Process Optimization of Multi-strain Fermented Oat Bran and Hair Efficacy Evaluation

doi:10.13560/j.cnki.biotech.bull.1985.2023-0163

Abstract

Abstract:

The fermentation conditions for co-extraction of β-glucan and polypeptide from oat bran by mixed bacteria and yeast culture were optimized using single factor and orthogonal test. The fermentation broth was analyzed for antioxidant and bacteriostatic performance, as well as application in hair protection. The optimal strain mixture for fermentation contained Bacillus subtilis, Bacillus licheniformis and Saccharomyces cerevisiae at an inoculation ratio of 7∶3∶5 by detecting of the viable number of B. subtilis and B. licheniformis during fermentation. The optimized fermentation conditions, resulting in β-glucan yield at 5.98% and oat polypeptide yield at 16.21%, were found to be the ratio of solid to liquid at 1∶7.5, temperature at 30℃, inoculation volume at 2% and fermentation time for 42 h and the main and secondary order of the effects of various factors on the fermentation yield of oat bran is material liquid ratio > inoculation amount > fermentation time > fermentation temperature. The fermentation broth reduced the radical formation as the radical scavenging rate of DPPH, ABTS and hydroxyl radical was 89.00%, 99.50% and 93.01%, respectively, with IC₅₀ of 89.35, 1.315 and 91.26 mg/mL, respectively. The antibacterial activity of the fermentation broth against Escherichia coli, Staphylostreptococcus aureus and Malassezia furfur was analyzed and the minimum inhibitory concentration was 12.5, 25 and 12.5 mg/mL, respectively. The fermentation broth had significant effect on increasing hair glossiness, repairing hair scales, reducing dry hair combing force and improving reducibility of α-keratin. Based on the detection of the target active substance content and the evaluation of its efficacy in three extraction processes, the experimental results showed that the fermentation extraction process improved the comprehensive extraction efficiency of β-glucan and peptides compared to the heating extraction method and enzymatic extraction method, and had higher activity in antioxidant, antibacterial, repairing hair scales, and reducing keratin functions.

Key words: fermentation, oat bran, multiple strains, process optimization, antioxidation, bacteriostasis, hair efficacy evaluation

ZHANG Yue-yi, LAN She-yi, PEI Hai-run, FENG Di. Process Optimization of Multi-strain Fermented Oat Bran and Hair Efficacy Evaluation[J]. Biotechnology Bulletin, 2023, 39(9): 58-70.

Figures/Tables 13

References 31

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水平 Level	因素 Factor
水平 Level	A料液比 Solid-liquid ratio	B温度 Temperature/℃	C时间 Time/h	D接种量 Inoculation amount/%
1	1∶5	28	30	2
2	1∶7.5	30	36	3
3	1∶10	32	42	4

水平 Level	因素 Factor
水平 Level	A料液比 Solid-liquid ratio	B温度 Temperature/℃	C时间 Time/h	D接种量 Inoculation amount/%
1	1∶5	28	30	2
2	1∶7.5	30	36	3
3	1∶10	32	42	4

试验号 Test number	因素 Factor				β-葡聚糖得率 β-glucan yield /%	多肽得率 Peptide yield /%	综合得率 Comprehensive yield/%
试验号 Test number	A料液比 Solid-liquid ratio	B温度 Temperature/℃	C时间Time/h	D接种量 Inoculation amount/%	β-葡聚糖得率 β-glucan yield /%	多肽得率 Peptide yield /%	综合得率 Comprehensive yield/%
1	1	1	1	1	2.012	9.519	5.765
2	1	2	2	2	3.960	11.675	7.817
3	1	3	3	3	4.535	12.217	8.376
4	2	1	2	3	5.525	14.003	9.764
5	2	2	3	1	6.055	14.312	10.183
6	2	3	1	2	5.595	15.534	10.564
7	3	1	3	2	5.825	15.621	10.723
8	3	2	1	3	5.502	13.219	9.360
9	3	3	2	1	2.450	11.322	6.886
K1	7.319	8.750	8.563	7.611
K2	10.170	9.120	8.155	9.701
K3	8.989	8.608	9.760	9.166
R	2.851	0.412	1.605	2.090

试验号 Test number	因素 Factor				β-葡聚糖得率 β-glucan yield /%	多肽得率 Peptide yield /%	综合得率 Comprehensive yield/%
试验号 Test number	A料液比 Solid-liquid ratio	B温度 Temperature/℃	C时间Time/h	D接种量 Inoculation amount/%	β-葡聚糖得率 β-glucan yield /%	多肽得率 Peptide yield /%	综合得率 Comprehensive yield/%
1	1	1	1	1	2.012	9.519	5.765
2	1	2	2	2	3.960	11.675	7.817
3	1	3	3	3	4.535	12.217	8.376
4	2	1	2	3	5.525	14.003	9.764
5	2	2	3	1	6.055	14.312	10.183
6	2	3	1	2	5.595	15.534	10.564
7	3	1	3	2	5.825	15.621	10.723
8	3	2	1	3	5.502	13.219	9.360
9	3	3	2	1	2.450	11.322	6.886
K1	7.319	8.750	8.563	7.611
K2	10.170	9.120	8.155	9.701
K3	8.989	8.608	9.760	9.166
R	2.851	0.412	1.605	2.090

组别 Group	抑菌种类 Strains	抑菌圈直径 Antibacterial circle diameter/mm	最小抑菌浓度（MIC） Minimum inhibitory concentration/（mg·mL^-1）
对照组 Control group	金黄色葡萄链球菌	6.00	-
	大肠杆菌	6.00	-
	马拉色菌	6.00	-
葡聚糖提取液 Heating extract（HE）	金黄色葡萄链球菌	6.00	-
	大肠杆菌	6.00	-
	马拉色菌	6.00	-
多肽提取液 Enzymatic extract（EE）	金黄色葡萄链球菌	11.19±0.37	100
	大肠杆菌	13.92±0.26	100
	马拉色菌	9.69±0.26	50
燕麦麸皮发酵液 Fermentation extract（FE）	金黄色葡萄链球菌	15.05±0.12	25
	大肠杆菌	16.05±0.27	12.5
	马拉色菌	13.60±0.37	12.5