不同菌种发酵羊胎盘残留物制备活性肽研究比较  

Comparative Study on Activities of Placenta Peptide Produced by Different Microbiological Strains Ferment Goat Placenta Residue

作　　者：刘旺旺[1] 侯银臣[1] 王皓[1] 周洁静[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品工业》2015年第8期149-153,共5页The Food Industry

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)

摘　　要：采用枯草芽孢杆菌、米曲霉以及黑曲霉发酵羊胎盘残留物,利用膜过滤、超滤等方法进一步分离纯化并对各组分以抗氧化和免疫细胞增殖能力的研究,探究微生物发酵制备胎盘肽的可行性。结果表明,枯草芽孢杆菌、米曲霉以及黑曲霉发酵三种微生物发酵产物的多肽含量分别是389.6μg/m L,403.8μg/m L和434.7μg/m L;三种微生物的多肽原液在稀释5倍后具有较高的自由基清除率,黑曲霉和枯草芽孢杆菌的DPPH·及·OH清除率达到60%和80%左右,二者的多肽原液在浓度为100μg/m L时对免疫细胞的刺激指数达24.89%和22.81%;对三种菌的多肽原液进一步的分离纯化后得到6个分子量组分的含量分布,其中产物80%的均在3×104 Da分子量以下,分子量大小对产物的生物活性有一定的影响并对各组分进行抗氧化活性与免疫细胞增殖活性的研究。Goat placenta residue was used as raw material together with antioxidant activity and immune cell proliferation rate as main quality evaluation indexes to value the possibility of Bacillus subtili, Aspergillus oryzae and Aspergillus niger as fermentation strains and prepare placenta peptides. The results indicated that peptides content was respectively 389.6μg/mL, 403.8 μg/mL and 434.7 μg/mL of Bacillus subtili, Aspergillus oryzae and Aspergillus niger fermentation broth; Three kinds of microbial peptides concentrate after 5 times dilution also had higher clearance of free radicals, DPPH. and. OH clearance rate could reach to 60% and 8% respectively of Bacillus subtili, and Aspergillus niger fermentation broth, immune cells stimulation index was 22.81% and 24.89% of fermentation broth when concentration of 100μg/mL. Obtained six groups by ultrafiltmtion from fermentation broth including 80% of the products were less than 3×10^4 Da molecular weight, antioxidant and Immune cell proliferation activity of different components molecular segments.

关 键 词：微生物 胎盘肽 分子量 抗氧化 免疫细胞增殖 

分 类 号：TS201.2[轻工技术与工程—食品科学]