基于抑制非酶糖基化效果的金耳液体发酵

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基于抑制非酶糖基化效果的金耳液体发酵
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基金项目:江苏省自然科学基金项目(BK2011154)

Study on Submerged Fermentation of Tremella aurantialba Based on Inhibition of Non-Enzymatic Glycosylation

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非酶糖基化是引起糖尿病并发症的主要因素之一,因此抑制非酶糖基化反应成为控制糖尿病并发症的重要手段。作者以抑制非酶糖基化反应活性为指标,对金耳液体发酵培养基和发酵条件进行了优化。培养基经正交实验优化后,最优培养基组成为:葡萄糖10 g/L,蛋白胨5 g/L,玉米粉20 g/L,麸皮15 g/L,CoCl20.5 g/L,MnSO40.5 g/L。最适发酵条件为:培养温度25℃,培养基初始pH 6.5,500 mL三角瓶装液量150 mL,接种体积分数10%。经发酵条件优化后,金耳发酵液对非酶糖基化抑制率达89.74%。在对金耳发酵液活性物质分析中发现,金耳发酵液对非酶糖基化的抑制作用是由金耳多糖及其它小相对分子质量物质共同作用的结果。

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The non-enzymatic glycosylation reaction is one of main factors causing diabetes complications,therefore inhibition of non-enzymatic glycosylation reaction become an effective way to control the complications of diabetes.In this study,the inhibitory rate by Tremella aurantialba culture broth was enhanced by the optimization of medium composition and culture conditions.The culture medium optimized by orthogonal experiments was(g/L):glucose 10,peptone 5,corn cob powder 20,wheat bran 15,CoCl2 0.5,MnSO40.5.The optimized culture conditions were 25 ℃,initial pH of 6.5,150 mL medium in 500 mL flask and 10% inoculums.After optimization,the inhibitory rate of non-enzymatic glycosylation reaction achieved 89.74%.The T.aurantialba culture broth was purified and the main components were analyzed.The result indicated that both polysaccharide and small molecular weight in culture broth were responsible for the inhibition.

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郑俊丽,陶冠军,彭林,丁重阳,顾正华,张梁,石贵阳.基于抑制非酶糖基化效果的金耳液体发酵[J].食品与生物技术学报,2013,32(8):861-867.

ZHENG Jun-li, TAO Guan-jun, PENG Lin, DING Zhong-yang, GU Zheng-hua, ZHANG Liang, SHI Gui-yang. Study on Submerged Fermentation of Tremella aurantialba Based on Inhibition of Non-Enzymatic Glycosylation[J]. Journal of Food Science and Biotechnology,2013,32(8):861-867.

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收稿日期:2012-01-22
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在线发布日期: 2013-10-28
出版日期: 2013-08-25

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