Study On The Active Of Fermentation Extracts Of Porphyra And Spirulina

With the rapid development of society,people's quality of life has gradually improved,the richness of dietary nutrition and dietary structure have also changed.What follows is increase in the incidence of chronic diseases that are closely related to diet.Chronic diseases have become the major threat to public health.The main external factors inducing diseases are living habits and changes in diet structure.It is of great significance to delay the occurrence of symptoms of chronic diseases by the way of dietary intervention.Porphyra and spirulina,rich in quality protein,through fermentation obtained the extracts.Test the active of extracts to filter substances with the effects of preventive on chronic diseases.Porphyra and spirulina fermented by solid state and submerged fermentation with yeast and Bacillus,extracted with water and ethanol solvent,obtain 16 extracts and analyzed it changes.LO₂ cell induced by free fatty acid to establishment high-lipid cell model.Establishment four key enzyme inhibitor screening models,including the key enzyme of gout xanthine oxidase inhibitor screening model,the key enzyme of Alzheimer's disease acetylcholinesterase inhibitor screening model,the key enzyme angiotensin converting enzyme inhibitor screening model and the hyperglycemia key enzyme?-glycosidase inhibitor screening model.The active of extracts tested in four key enzyme inhibitor screening model and high high-lipid cell model.Based on the changes in protein and reducing sugar content,found that the soluble proteins in the fermentation broth of porphyra and spirulina increased and the reducing sugar content decreased significantly.By comparing the HPLC chromatograms of the extracts,it was found that the composition and content of the yeast fermented laver extracts were changed;the components of spirulina extracts significantly changed after fermentation,the components of porphyra and spirulina has changed after fermentation.The 16 extracts are known that no obvious toxicity to cells tested by MTT.The water-soluble extracts of Spirulina by yeast liquid fermentation and the alcohol-soluble extracts of Bacillus subtilis liquid fermented porphyra had a certain reduction effect on lipid-suppressing rate and TG/TC content tested by LO₂ high-lipid cell model;the inhibition ratio of 3 aqueous extracts of porphyra fermented in liquid state with yeast and B.subtilis and spirulina fermented in liquid state with yeas for the key enzyme of gout xanthine oxidase inhibitor approach allopurinol,which is 50%;testing extracts in the key enzyme of Alzheimer's disease acetylcholinesterase inhibitor screening model show that the inhibition ratio of all extracts was less than 17%and no obvious inhibitory effect;testing extracts in the key enzyme of angiotensin converting enzyme inhibitor screening model show that the inhibition ratio of 3 water-soluble extracts of porphyra fermented by liquid with yeast and B.subtilis in solid and liquid,4 alcohol-soluble extracts of porphyra fermented by yeast and B.subtilis with solid and liquid state and alcohol-soluble extract of spirulina fermented by yeast in solid-state exceed 100%;tested extracts in the key enzyme?-glycosidase inhibitor screening model show that the inhibition ratio of 2 water-soluble extracts of porphyra fermented by yeast in liquid and spirulina fermented by B.subtilis in solid and alcohol-soluble extracts of porphyra fermented by yeast in liquid and spirulina fermented by yeast in solid&liquid and B.subtilis in solid is 2 times of acarbose.Detailed results as showed in appendix A TabA.