微生物发酵对黑木耳总糖含量和体外调脂活性的影响

目的研究微生物发酵对黑木耳总糖含量及体外调脂功能的影响,筛选出具有改善黑木耳调脂功能的发酵菌种。方法通过乳酸菌(植物乳杆菌、干酪乳杆菌、双歧杆菌面包酵母、酿酒酵母、果酒酵母)与酵母菌(面包酵母、酿酒酵母、果酒酵母)单菌种或复合菌种发酵黑木耳,测定各黑木耳发酵液的总糖含量,以体外胆固醇吸附量、体外胆酸钠吸附量、体外胆酸钠束缚能力为指标评价各发酵液的体外调脂功能。结果双歧杆菌和面包酵母复配对黑木耳总糖含量和体外调脂功能的影响最大,总糖量比发酵前水提物提高了146.58%;体外胆固醇吸附量、体外胆酸钠吸附量、体外胆酸钠束缚力分别比发酵前水提物提高了110.04%、4.44%、27.66%,分别比发酵前醇提物提高了122.58%、4.07%、60.02%。结论双歧杆菌和面包酵母混合发酵对黑木耳的总糖含量和体外调脂功能有显著提升作用。

Effect of microbial fermentation on total sugar content and in vitro hypolipidemic effect of Auricularia auricula

Objective To study the effect of microbial action on total sugar content and the in vitro hypolipidemic effect of Auricularia auricula, and to screen out the bacteria which can enhance the lipid-lowering function. Methods Through the fermentation of A. auricula, the total sugar content of the fermenting liquid of A. auricula was detected, and the total cholesterol extraction, the amount of cholesterol adsorption in vitro, the adsorption amount of sodium cholate in vitro, and the binding of sodium cholate in vitro were used as indexes to analyze the change of lipid-lowering capacity. Results Data analysis showed that Bifidobacterium and Saccharomyces cerevisiae compound had the greatest effect on the lipid-lowering function of A. auricula, and the total sugar content was increased by 146.58% compared with the pre-fermentation water extract. The extracorporeal cholesterol absorption, in vitro sodium cholate absorption, and sodium cholate binding were increased by 110.04%, 4.44%, and 27.66% respectively in comparison with the pre-fermentation water extract, and increased by 122.58%, 4.07%, and 60.02%, respectively when compared with the pre-fermentation ethanol extract. Conclusion The mixed fermentation of Bifidobacterium and Saccharomyces cerevisiae can significantly improve the total sugar content and hypolipidemic effect of A. auricula.