄糖、蛋白胨、KH₂PO₄、果蔬汁用量对金针菇液体发酵胞外多糖的影响，分析胞外多糖抗氧化活性。试验结果表明，对金针菇胞外多糖影响大小依次为：蛋白胨> KH₂PO₄ >果蔬汁>葡萄糖，所确定的最优培养基质量分数为：葡萄糖2.46%，蛋白胨0.5%，KH₂PO₄ 0.1%，果蔬汁15%，在此条件下胞外多糖质量浓度为0.83 mg·mL^-1。通过测定金针菇液体发酵胞外多糖的抗氧化活性，证明金针菇胞外多糖对DPPH自由基和ABTS自由基都具有较强的清除作用，当胞外多糖质量浓度大于2 mg·mL^-1时，其对DPPH自由基的清除率相比同质量浓度下的Vc要高；当胞外多糖质量浓度大于1.5 mg·mL^-1时，其对ABTS自由基的清除率与同质量浓度下的Vc的清除率相近，达到99.87%。
- 金针菇 /
- 果蔬汁 /
- 抗氧化 /
- 胞外多糖
Abstract: A response surface experiment was conducted to optimize the fermentation of Flammulina velutipes for the extracellular polysaccharides (EPS). Liquid media with varied amounts of glucose, peptone, KH₂PO₄, fruit and vegetable juices were used for the experimentation. At end of the process, the antioxidant activity of EPS in each liquid suspension was determined as the criterion for optimization. The results showed that (a) the effect of ingredients in medium on the antioxidant activity ranked as peptone > KH₂PO₄ > fruit/vegetable juices > glucose; (b) the medium containing 2.46% glucose, 0.5% peptone, 0.1% KH₂PO₄ and 15% fruit/vegetable juices produced the highest EPS in the suspension at 0.83 mg·mL^-1; (c) at concentrations exceeding 2 mg·mL^-1, EPS obtained from the fermentation exhibited a strong scavenging effect on DPPH and ABTS free radicals; (d) at a same concentration level, EPS had a greater DPPH free radical scavenging rate than Vc; and, (e) at concentrations higher than 1.5 mg·mL^-1, EPS exhibited a scavenging rate on ABTS free radicals similar to Vc, reaching 99.87%.
- Flammulina velutipes /
- fruit and vegetable juice /
- antioxidant /
- extracellular polysaccharides

HTML全文

图 1 各因素对金针菇发酵液中胞外多糖量影响三维响应曲面

注：A为葡萄糖和蛋白胨的交互影响；B为葡萄糖和KH₂PO₄的交互影响；C为葡萄糖和果蔬汁的交互影响；D为蛋白胨和KH₂PO₄的交互影响；E为蛋白胨和果蔬汁的交互影响；F为KH₂PO₄和果蔬汁的交互影响。

Figure 1. Effect of medium ingredients on EPS in F. velutipes fermentation suspension as shown on 3D response surface diagram

下载: 全尺寸图片幻灯片

图 2 胞外多糖对DPPH自由基的清除率的影响

Figure 2. Scavenging rate of EPS on DPPH free radicals

下载: 全尺寸图片幻灯片

图 3 胞外多糖对ABTS自由基的清除率的影响

Figure 3. Scavenging rate of EPS on ABTS free radicals

下载: 全尺寸图片幻灯片

表 1 试验因素水平及编码

Table 1. Experimental factors and codes

因素	编码符号	编码水平
因素	编码符号	-1	0	1
葡萄糖/%	A	1.5	2	2.5
蛋白胨/%	B	0.1	0.3	0.5
KH₂PO₄/%	C	0.1	0.3	0.5
果蔬汁/%	D	5	10	15

下载: 导出CSV

表 2 响应面中心组合设计试验及结果

Table 2. Response surface central composite design and results

组别	因素				胞外多糖/(mg·mL^-1)
组别	A	B	C	D	胞外多糖/(mg·mL^-1)
1	0	-1	0	-1	0.53
2	0	1	1	0	0.42
3	-1	0	-1	0	0.15
4	1	-1	0	0	0.42
5	1	0	1	0	0.3
6	0	-1	-1	0	0.1
7	1	0	0	-1	0.53
8	0	0	0	0	0.57
9	-1	0	1	0	0.57
10	0	1	0	-1	0.54
11	0	0	-1	1	0.52
12	0	0	0	0	0.51
13	-1	1	0	0	0.48
14	1	0	-1	0	0.53
15	0	0	1	-1	0.49
16	-1	0	0	1	0.46
17	-1	0	0	-1	0.48
18	1	1	0	0	0.39
19	0	0	0	0	0.48
20	0	0	0	0	0.5
21	0	1	-1	0	0.58
22	-1	-1	0	0	0.21
23	0	0	1	1	0.61
24	0	1	0	1	0.74
25	0	0	-1	-1	0.41
26	1	0	0	1	0.62
27	0	-1	1	0	0.53
28	0	0	0	0	0.45
29	0	-1	0	1	0.52

下载: 导出CSV

表 3 胞外多糖方差分析结果

Table 3. Variance analysis on EPS content

方差来源	平方和	自由度	均方和	F	P
模型	0.50	14	0.04	19.70	< 0.0001
A-葡萄糖	0.02	1	0.02	8.89	0.0099
B-蛋白胨	0.06	1	0.06	32.39	< 0.0001
C-磷酸二氢钾	0.03	1	0.03	18.22	0.0008
D-果蔬汁	0.02	1	0.02	11.02	0.0051
AB	0.02	1	0.02	12.39	0.0034
AC	0.11	1	0.11	58.18	< 0.0001
AD	0.0030	1	0.0030	1.67	0.2177
BC	0.09	1	0.09	47.93	< 0.0001
BD	0.01	1	0.01	6.07	0.0273
CD	0.00	1	0.00	0.014	0.9083
A²	0.03	1	0.03	18.44	0.0007
B²	0.007	1	0.007	3.62	0.0777
C²	0.03	1	0.03	14.23	0.0021
D²	0.05	1	0.05	30.17	< 0.0001
残差	0.03	14	0.002
失拟项	0.02	10	0.02	0.82	0.6360
纯误差	0.008	4	0.002
总离差	0.53	28
确定系数R-Squared 0.9517			调整系数Adj R-Squared 0.9034

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