益生菌发酵对姜制天麻活性成分及其抗氧化活性的影响

Effects of Probiotic Fermentation on the Active Constituents and Antioxidant Activity of Ginger-processed Gastrodia elata

摘要:

该文采用产乳酸芽孢杆菌Bacillus sp. DU-106和植物乳杆菌Lactobacillus plantarum复合菌种发酵姜制天麻，对比发酵前后主要活性成分含量变化，并利用体外抗氧化实验和秀丽隐杆线虫模型进一步探讨益生菌发酵姜制天麻抗氧化活性的变化。实验结果显示，经发酵能够显著的提高发酵姜天麻（Fermented Gastrodia elata with Ginger，FGEG）的对羟基苯甲醇和总酚含量（P<0.05），分别为5.78 mg/g和10.15 mg/g，两种物质相较于未发酵对照组分别增加了2.54倍和1.74倍。在秀丽隐杆线虫实验中，FGEG能够显著延长正常生长条件下和急性应激条件下线虫的寿命（P<0.01），同时降低线虫体内活性氧自由基含量和提高线虫体内过氧化氢酶活性、谷胱甘肽的含量，并呈现一定剂量依赖效应。同时，FGEG能够显著降低线虫体内MDA的含量和脂褐素相对含量（P<0.001），与空白组相比分别降低了87.21%和82.53%。与未发酵对照组相比，FGEG的体内体外抗氧化活性显著提高（P<0.05）。综上，经发酵后天麻对羟基苯甲醇和总酚含量显著提高，FGEG相较于未发酵样品抗氧化活性显著提升，为FGEG的开发和利用提供理论支撑。

Abstract:

Ginger-processed Gastrodia elata was fermented using Bacillus sp. DU-106 and Lactobacillus plantarum, and changes in the content of the main active components before and after fermentation were compared. The antioxidant activity of the probiotic-fermented ginger-processed G. elata (FGEG) was further studied using in vitro antioxidant experiments and Caenorhabditis elegans models. The experimental results suggested that fermentation can significantly increase the p-hydroxybenzyl alcohol and total phenol content of FGEG (P<0.05), which reached values of 5.78 and 10.15 mg/g, respectively (2.54-and 1.74-fold the values of their unfermented counterparts). In the C. elegans model experiments, FGEG significantly extended the life span of C. elegans (P<0.01) under normal growth and acute stress conditions. Meanwhile, it decreased the reactive oxygen radical content and increased the catalase activity and glutathione content in C. elegans. Notably, its effects were dose-dependent. FGEG also significantly reduced the MDA and relative lipofuscin content in C. elegans by 87.21% and 82.53%, respectively, compared with the control group (P<0.001). Compared with that of the unfermented control group, the antioxidant activity of FGEG was significantly enhanced both in vitro and in vivo (P<0.05). In conclusion, after fermentation, the p-hydroxybenzyl alcohol and total phenol content of G. elata and the antioxidant activity of FGEG were significantly increased. These findings provide theoretical support for the development and utilization of FGEG.