发酵法制备蛤蜊ACE抑制肽的菌种筛选
发布时间：2019-04-04 17:32
【摘要】：为筛选适用于发酵蛤蜊制备降血压活性多肽的纳豆芽孢杆菌,本试验从7种日本纳豆中初筛6株具有较高蛋白酶活性的纳豆芽孢杆菌株用于发酵蛤蜊,以体外血管紧张素转化酶(ACE)抑制率及多肽含量为评价指标筛选目的菌株。结果表明,共筛选出3株目的菌株(GL-5、GL~(-1)2和GL-25),其发酵产物对ACE抑制率分别为71.55%、78.31%、75.08%,多肽含量分别可达8.12、9.62、8.79mg·m L~(-1)。其中,GL~(-1)2发酵产物经消化酶水解后仍保持68.31%的ACE抑制率,表明其具有较强的抗消化能力。本研究结果为蛤蜊高值化利用开发具有降血压作用的功能食品提供了一定的理论依据。
[Abstract]:In order to screen Bacillus natto, which is suitable for fermentation of antihypertensive peptides from clams, 6 strains of Bacillus natto with high protease activity were screened out from seven natto species to ferment clams, and 6 strains of Bacillus natto with high protease activity were screened from 7 natto species. The inhibition rate of angiotensin converting enzyme (ACE) and the content of polypeptide in vitro were used as the evaluation index to screen the target strains. The results showed that three target strains (GL-5,GL~ _ (- 1) _ 2 and GL-25) were screened, and their inhibition rates on ACE were 71.55%, 78.31% and 75.08%, respectively. The contents of peptides were 8.12,9.62 and 8.79mg 路mL ~ (- 1), respectively. Among them, GL~ (- 1) 2 fermentation product still kept 68.31% inhibition rate of ACE after hydrolyzed by digestive enzyme, which indicated that it had strong anti-digestion ability. The results of this study provide a theoretical basis for the high value utilization of clam to develop a functional food with hypotensive effect.
【作者单位】： 青岛大学生命科学学院;荣成泰祥食品股份有限公司;
【基金】：山东省重点研发计划(重大关键技术)(2016ZDJS06A01)
【分类号】：TQ464.7;TQ920.1
本文编号：2454021
[Abstract]:In order to screen Bacillus natto, which is suitable for fermentation of antihypertensive peptides from clams, 6 strains of Bacillus natto with high protease activity were screened out from seven natto species to ferment clams, and 6 strains of Bacillus natto with high protease activity were screened from 7 natto species. The inhibition rate of angiotensin converting enzyme (ACE) and the content of polypeptide in vitro were used as the evaluation index to screen the target strains. The results showed that three target strains (GL-5,GL~ _ (- 1) _ 2 and GL-25) were screened, and their inhibition rates on ACE were 71.55%, 78.31% and 75.08%, respectively. The contents of peptides were 8.12,9.62 and 8.79mg 路mL ~ (- 1), respectively. Among them, GL~ (- 1) 2 fermentation product still kept 68.31% inhibition rate of ACE after hydrolyzed by digestive enzyme, which indicated that it had strong anti-digestion ability. The results of this study provide a theoretical basis for the high value utilization of clam to develop a functional food with hypotensive effect.
【作者单位】： 青岛大学生命科学学院;荣成泰祥食品股份有限公司;
【基金】：山东省重点研发计划(重大关键技术)(2016ZDJS06A01)
【分类号】：TQ464.7;TQ920.1
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