Production of Oligopeptide from Soybean Protein by Lactococcus lactis Fermentation

被引：0
作者：
Lu M. [1 ]
Tong Z. [1 ]
Ma Y. [1 ]
Zhang M. [1 ]
Li L. [1 ]
机构：
[1] Shaanxi Institute of Microorganism, Xi’an
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 05期
关键词：
antioxidant ability; Lactococcus lactis; oligopeptides; soybean protein;
D O I：
10.13386/j.issn1002-0306.2023030041
中图分类号：
学科分类号：
摘要：
In this study, foodborne microorganisms capable of fermenting and decomposing soy proteins were screened, and molecular weight analysis was performed for the peptides produced during decomposition. Subsequently, oligopeptides were obtained via isolation and purification, and their antioxidant activities were studied. The experiment results showed that a PZ1 strain was isolated from homemade kimchi and identified as Lactococcus lactis based on morphology and 16S rDNA sequence analysis. Whole genome analysis showed that the PZ1 strain contained a variety of peptidases and protease genes that had the potential to decompose proteins. Soybean proteins were then fermented by PZ1, and the polypeptides produced during fermentation were analyzed via gel permeation chromatography, revealing that 85% of polypeptides had a molecular weight below 1000 Da. The oligopeptides with molecular weight 300~1000 Da were obtained via ultrafiltration purification, and their antioxidant activity was studied. The oligopeptides demonstrated a good scavenging effect on DPPH, hydroxyl (·OH), and superoxide anion (O2−·) radicals, at an oligopeptide concentration of 2 mg/mL, the clearance rates were 79.31%, 78.27%, and 84.62%, respectively. Therefore, L. lactis PZ1 could degrade soybean protein efficiently and could be used as a probiotic for developing functional soybean products. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
引用
收藏
页码：1 / 7
页数：6
相关论文
共 32 条
  • [1] CHEN Y S, JIANG Y F, ZHANG Y., Changes of soybean production pattern and its influencing factors in China[J], Economic Geography, 42, 3, (2022)
  • [2] WU J, DING X., Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides[J], Food Research International, 35, 4, (2002)
  • [3] DALIRI B M, OFOSU F K, CHELLIAH R, Et al., Development of a soy protein hydrolysate with an antihypertensive effect[J], International Journal of Molecular Sciences, 20, 6, (2019)
  • [4] DONG Yifei, SUN Na, GE Qi, Et al., Antioxidant soy peptide can inhibit xanthine oxidase activity and improve LO2 cell damage [J], Food Bioscience, 52, (2023)
  • [5] WANG Y, ZHANG J, CHEN C, Et al., Optimization of Bacillus natto liquid fermentation to produce micromolecule soybean protein peptide[J], Journal of Dalian Polytechnic University, 3, (2012)
  • [6] LI S, WEI S W, WU F F., Research progress of plant active peptides[J], Food Science and Technology, 47, 11, (2022)
  • [7] HUANG L, ZHOU Q Y., Research progress of bitter peptides in hydrolysed soybean protein[J], Modern Food, 28, 21, (2022)
  • [8] WANG L L, SHI Q Q, WANG Y T., Functional activities of soybean peptides and their applications in food processing[J], Farm Products Processing, 520, 2, (2021)
  • [9] LI X G, ZHOU C C, WU Z X, Et al., Effect of microbial compound fermentation on nutritional quality of soy bean meal[J], Journal of Huazhong Agricultural University, 38, 6, (2019)
  • [10] YANG Z X, ZHANG B L, JIANG H, Et al., The nutrition and antioxidant properties of soybean sourdough and bread fermented by LAB screened from Maotai Qu starter[J], Food and Fermentation Industries, 44, 6, (2018)
1234