Microbial fermentation is an important method to obtain antioxidant peptides.In this study,Lactobacillus par-acasei SMN-LBK was used to ferment biprotein(walnut milk)to enhance the antioxidant capacity of the active p...Microbial fermentation is an important method to obtain antioxidant peptides.In this study,Lactobacillus par-acasei SMN-LBK was used to ferment biprotein(walnut milk)to enhance the antioxidant capacity of the active peptide.The optimal fermentation process of 5%inoculum,1:7 plant protein ratio,37℃and 12 h resulted in 77.63%±0.36%DPPH scavenging,93.31%±0.25%ABTS scavenging and 79.37%±0.02%metal ion chelating capacity.The hydrolysis products were classified into three molecular weight classes using an ultra-filtration membrane system.DPAP-3 with a molecular weight of less than 3 kDa had the highest antioxidant activity.DPAP-3 was further separated into three subclasses using gel filtration chromatography.These sub-classes were characterized using nano-liquid chromatography-tandem mass spectrometry(NanoLC-MS/MS)and screened by searching https://biochemia.uwm.edu.Four antioxidant peptides were identified using a combi-nation of hydrophobic amino acids,positive ion-charge interactions,and numerical values.Two of these peptides were from animals and one from plants.Their amino acid sequences are as follows PCRGVLLR,IHIPLPRWV,QSKVLPVPQK,and KVLPVPQKA,with molecular docking binding energies of7.8,8.3,7.4,and7.7 kcal/mol,respectively.The results suggest that fermentation of plant-animal proteins with Lactobacillus paracasei can produce antioxidant peptides that can be used as functional ingredients in food products.This has the potential to conserve animal protein resources.展开更多
To investigate the influence of mixed fermentation of L.paracasei SMN-LBK and L.reuteri LBK on the formation of taste of kazak cheese,this study analysis the enzyme activities and non-volatile taste components metabol...To investigate the influence of mixed fermentation of L.paracasei SMN-LBK and L.reuteri LBK on the formation of taste of kazak cheese,this study analysis the enzyme activities and non-volatile taste components metabolites.Utilizing untargeted metabolomics,it has been discovered that mixed fermentation could regulate the biosynthesis of 24 pivotal taste metabolites required for the production of Kazak cheese by adjusting the tricarboxylic acid cycle(TCA cycle),phenylalanine metabolism,galactose metabolism,and c5-branched dibasic acid metabolism.These metabolites predominantly consist of 10 types of sour substances,6 types of kokumi substances,6 types of sweet substances,and 2 types of bitter substances.Consequently,it can significantly elevate the acidity and umami of cheese,while prolonging the duration of its taste.Furthermore,it has been observed that mixed fermentation enhances enzymatic activity,thereby improving the color and texture of cheese,and subsequently exerting a notable positive influence on its overall taste.This study provided insights into the mechanism of taste formation during mixed fermentation of Kazak cheese.展开更多
基金supported by the regional projects of the National Natural Fund of China(32060548,32260594)the Science and Tech-nology Innovation Talent Programme of Xinjiang Production and Construction Corps(2023CB008-04)+1 种基金the Regional Collaborative Innovation Special Project of Xinjiang Uygur Autonomous Region(2022E01028)the Guiding Science and Technology Programme of the Corps(2023ZD087).
文摘Microbial fermentation is an important method to obtain antioxidant peptides.In this study,Lactobacillus par-acasei SMN-LBK was used to ferment biprotein(walnut milk)to enhance the antioxidant capacity of the active peptide.The optimal fermentation process of 5%inoculum,1:7 plant protein ratio,37℃and 12 h resulted in 77.63%±0.36%DPPH scavenging,93.31%±0.25%ABTS scavenging and 79.37%±0.02%metal ion chelating capacity.The hydrolysis products were classified into three molecular weight classes using an ultra-filtration membrane system.DPAP-3 with a molecular weight of less than 3 kDa had the highest antioxidant activity.DPAP-3 was further separated into three subclasses using gel filtration chromatography.These sub-classes were characterized using nano-liquid chromatography-tandem mass spectrometry(NanoLC-MS/MS)and screened by searching https://biochemia.uwm.edu.Four antioxidant peptides were identified using a combi-nation of hydrophobic amino acids,positive ion-charge interactions,and numerical values.Two of these peptides were from animals and one from plants.Their amino acid sequences are as follows PCRGVLLR,IHIPLPRWV,QSKVLPVPQK,and KVLPVPQKA,with molecular docking binding energies of7.8,8.3,7.4,and7.7 kcal/mol,respectively.The results suggest that fermentation of plant-animal proteins with Lactobacillus paracasei can produce antioxidant peptides that can be used as functional ingredients in food products.This has the potential to conserve animal protein resources.
基金supported by the Corps Guiding Science and Technology Programme(2023ZD087)The regional projects of the National Natural Fund of China(32060548,32260594)+1 种基金Regional Collaborative Innovation Special Project of Xinjiang Uygur Autonomous Region(2022E01028)Tianchi Young Doctoral Programme of Excellence,Shihezi University High-level Talent Initiation Programme(2022ZK012).
文摘To investigate the influence of mixed fermentation of L.paracasei SMN-LBK and L.reuteri LBK on the formation of taste of kazak cheese,this study analysis the enzyme activities and non-volatile taste components metabolites.Utilizing untargeted metabolomics,it has been discovered that mixed fermentation could regulate the biosynthesis of 24 pivotal taste metabolites required for the production of Kazak cheese by adjusting the tricarboxylic acid cycle(TCA cycle),phenylalanine metabolism,galactose metabolism,and c5-branched dibasic acid metabolism.These metabolites predominantly consist of 10 types of sour substances,6 types of kokumi substances,6 types of sweet substances,and 2 types of bitter substances.Consequently,it can significantly elevate the acidity and umami of cheese,while prolonging the duration of its taste.Furthermore,it has been observed that mixed fermentation enhances enzymatic activity,thereby improving the color and texture of cheese,and subsequently exerting a notable positive influence on its overall taste.This study provided insights into the mechanism of taste formation during mixed fermentation of Kazak cheese.
