[1]郑赛,古芸,曲峰龙,等.大豆粉和稻壳固液混合发酵产物的抗氧化特征[J].南京农业大学学报,2018,41(5):867-872.[doi:10.7685/jnau.201801018]
 ZHENG Sai,GU Yun,QU Fenglong,et al.Antioxidant activities of products from solid-liquid mixed fermentation of soybean meal and rice husk[J].Journal of Nanjing Agricultural University,2018,41(5):867-872.[doi:10.7685/jnau.201801018]
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大豆粉和稻壳固液混合发酵产物的抗氧化特征()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
41卷
期数:
2018年5期
页码:
867-872
栏目:
出版日期:
2018-09-20

文章信息/Info

Title:
Antioxidant activities of products from solid-liquid mixed fermentation of soybean meal and rice husk
作者:
郑赛 古芸 曲峰龙 陈雅玲 余光辉 冉炜 沈其荣
南京农业大学资源与环境科学学院/江苏省固体有机废弃物资源化利用高技术研究重点实验室, 江苏 南京 210095
Author(s):
ZHENG Sai GU Yun QU Fenglong CHEN Yaling YU Guanghui RAN Wei SHEN Qirong
College of Resources and Environmental Sciences/Jiangsu Provincial Key Laboratory for Solid Organic Waste Utilization, Nanjing Agricultural University, Nanjing 210095, China
关键词:
表面活性剂粗品发酵粗提物抗氧化性超氧阴离子自由基DPPH自由基解淀粉芽胞杆菌XZ-173
Keywords:
surfactant crude productfermentation crude extractantioxidant activitysuperoxide anion radicalDPPH radicalBacillus amyloliquefaciens XZ-173
分类号:
TS201.2
DOI:
10.7685/jnau.201801018
摘要:
[目的]本文旨在通过解淀粉芽胞杆菌XZ-173固液混合发酵工艺生产出抗菌和抗氧化水解产物并研究其抗氧化特征。[方法]以大豆粉和稻壳等农副产品为原料30℃发酵60 h后,离心获得发酵液,再分别经过抽滤法和酸沉降法得到发酵粗提物(FCE)和表面活性剂粗品(SCP)。采用自由基清除和还原性测定研究FCE和SCP的各项抗氧化能力指标。[结果]SCP比FCE具有更好的表面活性和抗菌性,但FCE比SCP具有更好的抗氧化性。当质量浓度为2.0 mg·mL-1时,FCE对2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二胺盐(ABTS+)自由基、1,1-二苯基-2-苦肼基(DPPH)自由基、羟基自由基和超氧阴离子自由基清除率分别达到33.88%、40.07%、29.19%和88.50%;而SCP对这些自由基的清除率相对较低。与SCP相比,FCE还表现出较高的还原能力和总抗氧化能力。[结论]以大豆粉和稻壳为主要原料的微生物发酵产物能够抗多种过氧化物自由基,可作为天然活性添加剂用于食品和饲料新产品开发之中。
Abstract:
[Objectives]This study was aimed to use agricultural by-products soybean meal and rice husk as the natural culture medium to produce antimicrobial and antioxidant hydrolysates from Bacillus amyloliquefaciens XZ-173 in a mixed solid-liquid fermentation systems and to characterize the antioxidant activities of the hydrolysates.[Methods]After the fermentation process was carried out at 30℃ for 60 h,the fermentation crude extract(FCE)and the surfactant crude product(SCP) were obtained by suction filtration and acid precipitation method,respectively. Their antioxidant activities and reduction capability were evaluated.[Results]SCP had better surface activities and bacteriostasis than FCE,but FCE had better anti-oxidant activity than SCP. At the concentration of 2.0 mg·mL-1,the scavenging rates of ABTS+,DPPH,hydroxyl and superoxide anion radicals by FCE reached 33.88%,40.07%,29.19% and 88.50%,respectively. In contrast,SCP had relatively low activity in the removal of these radicals. FCE had higher capacity than SCP as indicated by the T-AOC and reducing power tests.[Conclusions]FCE was able to remove multiple oxidative radicals. Therefore,the products from microbial fermentation of soybean meal and rice husk were able to be used as natural active additives for the development of new food and feed products.

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备注/Memo

备注/Memo:
收稿日期:2018-1-15。
基金项目:国家自然科学基金项目(41671294)
作者简介:郑赛,硕士研究生。
通信作者:冉炜,教授,研究方向为土壤肥力与肥料,E-mail:ranwei@njau.edu.cn。
更新日期/Last Update: 1900-01-01