Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China.
College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, PR China.
Meat Sci. 2020 Feb;160:107958. doi: 10.1016/j.meatsci.2019.107958. Epub 2019 Oct 16.
This study focused on sarcoplasmic and myofibrillar protein degradation and the formation of peptides with antioxidant activity by mixed starters (Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201). Gel electrophoresis indicated that the mixed starters can hydrolyze both sarcoplasmic and myofibrillar proteins, and the concentration of peptides increased (P < .05). Compared with the control group, using mixed starters led to a significant increase (P < .05) in the DPPH radical scavenging activity, Fe chelating activity, and ABTS radical scavenging activity of sarcoplasmic proteins, but demonstrated no significant difference in myofibrillar proteins. Two hydrophobic fractions (C2, C5) separated by RP-HPLC in the inoculation groups with sarcoplasmic proteins showed high DPPH radical scavenging activity (66.60%, 60.50%). Eighteen peptides were identified by LC-MS/MS, which mainly arose from triosephosphate isomerase, creatine kinase M-type, and glyceraldehyde-3-phosphate dehydrogenase. Hydrophobic amino acids accounted for a large proportion. Our results indicate that mixed starters affect proteolytic characterization and contribute to the formation of peptides with antioxidant capacity in sarcoplasmic proteins.
本研究聚焦于肌浆和肌原纤维蛋白的降解，以及混合发酵剂（植物乳杆菌 CD101 和藤黄微球菌 NJ201）生成具有抗氧化活性的肽。凝胶电泳表明，混合发酵剂可以水解肌浆和肌原纤维蛋白，并且肽浓度增加（P<.05）。与对照组相比，使用混合发酵剂可显著提高（P<.05）肌浆蛋白的 DPPH 自由基清除活性、Fe 螯合活性和 ABTS 自由基清除活性，但对肌原纤维蛋白无显著差异。接种组肌浆蛋白经反相高效液相色谱法（RP-HPLC）分离出两个疏水性馏分（C2、C5），具有较高的 DPPH 自由基清除活性（66.60%、60.50%）。通过 LC-MS/MS 鉴定出 18 种肽，主要来源于磷酸丙糖异构酶、肌酸激酶 M 型和甘油醛-3-磷酸脱氢酶。疏水性氨基酸占很大比例。研究结果表明，混合发酵剂影响蛋白水解特性，并有助于肌浆蛋白中抗氧化肽的形成。
