Yang Jiangyong, Hong Jingyang, Aihaiti Aihemaitijiang, Mu Ying, Yin Xuefeng, Zhang Minwei, Liu Xiaolu, Wang Liang
College of Life Science and Technology, Xinjiang University, Urumqi, China.
Front Nutr. 2024 Feb 13;11:1355116. doi: 10.3389/fnut.2024.1355116. eCollection 2024.
This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO·7HO was added at 0.15 g/L, the peptide yield reached 43.85% with a mixed fermentation of , and . Components with a molecular weight below 1 kDa were found to be more effective in inhibiting the activity of α-amylase and α-glucosidase, with the identified sequence being FYLPKM. Finally, SPME/GC-MS results showed that 86 volatile components were detected during the fermentation of seabuckthorn seed meal, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, and 14 other compounds. With prolonged fermentation time, the content of acids and esters increased significantly.
本研究采用混合菌株将沙棘籽粕发酵成肽，并对发酵所需的生长适应条件、分子量分布、挥发性化合物和降血糖活性进行了综合评价。结果表明，当麦芽糖用量为1.1%，添加0.15 g/L的MgSO·7H₂O时，经[具体菌种1]、[具体菌种2]和[具体菌种3]混合发酵，肽产量达到43.85%。发现分子量低于1 kDa的组分对抑制α-淀粉酶和α-葡萄糖苷酶的活性更有效，鉴定出的序列为FYLPKM。最后，固相微萃取/气相色谱-质谱联用（SPME/GC-MS）结果表明，沙棘籽粕发酵过程中检测到86种挥发性成分，包括22种醇类、9种酸类、7种酮类、14种烷烃、20种酯类和14种其他化合物。随着发酵时间的延长，酸类和酯类的含量显著增加。
