Effect of simulated digestion on antioxidant activity of Lactobacillus paracasei LX5 and Enterococcus faecium AS8 fermentation broths

  • SHI Yatong ,
  • BAI Ying
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  • (College of Food Science and Engineering, lnner Mongolia Agricultural Unitersily, Hohhot 010018, China)

Received date: 2023-07-20

  Revised date: 2023-08-22

  Online published: 2024-08-02

Abstract

In order to investigate the in vitro antioxidant capacity of peptides with different molecular weights in lactic fermentation broth, a mixture of peptides with different molecular weights in lactic acid bacteria fermentation broth was prepared by ultrafiltration and subjected to in vitro simulated digestion experiments.The scavenging abilities of the two fractions of peptides on ABTS cation radicals, hydroxyl radicals and DPPH radicals were investigated separately, and the changes in the antioxidant activities of the fermented milk peptides after simulated gastric and intestinal digestion were investigated.The results showed that the antioxidant activity of the digested peptide did not change much compared with that of the undigested sample after in vitro simulated digestion.Reduction of protein molecular weight by SDS-PAGE of peptides from lactic acid bacteria fermentation broths. The contents of the four types of amino acids, which are closely related to antioxidant activity, showed a decrease in the proportion of the total amino acid content of the samples, except for LX5-Ⅰ, which showed an increase in the proportion of the total amino acid content.This is the same as the trend of antioxidant activity of each sample after digestion.The above results indicate that the fermented milk peptides have good digestive stability and antioxidant activity.

Cite this article

SHI Yatong , BAI Ying . Effect of simulated digestion on antioxidant activity of Lactobacillus paracasei LX5 and Enterococcus faecium AS8 fermentation broths[J]. Food and Fermentation Industries, 2024 , 50(13) : 32 -38 . DOI: 10.13995/j.cnki.11-1802/ts.036844

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