食品科学2017，Vol.38Issue(8)：43-48,6.DOI:10.7506/spkx1002-6630-201708008
海参卵纳豆菌发酵条件及产物生物活性
Investigation of Fermentation Conditions for Fibrinolysin Production from Sea Cucumber Ovum by Bacillus natto and Bioactive Activity of the Fermentation Product
摘要
Abstract
This study aimed to develop a new functional product by fermenting sea cucumber ovum,a by-product of sea cucumber processing,with Bacillus natto.Fibrinolysin (FIB) activity was measured as an index to optimize the fermentation condition.Results showed that the optimum carbon source was glucose at a concentration of 2％.The optimized results of other fermentation parameters were as follows:initial pH,7;inoculum amount,5％;fermentation temperature,37 ℃;medium loading volume,20％;solid-to-liquid ratio,1:30 (g/mL);and rotational speed,180 r/min.The fermentation supernatant,collected after centrifugation at 7 000 r/min for 20 rain,demonstrated FIB activity as high as 6 723 FU/mL and ACE inhibition activity with a high inhibition percentage of 90％ at a final protein concentration of 20 mg/mL.The time required for partial activation of thromboplastin and the thrombin time were significantly extended by the supernatant when the protein level was 5-20 mg/mL,and it also decreased FIB content while having no influence on prothrombin time.Furthermore,some proteases in the supematant were observed by zymography.Therefore,the fermentation product of sea cucumber ovum showed relatively strong thrombolytic,antihypertensive and anticoagulation activities,demonstrating a potential auxiliary therapeutic agent for cardiovascular disease.Hence,it deserved further development.关键词
海参卵/纳豆菌/液体发酵/生物活性Key words
sea cucumber ovum/Bacillus natto/submerged fermentation/bioactivity分类
轻工纺织引用本文复制引用
王婷,李冬梅,张公亮,侯红漫,孙黎明,温子健,季晓彤,王玲,年益莹,薛鹏,孙美玲,郑英雪,姚喜山..海参卵纳豆菌发酵条件及产物生物活性[J].食品科学,2017,38(8):43-48,6.基金项目
辽宁省自然科学基金项目(2015020794) （2015020794）
辽宁省优秀人才项目(LJQ2012048) （LJQ2012048）
