微生物发酵法制备大豆ACE抑制肽菌种的筛选

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 185-188.

微生物发酵法制备大豆ACE抑制肽菌种的筛选

李响，刘畅，吴非*

东北农业大学食品学院

收稿日期:2011-10-18 修回日期:2012-12-13 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 吴非 E-mail:wfneau@163.com

Screening of Optimal Strain for Microbial Preparation of ACE Inhibitory Peptides from Soybean Protein Isolate

Received:2011-10-18 Revised:2012-12-13 Online:2013-01-15 Published:2013-01-07

摘要/Abstract

摘要： 以大豆分离蛋白为底物，以血管紧张素转化酶(ACE)抑制率和肽含量为检测指标，选择5株乳酸菌、3株霉菌和1株枯草芽孢杆菌为出发菌种，通过微生物发酵筛选出具有高ACE抑制活性的发酵菌株。结果表明：乳酸菌中具有强ACE抑制活性的菌株为保加利亚乳杆菌，ACE抑制率和肽含量分别为57.93%和3.27mg/mL；霉菌中具有强ACE抑制活性的菌株为米曲霉，ACE抑制率和肽含量分别为41.23%和2.17mg/mL；枯草芽孢杆菌ACE抑制率和肽含量分别为45.02%和2.25mg/mL。综合比较9种菌株的发酵特性，选用保加利亚乳杆菌作为制备大豆抗高血压活性肽优良菌株。

关键词: 微生物发酵, ACE抑制肽, 大豆蛋白, ACE抑制活性

Abstract: To screen the optimal strain for microbial preparation of ACE inhibitory peptides from soybean protein isolate (SPI), the effects of different strains including 5 Lactobacillus strains, 3 mould strains and 1 Bacillus subtilis strain on ACE inhibitory rate and peptide concentration were investigated. Lactobacillus bulgaricus was found to be the best of five 5 Lactobacillus strains for the preparation of ACE inhibitory peptides from SPI, providing an ACE inhibitory rate of 57.93% and a peptide concentration of 3.27 mg/mL. A. oryzae was the best mould, providing an ACE inhibitory rate of 41.23% and a peptide concentration of 2.17 mg/mL. Bacillus subtilis fermented SPI showed an ACE inhibitory rate of 45.02% and a peptide concentration of 2.25 mg/mL. Comparing the fermentation characteristics of 9 strains, Lactobacillus bulgaricus was an excellent strain for the preparation of ACE inhibitory peptides from SPI.

Key words: microbial fermentation, ACE inhibitory peptides, soybean protein, ACE inhibitory activity

中图分类号:

TS214.2

李?响，刘?畅，吴?非*. 微生物发酵法制备大豆ACE抑制肽菌种的筛选[J]. 食品科学, 2013, 34(1): 185-188.

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