Li Ze, Xie Yu-Jun, Duan Hui-Zhu, Cui Xiao-Fang, Pei Xiang-Ping, Yan Yan, DU Chen-Hui
Institute of Pharmaceutical & Food engineering, Shanxi University of Chinese Medicine Taiyuan 030619, China.
Modern Research Center for Traditional Chinese Medicine, Shanxi University Taiyuan 030006, China.
Zhongguo Zhong Yao Za Zhi. 2021 Feb;46(3):620-629. doi: 10.19540/j.cnki.cjcmm.20201012.202.
In this study, the antioxidant property changes in fermented Ziziphi Spinosae Semen(FZSS) with Poria cocos were analyzed by DPPH, ABTS and FRAP methods. Then the content determination of active ingredients and 1H nuclear magnetic resonance(1H-NMR) spectroscopy were also used to investigate the mechanism of FZSS with P. cocos in enhancing the antioxidant activity. The results showed that the content of active ingredients such as total phenols, total saponins and total polysaccharides were significantly increased during the fermentation time. The results of ~1H-NMR metabonomics showed that the contents of amino acids such as leucine, lysine, valine and alanine, nitrogen compounds such as creatine, creatinine, and betaine, and secondary metabolites, for instance, jujuboside A and spinosin were higher after fermentation, and above components showed positive correlation with antioxidant capacity in Pearson correlation analysis. Therefore, it was inferred that the enhancement of antioxidant activity of FZSS may be the result of the joint action of various chemical components. This study preliminarily clarified the mechanism of FZSS in enhancing the antioxidant activity, and provided new research ideas for the product development and utilization of FZSS.
本研究采用DPPH、ABTS和FRAP法分析了茯苓发酵酸枣仁（FZSS）的抗氧化性能变化。然后，通过活性成分含量测定和1H核磁共振（1H-NMR）光谱法研究了茯苓发酵酸枣仁增强抗氧化活性的机制。结果表明，在发酵过程中，总酚、总皂苷和总多糖等活性成分的含量显著增加。~1H-NMR代谢组学结果显示，发酵后亮氨酸、赖氨酸、缬氨酸和丙氨酸等氨基酸、肌酸、肌酐和甜菜碱等含氮化合物以及次生代谢产物如酸枣仁皂苷A和斯皮诺素的含量较高，且上述成分在Pearson相关性分析中与抗氧化能力呈正相关。因此，推测FZSS抗氧化活性的增强可能是多种化学成分共同作用的结果。本研究初步阐明了FZSS增强抗氧化活性的机制，为FZSS的产品开发和利用提供了新的研究思路。
