Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 147 - 153

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029560

Preparation of tea seed polypeptide by mixed fermentation and its antioxidant activity

  • ZHAO Shiguang ,
  • XIE Dongbao ,
  • CHU Xinying ,
  • ZHANG Yu ,
  • HU Zimin ,
  • GE Litao ,
  • QIAN Senhe ,
  • WEI Ming
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  • 1(Biology and Food Engineering College of Anhui Polytechnic University, Wuhu 241000, China)
    2(Xuancheng Industrial Technology Research Institute Co.Ltd.,of Anhui Polytechnic University, Xuancheng 242000, China)

Received date: 2021-10-09

  Revised date: 2021-11-11

  Online published: 2022-04-25

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Abstract

Using tea seeds as the raw material, the tea seed polypeptides (TSP) were prepared from the two-stage mixed fermentation with Ganoderma lucidum UIM-281 and Bacillus amyloliquefaciens PI142. Meanwhile, TSP antioxidant activities were studied. Plackett-Burman design and response surface experiment were used to optimize the fermentation conditions. The broth was separated by ultrafiltration. In vitro antioxidant activities of TSP were determined. The results showed that the optimum mixed fermentation conditions were as follows: tea seed 75.23 g/L; glucose 4.0 g/L; UIM-281 inoculum size 1.0%; initial pH 9.20; 24 h of the first stage fermentation; PI142 inoculum size 0.5%; 24 h of the second stage fermentation, and the whole process was at constant temperature of 40 ℃ and shaking speed of 120 r/min. Under these conditions, the TSP yield was up to 8.97 mg/mL. The fraction Ts with molecular weight of 1-5 kDa was obtained by ultrafiltration. The IC50 values of Ts toward ABTS, DPPH and ·OH free radical scavenging rates were 0.358, 0.164 and 3.537 mg/mL, respectively. TSP exhibited notably higher antioxidant activity than that of non-fermented tea seeds, which could provide theoretical guidance for the high-value utilization of tea seeds and tea meal resource.

Key words： tea seeds; tea seeds peptides; mixed fermentation; response surface optimization; antioxidant activity

Cite this article

ZHAO Shiguang , XIE Dongbao , CHU Xinying , ZHANG Yu , HU Zimin , GE Litao , QIAN Senhe , WEI Ming . Preparation of tea seed polypeptide by mixed fermentation and its antioxidant activity[J]. Food and Fermentation Industries, 2022 , 48(6) : 147 -153 . DOI: 10.13995/j.cnki.11-1802/ts.029560

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