Optimization of Fermentation Conditions for Polypetide Production from Sika Deer Placenta

Abstract

Abstract: Sika deer placenta was fermented with Bacillus subtilis to produce polypeptides. The fermentation conditions were optimized by one-factor-at-a-time method and response surface methodology based on polypeptide yield and degree of hydrolysis. The optimal fermentation conditions were determined as 2% of inoculum size, initial medium pH 7.5, 31 ℃ of fermentation temperature, 53 h of fermentation time, and 130 r/min of shake flask speed. Under these conditions, the actual polypeptide yield was 55.43%.

Key words: sika deer placenta, Bacillus subtilis, fermentation, polypeptide, response surface methodology

CLC Number:

TS209

Si-Wen Qin. Optimization of Fermentation Conditions for Polypetide Production from Sika Deer Placenta[J]. FOOD SCIENCE, 2012, 33(17): 229-233.

References

[1]巴达马其其格, 吴晓东, 侯霞, 等.鹿胎盘生物活性多肽的制备及其药理作用研究[J].内蒙古农业大学学报,2008,29(3):4-8
[2]王丹辉, 董克勤.鹿胎胶囊治疗虚寒型痛经76例临床观察[J].中医药学报,1997,(3):29-30
[3]杨桂芹, 邹兴淮.胎盘及其提取物的化学成分、药理作用及临床应用研究进展[J].沈阳农业大学学报,2003,34(2):150-154
[4]Y. Kawamura.Food protein and antihypretensive polypeptides[J].Farming Japan,1997,31(1):14-19
[5]Soffer, R.L. Angiotensin-converting enzyme and the regulation of vasoactive polypeptides[J].Annu Rev Biochem,1976,45(7):73-94
[6]Periago M J, et al.Influence of Enzymatic Treatment on the Nutritional And Functional Properties of Pea Flour[J].Food Chemistry,1998,63:71-78
[7]皮钰珍, 刘长江, 王淑琴, 等.双酶水解法制备鹿胎盘活性多肽[J].食品与发酵工业,2006,32(5):168-171
[8]葛瑞宏, 纪芳, 等.羊胎盘肽的研制[J].大连轻工业学院学报,2003,(4):269-272
[9]鞠兴荣, 金晶, 王立峰, 等.液态发酵法制备菜籽ACE抑制肽发酵条件优化[J].中国粮油学报,2011,26(1):96-101
[10]Shin Joung Rho, Ji-Soo Lee, Yong II chung, et al.Purification and identification of angiotensin I-converting enzyme inhibitory peptide from fermented soybean extract[J].Process Biochemistry,2009,44:490-493
[11]Mette S Nielsen, Torben Martinussen, Bénédicte Flambard, et al.Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation pH, and storage time[J].International Dairy Journal,2009,19:155-165
[12]杨慧芬.[J].李明元, 沈文. 食品卫生理化检验标准手册[M]. 北京: 中国标准出版社,1997,:-
[13]大连轻工学院.[J].华南理工大学, 等. 食品分析[M]. 北京: 中国轻工业出版社,2002,:-
[14]COTTON F.DELOBBE E, GULBIS BAssessment of a biuret method without concentration step for total protein determination in cerebrospinal fluid[J].. Clinical Biochemistry,1997,30(4):313-314
[15]房耀维, 余勃, 王淑军, 等.发酵法制备沙光鱼多肽及其抗氧化活性[J].食品科学,2010,31(17):298-301