食品科学 ›› 2022, Vol. 43 ›› Issue (18): 113-120.doi: 10.7506/spkx1002-6630-20220429-389

• 生物工程 • 上一篇    

植物乳杆菌CD101和模仿葡萄球菌NJ201对发酵香肠多肽体内外抗氧化活性的影响

冯美琴,张译文,孙健   

  1. (1.金陵科技学院动物科学与食品工程学院,江苏 南京 210038;2.南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏 南京 210095)
  • 发布日期:2022-09-28
  • 基金资助:
    “十四五”国家重点研发计划重点专项(2021YFD2100102);国家自然科学基金面上项目(31771986); 金陵科技学院博士基金项目(JIT-B-201301)

Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on in Vitro and in Vivo Antioxidant Activity of Fermented Sausage Derived Peptides

FENG Meiqin, ZHANG Yiwen, SUN Jian   

  1. (1. College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, China; 2. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Published:2022-09-28

摘要: 为系统探究发酵剂对香肠多肽抗氧化活性的影响,首先以自然发酵香肠和接种发酵香肠中提取的粗肽液为研究对象进行体外抗氧化实验,结果显示接种发酵香肠源粗肽液对螯合金属离子及1,1-二苯基-2-三硝基苯肼自由基、羟自由基的清除有更好效果,相比于对照组分别最显著提升了13%、10%、20%,但对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基的抑制弱于自然发酵香肠。进一步利用D-半乳糖建立衰老小鼠模型衡量接种发酵香肠源粗肽液的体内抗氧化作用。生长性能结果显示粗肽液可以促进小鼠生长,增加脏器指数。小鼠血清、肝脏组织中多种抗氧化酶包括超氧化物歧化酶、过氧化氢酶、谷胱甘肽过氧化物酶的活性以及总抗氧化能力和丙二醛含量检测表明,接种发酵香肠源粗肽液显著提高小鼠血清和肝脏中抗氧化酶的活性,增加总抗氧化能力,并显著降低丙二醛含量,可以恢复甚至高于正常组水平。研究表明接种发酵香肠源粗肽液具有良好的抗氧化活性,为蛋白源抗氧化肽的开发提供更多选择。

关键词: 接种发酵香肠;抗氧化肽;体外反应;体内实验;D-半乳糖

Abstract: In order to systematically explore the effect of starter on the antioxidant activity of peptides from fermented sausage, the in vitro antioxidant activity of crude peptides extracted from naturally and starter fermented sausage were assessed. The results showed that the peptides from starter fermented sausage had a stronger ability to chelate metal ions and scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, which increased by 13%, 10% and 20%, respectively, compared with the control group, while the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity was weaker than that of the peptides from naturally fermented sausage. Furthermore, the in vivo antioxidant activity of the peptides from starter fermented sausage was evaluated using a mouse model of D-galactose-induced aging. The results of growth performance showed that the crude peptides could promote the growth of mice and increase visceral indices. Moreover, the crude peptides significantly increased the activities of various antioxidant enzymes in the mouse serum and liver tissue including superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) as well as total antioxidant capacity (T-AOC) and reduced malondialdehyde (MDA) content, restoring the antioxidant capacity to normal and even higher than normal levels. This study has shown that the crude peptides from starter fermented sausage have outstanding antioxidant activity, and thus can provide another option for the development of protein-derived antioxidant peptides.

Key words: fermented sausage; antioxidant peptides; in vitro reaction; in vivo experiment; D-galactose

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