Optimization of Solid‑State Fermentation Process of Artemisia argyi and Its Inhibitory Effect on PRRSV

doi:10.15933/j.cnki.1004-3268.2024.06.014

Abstract

Abstract: In order to study the inhibitory effect of Artemisia argyi as feed additive on porcine reproductive and respiratory syndrome virus(PRRSV),the probiotic strains suitable for solid‑state fermentation of Artemisia argyi were screened,the fermentation process was optimized，and the changes of effective components and antiviral effect were studied.The minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)were used as the detection indexes,and Pediococcus acidilactici was screened out as the probiotic strain suitable for the solid‑state fermentation of Artemisia argyi.With the number of viable bacteria of Pediococcus acidilactici as the index,the solid‑state fermentation process of Artemisia argyi was optimized by single factor test and response surface analysis,and the components and cytotoxicity of the solid‑state fermentation products of Artemisia argyi were determined.The results showed that the optimum solid‑state fermentation process of Artemisia argyi was as follows:The material‑water ratio was 1∶0.95,the inoculation amount was 7%,the fermentation time was 41 h,and the temperature was 28.6℃.After solid‑state fermentation,the total flavonoids content of Artemisia argyi increased by 15.3%,the total polyphenols content increased by 22.4%,the total polysaccharides content decreased by 38.1%,the crude fiber content decreased by 1.69 percentage points,and the cytotoxicity decreased by 50%.The extracts of Artemisia argyi before and after solid‑state fermentation were added to Marc145 cells infected with PRRSV.After 72 h,the proliferation of PRRSV was detected by immunoperoxidase monolayer assay(IPMA)and real‑time fluorescence quantitative PCR(qPCR).When the concentration of Artemisia argyi was 0.625—1.25 mg/mL,the inhibitory effect of solid‑state fermentation group on PRRSV was higher than that of non‑fermentation group，and the viral load decreased from 9.24×10⁶ copies/μL to 7.90×10³ copies/μL.The above results showed that the active ingredients were fully released and the antiviral effect was enhanced after solid‑state fermentation of Artemisia argyi.

Key words: Artemisia argyi, Fermentation process, Pediococcus acidilactici, PRRSV, Antiviral effect

摘要： 为研究艾草作为饲料添加剂对猪繁殖与呼吸综合征病毒（PRRSV）的抑制作用，首先筛选适合艾草固态发酵的益生菌菌株，优化其发酵工艺后，研究其有效成分的变化及抗病毒作用。以最小抑菌浓度（MIC）与最小杀菌浓度（MBC）为检测指标，筛选出适合艾草固态发酵的益生菌菌株为乳酸片球菌。以乳酸片球菌活菌数为指标，采用单因素试验与响应面分析，优化艾草固态发酵工艺，并对艾草固态发酵产物进行成分测定及细胞毒性分析。结果显示，艾草最佳固态发酵工艺为料水比1∶0.95、接种量7%、发酵时间41 h、温度28.6 ℃；固态发酵后艾草总黄酮含量提高15.3%，总多酚含量提高22.4%，总多糖含量降低38.1%，粗纤维含量下降1.69百分点，对细胞毒性降低50%。将固态发酵前后的艾草提取物加入到感染PRRSV的Marc145细胞中，72 h后利用免疫过氧化物酶单层细胞试验（IPMA）和实时荧光定量PCR（qPCR）检测PRRSV增殖情况，当艾草质量浓度为0.625~1.25 mg/mL时，固态发酵组对PRRSV的抑制作用高于未发酵组，病毒载量从9.24×10⁶拷贝/μL下降至7.90×10³ 拷贝/μL。以上研究结果表明，艾草固态发酵后有效成分得到充分释放，抗病毒作用增强。

关键词: 艾草, 发酵工艺, 乳酸片球菌, 猪繁殖与呼吸综合征病毒, 抗病毒作用

CLC Number:

S816.3

LI Peng, WANG Junru, FENG Lili, WANG Huajian, AN Na, LEI Mengyao, ZHENG Hongshuang, WANG Liping, LIU Xingyou. Optimization of Solid‑State Fermentation Process of Artemisia argyi and Its Inhibitory Effect on PRRSV[J]. Journal of Henan Agricultural Sciences, 2024, 53(6): 128-137.

李鹏, 王俊茹, 冯丽丽, 王华健, 安娜, 雷梦瑶, 郑洪双, 王利平, 刘兴友. 艾草固态发酵工艺优化及其对PRRSV 抑制作用研究[J]. 河南农业科学, 2024, 53(6): 128-137.

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