松茸的发酵条件优化及其对酪氨酸酶的抑制机理研究OA北大核心CSTPCD
Optimization of fermentation conditions of Tricholoma matsutake and mechanism of tyrosinase inhibition
为了提高松茸的抗酪氨酸酶活性,利用嗜酸乳杆菌对其进行发酵,并探究其活性变化机理.通过单因素试验法优化了发酵条件,采用苯酚-硫酸法、二喹啉甲酸法和HPLC分析发酵前后物质含量变化,通过酶反应动力学分析、铜离子螯合实验和酪氨酸酶荧光猝灭实验研究发酵样品和酪氨酸酶之间的相互作用.结果表明,在嗜酸乳杆菌接种量5％,松茸添加量4％,发酵时间4 d时发酵样品有最大的酪氨酸酶抑制率,IC50值从发酵前的＞10 mg/mL降低至(4.74±0.21)mg/mL.…查看全部>>
in this study,Tricholoma matsutake was fermented by using Lactobacillus acidophilus,to improve its tyrosinase inhibitory activity.The mechanism of activity change in Tricholoma matsutake after fermentation was also explored.The fermentation conditions were optimized by a single-factor experiment.The effects of fermentation on active ingredients were analyzed using the phenol-sulfuric acid meth-od,bicinchoninic acid method,and HPLC.Further,the interaction bet…查看全部>>
郭璟煊;刘学;刘春环;李颖;杨成
江南大学化学与材料工程学院,江苏无锡,214000江南大学化学与材料工程学院,江苏无锡,214000江南大学化学与材料工程学院,江苏无锡,214000国珍健康科技(北京)有限公司,北京,102200江南大学化学与材料工程学院,江苏无锡,214000
发酵嗜酸乳杆菌松茸酪氨酸酶抑制机理探究
fermentationLactobacillus acidophilusTricholoma matsutaketyrosinasemechanism investigation
《食品与发酵工业》 2024 (13)
64-71,8
江苏省自然科学基金项目(BK20221069)
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