黑毛小霉MTGK.31发酵黑子草代谢物变化及抗氧化活性研究

Q3 Environmental Science
Mada Triandala Sibero, Adella Maulina Savitri, Evan Hansel Frederick, Sri Sedjati
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引用次数: 0

摘要

疣状紫菜(Gracilaria verrucosa)是一种红色海藻,由于其生物学特性,在食品和制药工业中得到了广泛的应用。利用生物制剂获得某些生物活性化合物将面临不可避免的问题,特别是其生物活性的可持续性。因此,微生物发酵已被报道为维持生物活性生产和提高其性能的实用方法。本研究旨在评价海洋酵母黑素Aureobasidium melanogenum MTGK.31作为疣状海藻发酵剂的潜力,并对海藻发酵后的代谢产物谱和抗氧化活性进行表征。用a . melanogenum MTGK.31在酵母提取物、蛋白胨和葡萄糖组成的培养基中发酵海藻。发酵时间分别为24、48和72小时。每个发酵周期结束后,测定培养皿总数和pH值。观察疣孢霉每次发酵的初级和次级代谢产物。采用2,2-二苯基-1-苦基-水合肼(DPPH)法测定抗氧化性,采用Folin-Ciocalteu法测定总酚含量。发酵过程中酵母菌落增加,pH值降低。结果表明,发酵不仅提高了疣菌初级代谢产物中的某些元素,而且增加了疣菌的生物活性基团。发酵72 h后,菌丝体的自由基清除活性(%RSA)比新鲜菌丝体提高了2倍以上,其%RSA值为16.09±6.57。然而,发酵48 h后,疣菌提取物的总酚含量最高,为5.62±0.00028 mg GAE/g。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Metabolites Alteration and Antioxidant Activity of Gracilaria verrucosa After Fermentation Using Aureobasidium melanogenum MTGK.31
Gracilaria verrucosa is a red seaweed that has been widely utilized in the food andpharmaceutical industries due to its biological properties. The utilization of biologicalagents in obtaining certain bioactive compounds would confront unavoidable issues,particularly its bioactive sustainability. Hence, microbial fermentation has been reported as a practical approach to maintaining bioactive production and boosting its properties. Our study aimed to evaluate the potential of marine yeast Aureobasidium melanogenum MTGK.31 as a fermenting agent for G. verrucosa and characterize the seaweed metabolite profile and antioxidant activity after fermentation. The seaweed was fermented using A. melanogenum MTGK.31 in a medium consisting of yeast extract, peptone, and glucose. The fermentation was done for 24, 48, and 72 hours. Total plate count and pH were measured after each fermentation period. The primary and secondary metabolites of G. verrucosa in each fermentation were observed. Antioxidant assay using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) method was conducted, followed by total phenolic content using the Folin-Ciocalteu method. It was highlighted that yeast colony increased during the fermentation, while the pH level was decreasing. We found that the fermentation not only boosted some elements in primary metabolites, but also increased G. verrucosa bioactive groups. After 72 hours of fermentation, the G. verrucosa percent radical scavenging activity (%RSA) increased more than two times compared to the fresh G. verrucosa with a %RSA value of 16.09±6.57. Nevertheless, the highest total phenolic content of 5.62±0.00028 mg GAE/g extract was shown by G. verrucosa after 48 hours of fermentation.
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来源期刊
CiteScore
1.40
自引率
0.00%
发文量
10
审稿时长
16 weeks
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