麸皮多糖微生物发酵工艺优化及其抗炎活性

对麸皮多糖发酵制备工艺进行优化，并对其抗炎活性进行研究。以酿酒酵母以及枯草芽孢杆菌为发酵菌种固态发酵制备麸皮多糖，通过响应面法优化发酵工艺条件（发酵温度、发酵时间、总接种量和料水比），并研究其对敌草快攻毒大鼠血浆和肝脏组织中TNF-α、IL-6、IL-2和IL-1β炎性因子水平的影响。结果表明，1）麸皮多糖最佳固态发酵工艺条件为发酵温度35.4?℃、发酵时间52.7?h、总接种量10.4%、料水比1∶1.16（g/mL），该条件下麸皮多糖产量为130.21?mg/g；2）腹腔注射敌草快显著升高大鼠血浆和肝脏组织中TNF-α、IL-6、IL-2和IL-1β炎性因子水平（P＜0.05）；3）在敌草快引起的应激状态下，灌胃麦麸多糖可以显著降低大鼠血浆和肝脏组织中TNF-α、IL-6、IL-2和IL-1β炎性因子水平（P＜0.05），并且随着灌服剂量的升高，大鼠血浆和肝脏组织中炎性因子水平可恢复到正常生理状态。综上所述，以响应面法优化后发酵工艺制备的麸皮多糖有一定的抗炎作用。

Optimization of Fermentation Conditions for Improved Production of Polysaccharides from Wheat Bran and Anti-Inflammatory Effects of the Extracted Polysaccharides

This study was conducted to optimize the fermentation conditions of wheat bran for improved yield of polysaccharides using response surface methodology and to investigate the anti-inflammatory effects of the polysaccharides extracted from fermented wheat bran in Wistar rats injected with diquat. Solid-sate fermentation of wheat bran was carried out with a mixed stater culture of Saccharomyces cerevisiae and Bacillus subtilis. The fermentation conditions (temperature, time, inoculum size and solid-to-water ratio) were optimized using response surface methodology. The anti-inflammatory effects were evaluated by measuring the levels of TNF-α, IL-6, IL-2 and IL-1β in the plasma and liver of rats challenged with diquat. The results showed that a temperature of 35.4 ℃, a fermentation time of 52.7 h, an inoculum size of 10.4% and a solid-to-water ratio of 1:1.16 (g/mL) were found to be the optimal conditions to obtain a higher yield of polysaccharides of 130.21 mg/g. Diquat significantly increased the levels of TNF-α, IL-6, IL-2 and IL-1β in the plasma and liver of rats (P < 0.05), and oral administration of the polysaccharides extracted from fermented wheat bran significantly decreased these cytokine levels in rats under oxidative stress by diquat (P < 0.05) and returned them to normal with its increasing concentration. In summary, the polysaccharides from fermented wheat bran can exert anti-inflammatory effects.