【摘要】 为研究乳酸菌发酵对螺旋藻功效成分的影响,本研究选用植物乳杆菌、干酪乳杆菌、嗜酸乳杆菌和凝结芽孢杆菌分别对螺旋藻进行发酵处理(发酵条件为37℃,72 h),分析了四种乳酸菌发酵处理后的螺旋藻发酵上清液和发酵固形物醇提液的主要功效成分的含量变化,并对其进行了抗氧化活性测定。研究表明,利用各菌种进行螺旋藻发酵后的上清液中总酚含量显著增加(P <0.05),其中植物乳杆菌处理增幅最高可达39.8%;干酪乳杆菌处理上清液中总黄酮含量显著增加(P <0.05),增幅为41.3%;不同菌种发酵固形物醇提液中总酚、藻蓝素和类胡萝卜素含量显著下降(P <0.05),其中总酚下降幅度为22.5%～30.1%,藻蓝素为97.5%～99.5%,类胡萝卜素为86.9%～94.5%,然而发酵上清液对DPPH·的清除能力提高了5.6%～6.5%,发酵固形物醇提液对DPPH·的清除能力提高了7.4%～8.3%,表明发酵过程中可能产生了新的抗氧化成分。此外,不同菌种之间发酵上清液和固形物的主要活性成分和抗氧化活性均具有明显差异,表明乳酸菌菌种对于螺旋藻发酵代谢产物具有重要影响。更多还原

【Abstract】 In order to study effect of Lactobacillus fermentation on the main functional components of of Spirulina platensis,Spirulina platensis was fermented by Lactobacillus plantarum,Lactobacillus casei,Lactobacillus lactis and Bacillus coagulans.The contents of total phenols and flavonoids in Spirulina platensis fermentation supernatant and ethanol extracts of fermented or unfermented Spirulina platensis powder were analyzed,and their antioxidant activities were also determined. The results indicated that the total phenol and total flavonoids content in the supernatant changed significantly after fermentation( P <0.05).The best effect on total phenol content increased by 39.8% fermented by Lactobacillus plantarum,and Lactobacillus casei the best for improving total flavonoids content increased by 41.3%.The total phenol,phycocyanin and carotenoids of the alcohol extract of fermented or unfermented Spirulina platensis powder,decreased by 22.5 ～ 30.1%,97.5 ～ 99.5%,and 86.9 ～ 94.5%individually.However,the DPPH· scavenging ability of fermented supernatant and alcohol extracts of fermented or unfermented Spirulina platensis powder increased by 5.6% ～ 6.5% and 7.4 ～ 8.3% individually,indicated that fermentation process might produce new antioxidants. In addition,the main active components and antioxidant activities of the fermented supernatant or powder of different strains were significantly different,suggested that the species of lactobacillus had an important influence on the metabolites of Spirulina fermentation.更多还原