混合菌种发酵牛骨粉制备血管紧张素转换酶抑制肽

Preparation of Angiotensin Converting Enzyme Inhibitory Peptides by Bovine Bone Meal via Mixed Culture Fermentation

利用蜡样芽孢杆菌(B.cereus)MBL 13-U、植物乳杆菌(Lp)和嗜热链球菌(St)混合发酵牛骨粉,制备牛骨血管紧张素转换酶(ACE)抑制肽。通过正交试验,以胶原多肽质量浓度为指标,确定最佳菌种体积比为V(B.cereus MBL 13-U)∶V(Lp)∶V(St)=1∶1∶1,蔗糖添加量(质量分数)为2.5%,骨粉添加量(质量分数)为3.5%。在单因素试验基础上采用中心组合试验设计,以ACE抑制率为指标,确定最佳发酵工艺条件:接种量(质量分数)为4%,发酵温度为37℃,发酵时间为42 h,发酵液初始p H值为7.0。经验证试验,在最佳发酵条件下,多肽液的ACE抑制率最高为(51.73±0.65)%。针对牛骨ACE抑制肽的特性,得到混合菌种发酵牛骨粉的最佳工艺参数。

Bacillus cereus( B. cereus) MBL13-U,Lactobacillus plantarum( Lp) and Streptococcus thermophilus( St) were mixed to prepare angiotensin converting enzyme( ACE) inhibitory peptides via bovine bone meal fermentation. By means of orthogonal test,the mass concentration of collagen polypeptide was taken as an indicator to determine that the optimized quality ratio of culture is V( B. cereus MBL13-U) ∶ V( Lp) ∶ V( St) =1∶ 1∶ 1. The dosage of sucrose and bone meal is 2. 5% and 3. 5%( both are mass fraction) respectively. Then central combination experiment design was adopted based on single factor experiment,with ACE inhibition ratio as an index. The optimal fermentation technological condition is that inoculum size is 4% mass fraction,fermentation temperature is 37 ℃,fermentation time lasts 42 hours,and initial value of fermentation broth p H is 7. 0. According to the verification test,under the optimized fermentation condition,the highest ACEinhibition ratio of peptide liquid is( 51. 73 ± 0. 65) %. Finally,based on the feature of bovine bone ACE inhibitory peptides,the optimum technology parameter of mixed culture for the fermentation of bovine bone meal is obtained.