枯草芽孢杆菌发酵米糠制备活性肽及其抗氧化性评价

Preparation and Antioxidant Properties of Bioactive Peptide from Rice Bran Fermented with Bacillus subtilis

[目的]研究枯草芽孢杆菌发酵米糠中蛋白多肽的水解度和抗氧化活性,为米糠的高值化综合利用提供技术参考。[方法]以枯草芽孢杆菌为菌种,研究米糠发酵制备活性肽的条件,并对活性肽的抗氧化活性进行评价。[结果]当枯草芽孢杆菌接种量5%、发酵时间48 h、发酵温度36℃、p H 8时,米糠发酵液中水解度较高,达到了21.74%。枯草芽孢杆菌发酵制备的米糠活性肽具有较强的清除DPPH自由基、羟自由基和超氧阴离子自由基的能力。此外,米糠活性肽分子量主要分布在100~5 000 Da,富含天冬氨酸和谷氨酸,并包含了6种人体必需氨基酸。[结论]枯草芽孢杆菌发酵具有提高米糠功能特性的潜力,可为米糠的高值化利用提供参考。

[ Objective ] To study the degree of hydrolysis and antioxidant properties of bioactive peptide from rice bran fermented with Bacillus subtilis, which can apply a new method of comprehensive utilization of rice bran. [ Method] B. subtilis was used to prepare active peptide and to evaluate the antioxidant activity of active peptide. [ Result] The results showed that the degree of hydrolysis in the fermented solution was as high as 21.74% ,when B. subtilis content was 5% ,fermented time was 48 h,temperature was 36 % and pH was 8. The peptide of rice bran showed ex- cellent antioxidant properties including clearance abilities of DPPH radical, hydroxyl free radical and superoxide radical. The molecular weight of active peptides from rice bran was mainly distributed in 100 -5 000 Da. The peptide included Asp and Glu, as well as six kinds of human essential amino acids. [ Conclusion] Fermentation with B. subtilis is potential to improve the functional properties and helpful to increase the value of rice bran.