瑞士乳杆菌对契达干酪成熟期间所产ACE抑制肽的影响及其消化稳定性

doi:10.7506/spkx1002-6630-20200914-172

食品科学 ›› 2021, Vol. 42 ›› Issue (18): 143-149.doi: 10.7506/spkx1002-6630-20200914-172

瑞士乳杆菌对契达干酪成熟期间所产ACE抑制肽的影响及其消化稳定性

郝欣悦，李晓东，刘璐，张秀秀，杨婉霜，张更旭，王东

（东北农业大学食品学院，乳品科学教育部重点实验室，黑龙江哈尔滨 150030）

发布日期:2021-09-29
基金资助:
黑龙江省自然科学基金联合引导项目（LH2019C029）；东北农业大学青年才俊项目（18QC54）；哈尔滨市应用技术研究与开发项目（2017RAQXJ087）

Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability

HAO Xinyue, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, YANG Wanshuang, ZHANG Gengxu, WANG Dong

(Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China)

Published:2021-09-29

摘要/Abstract

摘要： 为明确瑞士乳杆菌对契达干酪中血管紧张素转换酶（angiotensin-converting enzyme，ACE）抑制肽活性的影响，以蛋白质水解度和ACE抑制率为指标，与干酪乳杆菌组、鼠李糖乳杆菌组和空白组干酪进行对照，研究瑞士乳杆菌对干酪成熟期间蛋白质水解及ACE抑制活性的影响，并对ACE抑制活性最高时期的干酪进行消化稳定性研究。结果表明：成熟期间，3 组益生菌干酪的活菌数无明显差异（P＞0.05），但均高于空白组；益生菌干酪的蛋白质水解程度和ACE抑制活性显著高于空白组（P＜0.05），其中瑞士乳杆菌干酪的蛋白质水解程度最强，活性最高（79.71%）。模拟消化后，瑞士乳杆菌干酪活菌数降低14.30%，ACE抑制活性显著增加（P＜0.05），达到86.06%，多肽质量浓度增加至2.81 mg/mL；研究不同分子质量超滤组分消化后的ACE抑制活性发现，其中大于10 kDa的多肽活性升高，小于10 kDa的活性下降。此外，添加瑞士乳杆菌不影响干酪的整体可接受性。因此，瑞士乳杆菌能促进干酪ACE抑制肽的产生并提高其活性，消化后活性的升高主要与大分子肽的降解有关。

关键词: 瑞士乳杆菌；契达干酪；血管紧张素转换酶抑制肽；胃肠消化；分子质量

Abstract: This study attempted to investigate the effect of Lactobacillus helveticus on proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity in Cheddar cheese during ripening. Those inoculated with L. casei, L. rhamnosus or nothing were used as controls for comparison. The digestion stability of cheese was evaluated at the time of the maximum ACE inhibitory activity. The results showed that during ripening, there was no significant difference (P > 0.05) in the number of viable bacteria among cheeses supplemented with probiotic bacteria, but they were all higher than that in the control cheese samples. The degree of proteolysis and ACE inhibitory activity in probiotic cheeses were higher than those in the control cheese samples significantly (P < 0.05). L. helveticus cheese had the strongest proteolysis degree and ACE inhibitory activity (79.71%). After simulated digestion, the viable bacterial count of L. helveticus cheese decreased by 14.30%, the ACE inhibitory activity increased significantly up to 86.06% (P < 0.05), and the polypeptide concentration increased to 2.81 mg/mL. Furthermore, it was found that the ACE inhibitory activity of peptides above 10 kDa increased while the ACE inhibitory activity of peptides below 10 kDa decreased after digestion. In addition, addition of L. helveticus did not influence the overall acceptance of cheese. Therefore, L. helveticus can promote the production of ACE inhibitory peptide and enhance its activity. The increased activity after digestion is mainly related to the degradation of macromolecular peptides.

Key words: Lactobacillus helveticus; Cheddar cheese; angiotensin-converting enzyme inhibitory peptide; gastrointestinal digestion; molecular mass

中图分类号:

TS252.4

郝欣悦，李晓东，刘璐，张秀秀，杨婉霜，张更旭，王东. 瑞士乳杆菌对契达干酪成熟期间所产ACE抑制肽的影响及其消化稳定性[J]. 食品科学, 2021, 42(18): 143-149.

HAO Xinyue, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, YANG Wanshuang, ZHANG Gengxu, WANG Dong. Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability[J]. FOOD SCIENCE, 2021, 42(18): 143-149.

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瑞士乳杆菌对契达干酪成熟期间所产ACE抑制肽的影响及其消化稳定性

Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability

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