山药多糖超高压协同乳酸菌发酵辅助提取工艺优化及其控酶活性

Optimization of Extraction Process and Enzyme Inhibitory Activity Control of Polysaccharides from Chinese Yam under Ultrahigh Pressure Combined with Lactic Acid Bacteria Fermentation

摘要:

为了促进山药多糖的高效制备及开发利用，该研究构建了山药多糖超高压协同乳酸菌发酵辅助提取工艺，并对山药多糖的酶抑制活性进行了研究。以鲜山药为原料，从9种不同菌种中，筛选确定以植物乳杆菌植物亚种作为发酵菌种。在单因素试验基础上，采用L18(37)型正交表设计优化了山药多糖的超高压-乳酸菌发酵协同辅助提取工艺，确定其最优工艺为：接种浓度5%，发酵时间2 d，料液比1∶5（m/V），压力500 MPa，保压时间10 min，在此条件下山药多糖的得率为9.23%，并且该工艺制备得到的山药多糖具有α-淀粉酶和胰脂肪酶抑制作用，其IC50值分别为7.48 mg·mL-1和7.07 mg·mL-1，具有显著的酶抑制活性，表明超高压协同乳酸菌发酵提取工艺具有制备高得率、高酶抑制活性山药多糖的潜力。该研究为山药开发利用提供了途径。

Abstract:

In order to promote the efficient preparation and utilization of Chinese yam polysaccharides, an extraction process of Chinese yam polysaccharides with ultrahigh pressure combined with microbial fermentation was established, and the enzyme inhibitory activity of Chinese yam polysaccharide was investigated in this study. With fresh yam as raw material, from 9 different strains, Lactiplantibacillus plantarum subsp. plantarum were selected as the subsequent fermentation strains. Based on the single factor experiment, the L18(37) orthogonal table design was used to optimize the ultrahigh pressure and lactic acid bacteria fermentation collaborative extraction process of yam polysaccharide to determine the optimal extraction conditions: inoculation concentration 5%, fermentation time 2 days, solid-liquid ratio 1：5 (m/V), extraction pressure of 500 MPa, holding time 10 min. With these conditions, the extraction yield of polysaccharides was 9.23% and the obtained polysaccharides exhibited significant α-amylase inhibitory activities (7.48 mg·mL-1) and pancreatic lipase inhibitory activities(7.07 mg·mL-1). The results showed that the extraction process of ultrahigh pressure combined with lactic acid bacteria had the potential to produce polysaccharide of Chinese yam with high yield and enzyme inhibitory activity. This study can provide a way for the development and utilization of Chinese yam.