广昌白莲微生物发酵产物多肽的抗氧化活性研究  

Preparation and Antioxidant Activity of Bioactive Peptides from Nelumbo nucifera Gaertn Fermented by Microorganism

作　　者：吴丽萍[1] 郑辉[1] 薛喜文[1] 高丹丹[2] 曹郁生[2] 

机构地区：[1]南昌大学生命科学学院,江西南昌330031 [2]南昌大学中德联合研究院,江西南昌330047

出　　处：《食品科学》2008年第9期365-369,共5页Food Science

基　　金：江西省教育厅科技项目(赣教技字[2007]31号)

摘　　要：广昌白莲(Nelumbo nucifera Gaertn)具有高蛋白、低脂肪、氨基酸含量丰富等特点,蛋白降解后的小分子多肽既利于吸收且具有新的功能。本实验主要利用菌种发酵中产生的蛋白酶水解白莲蛋白质,以水解度作为指标,对枯草芽孢杆菌(Bacillus subtilis)发酵白莲的条件进行了优化,经葡聚糖凝胶G-25对发酵产物进行分离并检测多肽对羟自由基的清除活性。结果表明,在白莲粉4%、麸皮1%、接种5%、37℃、120r/min、发酵48h的条件下,水解度可达49.2%。此时发酵液对羟自由基的清除率为65.6%。此发酵液经凝胶层析后各吸收峰具有不同羟自由基的清除能力,吸收峰3具最高羟自由基的清除率,达85.2%。实验证明,广昌白莲多肽具有较高的羟自由基清除活性,在食品和医药上均具有应用前景。Nelumbo nucifera Gaertn is rich in protein and amino acid, and poor in fat. Studies showed that peptides from protein can be absorbed easily and have new activities. In this study the protein ofNelumbo nucifera Gaertn was hydrolyzed into peptides with proteinase produced by microorganism, and the index, degree of hydrolysis （DH%） was used to optimize the conditions ofNelumbo nucifera Gaertn fermentation by Bacillus subtilis. The poly peptides from fermented Nelumbo nucifera Gaertn with different concentrations were fractionated by Sephadex G-25 gel chromatography, and the scavenging capacity to hydroxyl free radical of each peak was detected. The results showed that under the conditions of Nelumbo nucifera Gaertn powder 4%, wheat bran 1%, inoculation 5 %size, 37 ~C, 120 r/rain and 48 h, the degree of hydrolysis reaches 49.2%, and the scavenging capacity to hydroxyl free radical is 65.6%. Absorption peak 3 by Sephadex G-25 gel chromatography had the highest scavenging capacity to hydroxyl free radical, 85.2 %. It is suggested that peptides derived from Nelumbo nucifera Gaertn possess high scavenging capacity to hydroxyl free radical, which can be used as a potential source of antioxidant ingredients for food and pharmaceutical industry.

关 键 词：广昌白莲 发酵 活性肽 凝胶层析 抗氧化 

分 类 号：TQ936.16[化学工程]