曲霉, 酵母菌和乳酸菌固态发酵对无花果多酚和黄酮类化合物抗氧化活性的影响.

【Objective】The present paper aimed to study the effect of solid-state fermentation of Aspergillus, yeast and lactic acid bacteria on the content and antioxidant activity of polyphenols and flavonoids in freeze-dried figs (Ficus carica L.), and to provide a basis and data reference for the development of functional food or ingredients using figs.【Method】In the study, Aspergillus oryzae, A.niger, Saccharomyces cerevisiae, Rhodotorula glutinis NY5 and Lactococcus garvieae were employed to solid-state fermentation of freeze-dried figs for 7 days.The total contents of phenol and flavonoid, and the in vitro scavenging ability of 1,1-diphenyl-2-trinitrophenylhydrazine radical (DPPH) and reducing ability were determined in the ultrasonic extracts from 0, 1, 3, 5 and 7 days of fermentation by different strains, respectively.The components of polyphenols and flavonoids in the extracts were identified using liquid chromatography-mass spectrometry (LC-MS), and analyzed by principal component analysis (PCA).【Result】The total contents of polyphenol and flavonoid, the antioxidant in extracts fermenting by A.oryzae, A.niger, S.cerevisiae, R.glutinis NY5 and L.garvieae were all increased.Among all tested strains, L.garvieae and A.niger were more capable of increasing polyphenol content than the others.The DPPH radical scavenging and reducing ability of the extracts fermented by L.garvieae were increased by 37.63% and 12.50 times, respectively, compared with that before fermentation.PCA showed that the main compounds produced by the fermented extracts of A.oryzae, A.niger, S.cerevisiae, R.glutinis NY5 and L.garvieae were somewhat different, with the main compounds of A.oryzae and A.niger being flavonoids, S.cerevisiae and S.cerevisiae NY5 being phenols, and L.garvieae having both phenols and flavonoids.【Conclusion】The above results show that it is an effective method to select microbial solid fermentation to improve the content and antioxidant activity of polyphenols and flavonoids in freeze-dried figs.Microbial solid fermentation can effectively improve the contents and antioxidant activities of polyphenols and flavonoids in figs. [ABSTRACT FROM AUTHOR]