富硒对纳豆菌发酵鹰嘴豆产血管紧张素转化酶抑制肽的影响

Effect of Selenium Enrichment on Angiotensin Converting Enzyme Inhibitory Peptide Production of Chickpea Fermented by Bacillus natto

该研究将富硒能力较强的纳豆芽孢杆菌作为发酵菌种,鹰嘴豆为原料,以血管紧张素转化酶(angiotensin I converting enzyme,ACE)抑制率为指标,采用单因素试验和响应面优化法对纳豆芽孢杆菌富硒后产ACE抑制肽的最佳条件进行优化。同时采用超高效液相色谱-电喷雾电离-串联质谱(ultra performance liquid chromatography electrospray ionization tandem mass spectrometry,UPLC-ESI-MS/MS)法对鹰嘴豆纳豆富硒后硒代氨基酸进行定性定量分析。结果表明,L-硒代胱氨酸是鹰嘴豆纳豆富硒后主要的硒代氨基酸,纳豆芽孢杆菌富硒后产ACE抑制肽的最佳条件为接种量2%、液料比18∶1(mL/g)、发酵温度40℃,ACE抑制率可达89.24%。对比试验的结果显示,纳豆芽孢杆菌不富硒发酵鹰嘴豆产ACE抑制肽活性为66.35%,表明富硒纳豆芽孢杆菌发酵鹰嘴豆对ACE活性有良好的抑制作用。

This study used Bacillus natto with strong selenium⁃enriched ability as the fermentation strain,chickpea as the raw material,and the angiotensin I converting enzyme(ACE)as indicators.Optimum condi⁃tions for the production of ACE inhibitory peptides by Bacillus natto after selenium enrichment were optimized by single⁃factor experiments and response surface optimization method.Meanwhile,ultra performance liquid chromatography electrospray ionization tandem mass spectrometry(UPLC⁃ESI⁃MS/MS)was used for the quali⁃tative and quantitative analysis of seleno⁃amino acid after selenium enrichment in chickpea.The results showed that L⁃selenocysteine was the main seleno⁃amino acid in chickpeas after selenium enrichment.The op⁃timal conditions for the production of ACE inhibitory peptide by Bacillus natto after selenium enrichment were determined:inoculation amount of 2%,liquid material ratio of 18∶1(mL/g),fermentation temperature of 40℃.Under these conditions,the ACE inhibition rate could reach 89.24%.The results of the comparative ex⁃periments showed that the activity of ACE inhibitory peptide production of chickpea fermented by Bacillus natto without selenium enrichment was 66.35%,indicating that selenium enrichment Bacillus natto fermented chickpeas had a good inhibitory effect on ACE activity.