薯蓣皂苷增强块菌固态发酵产块菌多糖的机制及其体外抗氧化和降血糖研究.pdfVIP

和 STP 抑制羟基自由基的抑制类型是竞争性抑制。通过抑制 α-葡萄糖苷酶、 α-淀粉酶活性动力学得知，TP 和 STP 对 α-葡萄糖苷酶抑制原理是竞争性抑制， 而对 α-淀粉酶的抑制是反竞争性抑制。 关键词：块菌多糖，薯蓣皂苷，固态发酵，转录组学，抗氧化活性，糖尿病，降 血糖活性 II ABSTRACT Diabetes, as a chronic endocrine disease, has a growing number of patients, and diet therapy is one of the preferred methods to control the occurrence and development of diabetes. Truffle is a kind of nutritious and precious edible fungus. It has various activities such as anti-oxidation, immune regulation, anti-tumor and hypoglycemic. How to safely and efficiently increase the biological active ingredients of truffle and improve its efficacy is Bottleneck for developing truffle functional food. Using natural products to increase the content of the main active ingredients of truffles is a better strategy. In the early stage, we discovered through liquid fermentation that diosgenin can increase the yield of truffle polysaccharides, affect its structure, and increase its antioxidant activity. This article studies the effect of diosgenin on the synthesis and function of truffle polysaccharides under solid state fermentation. The main findings are as follows: (1) Select oats from rice, corn, wheat, buckwheat, oats, and sorghum as the solid fermentation substrates for truffles, and metabolize and regulate by diosgenin to obtain the largest polysaccharide increment and the largest yield; the best medium The ingredients are: 60g oatmeal, 1.8g fructose, 1.2g sucrose, 0.48g fishmeal peptone, 0.72g yeast extract, MgSO4 0.06g, MnSO4 0.12g, KH2PO4 0.09g, VB2 0.01g, and Dioscin 0.45g. The best cultivation conditions are: inoculation volume 19.2m