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食品与发酵工业  2021, Vol. 47 Issue (21): 217-224    DOI: 10.13995/j.cnki.11-1802/ts.027463
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红曲霉与乳酸菌混合发酵藜麦制备降压肽
王姣琳, 岳田利, 袁亚宏*
(西北农林科技大学 食品科学与工程学院,陕西 杨凌,712100)
Preparation of antihypertensive peptides from quinoa by fermentation with Monascus and lactic acid bacteria
WANG Jiaolin, YUE Tianli, YUAN Yahong*
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
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摘要 利用红曲霉与乳酸菌混合发酵藜麦制备降压肽,以期得到一种藜麦蛋白源血管紧张素转化酶(angiotensin-I converting enzyme,ACE)抑制肽。从福建古田等地采集到的红曲样品中分离得到6株紫色红曲霉(Monascus purpureus)并结合实验室保存的菌种,对蛋白酶酶活力、蛋白水解度、粗多肽得率3个指标进行考察,筛选出适合发酵的菌种,并通过混菌验证试验确定戊糖片球菌(Pediococcus pentosaceus)22227和紫色红曲霉(Monascus purpureus)4422为最佳发酵组合,ACE抑制率高达84.21%。通过单因素试验优化发酵条件,当培养温度为28 ℃,P. pentosaceus 22227和M. purpureus 4422菌种比例为为2∶1,发酵7 d,制备的降压肽ACE抑制率最高,达到83.13%。将所得发酵上清液依次经过透析、葡聚糖(Sephadex G-25)凝胶过滤色谱、反相高效液相色谱(reversed phase-HPLC,RP-HPLC)3个步骤提纯,最终使得降压肽的ACE抑制率提高到了89.75%;氨基酸成分分析表明,所得降压肽含有12种氨基酸,其中包括丙氨酸、缬氨酸和甲硫氨酸等疏水性氨基酸,且占到氨基酸总量的50%以上,这可能和降压效果有关。该降压肽在低温、弱酸性条件下和体外连续消化试验过程中也能保持良好的活性。
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王姣琳
岳田利
袁亚宏
关键词:  降压肽  藜麦  混菌发酵  分离纯化  氨基酸    
Abstract: Six strains of Monascus purpureus were isolated from samples collected in Gutian, Fujian. Mixed with stored strains, the protease activity, proteolysis and yield of crude peptide were investigated. Pediococcus pentosaceus 22 227 and M. purpureus 4 422 were the best combinations, and the inhibition rate of angiotensin-I converting enzyme (ACE) was 84.21%. The optimal fermentation conditions were 28℃ with the ratio of strains was 2∶1 for 7 days, the inhibition rate of ACE was the highest 83.13%. The inhibition rate of ACE was 89.75% after separated and purified by dialysis, Sephadex G-25 chromatography and RP-HPLC. The obtained antihypertensive peptide contained 12 types of amino acids, which included hydrophobic amino acids such as alanine, valine and methionine, and accounted for more than 50%. The results showed that ACE inhibitory peptides can maintain good activity even under low temperature, weakly acidic conditions and in the continuous in vitro digestion test process.
Key words:  antihypertensive peptides    quinoa    mixed fermentation    separation and purification    amino acid
收稿日期:  2021-03-22      修回日期:  2021-05-06           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 十三五重点研发计划项目(2019YFC1606703)
作者简介:  硕士研究生(袁亚宏教授为通讯作者,E-mail:yuanyh324@126.com)
引用本文:    
王姣琳,岳田利,袁亚宏. 红曲霉与乳酸菌混合发酵藜麦制备降压肽[J]. 食品与发酵工业, 2021, 47(21): 217-224.
WANG Jiaolin,YUE Tianli,YUAN Yahong. Preparation of antihypertensive peptides from quinoa by fermentation with Monascus and lactic acid bacteria[J]. Food and Fermentation Industries, 2021, 47(21): 217-224.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027463  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/217
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