产生物碱抗氧化"金花"菌的筛选及沙棘叶发酵应用

high alkaloid-producing fungus with strong antioxidant activity was screened from Fu tea and used to prepare fermented Hippophae rhumnoides leaf (FHRL).The effect of "Golden Flower" fungi on Hippophae rhumnoides leaves was evaluated by comparing the differences in nutrient composition (total phenols, total flavonoids, free amino acids, soluble sugars, total proteins, caffeine and neoechinulin A) and antioxidant activity (total reducing power, DPPHo scavenging ability, oOH scavenging ability) before and after the fermentation, and then simulated digestion experiments were carried out to observe the bioaccessibility of FHRL. The yields of crude indole alkaloids and neoechinulin A of Eurotium amstelodami JH-3 were 28.64 μg/g and 0.80 mg/g, respectively, and the total reducing power, DPPHo scavenging rate, and oOH scavenging rate of the fermented aqueous extract were 0.68 mmol/L, 51.89%, and 35.85%, respectively. The total reducing power, DPPHo scavenging rate, and oOH scavenging rate of the fermented methanol extract were 2.06 mmol/L, 96.82%, and 29.56%. Preparation of FHRL with this strain resulted in a 34.86% increase in total flavonoids, 42.92 mg/L of neoechinulin A, insignificant changes in total phenols, decreases in soluble sugars and amino acids, and a significant decrease in caffeine content. Total reducing power and DPPHo scavenging rate increased by 32.95% and 22.42%, respectively, and oOH scavenging rate decreased significantly. Simulated digestion experiments on FHRL revealed a decreasing trend in all types of nutrients except soluble sugars and amino acids. The total reducing power and DPPHo scavenging rate decreased by 60.59% and 21.09%, respectively, and the oOH scavenging rate increased significantly after digestion. This study provides a reference for the development and utilization of traditional microbial resources and Hippophae rhumnoides leaves.