Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Food Chem. 2018 Jun 1;250:180-187. doi: 10.1016/j.foodchem.2018.01.033. Epub 2018 Jan 4.
In this study, tomato seeds were obtained as by-products and submitted to fermentation with the proteolytic strain Bacillus subtilis A14h. The resulting peptide mixture was fractionated and purified through different chromatographic steps. Fractions were assayed for antioxidant and angiotensin converting enzyme (ACE)-inhibitory activities and peptides were identified by using nano-liquid chromatography coupled to mass spectrometry in tandem (nLC-MS/MS). Most of the identified peptides were smaller than 1000 Da and had different aromatic and hydrophobic amino acid residues. Their sequences were novel but some of them showed active domains previously reported in other bioactive peptides. The hexapeptide DGVVYY showed an IC value of 2 µM in angiotensin-I converting enzyme (ACE-I) inhibitory activity, whereas the pentapeptide GQVPP displayed a 97% of DPPH activity at 0.4 mM. The results revealed that B. subtilis fermentation of tomato by-products could be a good strategy for obtaining added-value peptides that might be used as an ingredient in functional foods and nutraceuticals.
在这项研究中，番茄种子作为副产物被获得，并与蛋白酶产生菌枯草芽孢杆菌 A14h 进行发酵。所得的肽混合物通过不同的色谱步骤进行分离和纯化。通过纳米液相色谱-串联质谱（nLC-MS/MS）分析各馏分的抗氧化和血管紧张素转换酶（ACE）抑制活性，并对肽进行鉴定。大多数鉴定的肽小于 1000 Da，具有不同的芳香族和疏水性氨基酸残基。它们的序列是新颖的，但其中一些具有先前在其他生物活性肽中报道的活性结构域。六肽 DGVVYY 在血管紧张素转换酶（ACE）抑制活性中表现出 2 µM 的 IC 值，而五肽 GQVPP 在 0.4 mM 时表现出 97%的 DPPH 活性。结果表明，枯草芽孢杆菌发酵番茄副产物可能是获得附加值肽的良好策略，这些肽可作为功能性食品和营养保健品的成分。
