Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage
Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage
复制标题
植物乳杆菌 CD101 和模拟葡萄球菌 NJ201 对发酵猪肉香肠蛋白水解变化和生物活性（抗氧化和降压活性）的影响
DOI：
10.1016/j.lwt.2020.109985
复制
发表时间：
2020-11
期刊：
影响因子：
--
通讯作者：
Sun Jian
中科院分区：
文献类型：
--
作者：
Kong Ya-wen;Feng Mei-qin;Sun Jian
本研究探讨了植物乳杆菌cd101和模拟葡萄球菌nj201对发酵21 d香肠中蛋白质降解和多肽生物活性（抗氧化和降压活性）的影响。聚丙烯酰胺凝胶电泳证实了肌浆蛋白和肌原纤维蛋白的水解，特别是在接种组。接种组疏水氨基酸浓度和ACE抑制活性均显著升高（P < 0.05）。从DPPH、羟自由基、超氧阴离子清除能力和还原铁的抗氧化能力来看，接种组的抗氧化能力高于对照组（P < 0.05），而ABTS+·清除能力低于对照组（P < 0.05）。LC-MS/MS共鉴定出22个肽段，主要来自肌钙蛋白T、肌球蛋白和肌动蛋白。这些肽与其他生物活性肽具有共同的特征。我们认为混合发酵剂促进蛋白水解和多肽形成，具有较高的ACE抑制和抗氧化活性。
This research explored the influences ofLactobacillusplantarumCD101 andStaphylococcus simulansNJ201 on protein degradation and bioactivities (antioxidant and antihypertensive activities) of peptides in sausages fermented for 21 days. Hydrolysis of sarcoplasmic and myofibrillar proteins, especially intense in inoculated group, was evidenced by polyacrylamide gel electrophoresis. A significant increment (P < 0.05) of hydrophobic amino acid concentration and ACE inhibitory activity was also observed in inoculated group. Based on DPPH, hydroxyl radical, superoxide anion scavenging activities and Ferric-reducing antioxidant power values, the inoculated group exhibited higher antioxidant ability, but possessed lower ABTS+·scavenging activity than control group (P < 0.05). LC-MS/MS totally identified 22 peptides, which were from troponin T, myosin, and particularly actin. These peptides shared joint characteristics with other bioactive peptides. We concluded mixed starters promoted proteolytic hydrolysis and peptide formation with high ACE inhibitory and antioxidant activities.
登录
查看更多内容
影响因子：
5.9
作者：
Mora L;Gallego M;Toldrá F
通讯作者：
Toldrá F
DOI：
--
发表时间：
2015
期刊：
--
影响因子：
--
作者：
Lujuan Xing;G. Zhou;Wangang Zhang
通讯作者：
Lujuan Xing;G. Zhou;Wangang Zhang
影响因子：
8.8
作者：
Candogan, K.;Wardlaw, F. B.;Acton, James C.
通讯作者：
Acton, James C.
高通量测序比较萨拉米香肠、干腊肠和熏腊肠的细菌多样性谱及微生物安全性评价
影响因子：
6
作者：
Wang, Xinhui;Zhang, Yalin;Zhan, Yi
通讯作者：
Zhan, Yi
影响因子：
8.8
作者：
Prakash, Om;Baskaran, Revathy;Kudachikar, V. B.
通讯作者：
Kudachikar, V. B.