Effect Of Microbial Fermentation On The Activity Of Hypolipidemic And Hypoglycemic Function Of Auricularia Auricula

In this experiment,Auricularia auricula was used as raw material,and the mixed fermentation of lactic acid bacteria and yeast was used to study the hypolipidemic and hypoglycemic effects of the fermentation supernatant of A.auricula.The difference of blood lipid lowering ability and substance content of different molecular weight A.auricula fermentation products were investigated.HepG2 cells were tested for hypolipidemic and hypoglycemic functions,which provided a basis for the development of products related to fermentation of A.auricula.In the experiment of screening fermenting strains,among the total sugar extracts,Bifidobacteria and Baker's yeast>Bifidobacteria.Among the cholesterol adsorption amounts,Bifidobacterium and Baker's yeast>Bifidobacterium.In the amount of sodium cholate adsorption,Bifidobacterium and Saccharomyces cerevisiae>Saccharomyces cerevisiae,in the binding ability of sodium cholate,Bifidobacterium and baker's yeast>baker's yeast,it can be seen that Bifidobacterium and baker s yeast mixed fermented A.auricula.It has better in vitro lipid lowering ability.In the experiment of optimal fermentation conditions,the single factor experiment was carried out on the fermentation time,fermentation temperature,strain ratio and inoculum size to determine the best single factor,and the fermentation conditions were optimized by orthogonal test.Finally,the optimal fermentation condition was 60 h.The fermentation temperature is 30?,the ratio of bacteria is 2:1,and the inoculum is 3%.By measuring the lipid-lowering ability of the fermentation supernatant of the A.auricula obtained after optimizing the fermentation conditions,compared with the lipid-lowering ability of the fermented supernatant of the A.auricula before optimization,the amount of cholesterol adsorption,the amount of cholate adsorbed and the binding capacity of sodium cholate was increased.The effect of molecular weight on the blood lipid lowering and hypoglycemic activity of A.auricula fermentation broth.Different molecular weight A.auricula fermentation broth(AAFS)has different effects on lowering blood fat and lowering blood sugar.The substance content changed compared to the black fungus supernatant(AAS).The hypoglycemic activity of different molecular weight A.auricula fermentation broth was determined by a-amylase activity,a-glucosidase activity and glucose dialysis delay index,and the hypolipidemic activity of different molecular weight A.auricula fermentation broth was determined by bile salt binding ability.Experiments have shown that AAFS has a stronger functional activity when it is 100-300 kDa and more than 300 kDa.In terms of material content,the content of AAFS total sugar,reducing sugar,polysaccharide,polyphenols and flavonoids is different from that of AAS,and the substance content varies with molecular weight.Effects of fermentation products of different molecular weights of A.auricula on glycolipid metabolism in HepG2 cells.It was found that the higher molecular weight A.auricula fermentation products of 100-300 kDa and>300 kDa had significant effects on lipid metabolism and glucose metabolism in HepG2 cells,which provided a new way for the development and application of A.auricula,and lipid-lowering and hypoglycemic drugs.The development of functional food provides a theoretical basis and has application guiding significance.