Abstract
[Objective] To improve the transformation of functional components in the Euryale ferox by microbial solid -state fermentation. [Methods] Euryale ferox is taken as the raw material to screen out the dominant strains, with the total flavonoid and total polyphenol content as indicators.Then, orthogonal experiments are conducted on the dominant bacteria to investigate the effects of fermentation temperature, fermentation time, material -liquid ratio, inoculation amount, and carbon source addition amount on the active components of the fermented Euryale ferox.The in vitro antioxidant activity of Euryale ferox is analyzed, with DPPH free radical scavenging rate, total antioxidant activity, and ABTS free radical scavenging rate as indicators. [Results] The dominant bacterium is Aspergillus niger H, and the optimal fermentation condition is as follows:fermentation time 5 days, fermentation temperature 35 ℃, material -liquid ratio of 1∶2 (g/mL ), inoculation amount of 11%, and carbon source addition amount of 2%.Under these conditions, the total flavonoid content is 9.036 mg/g, which is 6.24 times higher than that of the unfermented one, and the total polyphenol content is 109.284 mg/g, which is 4.68 times higher than that of the unfermented one.The IC50 values of DPPH and ABTS free radical scavenging rates of fermented Euryale ferox are 0.023 and 0.024 mg/mL, respectively.The reducing ability of vitamin C positive control to iron ions is basically the same as that after fermentation, and is higher than that before fermentation. [Conclusion] It is feasible to use microbial to ferment the raw materials of Euryale ferox, which improves the extraction content and antioxidant activity of its active ingredients, demonstrating an ideal application prospect.|
Publication Date
12-11-2025
First Page
152
Last Page
159
DOI
10.13652/j.spjx.1003.5788.2024.80825
Recommended Citation
Yalan, CHEN; Shunxin, CHEN; Heli, HOU; Weili, CHEN; and Jing, ZHU
(2025)
"Process optimization for microbial solid-state fermentation of Euryale ferox and antioxidant activity analysis,"
Food and Machinery: Vol. 41:
Iss.
11, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.80825
Available at:
https://www.ifoodmm.cn/journal/vol41/iss11/20
References
[1] 林红强,王涵,谭静,等.药食两用中药—芡实的研究进展 [J].特产研究,2019,41(2):118-124.LIN H Q,WANG H,TAN J,et al.Research progress on a medicinal and edible product-euryale ferox seeds [J].Special Wild Economic Animal and Plant Research,2019,41(2):118-124.
[2] AHMED D,KUMAR V,VERMA A,et al.Retraction note:antidiabetic,antioxidant,antihyperlipidemic effect of extract of Euryale ferox Salisb with enhanced histopathology of pancreas,liver and kidney in streptozotocin induced diabetic rats [J].BMC Complementary Medicine and Therapies,2023,23(1):216.
[3] 邓 秋 童,齐 英,王 秋 红.芡 实 的 炮 制 沿 革 及 现 代 研 究 进 展 [J].中国药房,2022,33(15):1 911-1 915.DENG Q T,QI Y,WANG Q H.Processing evolution and modern research progress of Euryale ferox [J].China Pharmacy,2022,33(15):1 911-1 915.
[4] 李美红,杨雪琼,万直剑,等.芡实的化学成分 [J].中国天然药物,2007,5(1):24-26.LI M H,YANG X Q,WANG Z J,et al.Chemical constituents of the seeds of Euryale ferox [J].Chinese Journal of Natural Medicines,2007,5(1):24-26.
[5] 孙 海 林,张 雅 琼,谢 小 燕,等.芡 实 化 学 成 分 研 究 [J].中 药 材,2014,37(11):2 019-2 021.SUN H L,ZHANG Y Q,XIE X Y,et al.Studies on chemical constituents from seeds of Euryale ferox [J].Journal of Chinese Medicinal Materials,2014,37(11):2 019-2 021.
[6] 王 瑀.芡 实 化 学 成 分 及 生 物 活 性 研 究 [D].济 南:山 东 大 学,2019:1-2.WANG Y.Chemical constituents and biological activity of Euryale ferox salisb [D].Jinan:Shandong University,2019:1-2.
[7] 彭灿灿,刘涛,邓俊劼,等.酶处理协同红曲菌固态发酵茯苓对其化学成分的影响 [J].食品与机械,2025,41(3):17-25.PENG C C,LIU T,DENG J J,et al.Effects of enzyme treatment combined with Monascus solid-state fermentation on chemical composition of Poria cocos [J].Food & Machinery,2025,41(3):17-25.
[8] 闫雍雍,卞倩,焦心语,等.干酪乳杆菌发酵芡实上清液的活性成分及抗氧化活性分析 [J].食品工业科技,2022,43(24):145-152.YAN Y Y,BIAN Q,JIAO X Y,et al.Analysis of active components and antioxidant activity of Lactobacillus casei fermented Euryales ferox supernatant [J].Science and Technology of Food Industry,2022,43(24):145-152.
[9] 秦晶晶,钱慧琴,赵媛,等.柿叶总黄酮提取工艺优化及其抗氧化活性 [J].食品工业科技,2020,41(13):32-38,45.QIN J J,QIAN H Q,ZHAO Y,et al.Optimization of the extraction technology of total flavonoids and in vitro antioxidant activity of extract from persimmon leaves [J].Science and Technology of Food Industry,2020,41(13):32-38,45.
[10] 张潇,周海旭,高晗,等.紫甘蓝中多酚提取工艺及抗氧化研究[J].河南科技学院学报 (自然科学版 ),2023,51(5):23-29.ZHANG X,ZHOU H X,GAO H,et al.Study on the extraction technology of polyphenols from purple cabbage and its antioxidant [J].Journal of Henan Institute of Science and Technology （Natural Science Edition ）,2023,51(5):23-29.
[11] 章烨雯,臧青民,陈荣,等.金橘叶中总黄酮的提取工艺优化及抗氧化活性研究 [J].中国食品添加剂,2022,33(1):46-54.ZHANG Y W,ZANG Q M,CHEN R,et al.Optimization of processing technology of total flavonoids from Fortunella margarita （Lour.）Swingle leaves and its antioxidant activity [J].China Food Additives,2022,33(1):46-54.
[12] 黄丽华,梁敏钰,侯婷华,等.水翁叶黄酮的提取及抗氧化活性分析 [J].肇庆学院学报,2024,45(2):9-15.HUANG L H,LIANG M Y,HOU T H,et al.Extraction and analysis of antioxidant activity of flavone from the leaves of cleistocalyx operculatus [J].Journal of Zhaoqing University,2024,45(2):9-15.
[13] 李思淇,李倩,于笛,等.玉叶金花黄酮提取工艺优化及抗氧化研究 [J].食品科技,2023,48(7):157-163.LI S Q,LI Q,YU D,et al.Extraction process optimization and antioxidation of flavonoids from Mussaenda pubescens ait.F.[J].Food Science and Technology,2023,48(7):157-163.
[14] FOGLIANO V,COROLLARO M L,VITAGLIONE P,et al.In vitro bioaccessibility and gut biotransformation of polyphenols present in the water-insoluble cocoa fraction [J].Molecular Nutrition & Food Research,2011,55(Suppl 1):S44-S55.
[15] LIU L,ZHANG R F,DENG Y Y,et al.Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran |pretreated by steaming with α-amylase [J].Food Chemistry,2017,221:636-643.
[16] 林登蕃,郑志豪,周映君,等.植物基食品中多酚的生物转化及生物活性研究进展 [J].食品科学,2024,45(14):319-327.LIN D F,ZHENG Z H,ZHOU Y J,et al.Research progress in biotransformation and biological activity of polyphenols in plant-based foods [J].Food Science,2024,45(14):319-327.
[17] 张 婷,吕 青 阳,闫 志 英,等.高 产 纤 维 素 酶 黑 曲 霉 菌 株 的 筛选、鉴 定 及 产 酶 条 件 优 化 [J/OL ].饲 料 研 究.(2025 -03-07)
[2025 -04-11].http://kns.cnki.net/kcms/detail/ 11.2114.s.20250306.1908.002.html.ZHANG T,LYU Q Y,YAN Z Y,et al.Screening,characterization and optimization of enzyme-producing conditions of high cellulase-producing Aspergillus niger strains[J/OL ].Feed Research.(2025 -03-07) [2025 -04-11].http://kns.cnki.net/kcms/detail/ 11.2114.s.20250306.1908.002.html.
[18] 陈娜,付传颖,张玉新,等.黑曲霉高产 β-葡萄糖苷酶菌株的诱 变、筛 选 及 发 酵 条 件 优 化 [J].基 因 组 学 与 应 用 生 物 学,2016,35(4):901-906.CHEN N,FU C Y,ZHANG Y X,et al.Mutagenesis,screening and optimization of fermentation conditions on Aspergillus niger high-yield β-glucosidase neuraminidase strain [J].Genomics and Applied Biology,2016,35(4):901-906.
[19] 刘媛媛,卢海强,李家骏,等.黑曲霉 NHF 5产单宁酶的发酵优化及转录组学分析 [J].食品科技,2024,49(8):30-38.LIU Y Y,LU H Q,LI J J,et al.Medium optimization and transcriptomic analysis of tannase production by Aspergillus niger NHF 5[J].Food Science and Technology,2024,49(8):30-38.
[20] NGUYEN K A,KUMLA J,SUWANNARACH N,et al.Optimization of high endoglucanase yields production from polypore fungus,Microporus xanthopus strain KA 038 under solid-state fermentation using green tea waste [J].Biology Open,2019,8(11):bio047183.
[21] 牛丽亚,刘宛玲,肖建辉,等.黑曲霉发酵法提取麦胚黄酮工艺的研究 [J].食品工业,2015,36(11):1-3.NIU L Y,LIU W L,XIAO J H,et al.Wheat germ flavonoids extracted by fermentation with Aspergillus [J].The Food Industry,2015,36(11):1-3.
[22] 高燕,刘昆仑,朱晓艾,等.黑苦荞固态发酵富集总酚、总黄酮工艺优化及其抗氧化活性研究 [J].河南工业大学学报 (自然科学版 ),2024,45(4):1-10,28.GAO Y,LIU K L,ZHU X A,et al.Optimization of total phenolics and total flavonoids enrichment process of black Tartary buckwheat by solid-state fermentation and its antioxidant activity [J].Journal of Henan University of Technology (Natural Science Edition ),2024,45(4):1-10,28.
[23] 王妍,郑猛虎,崔欣雨,等.微生物固态发酵工艺对红薯淀粉渣真蛋白含量的影响 [J].饲料工业,2022,43(9):35-40.WANG Y,ZHENG M H,CUI X Y,et al.Effect of microbial solid state fermentation process on the true protein content of sweet potato starch residue [J].Feed Industry,2022,43(9):35-40.
[24] 王静,董梦蝶,李祥,等.黑曲霉固态发酵葡萄皮渣产木聚糖酶的工艺研究 [J].饲料工业,2023,44(16):100-106.WANG J,DONG M D,LI X,et al.Study on the process of producing xylanase with grape pomace fermented by Aspergillus niger [J].Feed Industry,2023,44(16):100-106.
[25] 唐诗潮,李晓凤,袁琨.不同培养条件对黑曲霉细胞生长及水 解 特 性 的 影 响 研 究 [J].现 代 食 品 科 技,2017,33(8):195-200,129.TANG S C,LI X F,YUAN K.Effect of culture conditions on the growth and hydrolytic performance of Aspergillus niger [J].Modern Food Science and Technology,2017,33(8):195-200,129.
[26] 陈 玮 莹.江 西 电 网 Z供 电 分 公 司 综 合 绩 效 评 价 研 究 [D].抚州:东华理工大学,2019:20-22.CHEN W Y.Research on comprehensive performance evaluation of Z power supply branch of Jiangxi power grid [D].Fuzhou:East China University of Technology,2019:20-22.
