植物乳杆菌发酵辅助提取琯溪蜜柚果皮黄酮工艺优化及其神经保护活性-《集美大学学报（自然科学版）》

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Title:: Optimization of Lactobacillus plantarum Assisted Extraction of Flavonoids from Guanxi Honey Pomelo Peel and Their Neuroprotective Activities

作者:: 梁嘉进1; 欧丽明1; 洪金玲1; 胡阳1; 2; 3; 倪辉1; 2; 3; 陈艳红1; 2; 3; 何凡1; 2; 3; （1.集美大学海洋食品与生物工程学院，福建厦门 361021；2.福建省食品微生物与酶工程重点实验室，福建厦门 361021；3.厦门市食品生物工程技术研究中心，福建厦门 361021）

Author(s):: LIANG Jiajin1; OU Liming1; HONG Jinling1; HU Yang1; 2; 3; NI Hui1; 2; 3; CHEN Yanhong1; 2; 3; HE Fan1; 2; 3; （1.College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;3.Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China）

关键词:: 琯溪蜜柚; 植物乳杆菌发酵; 响应面优化; 柚皮苷; 神经保护

Keywords:: Guanxi honey pomelo; Lactobacillus plantarum fermentation; response surface optimization; naringin; neuroprotection

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文献标志码:: A

摘要:: 为了优化植物乳杆菌发酵辅助提取琯溪蜜柚果皮黄酮的工艺，并评价提取物的体外神经保护活性，以总黄酮提取量为指标，在单因素实验基础上，采用Box-Behnken响应面法优化发酵工艺参数；利用高效液相色谱法（high performance liquid chromatography，HPLC）分析黄酮组分；并通过皮质酮（corticosterone，CORT）诱导的PC12细胞损伤模型，从细胞活力、乳酸脱氢酶（lactate dehydrogenase，LDH）释放和活性氧（reactive oxygen species，ROS）水平等方面评价柚皮苷的神经保护作用。结果表明，最佳发酵工艺条件：料液比（g∶mL）为1∶31，接种量为1.0%，发酵时间为25 h；发酵提取物的主要成分为柚皮苷，约占总黄酮的75%以上；发酵提取物主成分柚皮苷能呈剂量依赖性地拮抗100 μmol/L CORT 诱导的神经毒性，在20~80 μmol/L 浓度范围内显著提高PC12细胞存活率，有效抑制LDH的释放，并显著降低胞内ROS的水平。这证实了植物乳杆菌发酵技术能高效富集琯溪蜜柚中的黄酮，且所得产物具有显著的抗氧化及神经保护活性。

Abstract:: To optimize the fermentation-assisted extraction process of flavonoids from Guanxi honey pomelo peel using Lactobacillus plantarum and evaluate the in vitro neuroprotective activity of the extract,the total flavonoid yield was used as an indicator.On the basis of single-factor experiments,Box-Behnken response surface methodology was employed to optimize the fermentation parameters.The flavonoid components were analyzed by high performance liquid chromatography (HPLC).A corticosterone (CORT)-induced PC12 cell injury model was established to assess the neuroprotective effect of naringin by detecting cell viability,lactate dehydrogenase (LDH) release rate,and reactive oxygen species (ROS) levels.The results showed that the optimal fermentation conditions were as follows:solid-to-liquid ratio (g:mL) of 1∶31,inoculation amount of 1.0%,and fermentation duration of 25 h.Naringin was identified as the predominant constituent in fermented extract,accounting for more than 75% of total flavonoids.Naringin,the major component of fermented extract, antagonized 100 μmol/L CORTinduced neurotoxicity in a dose-dependent manner.Within the concentration range of 20-80 μmol/L,it significantly elevated the survival rate of PC12 cells,effectively inhibited LDH leakage,and markedly reduced intracellular ROS accumulation.It was verified that fermentation with Lactobacillus plantarum could efficiently enrich flavonoids in Guanxi honey pomelo,and the resulting product possesses remarkable antioxidant and neuroprotective activities.

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《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

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