摘要
目的构建酵母菌发酵丹参过程的动力学模型,对发酵液做安全性评价后测定发酵液的降脂活性。方法测定丹参发酵期间酵母菌数量、还原糖及乙醇浓度的变化,利用Origin 9.0软件对实验数据进行曲线拟合,建立动力学模型并验证其可靠性;用人正常肝细胞(L-02细胞)进行安全性评价;测定发酵过程中丹参酮ⅡA、丹酚酸B的含量,用甘油三酯试剂盒评价发酵液的降脂活性并通过Origin 9.0做相关性分析。结果酵母菌生长用SGompertz方程拟合、还原糖消耗用Boltzmann方程拟合、乙醇生成用logistic、SGompertz和Boltzmann方程拟合,R^(2)分别为0.9886、0.9964和0.9963,模型验证相对误差<5%,说明模型可用于实践;L-02细胞存活率高于80%,说明安全性良好;丹参酮ⅡA和丹酚酸B的含量呈现升高后持平的现象,最高含量分别为10.02、50.10 mg/ml,丹参发酵液具有降血脂作用,对甘油三酯的分解率最高达75.20%。相关性分析表明,丹参酮ⅡA、丹酚酸B与TG分解率呈正相关(r=0.99146、0.89506,P<0.001)。结论所建立的模型具有较好的拟合效果,能够反映酵母菌发酵丹参过程的动力学变化,可用于丹参发酵过程的动力学控制,为丹参发酵的工业化提供了数据支持;丹参发酵液安全性较高且具有降血脂活性,这为进一步开发丹参发酵功能性饮品提供了理论依据。
Objective To construct a kinetic model of yeast fermentation of Salviae Miltiorrhizae Radix Et Rhizoma and to assess the safety of the fermentation broth and determine its lipid-lowering activity.Methods The contents of yeast,reducing sugar,and ethanol during the fermentation process of Salviae Miltiorrhizae Radix Et Rhizoma were detected.The measured data were subjected to nonlinear fitting using Origin 9.0,and a kinetic model was constructed and validated;the safety evaluation conducted using normal human liver cells(L-02 cells);the content of salvianolic acidⅡA and salvianolic acid B during the fermentation process were measured,the lipid-lowering activity of the fermentation broth was evaluated using a triglyceride assay kit,and perform correlation was analyzed using Origin 9.0.Results The SGompertz equation was used to fit yeast growth,the Boltzmann equation was used to fit reducing sugar consumption,and the logistic,SGompertz,and Boltzmann equations were used to fit ethanol generation.The R^(2) values were 0.9886,0.9964,and 0.9963,respectively.The relative error of model validation was less than 5%,indicating that the model can be used in practice;the survival rate of L-02 cells was higher than 80%,indicating good safety;the contents of salvianolic acidⅡA and salvianolic acid B showed an increase followed by a plateau,with the highest contents being 10.02,50.10 mg/ml,respectively.Salviae Miltiorrhizae Radix Et Rhizoma fermentation broth had a lipid-lowering effect,with a highest decomposition rate of 75.20%for triglycerides.Correlation analysis indicated that tanshinoneⅡA and salvianolic acid B were positively correlated with the decomposition rate of TG(r=0.99146,0.89506,P<0.001).Conclusion The established model has good fitting effect and can reflect the dynamic changes of yeast fermentation of Salviae Miltiorrhizae Radix Et Rhizoma.It can be used for dynamic control of Salviae Miltiorrhizae Radix Et Rhizoma fermentation process and provide data support for the industrialization of Salviae Miltiorrhizae Radix Et Rhizoma fermentation;the fermented liquid of Salviae Miltiorrhizae Radix Et Rhizoma has high safety and lipid-lowering activity,which provides a theoretical basis for further development of Salviae Miltiorrhizae Radix Et Rhizoma fermented functional beverages.
作者
张兆林
张涵
赵慧真
李钰雯
张淑凤
ZHANG Zhaolin;ZHANG Han;ZHAO Huizhen;LI Yuwen;ZHANG Shufeng(Department of Tuberculosis,Cangzhou Third Hospital,Hebei Province,Cangzhou 061001,China;Department of Pharmacy,Cangzhou Medical College,Hebei Province,Cangzhou 061001,China)
出处
《中国医药导报》
2025年第21期22-27,共6页
China Medical Herald
基金
河北省教育厅高等学校科学研究项目(ZC2023023)。
关键词
丹参
发酵
动力学模型
降血脂
Salviae Miltiorrhizae Radix Et Rhizoma
Fermentation
Dynamic model
Reduce blood lipids
