摘要
为实现羊胎盘提取剩余物的高值化利用，该文以超速冻冻藏羊胎盘提取剩余物为原料，利用枯草芽孢杆菌对其进行生物降解制备生物活性肽。通过对发酵过程监控研究了发酵过程中蛋白酶活、产物的平均肽链长度、产物的抗氧化和免疫活性的变化，实现了可控制发酵羊胎盘提取剩余物制备免疫活性肽。研究结果表明：随着发酵时间的延长，蛋白酶活、水解度逐渐升高；平均肽链长度逐渐变小；产物的抗氧化活性和免疫活性均呈现先升高后降低的趋势。在发酵时间35 h下产物具有较好的抗氧化活性和免疫活性，产物的免疫活性与抗氧化活性均随浓度的增大而升高，发酵产物对淋巴细胞的刺激指数最高可达23.37%，发酵产物对1,1-二苯基-2-三硝基苯肼（DPPH：1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-（2,4,6-trinitrophenyl）hydrazyl ）自由基清除率为0.667 mg/mL。超滤结果表明：不同分子量组分的发酵液生物活性有较大差异，其中〉3～10 kDa组分的免疫活性最高，≤3 kDa 组分的抗氧化活性最高。各组分之间的生物活性与原样品相比不具有加和性但是具有明显的协同作用。研究结果为实现可控制发酵制备羊胎盘生物活性肽提供了参考。
Goat placenta has been used in Chinese traditional medicine, and the latest studies have demonstrated that it is an animal recourse rich in biological and therapeutic components. At present, the water-soluble immune active peptides were extracted as health care ingredient and so on, and the rest was used to prepare bioactive peptides. Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions and may ultimately influence health. The preparation of goat placenta peptides by using enzymatic hydrolysis has been carried out. Nevertheless, little information is available for its immune activity of the hydrolysates, and little information is known about goat placenta peptides prepared by fermentation. In this article, the goat placenta residues were fermented by using Bacillus subtilis to prepare bioactivity peptides. During the fermentation process, the activity of protease, the average chain length of polypeptides, immunoactivity and the antioxidant activity of fermentation broth were investigated. The results revealed that as fermentation time was prolonged, the degree of hydrolysis of goat placenta residues and the activity of protease gradually increased and the average chain length of polypeptides decreased. The immunoactivity and antioxidant activity of fermentation broth increased at first and then reduced. At fermentation of 30 h, the DPPH radical scavenging capacity of fermentation broth reached 87.16%;however, the fermentation broth showed the best effect on proliferation of mouse spleen lymphocytes with fermentation time at 35 h. It can be seen that the surface of the goat placenta residues after fermentation displayed rough and appeared more holes and small particles. The result showed that the goat placenta residues were eroded by the bacteria and its metabolites. The immune and antioxidant activity of fermentation broth were closely depending on the concentration of protein, the EC50 values on hydroxyl radical scavenging activities at 0.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2015年第1期311-316,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
广东省科技型中小企业技术创新专项资金大学生创业项目(2009CD030)
