| 微生物发酵青蒿叶和叶渣的研究 |
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| 引用本文： | 丁嘉伟,苏新堯,尹薪项,马婷玉,王晚晴,向丽,冯宝民,王彩霞. 微生物发酵青蒿叶和叶渣的研究[J]. 生物技术通报, 2021, 0(2): 63-70 |
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| 作者姓名： | 丁嘉伟 苏新堯 尹薪项 马婷玉 王晚晴 向丽 冯宝民 王彩霞 |
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| 作者单位： | 大连大学生命科学与技术学院;中国中医科学院中药研究所;河北科为先生物科技有限公司;北京联合大学生物化学工程学院 |
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| 基金项目： | 重大新药创制项目(2018ZX09201010);2018年度辽宁省“百千万人才工程”资助项目;生物质废弃物资源化利用北京市重点实验室2018年度开放课题资助;重大新药创制:青蒿素优质原料高效制备及关键技术研究(2017ZX09101002-003-001);国家自然科学基金特别资助项目-青蒿素类化合物抗疟机理研究(Z2016013)。 |
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| 摘 要： | 为扩大青蒿原料的应用途径,延伸青蒿产业链,对青蒿叶和叶渣进行发酵研究.拟开发可用于动物保健的青蒿来源的产品.采用微生物发酵青蒿及青蒿叶渣,检测枯草芽孢杆菌、酿酒酵母菌、植物乳杆菌等菌株发酵青蒿叶和叶渣后其粗蛋白、粗脂肪、粗纤维素以及青蒿素、青蒿乙素、双氢青蒿酸、青蒿酸含量变化.青蒿叶发酵产物及功效成分含量与对照组比较,...
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| 关 键 词： | 青蒿原料 菌株发酵 含量变化 |
Study on Microbial Fermentation of Artemisia annua Leaves and Leaf Residues |
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| DING Jia-wei,SU Xin-yao,YIN Xin-xiang,MA Ting-yu,WANG Wan-qing,XIANG Li,FENG Bao-min,WANG Cai-xia. Study on Microbial Fermentation of Artemisia annua Leaves and Leaf Residues[J]. Biotechnology Bulletin, 2021, 0(2): 63-70 |
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| Authors: | DING Jia-wei SU Xin-yao YIN Xin-xiang MA Ting-yu WANG Wan-qing XIANG Li FENG Bao-min WANG Cai-xia |
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| Affiliation: | (College of Life Science and Technology,Dalian University,Dalian 116622;Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700;Hebei keweixian Biotechnology Co.,Ltd,Hengshui 053311;College of Biochemical Engineering,Beijing Union University,Beijing 100023) |
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| Abstract: | To expand the application of Artemisia annua raw materials and extend the A.annua industrial chain,the fermentation of A.annua leaves and leaf residues was studied,aiming to develop products derived from A.annua for animal health.In this study we conducted microbial fermentation of A.annua and A.annua leaf residue,and detected content changes of crude protein,crude fat,crude cellulose,artemisinin,artemisinin B,dihydroartemisinic acid,and artemisinic acid after fermentation of A.annua leaves and leaf residue by Bacillus subtilis,yeast,Lactobacillus plantarum and other strains.The contents of the functional components in the fermented product of A.annua leaves were compared with those in the control group,crude protein increased by 43.05% after yeast fermentation,crude fat increased by 106% after L.plantarum fermentation,crude fiber decreased by 43.30% after L.casei fermentation,artemisinin and artemisinin B increased by 133.27% and 88.06% respectively after Aspergillus niger fermentation,artemisinic acid increased by 21.49% after Bacillus licheniformis fermentation,and dihydroartemisinic acid increased by 86.01% after Bacillus subtilis fermentation.Compared A.annua leaf residue fermented products with the control group,crude fat increased by 87.73% after B.subtilis fermentation,crude protein increased by 85.30% after L.plantarum fermentation,crude fiber decreased by 55.67% after T.reesei fermentation,and dihydroartemisinic acid increased by 71.91% after B.subtilis fermentation,artemisinin increased by 94.71% after B.licheniformis fermentation.Microbial fermentation of A.annua leaves and leaf residues can significantly increase the contents of its effective ingredients,and increase the feasibility of exploring the fermentation products of A.annua leaves and leaf residues as animal health products. |
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| Keywords: | Artemisia annua raw material strain fermentation content change |
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