摘要
以黑果腺肋花楸(简称黑果)为原料,利用植物乳杆菌发酵制备黑果酵素,探讨了黑果酵素发酵过程中总酚含量和体外抗氧化活性的变化及其对D-半乳糖致衰小鼠的抗氧化作用。结果表明,酵素发酵12 d后总酚含量、清除超氧阴离子能力、清除DPPH自由基能力较未发酵前分别提高了2.42、1.69、0.088倍,体外抗氧化活性显著增强(p<0.05);与模型组、未发酵组相比,黑果发酵组小鼠体重增加量、免疫器官指数、血清和肝脏中T-SOD、CAT活力、对羟自由基的清除能力显著提高(p<0.05),MDA的含量显著下降(p<0.05)。综上可知,黑果腺肋花楸酵素具有抗氧化作用。
The Aronia melanocarpa enzyme was fermented by Lactobacillus, the changes of total phenols, antioxidant activities during fermentation process and anti-aging effect were investigated by the aging mice induced by D-galactose. The result showed that comparing with before fermentation, with the increase of fermentation time the content of total phenols,superoxide anion scavenging activity and DPPH-scavenging activity increased 2.42,1.69,0.088 times,the in vitro antioxidant activity of Aronia melanocarpa enzyme was significantly enhanced（p 〈 0.05）.Compared with the model group and unfermented group, the index of body weight and immune organs, activities of T-SOD, CAT, scavenging ratio of · OH radicals in plasma and liver of fermented group were significantly increased（ p 〈0.05）. In addition,the content of MDA significantly reduced（ p 〈 0.0.5 ）.The results showed that the Aronia melanocarpa enzyme had anti-oxidant effect on aging model mice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第22期336-339,共4页
Science and Technology of Food Industry
基金
广西高校中青年教师基础能力提升项目(KY2016YB493)
关键词
黑果腺肋花楸
发酵
抗氧化
Aronia melanocarpa
fermentation
anti- oxidant
