植物乳杆菌发酵辅助提取琯溪蜜柚果皮黄酮工艺优化及其神经保护活性OA

To optimize the fermentation-assisted extraction process of flavonoids from Guanxi honey pome-lo peel using Lactobacillus plantarum and evaluate the in vitro neuroprotective activity of the extract,the total flavonoid yield was used as an indicator.On the basis of single-factor experiments,Box-Behnken response sur-face methodology was employed to optimize the fermentation parameters.The flavonoid components were ana-lyzed by high performance liquid chromatography(HPLC).A corticosterone(CORT)-induced PC12 cell injury model was established to assess the neuroprotective effect of naringin by detecting cell viability,lactate dehy-drogenase(LDH)release rate,and reactive oxygen species(ROS)levels.The results showed that the optimal fermentation conditions were as follows:solid-to-liquid ratio(g:mL)of 1:31,inoculation amount of 1.0％,and fermentation duration of 25 h.Naringin was identified as the predominant constituent in fermented extract,ac-counting for more than 75％of total flavonoids.Naringin,the major component of fermented extract,antago-nized 100 μmol/L CORT-induced neurotoxicity in a dose-dependent manner.Within the concentration range of 20-80 μmol/L,it significantly elevated the survival rate of PC12 cells,effectively inhibited LDH leakage,and markedly reduced intracellular ROS accumulation.It was verified that fermentation with Lactobacillus plantarum could efficiently enrich flavonoids in Guanxi honey pomelo,and the resulting product possesses remarkable an-tioxidant and neuroprotective activities.