关键词: 银耳, 酵素, 体外消化, 抗氧化活性

Abstract: To study the effects of in vitro digestion on antioxidant activity of Tremella fuciformis fermentation, three kinds of fermentation by saccharomyces, lactic acid bacteria, and mixed strains used as digestion objects, and·OH, DPPH, O₂^- clearance rate and iron atomic reducing power used as antioxidant indexes, the changes of their antioxidant capacity during simulated digestion in vitro were analyzed. In the process of in vitro gastrointestinal digestion, the antioxidant activity of the three Tremella fuciformis fermentation was significantly enhanced except that the DPPH scavenging ability of the saccharomyces fermented Tremella fuciformis fermentation was reduced in the intestinal digestion stage, and the gastric fluid was more conducive to promoting the antioxidant capacity than the intestinal fluid. The three Tremella fuciformis fermentation still showed high antioxidant activity after simulated digestion environment, among which the ·OH and DPPH scavenging rates of the mixed strains were the highest, and the·O₂^- scavenging ability of the lactic acid bacteria was the strongest. The iron reducing power of the two kinds of fermentation was similar, which provides a scientific basis for the development of Tremella fuciformis fermentation with antioxidant activity.

Key words: Tremella fuciformis, fermentation, in vitro digestion, antioxidant activity