食品与发酵工业2024，Vol.50Issue(11)：38-46,中插1,10.DOI:10.13995/j.cnki.11-1802/ts.038539
枯草芽孢杆菌LM 4-2发酵人参芦头生物转化人参皂苷Rd的研究
Biotransformation of ginsenoside Rd by fermentation of ginseng rhizome by Bacillus subtilis LM 4-2
摘要
Abstract
Ginseng is a traditional food-medicine homologous resource in China,yet its potential side effects,such as inducing vomi-ting,necessitate the removal of rhizome during processing.This leads to the significant waste of ginseng saponin-rich parts,highlighting the need for research aimed at reducing waste and enhancing the comprehensive utilization of ginseng.This study established a ginseng sap-onin detection method system based on ultra high performance liquid chromatography,validating the accuracy and reliability of the method through testing 13 ginseng saponin monomers.Utilizing biotransformation,the strain Bacillus subtilis LM 4-2 was identified from six candi-date strains as producing the highest yield of ginsenoside Rd,presumed to be transformed from Rc via a hydrolysis pathway.Further exper-imentation,through single-factor and response surface methodology design,determined the optimal fermentation conditions for strain LM 4-2,i.e.fermentation time of 20 days,temperature of 30,solid to liquid ratio of 1∶4.3(g∶mL),and inoculum size of 7.5％,under which the yield of Rd reached(6.375±0.006)mg/g.Additionally,this research assessed the antioxidant and antibacterial effects of fermented ginseng saponin-rich parts extracts.Antioxidant tests revealed that the DPPH radical scavenging rate increased with the extract concentra-tion,reaching 82.55％at 50 mg/mL.Antibacterial assays demonstrated that the extract inhibited the growth of tested strains,including Staphylococcus aureus,Bacillus subtilis and Escherichia coli,with minimum inhibitory concentrations of 1.0,0.75,and 1.0 mg/mL,re-spectively.These findings provide a reference for the biotransformation of ginseng saponin-rich parts into ginsenoside Rd via fermentation with strain LM 4-2,thereby enhancing the application value of these parts.关键词
人参芦头/人参皂苷/抗氧化性/抑菌作用/生物转化Key words
ginseng rhizome/ginsenoside/oxidation resistance/bacteriostasis/biotransformation引用本文复制引用
尤晓颜,李亚春,布青云,任广跃..枯草芽孢杆菌LM 4-2发酵人参芦头生物转化人参皂苷Rd的研究[J].食品与发酵工业,2024,50(11):38-46,中插1,10.基金项目
国家自然科学基金项目(31200035) （31200035）
