Study of antioxidative peptide from fermented milk and mechanism related to the peptide formation

发酵乳抗氧化肽及其形成机制的研究

• 批准号: 13660274
• 负责人: IGOSHI Keiji
• 金额: $ 0.64万
• 依托单位: Kyushu Tokai University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2002
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13660274/
• 关键词: fermented milk; peptide; antioxidation; 抗酸化活性; 機能性ペプチド

Anti-oxidization peptides in fermentation milk were studied, and their structure and the formation mechanism were investigated, gettig the following result.1. After various lactic acid bacteria were cultivated by using the skim milk, the antioxidative activity of those cultivation was measured. The highest antioxidative activity was found in Lactobacillus delbruekii subsp. Bulgaricus IFO13953 culture. Two peptides with antioxidative activity were found in fermented milk by Lactobacillus delbruekii subsp. Bulgaricus IFO13953, that is, αs2-CN (f113-126) and κ-CN (f96-106) which were separated with HPLC.2. It is considered that these peptides were involved in cell envelope associated protease as enzyme for the formation of them. Casein was mixed with cells which could be harvested after the cultivation of the strain, and incubated for 3 hours. Peptides formed was then analyzed by using the reverse-phase HPLC. Most of them were form αs2 and β-casein. The peptides were also originated from κ-casein, but not αs1-casein. Αs2-CN(f113-126), one of the peptides which was appeared in fermented milk was known to be antioxidative.3. The properties of cell envelope associated protease, which was related in formation of these peptides, were studied using resting cell. The activity from pH5.0 to 7.0 was not affected. It was most active at 45 ℃. The enzyme was estimated to be serine protease, being strongly inhibited by PMSF.

对发酵乳中的抗氧化肽进行了研究，对其结构和形成机制进行了研究，得到以下结果： 1．使用脱脂奶培养各种乳酸菌后，测量这些培养物的抗氧化活性。德氏乳杆菌亚种的抗氧化活性最高。保加利亚IFO13953培养物。德氏乳杆菌亚种在发酵乳中发现了两种具有抗氧化活性的肽。保加利亚IFO13953，即HPLC分离的αs2-CN(f113-126)和κ-CN(f96-106)。2．据认为，这些肽参与细胞被膜相关蛋白酶作为它们形成的酶。将酪蛋白与菌株培养后收获的细胞混合，并培养3小时。然后使用反相 HPLC 分析形成的肽。其中大多数是αs2和β-酪蛋白形式。这些肽也源自 κ-酪蛋白，而不是 αs1-酪蛋白。 αs2-CN(f113-126)是发酵乳中出现的肽之一，已知具有抗氧化作用。 3．使用静息细胞研究了与这些肽的形成相关的细胞包膜相关蛋白酶的特性。 pH5.0至7.0的活性不受影响。 45℃时最活跃。该酶估计为丝氨酸蛋白酶，被 PMSF 强烈抑制。