猴头菌发酵山楂过程中活性成分及体内外抗氧化活性的变化OA

To systematically investigate the effects of hawthorn incorporation ratio and fermentation duration on the bioac-tive compounds and antioxidant capacity of Hericium erinaceus-hawthorn solid-state fermentation products,this study employed Hericium erinaceus as the fermentation strain and hawthorn as the medicinal substrate,utilizing solid-state fermentation technology to prepare a series of fermentation products.By analyzing the dynamic changes in total flavonoids(sodium nitrite-aluminium nitrate-sodium hydroxide colourimetric method),total phenolics(Folin-Ciocalteu method),and quercetin(high-performance liquid chromatography)content during fermentation,combined with in vitro and in vivo antioxidant activity evaluations and mathematical modelling,optimal fermentation parameters were determined.Results indicated that the optimal hawthorn incorporation ratio was 20%.Under this condition,the maximum contents of total flavonoids,total phenols,and quercetin in the fermentation products reached 11.74 mg/g(increased by approximately 1.18-fold),2.74 mg/g(increased by approximately 2.63-fold),and 0.12 mg/g(increased by approximately 11.93-fold),respec-tively.In vitro antioxidant assays demonstrated that the fermented products exhibited significantly superior scavenging capacity against ABTS+,DPPH,and hydroxyl radicals compared to unfermented hawthorn(P<0.05).The highest scav-enging rates were observed at 40 days of fermentation,reaching 45.46%,97.57%,and 47.17%,respectively.Experimental results from the zebrafish oxidative stress model further demonstrated that the fermented products significantly(P<0.05)enhanced the activities of superoxide dismutase(SOD),catalase(CAT),and glutathioneS-transferase(GST)in zebrafish,while effectively reducing oxidized glutathione(GSSG)content,demonstrating robust in vivo antioxidant capacity.Com-prehensive evaluation of in vitro and in vivo antioxidant activity revealed that the 40-day fermented product exhibited the most pronounced antioxidant activity.This study confirms that the Hericium erinaceus-hawthorn solid-state fermentation product,prepared with 20% hawthorn incorporation ratio and a 40-day fermentation,represents a novel material rich in bioactive compounds such as flavonoids(particularly quercetin)and phenols,and exhibits excellent antioxidant properties.These findings provide an experimental basis and technical reference for the high-value utilization of medicinal and edible homologous herbal resources.