CN111019974A - Fermentation method for improving quinoa wheat seed total flavone content and antioxidant activity - Google Patents
Fermentation method for improving quinoa wheat seed total flavone content and antioxidant activity Download PDFInfo
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Abstract
The invention provides a fermentation method for improving the content of total flavonoids in quinoa seeds and the antioxidant activity, which comprises the following steps: 1. weighing peptone, glucose g and agar g, adding distilled water, boiling and completely dissolving, autoclaving, pouring plate, streaking and inoculating Aspergillus niger, and culturing at 30 deg.C; 2. taking cultured aspergillus niger, suspending aspergillus niger spores by using sterile physiological saline, and adjusting the concentration of the suspension for later use; 3. weighing 1g of quinoa seed powder, sterilizing at 121 ℃ for 20min, inoculating 3-7 wt% of the Aspergillus niger suspension obtained in the second step, adding distilled water with a material-liquid ratio of 1: 0.8-1: 1.3, and performing fermentation culture on the Aspergillus niger suspension for 1-5 d in a shaking table at 27-35 ℃ and 150r/min to obtain the Aspergillus niger quinoa solid fermentation product. The invention applies the Aspergillus niger fermentation method to the fermentation process of the quinoa seeds, can safely and effectively improve the total flavone content and the antioxidant activity of the quinoa seeds, and has the advantages of simple method and low cost.
Description
Technical Field
The invention relates to a fermentation method for improving the content and antioxidant activity of quinoa seed total flavonoids, in particular to an Aspergillus niger fermentation method for improving the content and antioxidant activity of quinoa seed total flavonoids, belonging to the technical field of food fermentation methods.
Background
Chenopodium quinoa is used as a food which can meet the basic nutritional requirements of human bodies and is balanced in amino acid proportion, high in protein content, low in glycemic index and rich in vitamins, mineral substances and bioactive substances. The pharmacological actions of quinoa, such as anti-inflammation, antivirus, anticancer and cancer prevention, blood fat reduction, blood pressure reduction, cholesterol reduction, atherosclerosis prevention, antioxidation, and the like, are mainly related to flavonoid and polyphenol components of quinoa.
However, according to the existing reports, research on quinoa at home and abroad mostly focuses on the optimization aspect of the extraction process, so that the research on the method for improving the content of the quinoa seed total flavonoids has great significance.
Under the guidance of a microbial transformation theory, by means of the characteristics of strong aspergillus niger activity, rich enzyme production in the fermentation process and high catalytic efficiency, the aspergillus niger solid fermentation method is applied to the fermentation process of the quinoa seeds to improve the total flavone content and the antioxidant activity of the quinoa seeds, and provide more theoretical basis for the utilization and development of the quinoa.
Disclosure of Invention
In order to solve the problems in the prior art, the invention applies an Aspergillus niger solid fermentation method to the fermentation process of the quinoa seeds under the guidance of a microbial transformation theory by means of the characteristics of strong Aspergillus niger activity, rich enzyme production in the fermentation process and high catalytic efficiency so as to improve the total flavone content and the antioxidant activity of the quinoa seeds.
In order to achieve the above technical object, the present invention adopts the following technical solutions.
A fermentation method for improving the content of total flavonoids in quinoa seeds and the antioxidant activity comprises the following steps:
And 2, taking the cultured aspergillus niger, suspending aspergillus niger spores by using sterile physiological saline, and adjusting the concentration of the aspergillus niger spore suspension for later use.
And 3, sterilizing the quinoa seed powder, inoculating 3-7% of the Aspergillus niger suspension obtained in the step 2, adding distilled water with the material-liquid ratio of 1: 0.8-1: 1.3 into the quinoa seed powder, and performing fermentation culture for 1-5 d in a shaking table at the temperature of 27-35 ℃ and at the speed of 150r/min to obtain the Aspergillus niger quinoa solid fermentation product.
The fermentation method for improving the content of the quinoa wheat seed total flavonoids and the antioxidant activity comprises the following steps:
And 2, taking cultured aspergillus niger, suspending aspergillus niger spores by using sterile physiological saline, and adjusting the concentration of the aspergillus niger spore suspension to ensure that the OD600 is 2.0 for later use.
And 3, weighing 1g of quinoa seed powder in a drying triangular flask, sterilizing for 20min at 121 ℃, inoculating 3-7% of the Aspergillus niger suspension obtained in the step 2, adding distilled water with a material-liquid ratio of 1: 0.8-1: 1.3, and performing fermentation culture for 1-5 d in a shaking table at the temperature of 27-35 ℃ and at the speed of 150r/min to obtain the Aspergillus niger quinoa solid fermentation product.
Preferably, the inoculation amount of the Aspergillus niger suspension in the step 3 is 6 wt%, the material-liquid ratio is 1:1.3, the fermentation temperature is 35 ℃, and the fermentation time is 1 d.
By adopting the technical scheme, the invention achieves the following technical effects.
(1) Quinoa is rich in polyphenol and flavonoid compounds, and shows high antioxidant activity. The aspergillus niger has strong exogenous gene expression capability and high-efficiency protein expression, secretion and modification capability, and the recon has high genetic stability. It has vigorous growth, short fermentation period and no toxin production, and is approved as a safe strain by the FDA in the United states. The invention applies an Aspergillus niger fermentation method to the fermentation process of the quinoa seeds, and can safely and effectively improve the total flavone content and the antioxidant activity of the quinoa seeds.
(2) Has the advantages of simple method and low cost.
Drawings
Fig. 1 to 4 are graphs showing the change of the total flavone content of quinoa seeds obtained by the method of the embodiment of the present invention by a sodium nitrite colorimetric method, using fermentation time, temperature, feed liquid ratio and inoculation amount as single factors, and using the total flavone content as an index.
Detailed Description
The following further describes the technical solutions of the present invention with reference to specific embodiments, so that those skilled in the art can better understand the present invention and can implement the present invention.
Example 1
A fermentation method for improving the content of total flavonoids in quinoa seeds and the antioxidant activity comprises the following steps:
And 2, taking cultured aspergillus niger, suspending aspergillus niger spores by using sterile physiological saline, and adjusting the concentration of the aspergillus niger spore suspension to ensure that the OD600 is 2.0 for later use.
And 3, weighing 1g of quinoa seed powder in a drying triangular flask, sterilizing for 20min at 121 ℃, inoculating 5 wt% of the Aspergillus niger suspension obtained in the step 2, adding distilled water with a material-liquid ratio of 1:1.1 into the quinoa seed powder, and performing fermentation culture for 1d in a shaking table at 31 ℃ and 150r/min to obtain the Aspergillus niger solid fermentation product.
Example 2
A fermentation method for improving the content of total flavonoids in quinoa seeds and the antioxidant activity comprises the following steps:
And 2, taking cultured aspergillus niger, suspending aspergillus niger spores by using sterile physiological saline, and adjusting the concentration of the aspergillus niger spore suspension to ensure that the OD600 is 2.0 for later use.
And 3, accurately weighing 1g of quinoa seed powder in a drying triangular flask, sterilizing for 20min at 121 ℃, inoculating 6 wt% of the Aspergillus niger suspension obtained in the step 2, adding distilled water with a material-liquid ratio of 1:1.3 by taking the quinoa seed powder as a material, and performing fermentation culture for 1d in a shaking table at 35 ℃ for 150r/min to obtain the Aspergillus niger quinoa solid fermentation product.
Example 3
A fermentation method for improving the content of total flavonoids in quinoa seeds and the antioxidant activity comprises the following steps:
And 2, taking cultured aspergillus niger, suspending aspergillus niger spores by using sterile physiological saline, and adjusting the concentration of the aspergillus niger spore suspension to ensure that the OD600 is 2.0 for later use.
And 3, accurately weighing 1g of quinoa seed powder in a drying triangular flask, sterilizing for 20min at 121 ℃, inoculating 7 wt% of the Aspergillus niger suspension obtained in the step 2, adding distilled water with a material-liquid ratio of 1:1.2 by taking the quinoa seed powder as a material, and performing fermentation culture for 1d in a shaking table at 33 ℃ for 150r/min to obtain the Aspergillus niger quinoa solid fermentation product.
Examples 4 to 26
To further illustrate the technical effects of the fermentation method for improving the content of total flavonoids in quinoa seeds and the antioxidant activity of the invention, the following examples set the examples by taking the fermentation time, the temperature, the feed-liquid ratio and the inoculation amount as single factors, and the four-factor three-level orthogonal test set the examples.
Specifically, examples 4 to 26 are the same as example 1 except for the inoculation amount, feed-to-liquid ratio, fermentation temperature and fermentation time in step 3. See table below for details.
| Examples | Inoculum size (wt%) | Ratio of material to liquid | Fermentation temperature (. degree.C.) | Fermentation time (d) |
| Example 4 | 4 | 1:1.0 | 29 | 1 |
| Example 5 | 4 | 1:1.0 | 27 | 1 |
| Example 6 | 4 | 1:1.0 | 31 | 1 |
| Example 7 | 4 | 1:1.0 | 33 | 1 |
| Example 8 | 4 | 1:1.0 | 35 | 1 |
| Example 9 | 4 | 1:1.0 | 29 | 2 |
| Example 10 | 4 | 1:1.0 | 29 | 3 |
| Example 11 | 4 | 1:1.0 | 29 | 4 |
| Example 12 | 4 | 1:1.0 | 29 | 5 |
| Example 13 | 4 | 1:0.8 | 29 | 1 |
| Example 14 | 4 | 1:0.9 | 29 | 1 |
| Example 15 | 4 | 1:1.1 | 29 | 1 |
| Example 16 | 4 | 1:1.2 | 29 | 1 |
| Example 17 | 3 | 1:1.0 | 29 | 1 |
| Example 18 | 5 | 1:1.0 | 29 | 1 |
| Example 19 | 6 | 1:1.0 | 29 | 1 |
| Example 20 | 7 | 1:1.0 | 29 | 1 |
| Example 21 | 6 | 1:1.2 | 31 | 2 |
| Example 22 | 7 | 1:1.3 | 31 | 3 |
| Example 23 | 5 | 1:1.3 | 33 | 2 |
| Example 24 | 6 | 1:1.1 | 33 | 3 |
| Example 25 | 7 | 1:1.1 | 35 | 2 |
| Example 26 | 5 | 1:1.2 | 35 | 3 |
Comparative example
As a comparison, a comparative example was set, and the quinoa seed powder was not subjected to any treatment as compared with example 2 of the present invention.
Examples and results of experiments
1. The content change of the quinoa wheat seed total flavone obtained by the method of the embodiment of the invention is researched by a sodium nitrite colorimetric method by taking fermentation time, temperature, feed liquid ratio and inoculation amount as single factors and taking the total flavone content as an index.
As a result, it was found that the total flavone content was the highest when the fermentation time, temperature, feed-to-liquid ratio, and inoculum size were 2d, 33 ℃, 1:1.2, and 6 wt%, respectively. As in table 1, fig. 1; table 2, fig. 2; table 3, fig. 3; table 4 and fig. 4.
TABLE 1 fermentation temperature data statistics and results table
TABLE 2 fermentation time data statistics and results table
TABLE 3 Material-to-liquid ratio data statistics and result table
Table 4 inoculum data statistics and results table
2. Furthermore, on the basis of a single-factor experiment, four-factor three-level orthogonal experiments of fermentation time, temperature, material-liquid ratio and inoculation amount are designed to optimize the process conditions of fermenting the quinoa seeds by the aspergillus niger, and the highest total flavone content in the fermentation extract can reach 10.93mg/g when the fermentation temperature is 35 ℃, the time is 1d, the material-liquid ratio is 1:1.3 and the inoculation amount is 6%. As shown in tables 5 and 6.
TABLE 5 visual analysis chart for orthogonal experiment
| Examples | Fermentation temperature/. degree.C | Fermentation time/d | Ratio of material to liquid | Inoculation amount/%) | Total flavone content/(mg/g) |
| Example 1 | 31 | 1 | 1:1.1 | 5 | 9.85 |
| Example 21 | 31 | 2 | 1:1.2 | 6 | 6.55 |
| Example 22 | 31 | 3 | 1:1.3 | 7 | 8.61 |
| Example 3 | 33 | 1 | 1:1.2 | 7 | 10.12 |
| Example 23 | 33 | 2 | 1:1.3 | 5 | 8.99 |
| Example 24 | 33 | 3 | 1:1.1 | 6 | 8.58 |
| Example 2 | 35 | 1 | 1:1.3 | 6 | 10.93 |
| Example 25 | 35 | 2 | 1:1.1 | 7 | 5.64 |
| Example 26 | 35 | 3 | 1:1.2 | 5 | 7.88 |
| |
8.337 | 10.300 | 8.023 | 8.907 | |
| |
9.230 | 7.060 | 8.183 | 8.687 | |
| |
8.150 | 8.357 | 9.510 | 8.123 | |
| Extreme difference | 1.080 | 3.240 | 1.487 | 0.784 |
TABLE 6 analysis of variance in orthogonal experiments
Experimental results of examples and comparative examples
The oxidation resistance of the seed extracts prepared in the above example 2 and comparative example was measured by DPPH radical scavenging method and ABTS radical scavenging method, respectively, and the results are shown in tables 7 and 8; table 9, table 10, table 11.
TABLE 7 DPPH radical scavenging data and results
TABLE 8 DPPH radical scavenging significance Table
| Experiment of | Mean value | Standard deviation of | Standard deviation of mean | P |
| Comparative example&Example 2 | -18.200 | 0.436 | 0.252 | 0.000 |
TABLE 9 ABTS free radical working fluid maximum wavelength selection data sheet
And (4) scanning the wavelength to determine the maximum absorption wavelength of the extracting solution.
TABLE 10 ABTS radical scavenging data and results
TABLE 11 ABTS clear significance Table
| Mean value | Standard deviation of | Standard deviation of mean | P | |
| Comparative example&Example 2 | -12.833 | 5.065 | 2.924 | 0.048 |
As can be seen from the table, the quinoa seed extract fermented by Aspergillus niger has a DPPH free radical clearance of 31.3%, which is 2.4 times that of the quinoa which is not fermented in the comparative example; the clearance rate of the extract on ABTS free radicals is 30.4 percent, which is 1.7 times of that of the extract on the comparative example of the unfermented quinoa. The difference between the DPPH free radical clearance rate and ABTS free radical clearance rate of the chenopodium quinoa seed extract prepared in the comparative example and the second example is large, and the fact that the Aspergillus niger fermentation can obviously improve the antioxidant activity of the chenopodium quinoa seed is shown.
The technical solution provided by the present invention is not limited by the above embodiments, and all technical solutions formed by utilizing the structure and the mode of the present invention through conversion and substitution are within the protection scope of the present invention.
Claims (3)
1. A fermentation method for improving the content of total flavonoids in quinoa seeds and the antioxidant activity is characterized by comprising the following steps:
step 1, preparing a Sabouraud's medium, pouring a flat plate, streaking the flat plate to inoculate Aspergillus niger, and culturing the culture medium inoculated with the Aspergillus niger;
step 2, taking cultured aspergillus niger, suspending aspergillus niger spores by using sterile physiological saline, and adjusting the concentration of the aspergillus niger spore suspension;
and 3, sterilizing the quinoa seed powder, inoculating Aspergillus niger, adding distilled water, and performing fermentation culture on a shaking table to obtain an Aspergillus niger quinoa solid fermentation product.
2. The fermentation method for increasing the content of total flavonoids in quinoa seeds and the antioxidant activity of quinoa seeds as claimed in claim 1, comprising the steps of:
step 1, weighing 6g of peptone, 24g of glucose and 12g of agar, adding 600mL of distilled water, boiling and completely dissolving, carrying out autoclaving at 121 ℃ for 20min, pouring a flat plate, carrying out streak inoculation on Aspergillus niger, and culturing the inoculated Aspergillus niger at 30 ℃ until the flat plate is full of the Aspergillus niger to obtain cultured Aspergillus niger;
step 2, taking cultured aspergillus niger, suspending aspergillus niger spores by using sterile physiological saline, and adjusting the concentration of the aspergillus niger spore suspension to ensure that the OD600 is 2.0 for later use;
and 3, weighing 1g of quinoa seed powder, sterilizing at 121 ℃ for 20min, inoculating 3-7% of aspergillus niger, adding distilled water with a material-liquid ratio of 1: 0.8-1: 1.3, and performing fermentation culture on the obtained product for 1-5 d in a shaking table at 27-35 ℃ for 150r/min to obtain the aspergillus niger quinoa solid fermentation product.
3. The fermentation method for increasing the content of quinoa wheat seed total flavonoids and the antioxidant activity according to claim 2, is characterized in that:
the inoculation amount of the Aspergillus niger in the step 3 is 6 wt%, the material-liquid ratio is 1:1.3, the fermentation temperature is 35 ℃, and the fermentation time is 1 d.
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