灵芝发酵工艺条件优化及美白因子探析
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中国农业科学院科技创新工程项目(CAAS–ASTIP–2019–IBFC)


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    摘要:

    采用菌丝体液体深层发酵技术,以菌丝生长和酪氨酸酶抑制率为主要测定指标,对灵芝发酵培养基成分和发酵条件进行优化,并利用质谱分析技术对发酵液进行代谢组学分析,以确定发酵液中关键美白因子。结果表明:最佳培养条件为麦芽浸粉2 g/mL,蔗糖1.72 g/mL,豆粕粉0.214 g/mL,酵母提取物0.1 g/mL,pH5,温度30 ℃,培养时间6 d,转速160 r/min;在此条件下,发酵液酪氨酸酶抑制率为95.1%,表明其具有良好的美白功效。通过代谢组学技术,鉴定出包括多糖、三萜、核苷酸和氨基酸等在内的212种成分,其中,多糖和三萜的种类最多,分别为26、30种;基于代谢组数据,进一步对发酵液中灵芝多糖和三萜进行分离及含量的测定,发酵液中灵芝多糖含量为24.8 mg/mL,三萜含量为55.7 μg/mL;对发酵液中多糖、三萜含量与酪氨酸酶抑制活性进行相关性分析,结果表明三萜含量与酪氨酸酶抑制活性呈正相关,而多糖含量与酪氨酸酶抑制活性无明显的相关性,表明发酵液中的主要美白因子为灵芝三萜。

    Abstract:

    Using submerged fermentation of the mycelium of Ganoderma lucidum, the medium composition and fermentation conditions were optimized based on the growth of mycelia and the inhibition ratio of tyrosinase. Meanwhile, metabolomics analysis of the fermentation broth by mass spectrometry was performed to determine the key whitening factors in the fermentation broth. The results showed that optimum culture conditions were: malt extract 2 g/mL, sucrose 1.72 g/mL, soybean meal powder 0.214 g/mL, yeast extract 0.1 g/mL, pH5, temperature 30 ℃, cultured at 6 d, 160 r/min. Under this condition, the inhibition rate of tyrosinase was reached 95.1%, indicating its optimal whitening effect. 212 metabolites including polysaccharides, triterpenes, nucleotides and amino acids were identified. Among them, polysaccharides and triterpenes were the major components with 26 and 30 species respectively. The content of G. lucidum polysaccharide in the fermentation broth was 24.8 mg/mL, and the content of triterpene was 55.7 μg/mL. Based on metabolomic data, the polysaccharides and triterpenes in fermentation broth were isolated and determined. The correlation between the content of polysaccharides and triterpenes in fermentation broth and the inhibitory activity of tyrosinase was analyzed in this study. The results showed that the triterpenoid content and tyrosinase inhibitory activity were positively correlated, but the content of polysaccharide was no obvious correlation and inhibit tyrosinase activity, suggesting that the main whitening factor in the fermented broth were triterpenes.

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李双祁,刘国峰,王亚惠,赵肃清.灵芝发酵工艺条件优化及美白因子探析[J].湖南农业大学学报:自然科学版,2021,47(6):.

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  • 在线发布日期: 2021-12-28
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