摘要
为缩短生产周期、提高多糖产量,本研究利用优选的黑木耳菌株和培养基进行液体发酵,获得发酵胞外和胞内粗多糖产量分别为10.49±0.27 g/L和3.05±0.03 g/L。为进一步实现发酵多糖的合理利用,对液体发酵多糖采用酶-Sevag法除蛋白和DEAE-52、Sephadex G-200柱层析分离纯化,并对纯化的多糖组分进行红外光谱、抗氧化和保湿性研究。结果表明,酶-Sevag法能很好脱除发酵多糖中蛋白质,脱蛋白后胞外DEPS和胞内DIPS多糖纯度均大于95%;柱层析分离纯化获得胞外PEPS和胞内PIPS多糖均为单一组分,经红外光谱官能团分析推测二者均为β-构型的吡喃糖;比较PEPS和PIPS的抗氧化活性和保湿性发现,PEPS在还原力、超氧阴离子自由基清除能力方面优于PIPS,而后者在DPPH自由基、羟基自由基清除能力以及保湿性能方面优于PEPS。本研究为黑木耳液体发酵胞外和胞内多糖组分的合理利用提供依据,并为其在食品和化妆品等方面的应用奠定理论基础。
In order to shorten the production cycle and increase the yield of polysaccharides, the selected strain and the optimized fermentation medium were used for liquid fermentation of Auricularia heimuer. Under these conditions, the yields of crude extracellular （EPS） and intracellular （IPS） polysaccharide respectively were 10.49±0.27 g/L and 3.05±0.03 g/L. Furthermore, in order to realize the reasonable utilization of fermented polysaccharides, the enzyme-Sevag method was used to remove the protein from the EPS and IPS. And then the polysaccharides were separated and purified by DEAE-52 and Sephadex G-200 column chromatography. Subsequently, the functional group analysis of the purified polysaccharides was conducted by Fourier transform infrared spectroscopy （FT-IR）, and the effects of the purified polysaccharides on antioxidant and moisturizing were evaluated in vitro. The results showed that the enzyme-Sevag method could nicely remove the protein from the fermented polysaccharides with the purity of the deproteinizing polysaccharides （DEPS and DIPS） more than 95%, after the column chromatography, two mono-component PEPS and PIPS were obtained, respectively. By the FT-IR functional group analysis, both PEPS and PIPS were presumed to be β-configuration pyranose. Finally, with the comparison of antioxidant activity and moisture retention, it was found that PEPS was superior to PIPS in reducing ability and scavenging ability of superoxide anion radical, while the PIPS possessed higher abilities in DPPH radical, hydroxyl radical scavenging and moisturizing than PEPS. In summary, these findings provide a basis for the rational use of different components of polysaccharides from the submerged fermentation of A. heimuer, and lay a theoretical foundation for their application in food and cosmetics.
作者
范秀芝
殷朝敏
姚芬
史德芳
高虹
FAN Xiu-zhi;YIN Chao-min;YAO Fen;SHI De-fang;GAO Hong(Institute of Agro-Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences/National Research and Development Center for Edible Fungi Processing（Wuhan）,Wuhan 430064,China)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第10期49-57,共9页
Modern Food Science and Technology
基金
国家自然科学基金青年基金项目(31601806)
湖北省农业科学院青年基金项目(2014NKYJJ05)
关键词
黑木耳
液体发酵
胞外多糖
胞内多糖
抗氧化
保湿性
Auricularia heimuer
submerged fermentation
extracellular polysaccharide
intracellular polysaccharide
antioxidant activity
moisturizing effect
