海洋科学2016，Vol.40Issue(6)：56-61,6.DOI:10.11759/hykx20150915001
紫菜纳豆菌发酵物中醇提物和多糖生物活性的初步研究
Preliminary research on the biological activity of alcohol ex-tract and polysaccharides from Porphyra yezoensis fermented by Bacillus natto
摘要
Abstract
The fermentation product of Porphyra yezoensis by Bacillus natto was diluted and centrifuged, and the supernatant was treated with alcohol to obtain an alcohol-based precipitation extract. The fermentation product was also deproteinized to extract crude polysaccharides to study the antioxidant activity, while the extract was subjected to rotary evaporation and extracted with petroleum ether, ethyl acetate, and n-butanol, respectively, to evaluate the related extract for antibacterial activity against Staphylococcus aureus, Bacillus subtilis, and Micrococcus tetrage-nus. The antioxidant activity was evaluated based on the scavenging rate to hydroxyl free radicals (·OH) and 1, 1-diphenyl-2-picryl-hydrazyl radicals (DPPH·). The results revealed that the alcohol soluble substances showed an inhibitory effect against S. aureus, and the scavenging rate to ·OH presented a dose-response relationship. Among them, the scavenging rate to ·OH by the n-butanol extract reached 91.6% at a concentration of 5.0 mg/mL. Com-pared with unfermented P. yezoensis, the extraction ratio of crude polysaccharides from fermented P. yezoensis in-creased by 0.24%, and the scavenging rate of polysaccharides to ·OH at a concentration of 5.0 mg/mL increased up to 95.7%. These results demonstrated that the fermented product possesses both antibacterial and antioxidant properties.关键词
条斑紫菜(Porphyra yezoensis)/纳豆菌(Bacillus natto)/多糖/醇提物/抗氧化性/抑菌活性Key words
Porphyra yezoensis/Bacillus natto/polysaccharides/alcohol extract/antioxidant activity/antibacterial activity分类
轻工纺织引用本文复制引用
黄莺莺,董焕焕,杨苗苗,矫丽萍,邵霜,岳琪,魏玉西..紫菜纳豆菌发酵物中醇提物和多糖生物活性的初步研究[J].海洋科学,2016,40(6):56-61,6.基金项目
山东省自然科学基金项目(ZR2012DM014)@@@@[Foundation：Natural Science Foundation of Shandong Province, No. ZR2012DM014] （ZR2012DM014）
