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Development of aloe fermentation products and improvements of gastrointestinal function in vitro

机译：芦荟发酵产品的开发及体外胃肠功能的改善

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摘要

Three aloe fermentation products from Ganoderma lucidum (AG), Hericium erinaceum (AH), and Phellinus linteus (AP) were obtained by fermenting mushroom mycelia using aloe as a substrate. When AG, AH, and AP were added to sterilized aloe and fermented for 5 days, the color of the aloe fermentation product changed from pink to beige, which is aloe’s natural color, through the fermentation time. The pH of the aloe fermentation products ranged 4.32–4.36 shortly after inoculation and then 4.62–4.68 during the 5 days of fermentation. pH increased by 7% during the total fermentation time. The solid content had increased 1.28–1.40 times. The contents of aloin A and B increased with fermentation time. β-Glucan content decreased with fermentation time. The urease inhibition activity (%) were remarkable in AG-4 96.70, AH-4 92.30, and AP-4 66.40%, indicating these products had growth inhibition effects against Helicobacter pylori. Moreover, AG and AH were most effective as anti-H. pylori treatments.
机译：通过使用芦荟作为底物发酵蘑菇菌丝体，获得了来自灵芝（AG），猴头菇（AH）和桑黄（AP）的三种芦荟发酵产物。将AG，AH和AP添加到灭菌的芦荟中并发酵5天后，芦荟发酵产品的颜色会随着发酵时间从粉红色变为米色，这是芦荟的自然色。接种后不久，芦荟发酵产物的pH范围为4.32–4.36，然后在发酵5天期间达到4.62–4.68。在整个发酵过程中，pH值增加了7％。固含量增加了1.28-1.40倍。芦荟A和B的含量随着发酵时间的增加而增加。 β-葡聚糖含量随发酵时间而降低。脲酶抑制活性（％）在AG-4 96.70，AH-4 92.30和AP-4 66.40％中非常显着，表明这些产品对幽门螺杆菌具有生长抑制作用。而且，AG和AH作为抗H最有效。幽门螺杆菌治疗。

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