Effects of Pineapple Leaf Residue on Nutrient Components and Antioxidant Activity in vitro of Ganoderma lucidum Fermentation Substrate
[Objective]To reveal the influence of different amounts of pineapple leaf residue(PLR)on the nutrient composition and antioxidant activity in vitro of the G.lucidum fermentation substrate,provid-ing new basic data support for the development and utilization of pineapple leaf residue.[Method]The nutritional components(crude fiber,polysaccharides,total terpenes,hydrolyzed amino acids and free amino acids),and the antioxidant activities in vitro(hydroxyl radical scavenging ability,DPPH radical scavenging ability and total antioxidant ability)of the water extract from G.lucidum fermentation substrate were analyzed by automatic amino acid analyzer,OPLA-DA combined with S-plot and other instruments and methods.[Result]Pineapple leaf residue stress promoted the degradation of crude fiber and the re-lease of polysaccharide content in the fermentation substrate of G.lucidum,and it had a significant regu-latory effect on the metabolic pathways of lysine and glycine.The sarsine(sar)and a-aminoadipic acid(a-AAA)in free amino acids showed an increasing trend,while other amino acids showed a decreasing trend as a whole.Among them,there were significant differences in the content of eight free amino acid such as aspartic acid(asp)and threonine(thr),and there were specific amino acids components under different PLR addition.Meanwhile,the hydroxyl radical scavenging ability and total antioxidant ability of the water extract from G.lucidum fermentation substrate were increased,and the DPPH radical scaveng-ing ability were decreased by the pineapple leaf residue.[Conclusion]Different amounts of PLR have different regulatory effects on crude fiber,amino acid composition and related metabolic pathways of G.lucidum fermentation substrate.
NETL
NSTL
万方数据
维普
