Antioxidant activity of polyphenolic extracts of filamentous fungus Mucor circinelloides (WJ11): Extraction, characterization and storage stability of food emulsions
Antioxidant activity of polyphenolic extracts of filamentous fungus Mucor circinelloides (WJ11): Extraction, characterization and storage stability of food emulsions
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丝状真菌毛霉（WJ11）多酚提取物的抗氧化活性：食品乳液的提取、表征和储存稳定性
DOI：
10.1016/j.fbio.2019.100525
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发表时间：
2020-04-01
期刊：
影响因子：
5.2
通讯作者：
Song, Yuanda
中科院分区：
文献类型：
--
作者：
Hameed, Ahsan;Hussain, Syed Ammar;Song, Yuanda
研究了从卷枝毛霉WJ11（MCWJ11）生物质中优化提取抗氧化剂的方法。还对模型食品乳液体系中的储存、稳定性、成分和抗氧化特性进行了研究。发现提取方法和溶剂类型均对（p < 0.05）抗氧化剂的回收率及其抗氧化能力有显著影响。含半极性溶剂（即丙酮和乙醇）的90%二元水溶剂体系显示总酚含量（TPC）、总黄酮含量（TFC）和总儿茶素含量（TCT）的回收率提高，其中加压液体提取法获得的抗氧化生物活性最高。对微生物乙醇提取物进行90天的加速储存/加工储存研究表明，在高温（22 - 28摄氏度）下抗氧化剂的降解增加，而白光的影响可忽略不计。还观察到微生物多酚化合物大量损失，特别是在37摄氏度的胎牛血清中，在生物相关缓冲液中进行48小时稳定性测试时。微生物乙醇提取物的液 - 液分馏得到了含乙酸乙酯和1 - 丁醇的活性最强的抗氧化馏分。相比之下，在测试的食品模型乳液体系中，乙酸乙酯（EtAc）对脂质氧化具有更好的（呈剂量依赖性的）抗氧化活性。此外，乙醇提取物的代谢指纹图谱显示，MCWJ11的次生代谢产物为生物碱、色素、苯甲酸、萜类、肉桂酸、苯并吡喃、阿司帕坦和根皮素。
Optimized extraction of antioxidants from Mucor circinelloides WJ11 (MCWJ11) biomass was studied. Storage, stability, composition and antioxidant properties in model food emulsion systems were also investigated. Both the extraction approach and solvent type were found to significantly (p < 0.05) influence the recovery yield of antioxidants and their antioxidant capacity. The 90% aqueous binary solvent system with semi-polar solvents (i.e., acetone and ethanol) showed increased recovery levels of TPC, TFC and TCT, with the highest antioxidant bioactivity obtained using a pressurized liquid extraction. Ninety-day storage studies of microbial ethanolic extracts with accelerated storage/processing showed increased degradation of antioxidants at elevated temperatures (22-28 degrees C), with a negligible influence of white light. Substantial loss of microbial polyphenolic compounds was also observed, especially in fetal bovine serum at 37 degrees C with a 48 h stability test in biologically relevant buffers. Liquid-liquid fractionation of microbial ethanolic extracts led to the most active antioxidative fractions with ethyl acetate and 1-butanol. Comparatively, EtAc had better antioxidative activity (in a dose-dependent manner) against lipid oxidation in the tested food model emulsion systems. Furthermore, metabolic fingerprinting of the ethanolic extracts showed that the secondary metabolites of MCWJ11 were alkaloids, pigments, benzoic acids, terpenoids, cinnamic acids, benzopyrans, aspalathins and phloretins.