Preparation and functional evaluation of oligopeptide-enriched hydrolysate from shrimp (Acetes chinensis) treated with crude protease from Bacillus sp SM98011
Preparation and functional evaluation of oligopeptide-enriched hydrolysate from shrimp (Acetes chinensis) treated with crude protease from Bacillus sp SM98011
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DOI：
10.1016/j.biortech.2005.03.016
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发表时间：
2006-02-01
影响因子：
11.4
通讯作者：
Gao, PJ
中科院分区：
文献类型：
--
作者：
He, HL;Chen, XL;Gao, PJ
海洋生物可能是尚未开发的药物和增值食品生产来源。目前，中国毛虾是来自中国渤海湾的一种未得到充分利用的对虾物种，商业价值较低。本文利用芽孢杆菌的一种粗酶对对虾进行了酶解。SM98011，经3 kDa超滤膜过滤。对水解液和超滤液的生物学功能进行了测定。分析表明，超滤液中41%的寡肽的相对分子质量小于3 kDa。通过对羟基自由基的清除活性测定了水解液和超滤液的抗氧化活性，其抑制率分别为42.38%和67.95%。水解液和超滤液也具有良好的血管紧张素转换酶(ACE)抑制活性，其IC50值分别为0.98 mg/ml和0.22 mg/ml。分别进行了分析。此外，从水解物中回收甲壳素和壳聚糖所用的强酸和强碱的体积比通常所需的要少得多。通过这种方法，我们已经证明了中国木耳可以产生高附加值的产品，并揭示了它在生产功能食品和ACE抑制肽方面的潜在潜力。(C)2005爱思唯尔有限公司。保留所有权利。
Marine organisms are potentially an untapped source of drugs and value-added food production. Currently, Acetes chinensis is an underutilized shrimp species with low commercial value from the Bo Hai Gulf of China. In this paper, the shrimp was digested by a crude protease from Bacillus sp. SM98011 and filtered through a 3 kDa ultrafiltration membrane. Biological functions of the hydrolysate and ultrafiltrate were then assayed. The analyses showed that 41% of the oligopeptides in the ultrafiltrate had a molecular mass lower than 3 kDa. The antioxidant activities of the hydrolysate and ultrafiltrate were determined through the scavenger activity of the hydroxyl radical, with inhibitions of 42.38% and 67.95%, respectively. The hydrolysate and ultrafiltrate also had good Angiotensin-I-converting enzyme (ACE) inhibitory activity, with IC50 values of 0.98 mg/ml and 0.22 mg/ml.. respectively. In addition, Chitin and chitosan were recovered from the hydrolytic sediment using a much smaller volume of strong acids and bases than is normally needed. With this method, we have shown that A. chinensis can be utilized to generate a high value-added product, and have revealed its hidden potential in the production of functional foods and ACE inhibitory peptides. (c) 2005 Elsevier Ltd. All rights reserved.