Promoting Proliferation of Streptococcus thermophilus FUA329 and Antioxidant Activity of Enzyme Hydrolysis Products of Larimichthys polyactis

被引：0

作者：

Lu, Xiaoyue ^{[1
]}

Hua, Ziyan ^{[1
]}

Wu, Qing ^{[1
]}

Wu, Hao ^{[1
]}

Liu, Shu ^{[1
]}

Yang, Guang ^{[1
]}

Hou, Xiaoyue ^{[1
]}

Fang, Yaowei ^{[1
]}

机构：

[1] School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 18期

关键词：

antioxidant activity; enzymatic process optimization; Larimichthys polyactis; promotion of proliferation; protease hydrolysis; Streptococcus thermophilus;

D O I：

10.13386/j.issn1002-0306.2023110147

中图分类号：

学科分类号：

摘要：

To determine the promoting effects of enzyme hydrolysis products of Larimichthys polyactis on the proliferation of Streptococcus thermophilus FUA329. The in vitro antioxidant activity of the enzymatic hydrolysis with different molecular weights were determined. Papain was selected for the enzymatic hydrolysis of its by-products on the basis of selecting different enzymes to hydrolyze the processing by-products of Larimichthys polyactis. Taking the proliferative effect of enzymatic degradation products on Streptococcus thermophilus as an indicator of evaluation. The enzymatic hydrolysis conditions were optimized through single factor and response surface methodology. The in vitro antioxidant activity of the hydrolysis products of the by-products of Larimichthys polyactis (HPBL) were determined. The results showed that the best enzymatic hydrolysis conditions included the hydrolysis time, material-liquid ratio and enzyme loading were 5 h, 1:5.1 (w/v) and 2.8% (w/v), respectively. The HPBL prepared under the optimized conditions was separated by ultrafiltration into four fragments, according to the molecular weight: >10000 Da, 5000~10000 Da, 3000~5000 Da, <3000 Da, among which the fragment with molecular weight of less than 3000 Da promoted the proliferation of Streptococcus thermophilus significantly. The scavenging rate of HPBL for DPPH, hydroxyl radicals and superoxide anion radicals reached 68.75%, 56.23% and 30.64%, respectively. The enzyme hydrolysis products of Larimichthys polyactis significantly promoted the proliferation of Streptococcus thermophilus FUA329 and showed antioxidant activity. HPBL would have a certain promoting effect on the proliferation of Streptococcus thermophilus FUA329, and a certain antioxidant capacity, which would have the potential to be developed as a nitrogen source for Streptococcus thermophilus. © The Author(s) 2024.

引用

页码：138 / 145

页数：7

共 35 条

[1] LI G D, LI D J, XIONG Y, Et al., Relationship between environmental factors and abundance of overwintering Larimichthys polyactis in the southern Yellow Sea based on GAM[J], Marine Fisheries, 45, 4, pp. 403-411, (2023)
[2] SHEN Y Q, JI G R, LI X P, Et al., Optimization of low-temperature vacuum fried small yellow croaker processing technology and the effect of packaging method on its quality during storage[J], Science and Technology of Food Industry, 40, 24, pp. 110-119, (2019)
[3] ZHANG Y., Research progress of functional components in aquatic by-products[J], Modern Food, 29, 11, (2023)
[4] WANG J., Preparation of aquatic flavoring and investigation of physiological activity of protein hydrolysate from small yellow croaker scraps, (2011)
[5] XU T, ZHOU X H, CHEN Y J, Et al., Extraction of visceral oil from yellow croaker and mass transfer modeling of its palmitic acid enrichment by low temperature crystallization [J], Science and Technology of Food Industry, 41, 19, pp. 219-225, (2020)
[6] LIU C., Studies on the technology of snack foods with small yellow croaker, (2012)
[7] ELSOHAIMY S A, HUSSAIN M A., Functional probiotic foods development：trends, concepts, and products[J], Fermentation, 9, 3, pp. 249-249, (2023)
[8] HARUKA T, KAZUHIKO F, KAZUYA T, Et al., Influences of a fermented milk with Lactobacillus bulgaricus and Streptococcus thermophiles on gut associated lymphoid tissue, mucosal IgA, and gut flora in mice[J], Clinical Nutrition Open Science, 42, pp. 36-48, (2022)
[9] SAFAA A, EBRU G, ILKNUR A C, Et al., Lysates from the probiotic bacterium Streptococcus thermophilus enhances the survival of T cells and triggers programmed cell death in neuroblastoma cells[J], Medical Oncology, 40, 11, (2023)
[10] ITO M, KUSUHARA S, YOKOI W, Et al., Streptococcus thermophilus fermented milk reduces serum MDA-LDL and blood pressure in healthy and mildly hypercholesterolaemic adults[J], Beneficial Microbes, 8, 2, (2017)

← 1 2 3 4 →