高产γ-谷维素的杂粮基质筛选及工艺优化
|
摘要
采用紫红曲霉菌(Monascus purpureus)3.4629固态发酵贵州特色杂粮薏米、苦荞、小米和燕麦,通过高效液相色谱(HPLC)法测定紫红曲霉发酵杂粮的正已烷提取物中γ-谷维素含量,并以正交试验优化发酵工艺条件,筛获高产γ-谷维素的杂粮基质及发酵参数。结果表明,比较4种杂粮与大米发酵基质,苦荞正已烷提取物中γ-谷维素含量最高,达到1.10 mg/m L,是苦荞对照组(0.08 mg/m L)的14倍。最佳发酵工艺条件为:苦荞与水的料液比为3∶1(g∶m L),紫红曲霉接种量为8%(活菌含量≥108CFU/m L),发酵温度30℃,发酵时间9 d。在此优化条件下,发酵苦荞正已烷提取物中γ-谷维素含量高达1.59 mg/m L,较优化前提升44.55%,且此紫红曲苦荞色价为1 428.77 U/g,洛伐他汀质量浓度为132μg/m L。苦荞可以作为红曲发酵高产γ-谷维素的杂粮基质。
Guizhou characteristic coarse cereals, coix seed, tartary buckwheat, millet and oats were fermented by Monascus purpureus 3.4629 with solidstate fermentation. The concentration of γ-oryzanol in hexane extract of coarse cereals fermented by M. purpureus was determined by HPLC and the fermentation conditions of the coarse cereal matrix to high yield γ-oryzanol were optimized by orthogonal experiments. The results indicated that the concentration of γ-oryzanol in hexane extract of tartary buckwheat fermented by M. purpureus was the highest compared to the four kinds of coarse cereals and rice fermentation matrix, which was 1.10 mg/ml and 14 times higher than the tartary buckwheat control group(0.08 mg/ml). The optimum fermentation process conditions were raw material to liquid ratio 3∶1(g∶ml), M. purpureus inoculum 8%(viable count≥108 CFU/ml), fermentation temperature 30 ℃ and time 9 d. Under the optimized condition, the γ-oryzanol content in the hexane extract of tartary buckwheat fermented by M. purpureus was 1.59 mg/ml, which was 44.55% higher than that before optimization. The color value of the tartary buckwheat fermented by M. purpureus was 1428.77 U/g, and the concentration of lovastatin was 132 μg/ml. The tartary buckwheat could be used as a cereal matrix for M. purpureus fermentation with high-yield γ-oryzanol.
Guizhou characteristic coarse cereals, coix seed, tartary buckwheat, millet and oats were fermented by Monascus purpureus 3.4629 with solidstate fermentation. The concentration of γ-oryzanol in hexane extract of coarse cereals fermented by M. purpureus was determined by HPLC and the fermentation conditions of the coarse cereal matrix to high yield γ-oryzanol were optimized by orthogonal experiments. The results indicated that the concentration of γ-oryzanol in hexane extract of tartary buckwheat fermented by M. purpureus was the highest compared to the four kinds of coarse cereals and rice fermentation matrix, which was 1.10 mg/ml and 14 times higher than the tartary buckwheat control group(0.08 mg/ml). The optimum fermentation process conditions were raw material to liquid ratio 3∶1(g∶ml), M. purpureus inoculum 8%(viable count≥108 CFU/ml), fermentation temperature 30 ℃ and time 9 d. Under the optimized condition, the γ-oryzanol content in the hexane extract of tartary buckwheat fermented by M. purpureus was 1.59 mg/ml, which was 44.55% higher than that before optimization. The color value of the tartary buckwheat fermented by M. purpureus was 1428.77 U/g, and the concentration of lovastatin was 132 μg/ml. The tartary buckwheat could be used as a cereal matrix for M. purpureus fermentation with high-yield γ-oryzanol.
引文
[1]OTAVIO M I,VALENTINI F F,RENATA C C,et al.Antioxidant activity ofγ-oryzanol:a complex network of interactions[J].Int J Mol Sci,2016,17(8):1107.
[2]蒋维维,易金娥,谭柱良.γ-谷维素的生物活性研究进展[J].食品与发酵工业,2015,41(6):253-258.
[3]YOSHIE A,KANDA A,NAKAMURA T,et al.Comparison ofγ-oryzanol contents in crude rice bran oils from different sources by various determination methods[J].J Oleo Sci,2009,58(10):511-518.
[4]向思亭,朱利娟,赵静,等.米糠油中γ-谷维素的抗氧化作用及机理研究进展[J].中兽医医药杂志,2016,35(3):22-25.
[5]ANGELIS A,URBAIN A,HALABALAKI M,et al.One-step isolation ofγ-oryzanol from rice bran oil by nonaqueous hydrostatic countercurrent chromatography[J].J Sep Sci,2015,34(18):2528-2537.
[6]MINATEL I O,HAN S I,ALDINI G,et al.Fat-soluble bioactive components in colored rice varieties[J].J Med Food,2014,17(10):1134-1141.
[7]沈鸿,熊志琴,姜绍通.谷维素对3种食用植物油的抗氧化效果研究[J].中国油脂,2017,42(1):22-25,30.
[8]SAMYOR D,DAS A B,DEKA S C.Pigmented rice a potential source of bioactive compounds:a review[J].Int J Food Sci Technol,2017,52(5):1073-1081.
[9]RUNGRATANAWANICH W,ABATE G,SERAFINI M M,et al.Characterization of the antioxidant effects ofγ-oryzanol:involvement of the Nrf2 pathway[J].Oxidat Med Cell Long,2018,2018:2987249.
[10]BHASKARAGOUD G,RAJATH S,MAHENDRA V P,et al.Hypolipidemic mechanism of oryzanol components-ferulic acid and phytosterols[J].Biochem Biophys Res Commun,2016,476(2):82-89.
[11]CHISAYO K,TADASHI K,CHIGUSA S O,et al.Impact of brown ricespecificγ-oryzanol on epigenetic modulation of dopamine D2 receptors in brain striatum in high-fat-diet-induced obesity in mice[J].Diabetologia,2017,60(8):1502-1511.
[12]WANG O,LIU J,CHENG Q,et al.Effects of ferulic acid andγ-oryzanol on high-fat and high-fructose diet-induced metabolic syndrome in rats[J].Plos One,2015,10(2):1-14.
[13]孙新娟,陈金安,张洁,等.谷维素在糖尿病神经病变中的应用研究进展[J].转化医学电子杂志,2017,4(11):65-68.
[14]PANCHAL S S,PATIDAR R K,JHA A B,et al.Anti-inflammatory and antioxidative stress effects of oryzanol in glaucomatous rabbits[J].JOphthalmol,2017,2017:1468716.
[15]ABHISHEK B J,SHITAL S P.Neuroprotection and cognitive enhancement by treatment withγ-oryzanol in sporadic Alzheimer's disease[J].JAppl Biomed,2017,15(4):265-281.
[16]李俊红.黛力新与谷维素治疗功能性消化不良86例临床观察[J].世界最新医学信息文摘,2015,15(38):121.
[17]CRISTINA P T,MARIA A S,MARIA D H.Contribution of ferulic acid,γ-oryzanol and tocotrienols to the cardiometabolic protective effects of rice bran[J].J Funct Food,2017,32:58-71.
[18]李孝权.不同剂量谷维素在心血管神经症治疗中的疗效对比分析[J].临床医药文献杂志,2018,5(5):189.
[19]PENG Y K,HE G C,TANG D,et al.Lovastatin inhibits cancer stem cells and sensitizes to chemo-and photodynamic therapy in nasopharyngeal carcinoma[J].J Cancer,2017,8(9):1655-1664.
[20]车鑫,毛健,刘双平,等.产洛伐他汀红曲菌的筛选及中药对其固态发酵的影响[J].食品科学,2016,37(13):114-119.
[21]刘瑞菊,褚建波,陈启云.谷维素的研究进展[J].河南科技大学学报(医学版),2015,33(3):237-240.
[22]SCHMIDT C G,GON覶ALVES L M,PRIETTO L,et al.Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae[J].Food Chem,2014,146(3):371-377.
[23]高瑞,段钰汀,戴震,等.微生物发酵废弃生物质合成单细胞蛋白的研究现状进展[J].环境工程,2018,36(5):150-156.
[24]ZHANG X M,XU G Q,SHI J S,et al.Microbial production of L-serine from renewable feedstocks[J].Trend Biotechnol,2018,36(7):700-712.
[25]贺圣凌,曾海英,李勇,等.红曲发酵薏苡糠亲脂化合物量变规律探究[J].食品科技,2017,42(3):174-179.
[26]KELLY C M,TAIANA D S,CAROLINA C C,et al.The impact of Rhizopus oryzae cultivation on rice bran:gamma-oryzanol recovery and its antioxidant properties[J].Food Chem,2017,228:43-49.
[27]陈勉华,吉达维,马人杰,等.不同发酵基质对红曲重要代谢产物的影响[J].中国酿造,2013,32(3):22-24.
[28]曹晋宜,宋春雪.复合杂粮红曲的制备及其对老陈醋品质的影响[J].食品工程,2015(4):48-53.
[29]遇靓.红曲固态发酵薏米茶工艺及品质研究[D].贵阳:贵州大学,2016.
[30]江利香,葛锋,刘畅.红曲洛伐他汀的高产策略[J].中草药,2011,42(7):1446-1452.
[31]ISTVAN E S,DEISENHOFER J.Structural mechanism for statin inhibition of HMG-Co A reductase[J].Science,2001,292(5519):1160-1164.
[2]蒋维维,易金娥,谭柱良.γ-谷维素的生物活性研究进展[J].食品与发酵工业,2015,41(6):253-258.
[3]YOSHIE A,KANDA A,NAKAMURA T,et al.Comparison ofγ-oryzanol contents in crude rice bran oils from different sources by various determination methods[J].J Oleo Sci,2009,58(10):511-518.
[4]向思亭,朱利娟,赵静,等.米糠油中γ-谷维素的抗氧化作用及机理研究进展[J].中兽医医药杂志,2016,35(3):22-25.
[5]ANGELIS A,URBAIN A,HALABALAKI M,et al.One-step isolation ofγ-oryzanol from rice bran oil by nonaqueous hydrostatic countercurrent chromatography[J].J Sep Sci,2015,34(18):2528-2537.
[6]MINATEL I O,HAN S I,ALDINI G,et al.Fat-soluble bioactive components in colored rice varieties[J].J Med Food,2014,17(10):1134-1141.
[7]沈鸿,熊志琴,姜绍通.谷维素对3种食用植物油的抗氧化效果研究[J].中国油脂,2017,42(1):22-25,30.
[8]SAMYOR D,DAS A B,DEKA S C.Pigmented rice a potential source of bioactive compounds:a review[J].Int J Food Sci Technol,2017,52(5):1073-1081.
[9]RUNGRATANAWANICH W,ABATE G,SERAFINI M M,et al.Characterization of the antioxidant effects ofγ-oryzanol:involvement of the Nrf2 pathway[J].Oxidat Med Cell Long,2018,2018:2987249.
[10]BHASKARAGOUD G,RAJATH S,MAHENDRA V P,et al.Hypolipidemic mechanism of oryzanol components-ferulic acid and phytosterols[J].Biochem Biophys Res Commun,2016,476(2):82-89.
[11]CHISAYO K,TADASHI K,CHIGUSA S O,et al.Impact of brown ricespecificγ-oryzanol on epigenetic modulation of dopamine D2 receptors in brain striatum in high-fat-diet-induced obesity in mice[J].Diabetologia,2017,60(8):1502-1511.
[12]WANG O,LIU J,CHENG Q,et al.Effects of ferulic acid andγ-oryzanol on high-fat and high-fructose diet-induced metabolic syndrome in rats[J].Plos One,2015,10(2):1-14.
[13]孙新娟,陈金安,张洁,等.谷维素在糖尿病神经病变中的应用研究进展[J].转化医学电子杂志,2017,4(11):65-68.
[14]PANCHAL S S,PATIDAR R K,JHA A B,et al.Anti-inflammatory and antioxidative stress effects of oryzanol in glaucomatous rabbits[J].JOphthalmol,2017,2017:1468716.
[15]ABHISHEK B J,SHITAL S P.Neuroprotection and cognitive enhancement by treatment withγ-oryzanol in sporadic Alzheimer's disease[J].JAppl Biomed,2017,15(4):265-281.
[16]李俊红.黛力新与谷维素治疗功能性消化不良86例临床观察[J].世界最新医学信息文摘,2015,15(38):121.
[17]CRISTINA P T,MARIA A S,MARIA D H.Contribution of ferulic acid,γ-oryzanol and tocotrienols to the cardiometabolic protective effects of rice bran[J].J Funct Food,2017,32:58-71.
[18]李孝权.不同剂量谷维素在心血管神经症治疗中的疗效对比分析[J].临床医药文献杂志,2018,5(5):189.
[19]PENG Y K,HE G C,TANG D,et al.Lovastatin inhibits cancer stem cells and sensitizes to chemo-and photodynamic therapy in nasopharyngeal carcinoma[J].J Cancer,2017,8(9):1655-1664.
[20]车鑫,毛健,刘双平,等.产洛伐他汀红曲菌的筛选及中药对其固态发酵的影响[J].食品科学,2016,37(13):114-119.
[21]刘瑞菊,褚建波,陈启云.谷维素的研究进展[J].河南科技大学学报(医学版),2015,33(3):237-240.
[22]SCHMIDT C G,GON覶ALVES L M,PRIETTO L,et al.Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae[J].Food Chem,2014,146(3):371-377.
[23]高瑞,段钰汀,戴震,等.微生物发酵废弃生物质合成单细胞蛋白的研究现状进展[J].环境工程,2018,36(5):150-156.
[24]ZHANG X M,XU G Q,SHI J S,et al.Microbial production of L-serine from renewable feedstocks[J].Trend Biotechnol,2018,36(7):700-712.
[25]贺圣凌,曾海英,李勇,等.红曲发酵薏苡糠亲脂化合物量变规律探究[J].食品科技,2017,42(3):174-179.
[26]KELLY C M,TAIANA D S,CAROLINA C C,et al.The impact of Rhizopus oryzae cultivation on rice bran:gamma-oryzanol recovery and its antioxidant properties[J].Food Chem,2017,228:43-49.
[27]陈勉华,吉达维,马人杰,等.不同发酵基质对红曲重要代谢产物的影响[J].中国酿造,2013,32(3):22-24.
[28]曹晋宜,宋春雪.复合杂粮红曲的制备及其对老陈醋品质的影响[J].食品工程,2015(4):48-53.
[29]遇靓.红曲固态发酵薏米茶工艺及品质研究[D].贵阳:贵州大学,2016.
[30]江利香,葛锋,刘畅.红曲洛伐他汀的高产策略[J].中草药,2011,42(7):1446-1452.
[31]ISTVAN E S,DEISENHOFER J.Structural mechanism for statin inhibition of HMG-Co A reductase[J].Science,2001,292(5519):1160-1164.