Improvement of active peptide yield,antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation  

作　　者：Yan Wang Kaining Cao Hongying Li Hao Sun Xiaolan Liu 

机构地区：[1]Qiqihar University,College of Food and Biological Engineering,Qiqihar,161006,China

出　　处：《Food Bioscience》2022年第5期842-852,共11页食品生物科学（英文）

基　　金：the support of the fund from these programs(Hundreds and Thousands Program in Heilongjiang,2020ZX06B01;Development and Reform Support Fund Program,2020GSP08;Fundamental Research Funds in Heilongjiang Provincial Universities(No.135309359,No.145109138).

摘　　要：A study was carried out to increase the active peptide yield by fermenting with screened Bacillus subtilis YY-112,and investigate the nutrient compositions,antioxidant activity and anti-aging capacity in vitro between screened Bacillus subtilis YY-112 fermentation and co-fermentation with S.cerevisiae YY-21.The objective was to establish a novel method to obtain more active peptides to be used as functional food ingredients to resist aging,and investigate the best way for the rapeseed meal fermentation(pure fermentation and co-fementation).The B.subtilis YY-11 was screened and bred as B.subtilis YY-112 by the mutagenesis.The peptide concentration of the RSM fermented extruded RSM(FERSM)with B.subtilis YY-112 increased up to 231.75 mg/g(P<0.001),and the specific surface area of the FERSM with pure B.subtilis YY-112 fermentation was significantly larger than that of the co-FERSM with S.cerevisiae YY-21(P<0.05).The ratio of the molecular weight(<5Da)of the FERSM with pure B.subtilis YY-112 was lower than that of the co-FERSM with S.cerevisiae YY-21(P<0.05),and the reducing capacity of the FERSM was significantly higher(P<0.05).The cells induced by D-galactose fed the rapeseed peptides produced from the FERSM and co-FERSM exhibited higher T-AOC and T-SOD capacity(P<0.05)and presented lower concentrations of malon Corresponding author.Qiqihar University,China.**Corresponding author.Qiqihar University,China.E-mail addresses:[e-mail](Y.Wang),[e-mail](K.Cao),[e-mail](H.Li),[e-mail](H.Sun),[e-mail](X.Liu).trations of MDA fed the peptides from the FERSM were lower than those from the co-FERSM.Overall,the novel fermentation method with screened Bacillus subtilis YY-112 and optimized extrusion conditions were effective in improving the antioxidant activity and anti-aging activity in vitro,thereby increasing the added value of RSM.

关 键 词：Rapeseed peptides FERMENTATION Extrusion Molecular weight Antioxidant activity 

分 类 号：TS201.2[轻工技术与工程—食品科学]