间型脉孢菌固态发酵对野生黑豆功能成分和抗氧化活性的增效机制研究

Study of enhancement mechanisms of Neurospora intermedia solid-state fermentation on functional components and antioxidant activity of Glycine soja

摘要

[目的]本文旨在探究间型脉孢菌发酵对野生黑豆功能成分和抗氧化活性的影响及机制。[方法]以带皮野生黑豆(Glycine soja)为原料,采用间型脉孢菌(Neurospora intermedia HJ2022-06)进行固态发酵,通过测定发酵过程中间型脉孢菌胞外酶的活性,探究其对野生黑豆功能成分生物转化的影响,并以体外抗氧化指标来衡量间型脉孢菌发酵的增效作用。[结果]间型脉孢菌发酵过程中胞外酶(蛋白酶、α-淀粉酶、β-葡萄糖苷酶及纤维素酶)的活性显著提高,促进了多肽和氨基酸、可提取多酚、异黄酮、类胡萝卜素、肉碱和麦角硫因等功能性物质的形成与转化。发酵72h后,相对于未发酵野生黑豆,多肽含量增加2.35倍,多酚含量增加43.96%,L-肉碱含量增加13.31倍,异黄酮从糖苷型向苷元型高效转化(苷元型占比从4.09%提高到89.36%),类胡萝卜素含量提高83.66%,麦角硫因和β-胡萝卜素含量分别达到(193.93±7.40)mg·kg^-1和(16.10±1.75)μg·g^-1。同时,发酵显著增强了野生黑豆的抗氧化能力,其DPPH、羟基自由基清除能力及还原潜力的EC₅₀值均显著降低。Pearson相关性分析表明,麦角硫因和异黄酮苷元含量增加与抗氧化能力增强呈显著正相关(R²>0.95)。[结论]间型脉孢菌固态发酵提升了野生黑豆的功能成分含量和抗氧化活性,是推动野生黑豆高值化利用的有效策略。

Abstract

[Objectives] This study aimed to investigate the effects and mechanisms of Neurospora intermedia fermentation on the functional components and antioxidant activity of Glycine soja. [Methods] Whole G. soja was utilized as raw material for solid-state fermentation with N. intermedia HJ2022-06. By determining the extracellular enzyme activities of N. intermedia during fermentation, this study explored its effects on the biotransformation of functional components in G. soja. Additionally, in vitro antioxidant parameters were employed to evaluate the enhancing effects of the fermentation by N. intermedia. [Results] During the fermentation process of N. intermedia, the activities of extracellular enzymes (protease, α-amylase, β-glucosidase and cellulase) significantly increased, which promoted the formation and transformation of functional substances such as polypeptides and amino acids, extractable polyphenols, isoflavones, carotenoids, carnitine and ergothioneine. After 72 hours of fermentation, compared with the unfermented G. soja, the polypeptide content increased by 2.35 times, the polyphenol content increased by 43.96%, the L-carnitine content increased by 13.31 times, and the isoflavones were efficiently converted from the glycoside form to the aglycone form (the proportion of the aglycone form increased from 4.09% to 89.36%), and the carotenoid content increased by 83.66%. The contents of ergothioneine and β-carotene reached (193.93±7.40) mg·kg^-1 and (16.10±1.75) μg·g^-1, respectively. At the same time, the fermentation significantly enhanced the antioxidant capacity of G. soja, and the EC₅₀ values of its DPPH radical scavenging ability, hydroxyl radical scavenging ability and reducing power all significantly decreased. Pearson correlation analysis showed that there was a significant positive correlation between the increase in the contents of ergothioneine and isoflavone aglycone and the enhancement of antioxidant capacity (R²>0.95). [Conclusions] Solid-state fermentation by N. intermedia had increased the content of functional components and antioxidant activity of G. soja, and it was an effective strategy to promote the high-value utilization of G. soja.

关键词

间型脉孢菌 / 野生黑豆 / 多酚 / 胞外酶 / 抗氧化 / 固态发酵

Key words

Neurospora intermedia / Glycine soja / polyphenols / extracellular enzymes / antioxidation / solid-state fermentation

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基金资助

江苏省农业科技自主创新资金(CX(21)2003)