Maillard反应修饰黄鲫蛋白抗菌液及其抑菌机制研究

由于抗生素的滥用导致耐药菌株不断产生，食物中添加化学药剂控制微生物的做法也引起公众的关注。寻找天然新型、且安全性高的抗菌剂是目前国际上食品科学研究的热点议题之一，使用天然高效抗菌剂替代合成防腐剂将有助于保障消费者的健康。本课题组前期研究发现，胃蛋白酶水解黄鲫得到的酶解液（HAHp）对食品中常见致病菌有较强抑制作用，但该抗菌物质有一定腥味和苦味，限制了在食品中应用范围。所以，本课题以HAHp为底物，利用食品加工中安全性高的美拉德反应进一步提高其抑菌性，同时赋予产物良好的风味性和功能性，为HAHp可持续性应用奠定基础。拟开展的主要研究有：建立黄鲫蛋白抗菌液的美拉德修饰反应模型，表征新获得的有效抑菌组分化学结构，研究其抑菌机制，探讨化学结构与抑菌活性关系。课题研究结果将为HAHp的修饰改性提供理论依据，也为美拉德反应产物的抑菌机制研究提供技术支持，最终为海产小杂鱼黄鲫的高值化利用提供一条新途径。

Abuse of antibiotics has led to emerging phenomena of antibiotics resistance for some pathogenic bacteria. Chemicals added in food to control microbes has raised public concern. The seeking for novel natural antibacterial agents with high safety has been one of the most crucial topics in the arena of international food science research. By substituting chemical preservatives with natural antibacterial agents in foods would assure nowadays consumers for the health concern. Our previous study indicated that the hydrolysates of half-fin anchovy with pepsin (named as HAHp) demonstrated strong antibacterial effect on some common food pathogens. However, its addition in foods would be limited due to the taste flavoring of fishy smell and bitterness. In this project, HAHp is used as the starting substrate. Maillard reaction, one of the safest reactions in food processing, is used to enhance the antibacterial activity of HAHp. In addition, the Maillard reaction products will bring out good flavoring and food functional properties, which can contribute to the potential application of HAHp in foods. The main contents of the study contain: designing the rational model of Maillard reaction, elucidating the chemical structures of the newly formed antibacterial fractions, exploring the antibacterial mechanism, discovering the relationship between chemical structure and activity of the antibacterial fraction. The results of the project will provide a theoretical basis for modification of HAHp, as well as provide technical support for the antibacterial mechanism of Maillard reaction products. In a long run, this project would point out a new potential pathway for the high-added value application of the underused marine fish of half-fin anchovy.