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目的制备小刺猴头菌发酵浸膏寡糖,并检测其对肠道菌群体外生长的影响。方法采用酶降解、酸降解两种方法制备小刺猴头菌发酵浸膏寡糖,通过葡聚糖凝胶层析法与荧光辅助糖电泳法(fluorophore assisted carbohydrate electrophoresis,FACE)进行分离分析,并观察不同降解条件产物对大肠埃希菌和鼠李糖乳杆菌体外生长的影响。结果最佳酶降解反应条件为料液比1∶45,反应温度50℃,反应时间5 h,选取还原糖得率低(21.67%)、中(32.33%)、高(36.11%)3组寡糖产物,分别命名为HFP-M1、HFP-M2、HFP-M3;最佳酸降解反应条件为反应温度25℃,pH 3,反应时间1 h,选取还原糖得率低(39.72%)、中(44.93%)、高(48.25%)3组寡糖产物,分别命名为HFP-S1、HFP-S2、HFP-S3;层析结果显示,酸降解寡糖比酶降解寡糖相对分子质量小;FACE分析显示,在32%的凝胶浓度下,酶降解寡糖可分离出较明显的条带,而酸降解寡糖条带不太清晰;两种方法降解获得的6种寡糖均能显著抑制大肠埃希菌的繁殖,促进鼠李糖乳杆菌的生长,且效果优于小刺猴头菌发酵浸膏多糖。结论采用酶降解和酸降解两种方法制备的小刺猴头菌发酵发酵浸膏寡糖对大肠埃希菌的繁殖具有抑制作用,对鼠李糖乳杆菌的生长均有促进作用。本实验为大分子小刺猴头菌发酵浸膏多糖及其降解产物应用于医药保健或功能性食品的开发提供了实验依据。
Objective To prepare oligosaccharides of Hericium erinaceus fermentation extract and test its effect on intestinal flora growth in vitro. Methods The oligosaccharides of Hericium erinaceus fermentation extract were prepared by enzymatic degradation and acid degradation methods. The oligosaccharides were separated by Ficoll Sephadex G-Sepharose affinity chromatography and FACE. The effects of different degradation products on the growth of Escherichia coli and Lactobacillus rhamnosus in vitro were observed. Results The optimum conditions of enzymatic degradation were as follows: the ratio of solid to liquid was 1:45, the reaction temperature was 50 ℃, the reaction time was 5 h. The yield of reducing sugar was low (21.67%), middle (32.33%) and high (36.11% HFP-M2, HFP-M3. The optimum conditions of acid-degrading reaction were reaction temperature 25 ℃, pH 3 and reaction time 1 h, and the yield of reducing sugar was low (39.72%). (44.93%) and high (48.25%) oligosaccharides were named as HFP-S1, HFP-S2 and HFP-S3 respectively. The chromatographic results showed that the acid- FACE analysis showed that at 32% of the gel concentration, enzymatic degradation of oligosaccharides can be more obvious band separation, and acid-degrading oligosaccharide bands are not clear; two methods of degradation of oligosaccharides were significantly Inhibit the growth of Escherichia coli, and promote the growth of Lactobacillus rhamnosus, and the effect is better than that of Hericium erinaceus fermentation extract polysaccharide. CONCLUSION: Oligosaccharides of Hericium erinaceus fermented and fermented by two methods of enzymatic degradation and acid degradation can inhibit the growth of Escherichia coli and promote the growth of Lactobacillus rhamnosus. This experiment provides experimental evidence for the application of polysaccharide of Hericium erinaceus Fermentation Extract and its degradation products to the development of medicinal health care or functional food.