保加利亚乳杆菌发酵转化人参皂苷工艺研究

Study on the process of fermentation and transformation of ginsenosides by Lactobacillus bulgaricus

中文关键词:  保加利亚乳杆菌  发酵  人参皂苷  转化

英文关键词:Lactobacillus bulgaricus  fermentation  ginsenoside  transform

中文摘要:

      目的 以人参为原料, 通过保加利亚乳杆菌发酵提高人参皂苷含量。方法 利用单因素试验和响应面法优化发酵工艺, 并对发酵过程中原型人参皂苷生物转化可能途径进行分析。结果 在发酵培养基为MRS液体培养基的前提下, 最适发酵条件为发酵温度40℃, 发酵时间3 d, 接种量3%, 转化稀有人参皂苷含量在150 μg/mL。经对比发现, 原参中检测出Re、Rg1、Rb1、Rc、Rb2、Rd、Rh1 7种皂苷, 经过发酵后的人参中检测出Re、Rg1、Rb1、Rc、Rb2、Rh1、Rd、R-rg3、CK 9种皂苷。同时原参中的常规皂苷含量经发酵后有所下降, 稀有皂苷含量有所增加, 且总酚、黄酮含量增加, 总糖含量减少, 发酵过程中人参皂苷生物转化的可能途径与人参皂苷含量变化趋势一致。结论 保加利亚乳杆菌发酵人参能够有效将原型皂苷转化成稀有人参皂苷, 为人参的深加工奠定基础, 为人参发酵产品的开发和利用提供参考。

英文摘要:

      Objective To increase the content of ginsenosides by fermentation of Lactobacillus bulgaricus using ginseng as raw material. Methods The fermentation process was optimized by single factor test and response surface method, and the possible pathways of prototype ginsenoside biotransformation during the fermentation process were analyzed. Results Under the premise that the fermentation medium was MRS liquid medium, the optimal fermentation conditions were 40℃, fermentation time was 3 d, inoculum amount was 3%, and the content of rare ginsenosides was 150 μg/mL. By comparison, 7 kinds of saponins Re, Rg1, Rb1, Rc, Rb2, Rd, Rh1 were detected in the original ginseng, and 9 kinds of saponins Re, Rg1, Rb1, Rc, Rb2, Rh1, Rd, R-rg3, CK were detected in the fermented ginseng. At the same time, the content of conventional saponins decreased after fermentation, and the content of rare saponinsincreased, the content of total phenol and flavonoid increased, while the content of total sugar decreased, the possible pathways of ginsenoside biotransformation during fermentation were consistent with the change trend of ginsenoside content. Conclusion Lactobacillus bulgaricus fermented ginseng can effectively convert prototype saponins into rare ginsenosides, which lays a foundation for the deep processing of ginseng and provides a reference for the development and utilization of ginseng fermentation products.