Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China.
Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, 222005, China.
Food Chem. 2024 Oct 15;455:139779. doi: 10.1016/j.foodchem.2024.139779. Epub 2024 May 23.
This study investigated the production of antioxidant peptides from Porphyra yezoensis through fermentation with three strains of microorganisms: Lactiplantibacillus plantarum L13, Bacillus amyloliquefaciens MMB-02, and Saccharomyces cerevisiae A8. The crude peptides were extracted by aqueous acid precipitation and purified by Sephadex G-25 gel column to produce highly active antioxidant components with molecular weight of <4000 Da. The LC-MS/MS result revealed that the fermentation group contained more hydrophobic amino acids and oligopeptides, which were mainly originated from phycobiliproteins and algal blue proteins. Finally, the antioxidant activity of Porphyra yezoensis was determined with DPPH· and ABTS· scavenging rates of 54.87% and 57.39%, respectively. The ferric ion-reducing power (FRAP) and enzyme activities of SOD and CAT were significantly higher than those of the control group. This study provides a scientific foundation for the deep processing of striped seaweed and contributes to the theoretical understanding of synthetic antioxidant substitutes.
本研究通过三种微生物（植物乳杆菌 L13、解淀粉芽孢杆菌 MMB-02 和酿酒酵母 A8）发酵紫菜，探讨了抗氧化肽的生产。通过水酸沉淀提取粗肽，并用 Sephadex G-25 凝胶柱纯化，得到分子量<4000 Da 的高活性抗氧化成分。LC-MS/MS 结果表明，发酵组含有更多的疏水性氨基酸和寡肽，主要来源于藻红蛋白和藻蓝蛋白。最后，采用 DPPH·和 ABTS·清除率分别为 54.87%和 57.39%测定紫菜的抗氧化活性。铁离子还原能力（FRAP）和 SOD、CAT 的酶活性均显著高于对照组。本研究为条斑紫菜的深加工提供了科学依据，为合成抗氧化替代物的理论理解做出了贡献。
