Optimization of Inhibition of α-Glucosidase by Rice Bran Fermentation Products
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摘要: 本研究用枯草芽孢杆菌MK15对米糠进行发酵，发现其产物对α-葡萄糖苷酶的活性具有较强的抑制作用。通过单因素实验及响应面法对发酵条件进行了优化。结果表明，米糠发酵最优条件为：培养温度为35℃、时间为50 h、pH为8.0。在此条件下，米糠发酵物对α-葡萄糖苷酶的抑制率达到88.8%，比优化前提高了25.1%。通过扫描电镜和傅里叶红外光谱对抑制产物进行了初步表征，发现米糠发酵产物为含侧链的多糖类物质，脱水后可形成多孔块状结构。
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关键词:
- 米糠 /
- 枯草芽孢杆菌 /
- 发酵产物α-葡萄糖苷酶抑制剂 /
- 响应面 /
- 多糖
Abstract: In this study,the α-glucosidase inhibitors were produced by rice bran fermentation of Bacillus subtilis MK15. In order to increase the yield of α-glucosidase inhibitors,the fermentation parameters were optimized using single-factor experiments and response surface methodology. Results showed that,the optimal parameters were cultivation temperation 35 ℃,time 50 h,and pH8.0. Under the optimal conditions,the inhibitory rate of α-glucosidase was 88.8%,which was 25.1% higher than before.The structure of purified fermentation products was characterized by scanning electron microscope and Fourier infrared chromatography and the fermentation products of rice bran were polysaccharides with side chains which could form bulk with small porous.-
Keywords:
- rice bran /
- Bacillus subtilis /
- α-glucosidase inhibitor /
- response surface /
- polysaccharides
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