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以未添加油茶枝浸提液的培养基为对照,比较添加2%,4%,8%油茶枝浸提液的茶薪菇液体培养效果,探讨对菌丝生物量、胞内外总酚含量,以及菌丝体提取液和发酵液清除羟自由基、超氧阴离子和抗脂质过氧化等抗氧化活性的影响。结果表明,油茶枝浸提液作为营养添加底物,可明显促进菌丝生长及其对酚类物的代谢转化,且作用效果随添加水平而增强,以8%添加量为最佳。浸提液的营养底物具有明显的优化菌丝的体外抑制卵黄脂质过氧化作用,8%添加组较CK组提高89.4%;菌丝的体外羟自由基清除作用却依添加水平而降低,8%添加组较CK组降低25.7%。受基质浸提液对菌丝胞外代谢转化作用的影响,发酵液中残留总酚含量及其体外抗氧化特性随添加水平而提高,尤以对清除羟自由基能力的优化效果明显。研究证实,8%油茶枝浸提液为最佳添加水平。
The results showed that the mycelial biomass, extracellular and extracellular total phenolic content, the content of mycelium, As well as mycelium extract and fermentation broth to scavenge hydroxyl radicals, superoxide anion and anti-lipid peroxidation and other antioxidant activity. The results showed that the extract of Camellia oleifera as nutrient supplement substrate could significantly promote the mycelial growth and the metabolic transformation of phenolic compounds, and the effect increased with the added level, and the optimum content was 8%. The nutrient substrate of the extract had obviously optimized hyphae to inhibit the lipid peroxidation of yolk in vitro, which was increased by 89.4% in the 8% supplemented group compared with that in the CK group. However, the scavenging effect of mycelium on hydroxyl radical was reduced according to the addition level, The 8% added group was 25.7% lower than the CK group. Affected by the matrix extract on mycelial extracellular metabolic transformation, the total phenolic content in fermentation broth and its in vitro antioxidant properties increased with the addition level, especially for the ability to clear the hydroxyl radical optimization effect is obvious. The study confirmed that 8% oil tea extract was the best level.