Cheng Fangfang, Chen He, Lei Ni, Zhang Meng, Wan Hongchang, Shu Guowei
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China.
Shaanxi Yatai Dairy, China.
Acta Sci Pol Technol Aliment. 2019 Jul-Sep;18(3):269-278. doi: 10.17306/J.AFS.0656.
Cell-envelope proteinases (CEPs) can improve the texture and organoleptic characteristics of dairy products, and may also cause the release of bioactive peptides, which contribute to improving the host’s health. Thus, the CEPs with high activity produced by L. plantarum has great potential in the development of functional dairy products.
A single factor experiment was used to investigate the effects of prebiotics (inulin, stachyose, isomaltooligosaccharide, xylooligosaccharides, galactooligosaccharides and fructooligosaccharides), inorganic salts (Na2HPO4, NaH2PO4, K2HPO4, KH2PO4, CH3COONa and C6H14N2O7) and amino acids (arginine, leucine, serine, lysine, alanine and glutamic acid) on the activity of cell envelope proteinases (CEPs), specific activity, protein content, OD600 value and pH in MRS broth fermented by Lactobacillus plantarum LP69.
The optimum concentration of inulin (0.7%), isomaltooligosaccharide (0.5%), Na2HPO4 (0.4%), CH3COONa (0.4%), leucine (20 mg/L), serine (20 mg/L) for L. plantarum LP69 was estimated with the activity of CEP in the range 17.36–21.47 U/mL, protein content in the range 19.18–22.53 mg/mL, specific activity in the range 0.77–1.12 U/mg.
Inulin, isomaltooligosaccharide, Na2HPO4, CH3COONa, leucine and serine are superior to other selected substances, and have a significant influence on the CEP activity and specific activity of L. plantarum LP69. This would provide a reference for further optimization of CEP-producing media of L. plantarum LP69.
细胞壁蛋白酶（CEPs）可改善乳制品的质地和感官特性，还可能导致生物活性肽的释放，有助于改善宿主健康。因此，植物乳杆菌产生的高活性CEPs在功能性乳制品开发中具有巨大潜力。
采用单因素实验研究益生元（菊粉、水苏糖、低聚异麦芽糖、低聚木糖、低聚半乳糖和低聚果糖）、无机盐（Na2HPO4、NaH2PO4、K2HPO4、KH2PO4、CH3COONa和C6H14N2O7）和氨基酸（精氨酸、亮氨酸、丝氨酸、赖氨酸、丙氨酸和谷氨酸）对植物乳杆菌LP69发酵的MRS肉汤中细胞壁蛋白酶（CEPs）活性、比活性、蛋白质含量、OD600值和pH的影响。
估计菊粉（0.7%）、低聚异麦芽糖（0.5%）、Na2HPO4（0.4%）、CH3COONa（0.4%）、亮氨酸（20 mg/L）、丝氨酸（20 mg/L）对植物乳杆菌LP69的最佳浓度，CEPs活性范围为17.36–21.47 U/mL，蛋白质含量范围为19.18–22.53 mg/mL，比活性范围为0.77–1.12 U/mg。
菊粉、低聚异麦芽糖、Na2HPO4、CH3COONa、亮氨酸和丝氨酸优于其他所选物质，对植物乳杆菌LP69的CEPs活性和比活性有显著影响。这将为进一步优化植物乳杆菌LP69产CEPs培养基提供参考。
