Han Keguang, Pang Fengping, Cao Jing, Huo Nairui, Zhang Hao, Chang Hong
College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
National Institutes for Food and Drug Control, Beijing 102629, China.
Sheng Wu Gong Cheng Xue Bao. 2018 Jun 25;34(6):945-955. doi: 10.13345/j.cjb.170453.
In order to improve the nutritional value and bio-availability of sheep bone enzymatic hydrolysates, we tried to ferment the hydrolysates with lactic acid bacteria (LAB) to enhance free Ca²⁺, to generate oligopeptide and antioxidative activity. First, we isolated 7 LAB strains from commercial starters and selected Lactobacillus plantarum as the starter for its highest protease-producing ability. The content of released Ca²⁺ was evaluated when the fermenting conditions were optimized by the method of responsive surface design. When supplemented with 1% maltose and inoculated 4% L. plantarum, at initial pH 5.5 and 37 ℃ for 14 h, Ca²⁺ content in the hydrolysates increased significantly (P<0.05), as well as the generation oligopeptide (P<0.01), and the content of hydroxyproline (P<0.01). The count of L. plantarum in the fermented hydrolysates reached to 94.6×10⁸ CFU/mL. L. plantarum fermentation significantly enhanced the ability to scavenge free radicals DPPH, ·OH and O₂⁻· (P<0.01, P<0.05). Therefore, fermenting sheep bone hydrolysates by L. plantarum can increase free Ca²⁺, oligopeptide and antioxidative ability.
为了提高羊骨酶解物的营养价值和生物利用率，我们尝试用乳酸菌（LAB）发酵酶解物，以增加游离Ca²⁺含量、生成寡肽并提高抗氧化活性。首先，我们从市售发酵剂中分离出7株乳酸菌菌株，并选择植物乳杆菌作为发酵剂，因为它具有最高的产蛋白酶能力。采用响应面设计法优化发酵条件后，评估了游离Ca²⁺的释放量。当添加1%麦芽糖并接种4%植物乳杆菌，初始pH值为5.5，在37℃下发酵14小时时，酶解物中的Ca²⁺含量显著增加（P<0.05），寡肽生成量也显著增加（P<0.01），羟脯氨酸含量同样显著增加（P<0.01）。发酵后的酶解物中植物乳杆菌数量达到94.6×10⁸ CFU/mL。植物乳杆菌发酵显著增强了对DPPH、·OH和O₂⁻·自由基的清除能力（P<0.01，P<0.05）。因此，用植物乳杆菌发酵羊骨酶解物可以增加游离Ca²⁺含量、寡肽生成量并提高抗氧化能力。
