Mu Ying, Maimaitiyiming Ruxianguli, Hong Jingyang, Wang Yu, Zhao Yao, Liu Ruoqing, Wang Liang, Chen Keping, Aihaiti Aihemaitijiang
College of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
Xinjiang Huize Food Limited Liability Company, Urumqi 830000, China.
Foods. 2025 Jan 7;14(2):145. doi: 10.3390/foods14020145.
The substantial quantity of discarded tomato pomace (TP) results in the waste of valuable resources. This study utilizes these tomato by-products by mixing them with water in a specific proportion and fermenting the mixture in two stages: first with yeast, and then with lactic acid bacteria. The most suitable microbial strains for TP fermentation were identified by evaluating parameters such as peptide content, degree of hydrolysis, and gel electrophoresis analysis. Subsequently, tomato pomace peptides (TPPs) were separated into peptides of different molecular weights using ultrafiltration. The IC values, ACE inhibitory activities, and in vitro stability of these peptides were compared, and their secondary structures and microstructures were characterized. The results indicated that the soluble protein concentration increased from 26.25 mg/g to 39.03 mg/g after 32 h of fermentation with strain . After an additional 32 h of fermentation with , the peptide content reached 49.18 ± 0.43%. SDS-PAGE gel electrophoresis showed that the TPP molecular weights were predominantly below 10 kDa. The IC results demonstrated that fractions with smaller molecular weights exhibited greater ACE inhibitory activities. Structural analysis confirmed that the TP hydrolysate was indeed a peptide.
大量废弃的番茄渣（TP）导致了宝贵资源的浪费。本研究通过将这些番茄副产品与水按特定比例混合，并分两个阶段对混合物进行发酵来利用它们：首先用酵母发酵，然后用乳酸菌发酵。通过评估肽含量、水解程度和凝胶电泳分析等参数，确定了最适合TP发酵的微生物菌株。随后，使用超滤将番茄渣肽（TPPs）分离成不同分子量的肽。比较了这些肽的IC值、ACE抑制活性和体外稳定性，并对其二级结构和微观结构进行了表征。结果表明，用菌株发酵32小时后，可溶性蛋白质浓度从26.25毫克/克增加到39.03毫克/克。在用发酵另外32小时后，肽含量达到49.18±0.43%。SDS-PAGE凝胶电泳显示，TPP的分子量主要低于10 kDa。IC结果表明，分子量较小的组分表现出更大的ACE抑制活性。结构分析证实，TP水解产物确实是一种肽。
