酵母菌与乳酸菌发酵马乳产ACE抑制肽

Optimized Co-fermentation of Horse Milk by Yeast and Lactic Acid Bacteria to Produce Angiotensin-converting Enzyme-Inhibiting Peptides

通过使用从传统酸马乳中分离纯化和筛选出的乳酸菌与酵母菌共发酵马乳,获得具有血管紧张素转换酶(angiotensin-converting enzyme,ACE)抑制活性的生物活性肽。经过发酵性能和生长性能测试后筛选到发酵马乳ACE抑制率为38.67%的乳酸乳球菌(Lactococcus lactis)L8和ACE抑制率为51.33%解脂耶氏酵母(Yarrowia lipolytica)Y7进行组合发酵,单因素试验和响应面试验优化发酵条件后发酵马乳的ACE抑制率达到80.67%。与单菌发酵相比,ACE抑制率显著提高。对共发酵产物进行分离纯化,得到了ACE抑制率为86%的活性组分,发酵马乳是分离制备ACE抑制肽的潜在来源。

This study aims to obtain biologically active peptides with angiotensin-converting enzyme(ACE)-inhibiting activity by co-fermenting horse milk with lactic acid bacteria and yeasts isolated from traditional Koumiss.Lactococcus lactis L8 and Yarrowia lipolytica Y7,fermented milk with which inhibited ACE activity by 38.67%and 51.33%,were used for mixed-strain fermentation of horse milk.Horse milk fermented under optimum conditions determined using one-fact-at-a-time method and response surface methodology inhibited ACE activity by as high as 80.67%.The ACE-inhibiting activity significantly increased compared with that obtained with single-strain fermentation.An active fraction with ACE-inhibiting rate of 86%was separated from the co-fermented product.In conclusion,fermented horse milk is a potential source of ACE-inhibiting peptides.