Effect on Bioactive Components and Antioxidant Activity of <i>Pueraria lobata</i> Fermented by <i>Eurotium cristatum</i>

DU Jing; WANG Qi-qi; WANG Yun-sheng; ZHANG Chuan-bo

doi:10.13386/j.issn1002-0306.2019120314

Volume 42 Issue 1

Dec. 2020

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(1): 121-125,131. > DOI: 10.13386/j.issn1002-0306.2019120314

DU Jing, WANG Qi-qi, WANG Yun-sheng, ZHANG Chuan-bo. Effect on Bioactive Components and Antioxidant Activity of Pueraria lobata Fermented by Eurotium cristatum[J]. Science and Technology of Food Industry, 2021, 42(1): 121-125,131. DOI: 10.13386/j.issn1002-0306.2019120314

Citation:

PDF (1265 KB)

Effect on Bioactive Components and Antioxidant Activity of Pueraria lobata Fermented by Eurotium cristatum

School of Life Sciences, Guizhou Normal University, Guiyang 550001, China

More Information

Received Date: December 29, 2019
Available Online: January 07, 2021

Graphical Abstract

Abstract

Abstract

The present study aim to illuminate the changes of predominant bioactive components and the antioxidant activity of Pueraria lobata fermented by Eurotium cristatum. The total flavonoid content of solid fermented product and unfermented P. lobata were determined using ultraviolet spectrophotometry. High pressure liquid chromatograph(HPLC)analysis was applied to identify dynamic changes of some specific bioactive components in P. lobata,including puerarin,daidzin and daidzein,and DPPH radical scavenging capacities of fermentation products were also evaluated. The results showed that the content of total flavonoids of P. lobata increased significantly comparied with unfermented P. lobata,and the contents of pueraria and daidzein 1.6,4.9 and 0.5 times higher than those before fermentation but daizin was decreased 1/2,respectively. The IC₅₀of free radical scavenging rate of unfermented product and fermented were(2.2177±0.0484)and(0.8359±0.0047) mg/mL,respectively. There was significant difference between them,which indicating that the antioxidant activity of fermented P. lobata was superior to the unfermented P. lobata. The study could provide evidence for the biotransformation probability of the Chinese herbs and realize the modernization of Chinese traditional medicine.
- Eurotium cristatum,
- solid fermentation,
- radix puerariae isoflavone,
- High Performance Liquid Chromatography(HPLC)

FullText(HTML)

References (38)

References

[1]	胡晓云,赖艳. 葛根药食两用的开发研究[J]. 江西农业学报,2007(7):65-67.
[2]	李臻,赖富饶,吴晖. 葛根的营养成分分析[J]. 现代食品科技,2011,27(8):1010-1011 ,1019.
[3]	李昕,潘俊娴,陈士国,等. 葛根化学成分及药理作用研究进展[J]. 中国食品学报,2017,17(9):189-195.
[4]	黄晓巍,张丹丹,王晋冀,等. 葛根化学成分及药理作用[J]. 吉林中医药,2018,38(1):87-89.
[5]	江青东,王清凤,袁奎超,等. 葛根异黄酮类化合物药理作用的研究进展[J]. 现代牧业,2018,2(2):38-40.
[6]	罗秋水,杜华英,熊建华,等. 葛根异黄酮类化合物提取工艺优化及其抗氧化活性研究[J]. 中国食品学报,2015,15(2):104-110.
[7]	陈庆庆,夏黎明. 固定化β-葡萄糖苷酶转化糖苷型异黄酮的研究[J]. 高校化学工程学报,2007(2):304-309.
[8]	索化夷,骞宇,卢露,等. 永川豆豉传统发酵过程中的大豆异黄酮变化[J]. 食品科学,2012,33(8):270-273.
[9]	Kenneth D R S,Nadine M B,Linda Z N et al. Evidence for lack of absorption of soy isoflavone glycosides in humans, supporting the crucial role of intestinal metabolism for biovailability[J]. Am J ClinNutr,2002,76:447-453.
[10]	许铭洙,张勇,严鸿林,等. 大豆异黄酮对骨骼肌发育的影响及其对动物肉品质的调控作用[J]. 中国畜牧杂志,2019,55(6):15-19 ,163.
[11]	Toru I,Mariusz K P,Sachiko O,et al. Soyisoflavoneaglycones are absorbed faster and in higher amounts than their glucosides in humans[J]. The Journal of Nutrition,2000,130:1695-1699.
[12]	吴凯为,杨立娜,朱力杰,等. 冠突散囊菌在发酵茶中应用的研究进展[J]. 食品研究与开发,2018,39(1):189-193.
[13]	刘丽萍,唐雨薇,王若娴,等. 茯茶冠突散囊菌发酵生产吲哚生物碱的研究[J]. 茶叶科学,2017,37(5):503-512.
[14]	彭晓赟,梁法亮,李冬利,等. 茯砖茶中冠突散囊菌的次级代谢产物及其生物活性研究[J]. 中草药,2013,44(14):1881-1886.
[15]	施英英,夏黎明. 葛根渣固态发酵产异黄酮的研究[J]. 林产化学与工业,2007(1):57-60.
[16]	刘金哲,史小青,姚艳飞,等. 香菇发酵葛根生产总黄酮的工艺研究[J]. 食品科学,2012,33(3):212-214.
[17]	宋艳秋,陈有为.红曲霉转化中药葛根固体发酵条件研究[J]. 安徽农业科学,2010,38(4):1707-1708 ,1745.
[18]	徐淏,李士强,张东升,等. 以葛根为基质的灵芝发酵颗粒冲剂的研制[J]. 食品工业科技,2011,32(9):333-335 ,339.
[19]	刘晓莹,张宁,郭乃菲,等. 乳酸菌发酵条件下葛根抗氧化能力研究[J]. 中国中医药现代远程教育,2018,16(13):92-94.
[20]	胡谢馨,易有金,柏连阳,等. 茯砖茶"金花"菌的分离、鉴定及转化葛根产物研究[J]. 茶叶科学,2016,36(3):268-276.
[21]	肖楠,王路宏,赵磊.HPLC法测定五味子膏中葛根素的含量[J]. 中国药物评价,2018,35(4):267-270.
[22]	杜晨晖,闫艳,冯前进,等. 葛根芩连汤发酵前后总黄酮和总生物碱含量变化研究[J]. 中华中医药杂志,2016,31(11):4850-4853.
[23]	李仁杰,丁建秋,姜玮伦,等. 紫外-可见分光光度法测定刺玫果中总黄酮的含量[J].人参研究,2019,31(4):41-42.
[24]	楚纪明,马树运,李海峰,等. HPLC同时测定不同种葛根中3种异黄酮成分的含量[J]. 食品与药品,2015,17(1):50-53.
[25]	国家药典委员会.中华人民共和国药典.一部[M].北京:中国医药科技出版社,2010:11.
[26]	邵建兵,汪燕. HPLC法同时测定固本益肠胶囊中5种成分[J]. 中成药,2018,40(11):2446-2449.
[27]	高晗,李军山,张肖建,等. 葛根饮片水煎剂和配方颗粒HPLC指纹图谱相关性研究[J]. 中国现代中药,2018,20(11):1432-1435 ,1443.
[28]	姚少姿,常梦春,卢鹏,等. HPLC法同时测定升麻葛根汤中3个有效成分的含量[J]. 天津中医药,2017,34(5):349-352.
[29]	Sridhar K,Charles A L. In vitro antioxidant activity of kyoho grape extracts in DPPH·and ABTS·assays:Estimation methods for EC₅₀ using advanced statistical programs[J]. Food Chemistry,2018,275:41-49.
[30]	Li J W,Liu Y F,Fan L P,et al. Antioxidant activities of polysaccharides from the fruiting bodies of Zizyphus Jujuba cv. Jinsixiaozao[J]. Carbohydrate Polymers,2011,84(1),390-394.
[31]	Vo Dinh T,Saravana PS,Woo HC,et al. Ionic liquid-assisted subcritical water enhances the extraction of phenolics from brown seaweed and its antioxidant activity[J]. Separation and Purification Technology,2018,196:287-299.
[32]	秦嫚嫚,冯育林,邵崇钰,等. DPPH法测定芒果叶中总黄酮提取物的抗氧化活性[J]. 中药新药与临床药理,2014,25(2):185-188.
[33]	施英英,夏黎明. 葛根渣固态发酵产异黄酮的研究[J]. 林产化学与工业,2007(1):57-60.
[34]	高靖,陈继红. 葛根及葛根异黄酮的研究现状[J]. 畜牧与饲料科学,2013,34(6):44-45.
[35]	宋艳秋,陈有为. 葛根的红曲霉转化产物化学成分分析[J].天然产物研究与开发,2013,25(11):1525-1528.
[36]	张立衡. 葛根等中草药化学成分提取与分离研究[D]. 聊城:聊城大学,2018.
[37]	李莹. 冠突散囊菌化学成分及其抗氧化活性研究[D]. 北京:北京中医药大学,2014.
[38]	李玉婷,吕嘉枥. 金花菌黄色素的稳定性及其抗氧化活性研究[J]. 微生物学通报,2013,40(11):2030-2036.

[1]	KONG Fanhua, WANG Xuan, YU Lianyang, BAI Shasha, XU Jiajia, YANG Chunxue, LI Dong, CUI Yajuan. Determination of Phospholipids in Egg by High Performance Liquid Chromatography Coupled with Evaporative Light Scattering Detector[J]. Science and Technology of Food Industry, 2021, 42(13): 299-303. DOI: 10.13386/j.issn1002-0306.2020080041
[2]	Ying ZHAO, Diandian LI, Dawei ZHANG, Yue WEI, Jingjun MA. Determination of Arsanilic acid and Roxarsone Residues in Eggs by QuEChERS kit -High Performance Liquid Chromatography[J]. Science and Technology of Food Industry, 2021, 42(7): 252-257. DOI: 10.13386/j.issn1002-0306.2020050183
[3]	MAO Lin-jing, MENG Wu, WANG Ying, WANG Jing-zhen, WANG Hui, CHU Jie. Detection of Acetoin and 2,3-Butanediol in Fermentation Broth of Bacillus subtilis by High Performance Liquid Chromatography[J]. Science and Technology of Food Industry, 2020, 41(17): 253-257. DOI: 10.13386/j.issn1002-0306.2020.17.042
[4]	HUANG Xiao-lan, HE Xu-feng, ZHOU Nong, YANG Wen-wu, YANG Qin, WANG Qian, GUO Dong-qin. Simultaneous Determination of Three Rriterpenic Acids in Lycopus lucidus Turcz. var. hirtus Regel by High Performance Liquid Chromatography[J]. Science and Technology of Food Industry, 2020, 41(11): 273-278,286. DOI: 10.13386/j.issn1002-0306.2020.11.042
[5]	CHEN Gong, FAN Zhi-yi, DENG Wei-qin, ZHANG Qi-sheng, LI Jie-zhi, CHEN Xiang-jie, ZHANG Shuai, LI Heng. Determination of Eight Kinds of Biogenic Amines in Pixian Broad Bean Paste with Different Fermentation Time by High Performance Liquid Chromatography[J]. Science and Technology of Food Industry, 2019, 40(21): 262-267. DOI: 10.13386/j.issn1002-0306.2019.21.043
[6]	WANG Yong, HUANG Zi-le, LI Rong, WU Bing, ZHENG Chuan-fa, CHEN Ding-hu, QIU De-yi. Determination of Bisphenol A in Two Kinds of Drinks by High Performance Liquid Chromatography with Immunoaffinity Column Purification[J]. Science and Technology of Food Industry, 2018, 39(20): 223-226. DOI: 10.13386/j.issn1002-0306.2018.20.037
[7]	YANG Yu-kun, SONG Jia, QIAO Shen, GUO Yuan-yuan, CHANG Yuan-yuan, WANG Xing-hua. Simultaneous determination of lactic acid and acetic acid in enzyme solution by high performance liquid chromatography[J]. Science and Technology of Food Industry, 2018, 39(10): 246-250. DOI: 10.13386/j.issn1002-0306.2018.10.045
[8]	MAO Shan-qiao, YANG Feng, HUANG Yong-chun. Analyze the influence of hydrodynamic cavitation on sucrose by high performance liquid chromatography[J]. Science and Technology of Food Industry, 2017, (01): 189-192. DOI: 10.13386/j.issn1002-0306.2017.01.028
[9]	JIANG Nan, WANG Meng, WEI Di- zhe, FENG Xiao- yuan. Determination of polyphenols in cherry by high- performance liquid chromatography[J]. Science and Technology of Food Industry, 2016, (07): 288-292. DOI: 10.13386/j.issn1002-0306.2016.07.047