黑木耳液体菌种老化过程中生理指标及代谢物的变化

摘要

为探究黑木耳液体菌种老化过程中生理指标变化规律,试验选取黑29、黑威伴金和黑威单片3个黑木耳品种,测定不同菌龄时期的抗氧化酶活性、抗氧化物质质量分数、膜脂过氧化程度、活性氧质量摩尔浓度及老化前后的代谢产物。结果表明：随着菌龄增加,3种黑木耳的过氧化氢酶(CAT)活性、丙二醛(MDA)质量摩尔浓度、抗坏血酸(ASA)质量分数及超氧自由基(O₂·^-)生成速率均呈递增趋势,特别是ASA质量分数、MDA质量摩尔浓度及O₂·^-生成速率的增幅尤为显著,但超氧化物歧化酶(SOD)活性则显著降低。同时,H₂O₂质量摩尔浓度在12~16 d呈现极显著上升趋势。定量分析发现,当MDA质量摩尔浓度为1.42~1.72 μmol·g^-1、H₂O₂质量摩尔浓度为3.4~4.3 μmol·g^-1或O₂·^-产生速率为9.5~12.1 μmol·g^-1·min^-1时,可认为黑木耳正处于老化初始阶段。层次聚类分析发现,显著的代谢产物主要集中在甘油磷脂、脂肪酰基、烯醇脂、羧酸及其衍生物,特别是(+/-)3-甲基硫代丁酸异丁酯、4-羟基-5-(2,4,5-三羟基苯基)戊酸等波动显著,这些物质可作为评估衰老进程的关键代谢标志物。

关键词

黑木耳 / 液体菌种 / 菌种老化 / 生理指标 / 代谢物

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基金资助

国家自然科学基金项目(32472965)

龙江科技英才春雁支持计划建设项目(CYCX24005)