食品与发酵工业2024，Vol.50Issue(13)：32-38,7.DOI:10.13995/j.cnki.11-1802/ts.036844
模拟消化对副干酪乳杆菌LX5和屎肠球菌AS8发酵液抗氧化活性的影响
Effect of simulated digestion on antioxidant activity of Lactobacillus paracasei LX5 and Enterococcus faecium AS8 fermentation broths
摘要
Abstract
In order to investigate the in vitro antioxidant capacity of peptides with different molecular weights in lactic fermentation broth,a mixture of peptides with different molecular weights in lactic acid bacteria fermentation broth was prepared by ultrafiltration and subjected to in vitro simulated digestion experiments.The scavenging abilities of the two fractions of peptides on ABTS cation radicals,hy-droxyl radicals and DPPH radicals were investigated separately,and the changes in the antioxidant activities of the fermented milk peptides after simulated gastric and intestinal digestion were investigated.The results showed that the antioxidant activity of the digested peptide did not change much compared with that of the undigested sample after in vitro simulated digestion.Reduction of protein molecular weight by SDS-PAGE of peptides from lactic acid bacteria fermentation broths.The contents of the four types of amino acids,which are closely relat-ed to antioxidant activity,showed a decrease in the proportion of the total amino acid content of the samples,except for LX5-I,which showed an increase in the proportion of the total amino acid content.This is the same as the trend of antioxidant activity of each sample af-ter digestion.The above results indicate that the fermented milk peptides have good digestive stability and antioxidant activity.关键词
乳酸菌/多肽/体外消化/抗氧化活性Key words
lactic acid bacteria/polypeptides/in vitro digestion/antioxidant activity引用本文复制引用
石雅彤,白英..模拟消化对副干酪乳杆菌LX5和屎肠球菌AS8发酵液抗氧化活性的影响[J].食品与发酵工业,2024,50(13):32-38,7.基金项目
国家自然科学基金地区科学基金项目(31760460) （31760460）
