摘要
为实现水产副产物的高效利用,从中获得更有价值的生物活性组分,以鲍鱼生殖腺、扇贝裙边、罗非鱼皮和海参卵这些副产物为原料,以纳豆菌发酵传统底物黄豆粉为对照原料,接种纳豆菌进行液体发酵。测定发酵产物的纤溶酶活性、可溶性蛋白含量(SPC)、三氯乙酸可溶性寡肽(TCASOP)、抗凝血活性、血管紧张素转换酶(ACE)抑制活性等,以确定上述副产品是否适于通过纳豆菌发酵制备功能性产品。结果显示,罗非鱼皮和黄豆粉纤溶酶峰值活性相当且最高,达到5760 FU/mL。纳豆菌能够不同程度地将5种原料中的蛋白质转化成SPC,其中SPC含量上升幅度最大且较稳定的是海参卵发酵产物,峰值达到8.63 mg/mL。上述原料在0 h的TCASOP含量均低于1 mg/mL,但各发酵产物中TCASOP峰值含量升至4.69~7.87 mg/mL,其中罗非鱼皮最高。鲍鱼生殖腺在0 h就呈现极强的抗凝活性,显著延长TT、PT、ATPP,甚至远超过1μg/mL肝素钠对照,但发酵过程中活性明显下降;海参卵和罗非鱼皮发酵产物均呈现一定抗凝活性。发酵36~60 h内,5种发酵产物均具有ACE抑制活性,豆粉发酵产物的活性始终保持最高,但扇贝裙边发酵产物的活性在36 h后与豆粉相当,且最高抑制率可达到94.66%。上述研究表明4种水产副产品及其纳豆菌发酵产物在溶栓、抗凝和ACE抑制方面各具特点,在相关功能食品方面具有一定开发潜力。
To use aquatic by-product effectively,obtain more valuable bioactive component from them.Abalone gonad,scallop skirt,tilapia skin,and sea cucumber roe were used as substrate material,taking soybean powder the typical substrate of Bacillus natto as a control.All these substrate was inoculated with Bacillus natto and liquid fermentation were conducted.Fibrinolysin activity,soluble protein content(SPC),trichloroacetic acid-soluble oligo-peptide(TCASOP),anticoagulation activity,angiotensin converting enzyme(ACE)inhibitory activity were measured to evaluate if the above fishery by-product was fit for function food preparation by Bacillus natto fermentation.Results showed that the peak fibrinolysin activity of soybean powder and tilapia skin was almost equal and highest,up to 5760 FU/mL.Bacillus natto could transform insoluble protein into soluble.The most significant and stable increase in SPC was the fermentation product of sea cucumber roe,with a peak content of 8.63 mg/mL.TCASOP content of the above five material at 0 h was lower than 1 mg/mL,but increased to a peak level of 4.69-7.87 mg/mL in each fermentation respectively,with the highest level occurred in tilapia skin.At 0 h,anticoagulation activity of abalone gonad showed a strongest effect,prolonged TT,PT,ATPP significantly,but decreased along with the ongoing fermentation.Fermentation of sea cucumber roe and tilapia skin also showed increased anticoagulation activity.During 36-60 h,the fermentation of all the five material showed ACE inhibitory activity,and a highest and stable activity observed in soybean powder.But the activity of scallop skirt was equal to that of soybean powder after 36 h,and a high activity was up to 94.66%.Above results demonstrate that,four fishery by-product each and its fermentation output by Bacillus natto has specific property in the aspect of fibrinolytic,anticoagulant and ACE inhibitory activity.They could be combined applied in developing relevant functional food.
作者
周更辉
耿铭阳
马思沅
王婷
王震宇
孙黎明
Zhou Genghui;Geng Mingyang;Ma Siyuan;Wang Ting;Wang Zhenyu;Sun Liming(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning;National Engineering Research Center of Seafood,Dalian 116034,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第9期315-323,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
辽宁省农业重大专项(2020JH1/10200001)。
关键词
水产副产品
纳豆菌
液体发酵
生物活性
fishery by-product
Bacillus natto
liquid fermentation
bioactivity
