嗜酸乳杆菌发酵红甜菜汁对血管紧张素转化酶和乙酰胆碱酯酶的抑制作用

Inhibition of Angiotensin-converting Enzyme and Acetylcholinesterase of Red Beetroot Juice Fermented with Lactobacillus acidophilus

摘要:

探究了经嗜酸乳杆菌LA-5发酵的红甜菜汁对血管紧张素转化酶（ACE）、乙酰胆碱酯酶（AChE）的抑制能力、抗氧化活性影响及其与活性物质的关系。结果表明：发酵结束时活菌数为6.29×108 CFU/mL，甜菜红素和总酸含量分别增加了13.63%和302.21%，还原糖、甜菜黄素和黄酮含量分别降低了63.87%、43.09%和0.05%。经发酵后·O2-、·OH和ABTS+·清除率分别提高29.13%、96.36%和77.49%，AChE和ACE抑制率分别提高59.15%和35.37%，各时间段发酵液经UHPLC-Q-TOF-MS/MS共鉴定出12种甜菜色素。相关性分析表明上述功能性指标与甜菜红素呈极显著正相关（p<0.01）；主成分分析共提取3个主成分，总贡献率为90.63%，其中betanin、betanidin、17-decarboxy-betanidin、2-decarboxy-neobetanin、6ˊ-O-feruloyl-betanin、vulgaxanthin I、betalamic acid为主要活性成分；Q型聚类分析将发酵过程聚为3类，即缓慢增长期、显著变化期和平缓期；R型聚类分析将活性成分和功能指标聚为3类，与相关性分析和主成分分析结果一致。综上所述，经嗜酸乳杆菌LA-5发酵的红甜菜汁是一种以甜菜红素为主的优质抗氧化剂和AChE、ACE抑制剂来源，具有开发防治阿尔兹海默症相关功能性产品的价值。

Abstract:

The effects of red beetroot juice fermentation by Lactobacillus acidophilus LA-5 on the activity of angiotensin-converting enzyme (ACE), acetylcholinesterase (AChE), and antioxidants, and its relationship with active substances were studied. The number of viable bacteria at the end of fermentation was 6.29×108 CFU/mL. The contents of betacyanins and total acid increased by 13.63% and 302.21%, respectively. The contents of reducing sugar, betaxanthins, and flavones decreased by 63.87%, 43.09%, and 0.05%, respectively. After fermentation, the clearance rates of ·O2-, ·OH, and ABTS+· increased by 29.13%, 96.36%, and 77.49%, respectively, and the inhibition rates of AChE and ACE increased by 59.15% and 35.37%, respectively. Twelve betalains were identified by UHPLC-Q-TOF-MS/MS. Correlation analysis showed that the aforementioned functional indexes had a very significant positive correlation with the betacyanin content (p<0.01). Three principal components, with a total contribution rate of 90.63%, were extracted using principal component analysis. The main active components were betanin, betanidin, 17-decarboxy-betanidin, 2-decarboxy-neobotanin, 6ʹ-O-ferroyl-betanin, vulgaxanthin I, and betalamic acid. Q-type cluster analysis classified the fermentation process into three categories: slow growth, significant change, and flat periods. R-type cluster analysis grouped the active components and functional indexes into three categories. In summary, red beetroot juice fermented by L. acidophilus LA-5 is a source of high-quality antioxidants, as well as AChE and ACE inhibitors dominated by betacyanins, which prevent the development of Alzheimer’s disease.