Shrimp is a food with high protein and balanced nutrition, but its purine content is high. Screening a probiotic with strong purine metabolism to make a fermented beverage will eliminate the hidden hazard caused by high purine. At the same time, it has the advantages of rich nutrition of shrimp meat and the regulation function of probiotics intestinal micro ecological health. In this study, a strain of Bacillus coagulans with excellent fermentation characteristics utilizing shrimp as the raw material, and high purine metabolism capacity was screened from shrimp paste and named Bacillus coagulans GH1-1 (Culture collection number:CGMCC preservation No.24236). The analysis showed that the strain had strong stress resistance and intestinal survival ability, and had great growth performance. It entered a stable period about 16 h after cultivation, and the purine metabolism ability reached 86.75%. Through single factor and orthogonal experiments, the optimal condition for shrimp meat fermented beverage was determined: Crushing, degreasing twice with ethanol, enzymatic hydrolysis with papain, deodorizing with activated carbon, compounding with lemon juice, fermenting at 37 ℃ for 12 h with 3% inoculation amount, and then adding 1 g/L stevioside for blending, so as to finally obtain a sour and sweet shrimp protein fermented beverage. The protein content of the drink was 2.44 g/100mL, the DPPH clearance rate was 80.03%, and the inhibition rate of xanthine oxidase was 66.67%, which indicated that it had a good effect of anti-oxidation and prevention of hyperuricemia. This study provides a new choice for the development of shrimp deep processing, which is conducive to promoting the diversified and innovative development of shrimp industry.
[1] 刘洋, 王卫.动物型蛋白饮料及其研究开发[J].食品与发酵科技, 2013(1):25-29.
LIU Y, WANG W.Research and development of animal protein drinks[J].Food and Fermentation Technology, 2013(1):25-29.
[2] 田亮金, 朱薇薇, 蔡岩, 等.虾酱中益生芽孢杆菌的筛选及其潜在益生效果的研究[J].海南大学学报(自然科学版), 2021, 39(3):269-279.
TIAN L J, ZHU W W, CAI Y, et al.Screening and analysis of potential probiotic effects of Bacillus from shrimp paste[J].Natural Science Journal of Hainan University, 2021, 39(3):269-279.
[3] SARAO L K, ARORA M.Probiotics, prebiotics, and microencapsulation:A review[J].Critical Reviews in Food Science and Nutrition, 2017, 57(2):344-371.
[4] KIM S K, GUEVARRA R B, KIM Y T, et al.Role of probiotics in human gut microbiome-associated diseases[J].Journal of Microbiology and Biotechnology, 2019, 29(9):1 335-1 340.
[5] KHOCHAMIT N, SIRIPORNADULSIL S, SUKON P, et al.Bacillus subtilis and lactic acid bacteria improve the growth performance and blood parameters and reduce Salmonella infection in broilers[J].Veterinary World, 2020, 13(12):2 663-2 672.
[6] 刘耀天, 席茂盛, 赵阳, 等.单齿螺肠道产褐藻胶裂解酶菌株的筛选、鉴别及酶学性质分析[J].食品与发酵工业, 2021, 47(15):29-35.
LIU Y T, XI M S, ZHAO Y, et al.Screening, identification and enzyme characteristics of alginate lyase-producing strains from the gut of Monodonta labio[J].Food and Fermentation Industries, 2021, 47(15):29-35.
[7] LI Z Y, WANG Y, LIU Z Q, et al.Biological detoxification of fumonisin by a novel carboxylesterase from Sphingomonadales bacterium and its biochemical characterization[J].International Journal of Biological Macromolecules, 2021, 169:18-27.
[8] LI M, YANG D B, MEI L, et al.Screening and characterization of purine nucleoside degrading lactic acid bacteria isolated from Chinese sauerkraut and evaluation of the serum uric acid lowering effect in hyperuricemic rats[J].PLoS One, 2014, 9(9):e105577.
[9] WU J W, WEI Z H, CHENG P, et al.Rhein modulates host purine metabolism in intestine through gut microbiota and ameliorates experimental colitis[J].Theranostics, 2020, 10(23):10 665-10 679.
[10] 李云捷, 谢玮.运动型鱼水解蛋白饮料工艺优化[J].湖北农业科学, 2013, 52(16):3 957-3 958;3 965.
LI Y J, XIE W.Optimization of the processing craft for sports drink of hydrolyzed fish protein[J].Hubei Agricultural Sciences, 2013, 52(16):3 957-3 958;3 965.
[11] 谢伟斌, 陈锦成, 林铓铧, 等.酶解低值虾蛋白制取功能多肽饮料的工艺技术研究[J].食品科技, 2007, 32(2):202-205.
XIE W B, CHEN J C, LIN M H, et al.Study on high quality peptide by low-value shrimp protein[J].Food Science and Technology, 2007, 32(2):202-205.
[12] 崔亚菲. 南极磷虾酶解工艺优化及风味成分分析[D].泰安:山东农业大学, 2018.
CUI Y F.Optimization of enzymatic hydrolysis of Antarctic krill and the analysis of flavor components[D].Tai’an:Shandong Agricultural University, 2018.
[13] 陈亚楠, 汪云阳, 王德行, 等.植物乳杆菌发酵陈皮柑饮料的工艺优化与分析[J].饮料工业, 2019, 22(5):28-34.
CHEN Y N, WANG Y Y, WANG D H, et al.Optimization and analysis of Chenpi citrus beverage fermented by Lactobacillus plantarum[J].Beverage Industry, 2019, 22(5):28-34.
[14] IONITA P.The chemistry of DPPH· free radical and congeners[J].International Journal of Molecular Sciences, 2021, 22(4):1545.
[15] MU Y, CONG Y.Bacillus coagulans and its applications in medicine[J].Beneficial Microbes, 2019, 10(6):679-688.
[16] 黄翠华. 一种陈皮发酵饮料的制备工艺研究及品质分析[D].广州:华南农业大学, 2016.
HUANG C H.The research of the fermentation technology of pericarpium citri reticulatae and the analysis of quality[D].Guangzhou:South China Agricultural University, 2016.
[17] 郭庆丰, 陈林, 马经纬.凝结芽孢杆菌益生机制及应用研究进展[J].食品研究与开发, 2018, 39(18):208-213.
GUO Q F, CHEN L, MA J W.Research advances in the probiotics mechanism and application of Bacillus coagulans[J].Food Research and Development, 2018, 39(18):208-213.
[18] ALFARIS N A, ALSHAMMARI G M, ALTAMIMI J Z, et al.Evaluating the effects of different processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder[J].Saudi Journal of Biological Sciences, 2022, 29(1):640-649.
[19] LI X, WANG Y, LI H Y, et al.Chemical and quality evaluation of Pacific white shrimp Litopenaeus vannamei:Influence of strains on flesh nutrition[J].Food Science & Nutrition, 2021, 9(10):5 352-5 360.
[20] 刘志东, 陈雪忠, 黄洪亮, 等.南极磷虾粉加工与贮藏技术研究进展[J].食品工业科技, 2016, 37(16):357-361.
LIU Z D, CHEN X Z, HUANG H L, et al.Progress in processing and storaging technologies of Antarctic krill (Euphausia superba) powder[J].Science and Technology of Food Industry, 2016, 37(16):357-361.
[21] 章雪琴, 吉宏武, 张迪, 等.南极磷虾微生物复合发酵制备呈味基料的工艺优化[J].食品与发酵工业, 2018, 44(3):107-113.
ZHANG X Q, JI H W, ZHANG D, et al.Optimization of preparation of flavor based on material by microbial composite fermentation of Antarctic krill[J].Food and Fermentation Industries, 2018, 44(3):107-113.
[22] CHEN L, LI M, WU J L, et al.Effect of lemon water soluble extract on hyperuricemia in a mouse model[J].Food & Function, 2019, 10(9):6 000-6 008.
