食品工业科技2026，Vol.47Issue(20)：225-235,11.DOI:10.13386/j.issn1002-0306.2025090302
猴头菌发酵山楂过程中活性成分及体内外抗氧化活性的变化
Changes in Bioactive Compounds and in Vitro and in Vivo Antioxi-dant Activities during Fermentation of Hawthorn by Hericium erinaceus
摘要
Abstract
To systematically investigate the effects of hawthorn incorporation ratio and fermentation duration on the bioac-tive compounds and antioxidant capacity of Hericium erinaceus-hawthorn solid-state fermentation products,this study employed Hericium erinaceus as the fermentation strain and hawthorn as the medicinal substrate,utilizing solid-state fermentation technology to prepare a series of fermentation products.By analyzing the dynamic changes in total flavonoids(sodium nitrite-aluminium nitrate-sodium hydroxide colourimetric method),total phenolics(Folin-Ciocalteu method),and quercetin(high-performance liquid chromatography)content during fermentation,combined with in vitro and in vivo antioxidant activity evaluations and mathematical modelling,optimal fermentation parameters were determined.Results indicated that the optimal hawthorn incorporation ratio was 20%.Under this condition,the maximum contents of total flavonoids,total phenols,and quercetin in the fermentation products reached 11.74 mg/g(increased by approximately 1.18-fold),2.74 mg/g(increased by approximately 2.63-fold),and 0.12 mg/g(increased by approximately 11.93-fold),respec-tively.In vitro antioxidant assays demonstrated that the fermented products exhibited significantly superior scavenging capacity against ABTS+,DPPH,and hydroxyl radicals compared to unfermented hawthorn(P<0.05).The highest scav-enging rates were observed at 40 days of fermentation,reaching 45.46%,97.57%,and 47.17%,respectively.Experimental results from the zebrafish oxidative stress model further demonstrated that the fermented products significantly(P<0.05)enhanced the activities of superoxide dismutase(SOD),catalase(CAT),and glutathioneS-transferase(GST)in zebrafish,while effectively reducing oxidized glutathione(GSSG)content,demonstrating robust in vivo antioxidant capacity.Com-prehensive evaluation of in vitro and in vivo antioxidant activity revealed that the 40-day fermented product exhibited the most pronounced antioxidant activity.This study confirms that the Hericium erinaceus-hawthorn solid-state fermentation product,prepared with 20% hawthorn incorporation ratio and a 40-day fermentation,represents a novel material rich in bioactive compounds such as flavonoids(particularly quercetin)and phenols,and exhibits excellent antioxidant properties.These findings provide an experimental basis and technical reference for the high-value utilization of medicinal and edible homologous herbal resources.关键词
山楂/猴头菌/固态发酵/抗氧化活性/斑马鱼Key words
Hawthorn berry(Crataegus pinnatifida Bunge)/Hericium erinaceus/solid-state fermentation/antioxidant activity/zebrafish分类
轻工纺织引用本文复制引用
贾序慧,赵渤年,张睿涵,李琦,赵璇,高燕..猴头菌发酵山楂过程中活性成分及体内外抗氧化活性的变化[J].食品工业科技,2026,47(20):225-235,11.基金项目
国家重点研发计划项目-中药资源循环利用关键技术研发及产业化示范(2025YFC3509100) （2025YFC3509100）
山东省科技型中小企业创新能力提升工程项目(2023TSGC0271) （2023TSGC0271）
山东道地药材大语言模型质量评价示范平台研究(2025CXPT123) （2025CXPT123）
国家中医药管理局高水平中医药重点学科建设项目-中药药剂学(zyyzdxk-2023119) （zyyzdxk-2023119）
2024年度澳门重点研发资助计划(0005-2024-AKP) （0005-2024-AKP）
山东中医药大学大学生创新创业训练计划(2024014,2025082). （2024014,2025082）
