纳豆菌发酵海参制备的多糖抗氧化活性分析

doi:10.14012/j.cnki.fjsc.2023.02.008

渔业研究 ›› 2023, Vol. 45 ›› Issue (2): 163-168.DOI: 10.14012/j.cnki.fjsc.2023.02.008

纳豆菌发酵海参制备的多糖抗氧化活性分析

鞠念衡¹(), 刘爽¹, 韩之一¹, 李双双², 赵前程¹^,³^,⁴, 李莹¹^,³^,⁴^,^*()

1.大连海洋大学食品科学与工程学院,辽宁大连 116023
2.大连鑫玉龙海洋生物种业科技股份有限公司,辽宁大连 116299
3.大连民族大学生物技术与资源利用教育部重点实验室,辽宁大连 116600
4.辽宁省水产品加工及综合利用重点实验室,辽宁大连 116023

收稿日期:2022-08-22 出版日期:2023-04-25 发布日期:2023-04-19
通讯作者: 李莹
作者简介:鞠念衡(1997―),男,硕士研究生,研究方向为海参多糖提取纯化。E-mail:13591823760@163.com
基金资助:
辽宁省科技重大专项计划(2020JH1/10200001);辽宁省教育厅科学研究经费项目(QL202007);大连市科技之星(2020RQ116);生物技术与资源利用教育部重点实验室开放课题(KF2022007)

Analysis of antioxidant activity of polysaccharide from sea cucumber and fermented sea cucumber by Bacillus natto

JU Nianheng¹(), LIU Shuang¹, HAN Zhiyi¹, LI Shuangshuang², ZHAO Qiancheng¹^,³^,⁴, LI Ying¹^,³^,⁴^,^*()

1. College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
2. Dalian Xinyulong Marine Organisms Seed Industry Technology CO.,Ltd., Dalian 116229, China
3. Open Fund of Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116600, China
4. Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian 116023, China

Received:2022-08-22 Online:2023-04-25 Published:2023-04-19
Contact: LI Ying

摘要/Abstract

摘要：

为了分析纳豆菌发酵海参制备的多糖的抗氧化活性,研究采用分光光度法测定发酵海参制备的多糖和海参多糖的羟自由基清除能力、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、2,2-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基清除能力和铁还原能力。结果表明,发酵海参制备的多糖的羟自由基清除能力和DPPH自由基清除能力低于海参多糖,ABTS自由基清除能力高于海参多糖,两种多糖均没有铁还原能力。本研究为开发新型发酵海参精深加工产品提供了理论依据。

关键词: 海参多糖, 抗氧化活性, 纳豆菌

Abstract:

In order to analyze the antioxidant activity of polysaccharide from sea cucumber and fermented sea cucumber by Bacillus natto, the hydroxyl radical scavenging ability, DPPH radical scavenging ability, ABTS radical scavenging ability and iron reducing ability were detected by spectrophotometry.The results showed that the hydroxyl radical scavenging ability and DPPH radical scavenging ability of polysaccharides from fermented sea cucumber were lower than those of polysaccharides from sea cucumber, but ABTS radical scavenging ability was higher than that of polysaccharides from sea cucumber, and both polysaccharides had no iron reducing ability.This study provided a scientific basis for the development and application of new type sea cucumber products.

Key words: sea cucumber polysaccharides, antioxidant activity, Bacillus natto

中图分类号:

TS254.1

鞠念衡, 刘爽, 韩之一, 李双双, 赵前程, 李莹. 纳豆菌发酵海参制备的多糖抗氧化活性分析[J]. 渔业研究, 2023, 45(2): 163-168.

JU Nianheng, LIU Shuang, HAN Zhiyi, LI Shuangshuang, ZHAO Qiancheng, LI Ying. Analysis of antioxidant activity of polysaccharide from sea cucumber and fermented sea cucumber by Bacillus natto[J]. Journal of Fisheries Research, 2023, 45(2): 163-168.

图/表 5

表1 发酵海参制备的多糖和海参多糖的成分分析

Tab.1 The composition analysis of polysaccharide from fermented sea cucumber and sea cucumber

组成成分Composition	蛋白质/% Protein	总糖/% Total sugar	灰分/% Ash
海参多糖 Polysaccharide from sea cucumber	14.87±0.23^a	51.91±1.12^a	16.74±0.74^a
发酵海参制备的多糖 Polysaccharides from fermented sea cucumber	13.64±0.41^a	49.09±0.93^a	15.58±0.36^a

图1 发酵海参制备的多糖和海参多糖的DPPH 自由基清除能力

Fig.1 Scavenging activities of polysaccharide from fermented sea cucumber and sea cucumber on DPPH·

图2 发酵海参制备的多糖和海参多糖的羟自由基清除能力

Fig.2 Scavenging activities of polysaccharide from fermented sea cucumber and sea cucumber on·OH

图3 发酵海参制备的多糖和海参多糖的铁还原能力

Fig.3 Icon-reducing power of polysaccharide from fermented sea cucumber and sea cucumber

图4 发酵海参制备的多糖和海参多糖的ABTS 自由基清除能力

Fig.4 Scavenging activities of polysaccharide from fermented sea cucumber and sea cucumber on ABTS+

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纳豆菌发酵海参制备的多糖抗氧化活性分析

Analysis of antioxidant activity of polysaccharide from sea cucumber and fermented sea cucumber by Bacillus natto

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