灵芝发酵小麦的营养特性与抗氧化能力 |
| |
引用本文: | 寇娟妮,李松文,辛寒晓,刘丽英,孙中涛. 灵芝发酵小麦的营养特性与抗氧化能力[J]. 中国粮油学报, 2018, 33(12): 7 |
| |
作者姓名: | 寇娟妮 李松文 辛寒晓 刘丽英 孙中涛 |
| |
作者单位: | 山东农业大学,山东农业大学,山东佐田氏生物科技有限公司,山东农业大学,山东农业大学 |
| |
基金项目: | 山东省科技重大专项(2017CXGC0306),济南市科学技术发展计划项目(201704026) |
| |
摘 要: | 采用灵芝对小麦进行固态发酵,并对发酵前后小麦的营养成分和抗氧化能力进行了测定与比较。结果表明,小麦发酵后,蛋白质、粗脂肪、总可溶性物质、可溶性蛋白和可溶性糖的质量分数分别比发酵前提高8.1%、14.9%、837%、197%和537%,氨基酸组成与矿物质含量也发生了改变。小麦发酵后抗氧化能力显著提高。灵芝发酵小麦水提物的DPPH·清除能力、羟基自由基清除率、铁氰化钾还原力和超氧阴离子自由基清除率均显著高于小麦水提物(P 0.05)。灌胃灵芝发酵小麦水提物,可以提高D-半乳糖致衰小鼠血清和肝脏中的SOD、GSH-Px等抗氧化酶活力,降低MDA含量,说明灵芝发酵小麦可提高小鼠对氧自由基的抵抗能力,降低氧自由基过氧化损伤,延缓D-半乳糖的致衰作用。
|
关 键 词: | 小麦 灵芝 营养特性 抗氧化特性 氧自由基 |
收稿时间: | 2018-03-06 |
修稿时间: | 2018-05-09 |
Nutritional Characteristics and Antioxidant Capacity of Wheat Fermented by Ganoderma lucidum |
| |
Abstract: | The solid state fermentation of wheat by Ganoderma lucidum was carried out, and the nutritional components and antioxidant capacity of wheat before and after fermentation were determined and compared. Result showed that the mass fraction of protein and crude fat of the fermented wheat were increased by 8.1% and 14.9% , respectively, compared with the unfermented wheat. The mass fraction of total soluble substance, soluble protein and soluble sugar were increased by 837%, 197% and 537%, respectively, for the proteins and polysaccharides in wheat were partially hydrolyzed during fermentation. In addition, fermentation also changed the amino acid composition and mineral content of wheat. The antioxidant ability of wheat increased significantly after fermentation. The in vitro antioxidant experiment results showed that the DPPH· scavenging activity, hydroxyl radical scavenging rate, potassium ferricyanide reduction and superoxide anion radical scavenging rate of the water extract of Ganoderma lucidum fermented wheat was significantly higher than that of wheat water extract (P < 0.05). The in vivo antioxidant test results showed that the water extract of wheat fermented by Ganoderma lucidum can improve the SOD and GSH-Px activity and decrease the content of MDA in the serum and liver of mice, indicating that the fermented wheat can increase the resistance of mice to oxyradicals, reduce the oxidative damage and delay the ageing process induced by D- galactose. |
| |
Keywords: | wheat Ganoderma lucidum nutritional characteristics antioxidant properties oxyradicals |
本文献已被 CNKI 等数据库收录! |
| 点击此处可从《中国粮油学报》浏览原始摘要信息 |
|
点击此处可从《中国粮油学报》下载全文 |
|