纳豆菌液态发酵产物中抗氧化活性物质的分离鉴定

摘要/Abstract

摘要： 本文通过UPLC-MS/MS技术鉴定纳豆菌液态发酵荞麦的发酵产物多酚提取物中多酚组成与结构，在此基础上，通过超滤、乙醇分级醇沉、大孔树脂柱层析定向分离抗氧化肽，并采用UPLC-MS/MS鉴定多肽组成与结构。从发酵产物中共分离鉴定出8种多酚类化合物：咖啡酸、原儿茶酸、丁香酸、绿原酸、儿茶素、芦丁、牡荆素、金丝桃苷。采用超滤、乙醇分级沉淀及XAD-16大孔树脂对发酵产物进行分离纯化，获得富含抗氧化肽的40%乙醇洗脱组分（蛋白含量：66.51%；ORAC：1731.52 μmol Trolox equiv/g）。从发酵产物中共分离鉴定出28条多肽，搜索MASCOT数据库得到24条均为七肽以上，在BIOPEP数据库当中搜索均未经报道，且所有肽段都包含疏水性氨基酸，其中有13条肽段含有至少一个强抗氧化氨基酸。GDKIYNVF中的IY片段、CRNLLLYPAGA中的LY片段、PWFFTST中的PW片段以及QGSGGPPIV中的GPP片段等在BIOPEP数据库中均被报道具有抗氧化活性。所鉴定的多酚、多肽是发酵产物发挥抗氧化活性重要的物质基础。

关键词: 液态发酵, 荞麦, 多酚, 多肽, 抗氧化

Abstract: The phenolic profile of liquid-state fermentation product of buckwheat using Bacillus subtilis natto was identified by UPLC-MS/MS. In addition, antioxidant peptides were isolated by ultrafiltration, alcohol fractionation, macroporous resin column chromatography. The peptide profile was identified by UPLC-MS/MS. Eight phenolic compounds including caffeic acid, protocatechuic acid, syringic acid, chlorogenic acid, catechin, rutin, vitexin and hyperin were identified. The elution fraction rich in antioxidant peptides was obtained (protein content:66.51%; ORAC:1731.52 μmol Trolox equiv/g) by isolation and purification using ultrafiltration, ethanol fractionation and XAD-16 macroporous resin. Twenty eight peptides were identified from the fermentation products. Twenty four peptides (>heptapeptides) were obtained using MASCOT database. The peptides had not been reported in BIOPEP database. All peptides contained hydrophobic amino acids. Thirteen peptides contained at least one strong antioxidant amino acid. The IY dipeptide fragment in GDKIYNVF, the LY dipeptide fragment in CRNLLLYPAGA, the PW dipeptide fragment in PWFFTST, and the GPP tripeptide fragment in QGSGGPPIV had been reported to be antioxidants in BIOPEP database. The identified phenolics and peptides contributed largely to the antioxidant activity of the fermentation product.

Key words: liquid fermentation, buckwheat, phenolics, peptides, antioxidant

中图分类号:

TS201.1

赵谋明邹颖林恋竹吴见. 纳豆菌液态发酵产物中抗氧化活性物质的分离鉴定[J]. 食品科学, 0, (): 0-0.

Mou-Ming Mou-MingZHAO Lian-Zhu Lian-ZhuLIN. Identification of Antioxidants from Liquid-State Fermentation Product of Buckwheat using Bacillus subtilis natto[J]. FOOD SCIENCE, 0, (): 0-0.

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