Optimization Fermentation Conditions Of Morinda Officinalis And Study On The Content And Activity Changes Of Active Components After Fermentation

Morinda officinalis is a dried root of the genus Morinda.In the present study,comparing the traditional salt Morinda officinalis and the fermented morinda that fermented by Bacillus sp.DU-106,Lactobacillus plantarum,Lactobacillus rhamnosus,Saccharomyces cerevisiae RV171 to find out the sutitable bacteria to ferment the morinda.Besides,the study also includes optimizating fermentation technology,monitoring the change of active ingredients during fermentation and comparing the polysaccharide of the traditional salt morinda,the dry morinda and the fermentated morinda.The results were:(1)Compared to the plant Morinda,traditional salt Morinda.After fermentation of the four strains,the polysaccharides,free anthraquinone,rbiadin-1-methyl ether and rbiadin,mnotropein,fructose,and glucose contents of Morinda officinalis were significantly improved.And reduced trypsin inhibitor activity.Fermented Morinda officinalis is consumed in water-soluble extracts,sucrose,1-kestose,nystose,and 1F-fruetofuranosylnystose,of which yeast consumes almost all of Morinda oligosaccharides.Synthesizes each kind of factor,the morinada fermented by Bacillus sp.DU-106 is the best one.(2)The optimize condition is boiling time of 20 mins,fermented temperature of 26?,quantity of sugar is 2%and the concentration of DU-106 is 10~7cfu/mL.And the content of polysaccharide was 5.44%.Under this condition,the polysaccharide content increased by22.44%compared with the dry Morinda officinalis.(3)During the fermentation of Bacillus sp.DU-106,the content of polysaccharides reached the highest 4.76%at 2 days,then gradually decreased;the free anthraquinone,increased significantly after 4 days,and the content reached 0.058 mg/g at 6 days.then showing fluctuations,but overall stable.The isomorphisms of rbiadin-1-methyl ether and rbiadin were similar,and they both increased first and then decreased slightly.The content of rbiadin-1-methyl ether reached a maximum of 37.21 mg/kg at 8 days.The content of rbiadin reached a maximum of 14.11 mg/kg on 6 days.Mnotropein first rose sharply,then declined slightly,reaching a maximum of 8.02 mg/g at 2 days.During the beginning of the fermentation,the content of sucrose,1-kestose,nystose,and 1F-fruetofuranosylnystose,decrease in the morinda the fermented by Bacillus sp.DU-106,but the content of fructose and glucose shows the different trend.At the end of fermentation,the content of glucose,sucrose,1-kestose,nystose,and 1F-fruetofuranosylnystose,have the significant decrease,but the fructose content still increases.The activity of trypsin inhibito rise at the beginning,but decrease until2.02TIU/mg at the end of fermentation.(4)The dry Morinda officinalis,salt Morinda officinalis,fermented Morinda officinalis polysaccharides were purified by hot water extraction,ethanol precipitation,Sevage protein removal,dialysis desalination,and anion chromatography column DEAE-Sepharose Fast Flow purification.Finally,the content of MP4 is much more than the other fractions,which reach 48.76%,69.63%and 74.75%.Compared to MP-1,the relative content of SMP-1 and BMP-1 decreased.Fermentation processing changed the relative content of polysaccharide components of Morinda officinalis.(5)Three kinds of MP3 have no toxicity to mouse macrophage RAW264.7.At the concentration of 15.625-500?g/mL,SMP-4 was better than MP-4 better than BMP-4stimulated murine macrophage RAW264.7 to secrete TNF-Alpha activity.At the concentration of 15.625-500?g/mL,the BMP-4 better than MP-4 was better than SMP-4stimulated murine macrophage RAW264.7 to secrete IL-1?active.Processing has beneficial and disadvantageous effects on the immunogenicity of Morinda officinalis polysaccharides.