Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions
Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions
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DOI：
10.1016/j.jff.2018.11.046
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发表时间：
2019-01-01
影响因子：
5.6
通讯作者：
Ogawa, Yukiharu
中科院分区：
文献类型：
--
作者：
Ketnawa, Sunantha;Ogawa, Yukiharu
研究了接种枯草芽孢杆菌的发酵大豆蛋白质的消化率。纳豆使用模拟体外胃肠道消化模型。结果发现，总三氯乙酸（TCA）可溶性肽的产量增加时，消化阶段的进展，并与那些发酵大豆消化前。大多数高分子量蛋白在消化4 h后消失。所有必需氨基酸均显著增加（接近4%），尤其是精氨酸。还发现抗氧化氨基酸如Tyr、His和Phe增加。最高的抗氧化活性被发现在消化后的馏分对应的抗氧化氨基酸获得。观察到一氧化氮抑制增加（9-29%）和卵清蛋白变性活性降低（73-48%）。发酵提高了45%的蛋白质消化率煮大豆和可能有利于人类健康，由于必需氨基酸和生物活性的改善，通过消化。
This study evaluated the protein digestibility of fermented soybeans inoculated with Bacillus subtilis var. natto using a simulated in vitro gastrointestinal digestion model. It was found that the total trichloroacetic acid (TCA)-soluble peptide yield increased when the digestion stage progressed and compared to those of fermented soybeans before digestion. Most high molecular weight proteins disappeared after 4 h of digestion. All essential amino acids were found to increase remarkably ( similar to 4%), especially Arg. Antioxidant amino acids such as Tyr, His and Phe were also found to increase. The highest antioxidant activity was found in the fractions after digestion corresponding to the antioxidant amino acids obtained. An increase in nitric oxide inhibition (9-29%) and a decrease in egg albumin denaturation activity (73-48%) were observed. Fermentation improved the protein digestibility of boiled soybeans by 45% and may benefit human health due to an improvement in essential amino acids and bioactivity through digestion.