Changes in components of aqueous and non-aqueous extracts from sea buckthorn seed residues through solid state fermentation of Monascus purpureus
Changes in components of aqueous and non-aqueous extracts from sea buckthorn seed residues through solid state fermentation of Monascus purpureus
复制标题
紫红曲固态发酵沙棘籽渣水提取物和非水提取物成分的变化
DOI：
10.15376/biores.14.1.2197-2215
复制
发表时间：
2019-01
期刊：
影响因子：
1.5
通讯作者：
Baoguo Sun
中科院分区：
文献类型：
--
作者：
Jiachan Zhang;Changtao Wang;Chengtao Wang;Shouxian Wang;Baoguo Sun
研究了沙棘籽渣（SBSR）固态发酵的可行性。评估不同发酵参数对水性和非水性提取物中生物量和化合物水平的影响。在发酵潜伏期和对数期，总酚和黄酮类物质增加。微生物对纤维物质的分解使活性成分得以充分提取。总糖含量的变化与总酚、黄酮含量的变化呈相反趋势。随着发酵的进行，单糖和多肽含量急剧下降，然后保持稳定。不适宜的环境导致真菌生长弱、酶含量有限、酶活性低、底物降解差。研究中考虑的活性化合物受到保护，并且在通常不适合真菌生长的条件下含量达到最大值。化学结构是影响化合物含量和稳定性的另一个重要因素。由于对热和碱性环境敏感，原花青素的含量急剧下降。 SBSR 提取物（无论是水性还是非水性）的抗氧化能力在发酵后都会增强。这些结果反映了回收 SBSR 以进一步用于食品工业的可能性。
The feasibility of solid-state fermentation was studied for sea buckthorn seed residues (SBSR). Effects of different fermentation parameters were evaluated regarding the levels of biomass and compounds in aqueous and non-aqueous extracts. In the latent and logarithmic phases of fermentation, the total phenols and flavonoids were increased. The microbes’ decomposition on fibrous matter allowed the active components to be fully extracted. The changes of total sugar levels had a contrary trend with the changes of total phenol and flavonoid contents. The monosaccharide and polypeptide contents decreased dramatically and then kept steady along with the fermentation. Unsuitable environments led to weak growth of the fungi, limited enzyme contents, low enzyme activity, and a poor degradation of the substrates. The active compounds considered in the study were protected, and the contents reached a maximum under conditions that were usually not suitable for the fungal growth. The chemical structure was another important factor influencing the content and stability of the compounds. The content of procyanidins decreased dramatically because of its sensitivity to heat and alkaline environments. Antioxidant abilities of SBSR extracts, both aqueous and non-aqueous, increased after fermentation. These results reflected a possibility to recycle SBSR for further use in the food industry.
登录
查看更多内容
影响因子：
8.8
作者：
Huifang Zhao;Xiaona Guo;Ke‐Xue Zhu
通讯作者：
Huifang Zhao;Xiaona Guo;Ke‐Xue Zhu
影响因子：
4
作者：
I. Srianta;E. Zubaidah;T. Estiasih;M. Yamada;Harijono
通讯作者：
I. Srianta;E. Zubaidah;T. Estiasih;M. Yamada;Harijono
影响因子：
11.4
作者：
Babitha, Sumathy;Soccol, Carlos R.;Pandey, Ashok
通讯作者：
Pandey, Ashok
影响因子：
4.1
作者：
Haque, Md Ariful;Kachrimanidou, Vasiliki;Lin, Carol Sze Ki
通讯作者：
Lin, Carol Sze Ki
DOI：
10.1007/978-3-319-10464-5_10
发表时间：
2015
期刊：
--
影响因子：
--
作者：
J. Glassey;A. Ward
通讯作者：
J. Glassey;A. Ward