首页|酿酒酵母发酵降解银杏叶多糖组分分析及活性研究

酿酒酵母发酵降解银杏叶多糖组分分析及活性研究

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本试验以新鲜银杏叶为原料,采用酿酒酵母发酵法对其进行发酵降解.通过水提醇沉法制备获得粗多糖,经过脱蛋白脱色工序后用苯酚-硫酸法测定发酵降解后的银杏叶多糖含量,然后利用高效液相色谱法测定发酵后多糖中的单糖种类和摩尔百分比,最后对发酵降解后的银杏叶多糖的抑菌性和抗氧化性进行研究.结果表明:经过酿酒酵母发酵72 h后,银杏叶多糖含量由8.97％提高到11.18％,经过单糖种类鉴定,多糖中的单糖组成为鼠李糖、阿拉伯糖、甘露糖、葡萄糖、半乳糖、木糖、岩藻糖;抑菌性试验结果表明其银杏叶多糖对三种指示菌均有不同程度的抑菌作用,与对照组相比,其抑菌圈均显著增大,酿酒酵母发酵过的银杏叶多糖溶液的浓度越高,抑菌能力越强,浓度为25 mg/mL的酿酒酵母发酵多糖溶液对金黄色葡萄球菌的抑菌圈直径为7.37 mm,浓度为75 mg/mL的酿酒酵母发酵多糖溶液对金黄色葡萄球菌的抑菌圈直径为10.71nun;抗氧化试验结果表明,酿酒酵母发酵降解不同时期的银杏叶多糖都具有抑制氧自由基和清除羟自由基的能力,发酵过的多糖溶液抑制氧自由基和清除羟自由基的能力更强.基于以上结果表明,本研究可为银杏叶资源的利用提供思路.
Fermentation degradation of Ginkgo biloba polysaccharide by brewer's yeast:analysis and activity study
In this study,fresh Ginkgo biloba leaves as raw materials was fermented and degraded them by Saccharomyces cerevisiae fermentation method.The crude polysaccharides were prepared by water extraction and alcohol precipitation.After deproteinization and decolorization,the phenol-sulfuric acid method was used to determine the fermentation and degradation of Ginkgo biloba polysaccharides cntent,and then the types and molar percentages of monosaccharides in the fermented polysaccharides were determined by high performance liquid chromatography,and finally the antibacterial and antioxidant properties of Ginkgo biloba polysaccharides after fermentation degradation were investigated.The results showed that the ginkgo polysaccharide content increased from 8.97％ to 11.18％ after 72 h of fermentation by brewer's yeast.After the identification of monosaccharide species,the monosaccharide composition of polysaccharides was rhamnose,arabinose,mannose,glucose,galactose,xylose,and fucose;The results of the inhibition test showed that Ginkgo biloba polysaccharide had different degrees of inhibition on the three indicator bacteria,and its inhibition circle was significantly increased compared with the control group.The higher the concentration of fermented Ginkgo biloba polysaccharide solution by Saccharomyces cerevisiae,the stronger the antibacterial ability;the antioxidant test results showed that Ginkgo biloba polysaccharide at different periods of fermentation and degradation by Saccharomyces cerevisiae had the ability to inhibit oxygen radicals and scavenge hydroxyl radicals,and the fermented polysaccharide solution had stronger ability to inhibit oxygen radicals and scavenge hydroxyl radicals.Based on the above results,this study could provide ideas for the utilization of Ginkgo biloba resources.

Saccharomyces cerevisiae fermentationGinkgo leaf polysaccharidemonosaccharide compositionbacteriostasisantioxidan

贺莹、刘苗苗、庞晓婷、张如意

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吕梁学院生命科学系,山西吕梁 033000

酿酒酵母发酵 银杏叶多糖 单糖组成 抑菌性 抗氧化性

山西省基础研究计划项目吕梁市科技重点研发项目吕梁市科技重点研发项目山西省高等学校大学生创新创业训练项目吕梁学院大学生创新项目

2021030212243232020NYGG822020NYGG862022123120221231

2024

10.15906/j.cnki.cn11-2975/s.2023010031-12

中国饲料
中国饲料工业协会

中国饲料

北大核心
影响因子：0.577
ISSN：1004-3314
年,卷(期)：2024.(1)
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