利用乳酸菌发酵乳蛋白水解物(milk protein hydrolysates,MPH)有助于提高乳酸菌水解蛋白的能力,促进功能成分的产生与挖掘。基于不同乳酸菌发酵MPH上清液的体外自由基清除能力和铁离子还原力综合评价,筛选获得一株抗氧化活性较强的鼠李糖乳酪杆菌(Lacticaseibacillus rhamnosus)ST(LST)。LST发酵MPH所得上清液产物(FPS)中,游离氨基酸总量比MPH提高了66.98%,分子质量低于180 Da组分增加8.66%。在H2O2诱导的RAW 264.7细胞氧化损伤模型中,FPS能显著提高细胞存活率,上调核因子E2相关因子2(nuclear factor E2-related factor 2,Nrf2)、超氧化物歧化酶1(superoxide dismutase 1,SOD1)、血红素加氧酶-1(heme oxygenase-1,HO-1)和谷胱甘肽过氧化酶1(glutathione peroxidase 1,GPX1)等抗氧化基因的转录水平。由此表明,鼠李糖乳酪杆菌LST发酵MPH可以有效缓解细胞氧化损伤,具有进一步应用于抗氧化食品开发的潜力。
Fermentation of milk protein hydrolysates (MPH) with lactic acid bacteria could not only help improving its ability of protein hydrolyzing, but also promote the production and exploration of functional components. Based on comprehensive evaluation of MPH fermentation supernatant for free radical scavenging and iron ion reductive force, Lacticaseibacillus rhamnosus ST (LST) with strong antioxidant activities was isolated. Compared to MPH, the total amount of free amino acids in the broth supernatant of LST-fermented MPH (FPS) increased by 66.98%, while the ratio of the fraction with molecular weight lower than 180 Da increased by 8.66%. For the oxidative damage model in H2O2-induced RAW264.7 cells, FPS significantly improved cell viability and upregulated the transcription levels of several antioxidant genes, including nuclear factor E2-related factor 2 (Nrf2), superoxide dismutase 1 (SOD1), heme oxygenase-1 (HO-1), and glutathione peroxidase 1 (GPX1). These results indicate that fermented MPH by LST performs a preventive effect on cellular oxidative damage, which is potential for further application in the development of antioxidant foods.
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