食品与发酵工业 >

2022 , Vol. 48 >Issue 14: 84 - 92

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031034

研究报告

枯草芽胞杆菌发酵制备南极磷虾肽及其体外抗氧化活性研究

  • 杨柳 ,
  • 郑汉丰 ,
  • 郭全友 ,
  • 杨絮 ,
  • 周国燕 ,
  • 郑尧
展开
  • 1(中国水产科学研究院 东海水产研究所,上海,200090)
    2(上海理工大学 健康科学与工程学院,上海,200093)
第一作者：硕士研究生(郑汉丰研究员和郭全友研究员为共同通信作者,E-mail:zhenhf@ecsf.ac.cn;dhsguoqy@163.com)

收稿日期: 2022-02-04

  修回日期: 2022-02-25

  网络出版日期: 2022-08-19

基金资助

国家重点研发计划“蓝色粮仓科技创新”专项(2020YFD0901204);中国水产科学研究院基本科研业务费资助项目(2020TD68)

收起

Preparation of Antarctic krill peptides by fermentation of Bacillus subtilis and its in vitro antioxidant activity

  • YANG Liu ,
  • ZHENG Hanfeng ,
  • GUO Quanyou ,
  • YANG Xu ,
  • ZHOU Guoyan ,
  • ZHENG Yao
Expand
  • 1(East Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
    2(School of Health Sciences and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2022-02-04

  Revised date: 2022-02-25

  Online published: 2022-08-19

Fold

摘要

采用枯草芽胞杆菌发酵脱脂南极磷虾粉,制备南极磷虾蛋白肽,通过单因素和正交试验对发酵条件进行优化,并对所得粗多肽进行体外抗氧化活性测定。结果表明,在保障多肽得率的基础上,高水解度的最佳发酵条件为发酵时间3 d、料液比3∶100(g∶mL)、初始接种量1.5×108 CFU/mL,高蛋白回收率的最佳发酵条件为发酵时间3 d、料液比1∶100(g∶mL)、初始接种量1.5×108 CFU/mL。结果表明,2种发酵条件下所得的南极磷虾粗多肽均具有良好的抗氧化活性,其中高水解度发酵组的总抗氧化能力更强,高蛋白回收率发酵组的自由基清除率更强。综上,利用枯草芽胞杆菌发酵制备具有良好抗氧化性的南极磷虾蛋白肽是可行的,为南极磷虾的精深加工和综合利用提供参考。

关键词： 南极磷虾粉; 枯草芽胞杆菌; 发酵; 蛋白肽; 体外抗氧化活性

本文引用格式

杨柳 , 郑汉丰 , 郭全友 , 杨絮 , 周国燕 , 郑尧 . 枯草芽胞杆菌发酵制备南极磷虾肽及其体外抗氧化活性研究[J]. 食品与发酵工业, 2022 , 48(14) : 84 -92 . DOI: 10.13995/j.cnki.11-1802/ts.031034

Abstract

Antarctic krill protein peptides were prepared by fermentation of the defatted Antarctic krill powder with Bacillus subtilis. The fermentation conditions were optimized by single-factor and orthogonal tests, and the in vitro antioxidant activity of the crude peptides was determined. The results showed that the optimal fermentation conditions for high hydrolysis were 3 d, 3∶100(g∶mL) stock-to-liquid ratio and 1.5×108 CFU/mL initial inoculum, and the optimal fermentation conditions for high protein recovery were 3 d, 1∶100(g∶mL) stock-to-liquid ratio and 1.5×108 CFU/mL initial inoculum. The total antioxidant capacity was stronger in the high hydrolysis fermentation group, and the free radical scavenging rate was stronger in the high protein recovery fermentation group. It showed that the preparation of Antarctic krill protein peptides with good antioxidant properties by fermentation with Bacillus subtilis is feasible and provides a reference for the deep processing and comprehensive utilization of Antarctic krill.

Key words： Antarctic krill powder; Bacillus subtilis; fermentation; protein peptides; in vitro antioxidant activity

参考文献

[1] ATKINSON A, SIEGEL V, PAKHOMOV E A, et al.A re-appraisal of the total biomass and annual production of Antarctic krill[J].Deep Sea Research Part I:Oceanographic Research Papers, 2009, 56(5):727-740.
[2] NIELSEN N S, LU H F S, BRUHEIM I, et al.Quality changes of Antarctic krill powder during long term storage[J].European Journal of Lipid Science and Technology, 2017, 119(3):1600085.
[3] BURRI L, JOHNSEN L.Krill products:An overview of animal studies[J].Nutrients, 2015, 7(5):3 300-3 321.
[4] ZHAO Y Q, ZHANG L, TAO J, et al.Eight antihypertensive peptides from the protein hydrolysate of Antarctic krill (Euphausia superba):Isolation, identification, and activity evaluation on human umbilical vein endothelial cells (HUVECs)[J].Food Research International, 2019, 121:197-204.
[5] PARK S Y, FERNANDO I P S, HAN E J, et al.In vivo hepatoprotective effects of a peptide fraction from krill protein hydrolysates against alcohol-induced oxidative damage[J].Marine Drugs, 2019, 17(12):690.
[6] FU Y, ZHANG Y H, SOLADOYE O P, et al.Maillard reaction products derived from food protein-derived peptides:Insights into flavor and bioactivity[J].Critical Reviews in Food Science and Nutrition, 2020, 60(20):3 429-3 442.
[7] GAO J, FANG D L, MUINDE KIMATU B, et al.Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems[J].Food Chemistry, 2021, 362:130192.
[8] 毛银, 陆春波, 李国辉, 等.菌酶协同发酵豆粕工艺的优化[J].食品与发酵工业, 2019, 45(14):108-114.
MAO Y, LU C B, LI G H, et al.Optimized fermentation process of soybean meal by bacteria with enzymes[J].Food and Fermentation Industries, 2019, 45(14):108-114.
[9] 王彦珺, 李姝承, 关长阁, 等.天然活性多肽的发掘策略和生产技术[J].生物工程学报, 2021, 37(6):2 166-2 180.
WANG Y J, LI S C, GUAN C G, et al.Functional discovery and production technology for natural bioactive peptides[J].Chinese Journal of Biotechnology, 2021, 37(6):2 166-2 180.
[10] JIANG X, CUI Z Q, WANG L H, et al.Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo[J].LWT, 2020, 131:109767.
[11] SONG N, TAN C, HUANG M G, et al.Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates[J].Food Chemistry, 2013, 136(1):144-151.
[12] CHEN X N, FAN J F, YUE X, et al.Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L.cv.Mopan)[J].Journal of Food Science, 2008, 73(1):C24-C28.
[13] KETNAWA S, LICEAGA A M.Effect of microwave treatments on antioxidant activity and antigenicity of fish frame protein hydrolysates[J].Food and Bioprocess Technology, 2017, 10(3):582-591.
[14] 陈丽花, 朱楚楚, 李冉冉.体外消化对金瓜籽抗氧化肽抗氧化活性的影响[J].食品科学, 2019, 40(3):78-86.
CHEN L H, ZHU C C, LI R R.Effect of in vitro digestion on antioxidant activity of antioxidant peptides from marrow seeds (Cucurbita pepo L.var.medullosa Alef.)[J].Food Science, 2019, 40(3):78-86.
[15] SUN J N, KAN F F, LIU P, et al.Screening of microorganisms from deep-sea mud for Antarctic krill (Euphausia superba) fermentation and evaluation of the bioactive compounds[J].Applied Biochemistry and Biotechnology, 2015, 175(3):1 664-1 677.
[16] BAI X T, LI T, ZHAO H L, et al.Changes in flavor compounds of Aloididae aloidi during enzymatic hydrolysis[J].E3S Web of Conferences, 2021, 233:2040.
[17] WANG S H, GAN Y S, MAO X X, et al.Antioxidant activity evaluation of oviductus ranae protein hydrolyzed by different proteases[J].Molecules, 2021, 26(6):1625.
[18] 令狐青青, 张雪, 童晓倩, 等.纳豆芽孢杆菌(Bacillus natto)发酵鱿鱼碎肉的工艺优化[J].食品科学, 2015, 36(19):148-152.
LINGHU Q Q, ZHANG X, TONG X Q, et al.Optimization of fermentation conditions of minced squid meat by Bacillus natto[J].Food Science, 2015, 36(19):148-152.
[19] 赵谋明, 邹晶, 赵亚琦, 等.脱酰胺与双酶协同作用提高小麦面筋蛋白酶解效率[J].农业工程学报, 2016, 32(23):303-308.
ZHAO M M, ZOU J, ZHAO Y Q, et al.Deamidization and double enzyme synergetic hydrolysis increasing hydrolysis effeciency of wheat gluten[J].Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(23):303-308.
[20] CHANDRA P, SHARMA R K, ARORA D S.Antioxidant compounds from microbial sources:A review[J].Food Research International, 2020, 129:108849.
[21] PARK S Y, JE J, AHN C.Protein hydrolysates and ultrafiltration fractions obtained from krill (Euphausia superba):Nutritional, functional, antioxidant, and ACE-inhibitory characterization[J].Journal of Aquatic Food Product Technology, 2016, 25(8):1 266-1 277.
[22] WANG L Y, MA M T, YU Z P, et al.Preparation and identification of antioxidant peptides from cottonseed proteins[J].Food Chemistry, 2021, 352:129399.
[23] LATORRES J M, RIOS D G, SAGGIOMO G, et al.Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei)[J].Journal of Food Science and Technology, 2018, 55(2):721-729.
[24] ZHAO W H, LUO Q B, PAN X, et al.Preparation, identification, and activity evaluation of ten antioxidant peptides from protein hydrolysate of swim bladders of miiuy croaker (Miichthys miiuy)[J].Journal of Functional Foods, 2018, 47:503-511.
[25] 王乐, 李享, 刘文营, 等.清酱肉体外模拟消化后粗肽的抗氧化活性和氨基酸分析[J].中国食品学报, 2021, 21(2):319-326.
WANG L, LI X, LIU W Y, et al.Antioxidant activities and amino acid composition of crude peptides extracted from pickled Sauced meat after in vitro simulated gastrointestinal digestion[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(2):319-326.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司