枯草芽孢杆菌发酵薏仁米糠制备多肽条件优化及其体外抗氧化活性研究  

Optimization for preparation conditions and antioxidant activity in vitro of polypeptide fermentation by Bacillus subtilis from adlay bran

作　　者：杜斌 汪肖 张敏 李瑜楠 邓昌琼 林栋 DU Bin;WANG Xiao;ZHANG Min;LI Yunan;DENG Changqiong;LIN Dong(College of Food and Pharmacy Engineering,Guiyang University,Guiyang 550005,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005

出　　处：《中国酿造》2024年第2期146-151,共6页China Brewing

基　　金：贵州省科技厅博士基金(黔科合基础[2017]1003);贵州省科技厅科技支撑项目(黔科合支撑[2023]一般009);2021年贵州省大学生创新创业训练计划项目(S202110976070)。

摘　　要：以薏仁米糠为原料,通过枯草芽孢杆菌(Bacillus subtilis)发酵生产薏仁米糠多肽,以水解度为评价指标,通过单因素试验及正交试验对其发酵条件进行优化,并对薏仁米糠多肽的体外抗氧化活性进行研究。结果表明,薏仁米糠的最佳发酵条件为:发酵时间24 h,接种量7%、发酵温度39℃、初始pH 7.0。在此优化条件下,水解度可达21.33%。采用最优条件所得薏仁米糠多肽对二苯基苦基苯肼(DPPH)自由基、羟基自由基、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)(ABTS)自由基以及超氧阴离子自由基的半抑制浓度(IC50)值分别为7.23 mg/mL、4.47 mg/mL、3.45 mg/mL及7.33 mg/mL,表明通过微生物发酵制备的薏仁米糠多肽具有较好的体外抗氧化活性。Using adlay bran as raw material,the polypeptides were prepared from adlay bran by Bacillus subtilis fermentation.With hydrolysis degree as evaluation index,the fermentation condition was optimized by single factor and orthogonal experiments,and the in vitro antioxidant activity of adlay bran polypeptide was determined.The results revealed that the optimal fermentation conditions of adlay bran were as follows:fermentation time 24 h,inoculum 7%,temperature 39℃,and initial pH 7.0.Under the optimized conditions,the hydrolysis degree reached 21.33%.The IC50 values of adlay bran peptides obtained under the optimized conditions for scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals,hydroxyl radicals,2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS)radicals,and superoxide anions radicals were 7.23 mg/ml,4.47 mg/ml,3.45 mg/ml and 7.33 mg/ml,respectively,indicating that the adlay bran peptides prepared by microbial fermentation had better in vitro antioxidant activity.

关 键 词：薏仁米糠 多肽 发酵工艺 正交试验 抗氧化活性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]