Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, PR China.
Food Res Int. 2021 Jun;144:110351. doi: 10.1016/j.foodres.2021.110351. Epub 2021 Mar 23.
This study investigated in vitro antioxidant activity of Lactobacillus plantarum CD101 and its effect on antioxidant peptides formation in fermented sausage. The antioxidant substances of L. plantarum CD101 were mainly distributed on the cell surface and extracellular secretions. L. plantarum CD101 affected the acidification and proteolysis during the fermentation. Combined with electrophoresis and peptide content analysis, these results indicated the effectiveness of the starters in promoting peptide formation, accompanied by a small change in antioxidant activities. Forty-four effective peptides were identified by LC-MS/MS. The masses of the peptides were less than 3 kDa, and their amino acid sequences were between 5 and 27 amino acids in length. Thus, L. plantarum CD101 may be beneficial to inhibit the oxidative rancidity of fermented sausage through its in vitro antioxidant activity, while effectively promoting protein degradation with a weak effect on antioxidant peptides promotion.
本研究旨在探究植物乳杆菌 CD101 的体外抗氧化活性及其对发酵香肠中抗氧化肽形成的影响。该菌的抗氧化物质主要分布在细胞表面和细胞外分泌物中。植物乳杆菌 CD101 影响发酵过程中的酸化和蛋白质水解。电泳和肽含量分析结果表明，该发酵剂可有效促进肽的形成，同时抗氧化活性略有变化。通过 LC-MS/MS 鉴定出 44 种有效肽。这些肽的分子量均小于 3 kDa，其氨基酸序列长度在 5 至 27 个氨基酸之间。因此，植物乳杆菌 CD101 可能通过其体外抗氧化活性有利于抑制发酵香肠的氧化酸败，同时有效促进蛋白质降解，对抗氧化肽的促进作用较弱。
