Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
Food Res Int. 2017 Oct;100(Pt 1):489-496. doi: 10.1016/j.foodres.2017.07.046. Epub 2017 Jul 20.
The aim of this study was to determine the conditions of bean fermentation carried out by Lactobacillus plantarum to obtain biologically active peptide fractions after in vitro digestion. The results suggest that optimum process conditions should be selected according to the specific activity of peptides. Only a fraction with a molecular mass of 3.5-7kDa obtained after fermentation at 22°C for 3h had α-amylase inhibitory activity. The optimal fermentation conditions for bean seeds to release peptide fractions with a molecular mass of 3.5-7.0kDa and the highest lipase or ACE inhibitory activity (IC 1.19 and 0.28mg mL, respectively) were determined as 30°C and 3days. The fractions with the highest inhibitory activity were identified by LC-MS/MS and the sequences of the peptide derived from bean proteins were determined as INEGSLLLPH, FVVAEQAGNEEGFE, SGGGGGGVAGAATASR, GSGGGGGGGFGGPRR, INEGSLLLPH, GGYQGGGYGGNSGGGYGNRG, GGSGGGGGSSSGRRP, and GDTVTVEFDTFLSR.
本研究旨在确定植物乳杆菌发酵豆类获得体外消化后具有生物活性的肽段的条件。结果表明，应根据肽的特定活性选择最佳工艺条件。只有在 22°C 发酵 3 小时后获得的分子量为 3.5-7kDa 的肽段具有α-淀粉酶抑制活性。确定释放分子量为 3.5-7.0kDa 且具有最高脂肪酶或 ACE 抑制活性（IC 1.19 和 0.28mg mL，分别）的肽的最佳豆类种子发酵条件为 30°C 和 3 天。通过 LC-MS/MS 鉴定具有最高抑制活性的肽段，并确定来源于豆类蛋白的肽序列为 INEGSLLLPH、FVVAEQAGNEEGFE、SGGGGGGVAGAATASR、GSGGGGGGGFGGPRR、INEGSLLLPH、GYQGGGYGGNSGGGYGNRG、GGSGGGGGSSSGRRP 和 GDTVTVEFDTFLSR。
