食品与发酵工业 >

2025 , Vol. 51 >Issue 13: 243 - 252

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042016

研究报告

燕角酶解产物工艺优化及对皮肤保护潜力的评价

  • 吕梓瑞 ,
  • 赵小依 ,
  • 钱楠 ,
  • 袁满 ,
  • 邱爽 ,
  • 李秋实 ,
  • 王东亮 ,
  • 成向荣
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(北京榕树堂生物科技有限公司,北京,100020)
    3(河北省燕窝鲜炖技术创新中心,河北 廊坊,065700)
第一作者: 本科生(王东亮博士和成向荣副教授为共同通信作者,E-mail:dongliang.wang@xxdun.com;cheng-xiangrong@hotmail.com)

收稿日期: 2024-12-31

  修回日期: 2025-02-26

  网络出版日期: 2025-08-04

基金资助

2023年江苏省高等教育教改研究立项项目(2023 JSJG140,2023 JSJG289)

收起

Optimization of enzymatic hydrolysis product of edible bird’s nest horns and evaluation of its potential for skin protection

  • LYU Zirui ,
  • ZHAO Xiaoyi ,
  • QIAN Nan ,
  • YUAN Man ,
  • QIU Shuang ,
  • LI Qiushi ,
  • WANG Dongliang ,
  • CHENG Xiangrong
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Beijing Rongshutang Biotechnology Co.Ltd., Beijing 100020, China)
    3(Innovation Center of Edible Bird’s Nest Freshly Stewing Technology in Hebei Province, Langfang 065700, China)

Received date: 2024-12-31

  Revised date: 2025-02-26

  Online published: 2025-08-04

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摘要

燕角是燕窝两端质地坚硬的部分,其成分与燕窝相似但难以泡发,常作为边角料,未得到有效利用。该研究旨在采用酶解将燕角转化为活性肽,优化工艺并探究其对皮肤保护作用。采用炖煮、均质后的燕角匀浆为酶解底物,以DPPH自由基清除能力、ABTS阳离子自由基清除能力和蘑菇酪氨酸酶抑制率为指标筛选最适蛋白酶,通过单因素和正交试验得到最适酶解参数条件。测定酶解产物唾液酸含量、体外保湿率、透明质酸酶抑制率和弹性蛋白酶抑制率等指标,并进行细胞毒性、氧化损伤、炎症损伤和中波紫外线(ultraviolet B-rays,UVB)照射损伤实验评估细胞保护功效。结果表明,最佳酶解条件为风味蛋白酶加酶量7 000 U/g底物、料液比1∶20(质量比)、酶解时间12 h。酶解产物唾液酸含量约为(7.04±0.13)%,8 h内体外保湿率保持60%以上,2 mg/mL酶解产物对透明质酸酶和弹性蛋白酶抑制率可达到(64.0±0.5)%和(87.6±0.7)%,10%~50%体积分数的酶解液对人真皮成纤维细胞无细胞毒性,能有效预防和修复氧化损伤、炎症损伤和UVB照射损伤。研究结果对燕角的酶解开发利用提供了技术指导,也为其在护肤领域发挥皮肤保护功效提供了科学依据。

关键词： 燕角; 酶解; 风味蛋白酶; 皮肤保护; 抗氧化; 美白

本文引用格式

吕梓瑞 , 赵小依 , 钱楠 , 袁满 , 邱爽 , 李秋实 , 王东亮 , 成向荣 . 燕角酶解产物工艺优化及对皮肤保护潜力的评价[J]. 食品与发酵工业, 2025 , 51(13) : 243 -252 . DOI: 10.13995/j.cnki.11-1802/ts.042016

Abstract

Edible bird’s nest horns are hard-textured end parts of edible bird’s nests that are often underutilized due to difficulties in soaking and processing.To explore the potential of edible bird’s nest horns, this study aimed to enzymatically hydrolyze them into active peptides, optimize the hydrolysis process and evaluate their skin-protective efficacy.The study used a stewed and homogenized solution of edible bird’s nest horns as the substrate for enzymatic hydrolysis.To identify the optimal protease, the study screened enzymes based on their abilities to scavenge DPPH free radicals and ABTS cationic radicals and inhibit mushroom tyrosinase.Single-factor and orthogonal experiments were then conducted to determine the optimal enzymatic hydrolysis parameters. The sialic acid content, in vitro moisturizing rate, hyaluronidase inhibition rate, and elastase inhibition rate of the hydrolysate were measured.Additionally, cytotoxicity, oxidative damage, inflammatory damage, and ultraviolet B-ray (UVB) irradiation damage experiments were performed to assess the efficacy at the cellular level.Results revealed that the optimal enzymatic hydrolysis conditions were as follows, flavor protease with an enzyme dosage of 7 000 U/g substrate, a solid-liquid ratio of 1∶20 (mass ratio), and a hydrolysis time of 12 hours.The sialic acid content in the hydrolysate was (7.04±0.13)%.The in vitro moisturizing rate remained above 60% for up to 8 hours.At a concentration of 2 mg/mL, the hydrolysate inhibited hyaluronidase and elastase by (64.0±0.5)% and (87.6±0.7)%, respectively.Moreover, the hydrolysate was non-cytotoxic to human dermal fibroblasts at volume fraction ranging from 10% to 50% and effectively prevented and repaired oxidative damage, inflammatory damage, and UVB irradiation damage.These findings provide technical guidance for the development and utilization of enzymatic hydrolysis of edible bird’s nest horns and establish a scientific basis for their skin-protective effects in skincare applications.

Key words： edible bird’s nest horns; enzymolysis; flavor proteases; skin protection; antioxidation; whiten

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