乳酸菌发酵转化人参皂苷

Fermentation Transformed Ginsenoside by Lactic acid bacteria

摘要:

筛选适合发酵转化人参皂苷的乳酸菌，并对发酵工艺进行优化，探讨人参提取物发酵过程中人参皂苷的生物转化路径。结果显示：植物乳杆菌转化人参皂苷的效果最好，得到的稀有皂苷含量相对较高；发酵工艺为：发酵温度35 ℃、发酵时间16 d、初始pH 6.0、底物浓度10%、接种量10%；得到的发酵液中稀有皂苷的含量可达到106.52 μg/mL（F2）、74.62 μg/mL（Rg3）和100.56 μg/mL（CK），较发酵前分别提高188.13%、203.21%和395.86%。人参皂苷的可能转化路径与发酵过程中6种常见皂苷含量的变化是一致的。研究结果表明：植物乳杆菌发酵人参提取物过程中常见皂苷向稀有皂苷转化，通过发酵工艺优化使得稀有皂苷含量显著提高，得到的发酵产物用于人参产品的开发具有一定的优势，为人参品的深加工奠定基础。

Abstract:

Lactic acid bacteria suitable for ginsenosides bioconversion were screened and the fermentation conditions were optimized. The bioconversion pathway of the ginsenosides during the fermentation was discussed. The results showed that Lactobacillus plantarum exhibited the strongest ability to produce rare ginsenosides. Optimal fermentation conditions were 35 ℃, pH 7.0, incubation time of 16 days, 7% inoculum size and 10% substrate concentration. The contents of 3 rare ginsenosides were 106.52 μg/mL(F2), 74.62 μg/mL(Rg3) and 100.56 μg/mL(CK), which were enhanced 188.13%, 203.21% and 395.86%, respectively. The changes in major ginsenosides content were consistent with the possible transformation pathway of ginsenosides. The results indicated that the ginsenosides were converted to rare ginsenosides through Lactic acid bacteria fermentation and the reasonable fermentation process was constructed to improve the content of rareginsenosides. This work has important significance for microbial transformation of ginsenoside, and the fermentation broth have an advantage in deep-processing ginseng products.