淡豆豉的发酵工艺沿革及过程控制概述

通过查阅古籍及现代文献，对淡豆豉的历史演变、古今发酵工艺对比和关键环节控制进行了系统的梳理，分析并总结了淡豆豉的品质影响因素及其控制方法，以期为淡豆豉质量控制研究提供参考依据。经分析后发现，在淡豆豉的发酵过程中，发酵菌种、杂菌、温度和湿度等均为影响其品质的重要因素，“后酵”过程的条件控制更是被历代本草重点关注。此外，古代认可的“香美之豉”是以霉菌为优势菌发酵而成，发酵霉菌的选育和使用应是解决淡豆豉品质问题的要点。因此，基于历代本草所载 “香”和“美”的评价指标深入研究和优化菌种、温度、湿度等工艺条件对提高淡豆豉的品质具有重要意义。     

新会柑酵素成分综合测定

目的:分析测定新会柑酵素中总黄酮、多糖、蛋白质、氨基酸4类成分的含量,为新会柑酵素综合利用开发提供依据。方法:黄酮采用超声法提取,紫外分光光度法定量;多糖采用水提醇沉法提取,苯酚-硫酸法定量;蛋白质采用细胞裂解法提取,二喹啉甲酸(BCA)试剂盒定量;氨基酸采用超声法提取,茚三酮比色法定量。结果:新会柑酵素A、新会柑酵素B、新会柑肉酵素缩液C中的总黄酮含量分别为0.327 8%、0.122 9%、0.441 4%,多糖含量分别为0.656 3%、0.268 2%、0.242 3%,蛋白质含量分别为6.636 0%、1.388 4%、4.847 2%,氨基酸含量分别为0.527 4%、0.155 8%、0.925 7%。结论:建立了新会柑酵素的总黄酮、多糖、蛋白质、氨基酸的含量测定方法,结果表明,4类成分含量丰富,新会柑酵素具有良好的保健与营养价值。     

In vitro activities of inulin fermentation products to HCT-116 cells enhanced by the cooperation between exogenous strains and adult faecal microbiota

Inulin was fermented by adult faecal microbiota and 10 exogenous strains for 24 or 48?h. The contents of acetate, propionate, butyrate and lactate were quantified in the fermented products, and the growth-inhibitory and apoptosis-inducing effects on a human colon cell line (HCT-116 cells) were assessed. Most of these strains increased contents of acetate, propionate and butyrate, and promoted lactate conversion. Correlation analysis suggested that butyrate and lactate in the fermentation products were positively and negatively correlated with the measured inhibition ratios (p?fermentation products could cause apoptosis via inducing DNA fragmentation and increasing total apoptotic populations in the treated cells. Moreover, the fermentation products with higher growth-inhibitory activities demonstrated the increased apoptosis-inducing properties. In conclusion, these strains could cooperate with adult faecal microbiota to confer inulin fermentation products with higher anti-colon cancer activity.     

In vitro fermentation of gum acacia – impact on the faecal microbiota

Interest in the consumption of gum acacia (GA) has been associated with beneficial health effects, which may be mediated in part by prebiotic activity. Two doses of GA and fructooligosaccharide (FOS) (1 and 2%) were tested for their efficacy over 48?h in pH- and temperature-controlled anaerobic batch cultures inoculated with human faeces. Samples were taken after 0, 5, 10, 24 and 48?h of fermentation. The selective effects of GA (increases in Bifidobacterium spp. and Lactobacillus spp.) were similar to those of the known prebiotic FOS. The 1% dose of substrates showed more enhanced selectivity compared to the 2% dose. The fermentation of GA also led to SCFA production, specifically increased acetate after 10, 24 and 48?h of fermentation, propionate after 48?h and butyrate after 24 and 48?h. In addition, FOS led to significant increase in the main SCFAs. These results suggest that GA displays potential prebiotic properties.     

金水宝胶囊中发酵虫草菌粉多糖的指纹图谱研究

目的建立金水宝胶囊发酵虫草菌粉多糖的指纹图谱。方法沸水回流提取金水宝胶囊中的发酵虫草菌粉多糖,经酸水解和1-苯基-3-甲基-5-吡唑啉酮(PMP)衍生化后采用HPLC法分析,色谱条件为Phenomenex OOG-4252-EO C18色谱柱(250 mm×4.6 mm,5μm),以乙腈-0.05 mol/L磷酸盐缓冲液梯度洗脱,体积流量1 m L/min,进样量20μL,检测波长250 nm,柱温30℃。结果对组成发酵虫草菌粉多糖的11种单糖成分进行鉴别,并建立了发酵虫草菌粉多糖指纹图谱。通过指纹图谱分析10批金水宝胶囊中各单糖成分,相似度均大于0.999,无显著性差异。结论建立的发酵虫草菌粉多糖指纹图谱操作简单,专属性强,重复性好,能够客观评价金水宝胶囊的质量。     

鲜干品组方及不同制法六神曲中消化酶活力的动态检测及分析

目的:探讨青蒿等鲜干品组方及不同制法对六神曲中脂肪酶、淀粉酶活力的影响及其动态变化规律,为六神曲发酵工艺优化及青蒿等鲜干品可能的入药机制分析提供依据。方法:通过拆方研究,制备6组六神曲样品,第1组为基本组(面粉、赤小豆、苦杏仁),第2~3组为鲜品组(基本组+鲜品榨汁、煎汁),第4~6组为干品组(基本组+干品1/3量煎汁,全量煎汁,1/3量粉碎拌料)。各组分别在28,33℃条件下自然发酵,保持湿度70%~80%,发酵时间10 d,逐日动态取样,置于40℃下干燥后待测。动态测定不同温度下各组发酵样品中脂肪酶和淀粉酶的活力。结果:六神曲样品在28℃条件下发酵并不充分;在33℃条件下发酵,脂肪酶、淀粉酶活力在第3~4天达到峰值,基本组与2个鲜品组消化酶活力均明显高于干品组,差异具有显著性,基本组与鲜品组之间差异无显著性。结论:以脂肪酶、淀粉酶活力为检测指标,六神曲33℃发酵优于28℃发酵,青蒿等鲜品入药优于干品入药,鲜品煎汁组优于鲜品榨汁组;六神曲发酵时间以3~5 d为宜。     

Effect of acetate on sorbitol fermentation by oral lactobacilli

The rate of acid production and end-products from sorbitol were measured under anaerobic conditions in washed-cell suspensions of oral strains of Lactobacillus casei subsp, casei and Lactobacillus casei subsp, rhamnosus . The enzymatic activities were assayed in cell extracts of these strains. The cells fermented sorbitol to lactate, formate, ethanol and acetate under anaerobic conditions. Exposure of the cells to air (oxygen) led to inactivation of pyruvate formatelyase and inhibition of anaerobic sorbitol fermentation. In the presence of acetate, air-exposed cells fermented sorbitol with a concomitant consumption of acetate and production of ethanol and lactate. Acetate also enhanced acid production from sorbitol in cells kept under anaerobic conditions and resulted in formation of lactate and ethanol. Cell extracts of all the strains had NADH-coupled acetate-reducing activity, which consisted of sequential reactions of acetate kinase, phosphotrans-acetylase, acylating aldehyde dehydrogenase and alcohol dehydrogenase. These findings indicate that oral lactobacilli can utilize acetate as an electron acceptor for maintaining their intracellular redox balance during anaerobic sorbitol fermentation in the absence of pyruvate formate-lyase activity.     

The role of the succinate pathway in sorbitol fermentation by oral Actinomyces viscosus and Actinomyces naeslundii

The sorbitol fermentation by Actinomyces viscosus and Actinomyces naeslundii was studied with washed sorbitol-grown cells. The fermentation was followed by titration of acids produced at pH 7.0 under anaerobic conditions. Metabolic end-products and intracellular levels of NAD, NADH and glycolytic intermediates during the fermentation were also analyzed. Cell extracts were examined for certain enzyme activities. Bicarbonate was required for acid production from sorbitol and from a mixture of glucose and sorbitol. Malate and fumarate could also support the acid production of A. viscosus. The main end-products were succinate and lactate but not ethanol. Cell extracts showed no activities of alcohol and aldehyde dehydrogenases, but they had activities of malate dehydrogenase and fumarate reductase. In the absence of bicarbonate, malate or fumarate, the intracellular NADH/NAD ratio increased and the levels of 3- and 2-phospho-glycerate and phosphoenolpyruvate decreased. The results indicate that oral sorbitol-fermenting actinomyces lack the ethanol pathway that can contribute to NADH oxidation. To maintain intracellular redox balance during anaerobic sorbitol fermentation, these bacteria can oxidize surplus NADH through a succinate pathway.     

陈皮酵素可体内抑制小鼠的肝纤维化

目的 研究陈皮酵素在体内抗肝纤维化的作用。方法 119只雄性C57BL/6小鼠随机分为4组：模型组（n=49）、实验组（n=56）、对照组（n=7）和陈皮酵素组（n=7）。模型组灌胃40% CCl4橄榄油溶液（3×0.1 mL/周）;实验组灌胃40% CCl4橄榄油溶液（3× 0.1 mL/周）和陈皮酵素（0.26 mL/d）;对照组和陈皮酵素组分别给予橄榄油（3×0.1 mL/周）和陈皮酵素（0.26 mL/d）,共8周。采用腹腔注射CCl4的方法来构建小鼠肝纤维化模型,模型组和实验组每周处死7只小鼠,对照组和陈皮酵素组小鼠第8周处死,收集肝脏标本和血清。用HE染色和天狼星红染色观察各组小鼠肝组织病理改变,测定血清甘氨酸、丙氨酸氨基转移酶、谷氨酰胺转氨酶、碱性磷酸酶水平。结果 HE和天狼星染色结果显示,只灌胃CCl4的模型组,肝纤维化程度逐渐加深,表现为汇管区明显的脂肪变性、坏死和炎性细胞浸润。但给予陈皮酵素的实验组炎症程度较模型组减轻,表现为空泡化和炎症细胞浸润减少,胶原沉积减少且实验组 Ishak 评分显著低于模型组（P<0.05）。与模型组相比,实验组血清肝功能指标甘氨酸、丙氨酸氨基转移酶、谷氨酰胺转氨酶、碱性磷酸酶水平显著降低（P<0.05）。结论 陈皮酵素有肝保护作用,可以显著减轻肝纤维化程度。     

基于高通量测序和化学轮廓分析研究黄连在连栀矾溶液发酵炮制中的作用

目的探究黄连Coptidis Rhizoma在连栀矾溶液传统发酵炮制中的作用。方法按照连栀矾溶液传统配方比例,将其拆分为3组配方溶液:连栀矾组(黄连+栀子+白矾)、黄连组(黄连+白矾)和栀子组(栀子+白矾),采用HPLC分析比较3组溶液发酵前后的化学成分变化轮廓,采用Illumina Hiseq高通量测序技术测定并比较发酵溶液中微生物的群落特征。结果传统配方连栀矾经发酵后环烯醚萜类成分发生了较显著的变化(P<0.05),生物碱类成分未发生明显变化,拆分后的黄连组中生物碱类成分和栀子组中环烯醚萜类成分均没有发生明显变化。分别对各组发酵溶液进行测序,根据α多样性分析结果,3组发酵液中真菌多样性为连栀矾组<栀子组<黄连组,真菌的丰富度为栀子组<连栀矾组<黄连组;细菌多样性为连栀矾组<黄连组<栀子组,细菌的丰富度为连栀矾组<栀子组<黄连组。根据β多样性分析结果,3组溶液中的真菌和细菌的群落结构均有明显差异。根据微生物相对丰度分析可知,3组的优势真菌均为子囊菌门、担子菌门和罗兹菌门,不同组间丰度无明显差异;真菌优势属中的孢霉属的丰度在连栀矾组最高,显著高于另外2组(P<0.05),栀子组又显著高于黄连组(P<0.05);韦斯特壳属的丰度在连栀矾组中最低,显著低于黄连组和栀子组(P<0.05),后两者间丰度无明显差异。3组的优势细菌均为变形菌门、厚壁菌门、放线菌门和拟杆菌门,其中连栀矾组中变形菌门的丰度极显著低于黄连组和栀子组(P<0.01),厚壁菌门的丰度在连栀矾组中极显著高于黄连组和栀子组(P<0.01),放线菌门和拟杆菌门的丰度在3组发酵溶液的差异较小;细菌优势菌属中的乳杆菌属在连栀矾组中显著高于黄连组和栀子组(P<0.05),在黄连组中也显著高于栀子组(P<0.05),伯克氏菌属丰度在黄连组和栀子组中无显著差异,都显著高于连栀矾组中的丰度(P<0.05)。结论连栀矾溶液配方中的黄连能提高其中栀子的有效成分的发酵转化,并且是通过对发酵体系中的优势菌属的丰度进行调节而发挥作用的。进一步佐证了传统配方制剂的合理性和科学性。