中国食品添加剂2026，Vol.37Issue(1)：49-58,10.DOI:10.19804/j.issn1006-2513.2026.1.007
植物乳杆菌-枯草芽孢杆菌混菌发酵芝麻粕制备ACE抑制肽
Preparation of ACE inhibitory peptides from sesame meal via Lactobacillus plantarum and Bacillus subtilis co-fermentation
摘要
Abstract
Sesame meal was used as the substrate and a cofermentation system comprising Lactobacillus plantarum NZ116 and Bacillus subtilis ZW24 was applied to produce ACEinhibitory peptides.Fermentation parameters were optimized using single factor experiments and response surface methodology.Under the optimized conditions(36℃,6%inoculum,54 h fermentation,agitation 146 r/min),ACE inhibition rate reached(97.16±0.85)%.This represents a(58.65±0.63)%and(129.86±2.17)%enhancement over single-strain fermentations(P＜0.05),demonstrating significant synergy of L.plantarum and B.subtilis.Co-fermentation significantly increased protein hydrolysis(0.82±0.04)mg/mL,SDS-PAGE analysis revealed 45%〜60%greater band attenuation and presence of low molecular weight bioactive fragments bands(＜20 kDa).Gel chromatography identified four eluted fractions with fraction 1 exhibiting the highest peak inhibitory activity(96.37±1.2)%.Crucially,following in vitro gastrointestinal simulation,Fraction 1 demonstrated a 65%reduction in IC50(from 6.52±0.24 to 2.28±0.12 mg/mL,P＜0.01),confirming an enhancement of ACE inhibition post-digestion.This work validated that dual-bacterial co-fermentation synergistically degraded antinutritional factors in sesame meal while releasing highly active and stable peptides.It provides both theoretical and technical foundations for valorizing sesame byproducts and developing novel ACE inhibitors.关键词
芝麻粕/混菌发酵/ACE抑制肽/响应面优化/体外消化/凝胶色谱Key words
sesame meal/co-fermentation/ACE inhibitory peptides/response surface methodology/simulated gastrointestinal digestion/gel permeation chromatography分类
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陈心蕊,祁慧,周志文..植物乳杆菌-枯草芽孢杆菌混菌发酵芝麻粕制备ACE抑制肽[J].中国食品添加剂,2026,37(1):49-58,10.基金项目
江苏省"青蓝工程"项目 （）
