银耳酵素体外消化对抗氧化活性的影响

doi:10.19640/j.cnki.jtau.2024.04.007

Journal of Tianjin Agricultural University ›› 2024, Vol. 31 ›› Issue (4): 34-38.doi: 10.19640/j.cnki.jtau.2024.04.007

• Researches and Scientific Notes • Previous Articles Next Articles

Effects of Tremella fuciformis fermentation on antioxidant activity in vitro digestion

Sun Jiawei¹, Zhang Enze¹, Dai Hanzhe¹, Shan Zhenguang², Li Qiang³, Zhang Pingping^{1,Corresponding Author}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. Chengde Dajinxing Food Co., Ltd., Luanping 068253, Hebei Province, China;
3. Tianjin Qixin Food Group Co. Ltd., Tianjin 301599, China

Received:2023-05-05 Online:2024-08-31 Published:2024-09-11

Abstract

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

CLC Number:

TS219

Sun Jiawei, Zhang Enze, Dai Hanzhe, Shan Zhenguang, Li Qiang, Zhang Pingping. Effects of Tremella fuciformis fermentation on antioxidant activity in vitro digestion[J]. Journal of Tianjin Agricultural University, 2024, 31(4): 34-38.

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Effects of Tremella fuciformis fermentation on antioxidant activity in vitro digestion

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