乳杆菌发酵鲟鱼骨酶解液条件优化及营养成分分析
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摘要
为提高鲟鱼骨的有效利用率和附加值,通过单因素试验和响应面法优化类植物乳杆菌(Lactobacillus paraplantarum)L-ZS9发酵鲟鱼软骨酶解液的最佳工艺参数,得到的最佳发酵条件为:葡萄糖添加量17.11 g/L、接种量4.27%、发酵起始p H 5.95、发酵时间20.07 h。在此条件下,菌株L-ZS9的活菌数为(3.55±0.10)×108 CFU/m L。在此基础上,进一步考察发酵前后鲟鱼软骨酶解液中基本营养成分含量的变化,结果显示,经类植物乳杆菌L-ZS9发酵后,软骨酶解液中可溶性钙质量浓度达20.88 mg/m L,与发酵前相比显著增加。同时,软骨酶解液中的磷、镁及蛋白质含量分别提高了14.4%、6.5%和26.7%。本研究为鲟鱼骨的精深加工开发提供了新思路和一定理论支持。
In order to improve the effective utilization rate of sturgeon bones and realize its high value-added utilization,enzymatic hydrolysate of sturgeon cartilage was fermented by Lactobacillus paraplantarum L-ZS9 and the fermentation parameters were optimized using one-factor-at-a-time method and response surface methodology. The optimal fermentation conditions were determined as follows: glucose concentration 17.11 g/L, inoculum amount 4.27%, initial pH 5.95, and fermentation time 20.07 h. Under these conditions, the viable number of strain L-ZS9 was(3.55 ± 0.10) × 108 CFU/mL.Furthermore, the changes in the contents of macronutrients in the hydrolysate before and after fermentation were investigated. The results showed that the soluble calcium concentration in the fermented hydrolysate was up to 20.88 mg/m L,which was signi?cantly increased compared with that before fermentation. Meanwhile, the concentrations of phosphorus,magnesium and protein were increased by 14.4%, 6.5% and 26.7%, respectively. The results of this study provide new ideas and a theoretical basis for further processing and development of sturgeon bones.
In order to improve the effective utilization rate of sturgeon bones and realize its high value-added utilization,enzymatic hydrolysate of sturgeon cartilage was fermented by Lactobacillus paraplantarum L-ZS9 and the fermentation parameters were optimized using one-factor-at-a-time method and response surface methodology. The optimal fermentation conditions were determined as follows: glucose concentration 17.11 g/L, inoculum amount 4.27%, initial pH 5.95, and fermentation time 20.07 h. Under these conditions, the viable number of strain L-ZS9 was(3.55 ± 0.10) × 108 CFU/mL.Furthermore, the changes in the contents of macronutrients in the hydrolysate before and after fermentation were investigated. The results showed that the soluble calcium concentration in the fermented hydrolysate was up to 20.88 mg/m L,which was signi?cantly increased compared with that before fermentation. Meanwhile, the concentrations of phosphorus,magnesium and protein were increased by 14.4%, 6.5% and 26.7%, respectively. The results of this study provide new ideas and a theoretical basis for further processing and development of sturgeon bones.
引文
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[28]刘丽莉,马美湖,杨协力.牛骨I型胶原蛋白提取及结构表征[J].食品科学,2010,31(2):87-91.
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[30]HANSEREE P,STAPLES A C,CRYNS V L,et al.Hypocalciuria as a predictor of reduced intestinal calcium absorption[J].Journal of the Endocrine Society,2017,1(9):1179-1187.DOI:10.1210/js.2017-00234.
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[2]RAMIS J M,CALVO J,MATAS A,et al.Enhanced osteoinductive capacity and decreased variability by enrichment of demineralized bone matrix with a bone protein extract[J].Journal of Materials Science-Materials in Medicine,2018,29(7):103-110.DOI:10.1007/s10856-018-6115-8.
[3]刘丽莉,李丹,杨陈柳,等.牛骨胶原蛋白酶解工艺优化及结构特性分析[J].食品与机械,2017,33(7):40-46.DOI:10.13652/j.issn.1003-5788.2017.07.009.
[4]PEI Z,YING X,TANG Y,et al.Biological characteristics of a new antibacterial peptide and its antibacterial mechanisms against Gramnegative bacteria[J].Polish Journal of Veterinary Sciences,2018,21(3):533-542.DOI:10.24425/124287.
[5]OSTERLUND N,LUO J,WARMLANDER S,et al.Membranemimetic systems for biophysical studies of the amyloid-beta peptide[J].Biochimica Et Biophysica Acta Proteins&Proteomics,2018,21(1):128-139.
[6]LEE S I,KIM I H.Difructose dianhydride improves intestinal calcium absorption,wound healing,and barrier function[J].Scientific Reports,2018,8(1):78-83.DOI:10.1038/s41598-018-26295-7.
[7]SUN S,LIU F,LIU G,et al.Effects of casein phosphopeptides on calcium absorption and metabolism bioactivity in vitro and in vivo[J].Food&Function,2018,9(10):5220-5229.DOI:10.1039/c8fo00401c.
[8]黄海,李八方,曾名湧.鲤鱼卵酶解制备钙离子结合活性肽的条件优化[J].食品研究与开发,2017,38(1):73-77.DOI:10.3969/j.issn.1005-6521.2017.01.017.
[9]程倩,吴薇,籍保平.微生物发酵法提取甲壳素的国内外研究进展[J].食品科技,2012,33(3):40-44.DOI:10.13684/j.cnki.spkj.2012.03.024.
[10]张明亮,江贤章,王灿,等.微生物发酵生产DHA的研究进展[J].食品工业科技,2014,35(21):395-400.DOI:10.13386/j.issn1002-0306.2014.21.077.
[11]湛剑龙,胡萍,陈韵,等.功能性乳酸菌的应用研究[J].食品安全质量检测学报,2014,5(4):1002-1009.
[12]敖晓琳,蒲彪,蔡义民,等.发酵乳杆菌及其益生特性研究进展[J].食品与生物技术学报,2015,34(2):121-127.
[13]JAIN S,ANAL A K.Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation[J].Journal of Food Science and Technology,2017,54(5):1062-1072.DOI:10.1007/s13197-017-2530-y.
[14]SAKSRITHAI K,KING A J.Lactobacillus and dietary sunflower meal supplementation in layer diets:effects on specific serum content and hydrogen sulfide concentration in layer manure[J].Research in Veterinary Science,2018,122:64-71.
[15]刘宏宇,汪立平,艾连中,等.乳酸菌的抗氧化活性和耐酸耐胆盐性能的研究[J].食品工业科技,2014,35(2):92-96.DOI:10.13386/j.issn1002-0306.2014.02.075.
[16]杜林,李亚娜.生物活性肽的功能与制备研究进展[J].中国食物与营养,2005(8):18-21.
[17]GARZON K,ORTEGA C,TENEA G N.Characterization of bacteriocin-producing lactic acid bacteria isolated from native fruits of ecuadorian amazon[J].Polish Journal of Microbiology,2017,66(4):473-481.
[18]彭慧莉.酶解和乳酸菌发酵猪骨的工艺研究[D].成都:西华大学,2013.
[19]KWAK M K,LIU R,KIM M K,et al.Cyclic dipeptides from lactic acid bacteria inhibit the proliferation of pathogenic fungi[J].Journal of Microbiology,2014,52(1):64-70.DOI:10.1007/s12275-014-3520-7.
[20]CHOI H A,LEE Y C,LEE J Y,et al.A simple bacterial transformation method using magnesium-and calcium-aminoclays[J].Journal of Microbiological Methods,2013,95(2):97-101.DOI:10.1016/j.mimet.2013.07.018.
[21]WALTERS M E,ESFANDI R,TSOPMO A.Potential of food hydrolyzed proteins and peptides to chelate iron or calcium and enhance their absorption[J].Foods,2018,7(10):112-120.DOI:10.3390/foods7100172.
[22]LIU L,LI P.Complete genome sequence of Lactobacillus paraplantarum L-ZS9,a probiotic starter producing class IIbacteriocins[J].Journal of Biotechnology,2016,222:15-16.DOI:10.1016/j.jbiotec.2016.02.003.
[23]LIU L,WU R,ZHANG J,et al.D-Ribose interferes with quorum sensing to inhibit biofilm formation of Lactobacillus paraplantarum L-ZS9[J].Frontiers in Microbiology,2017,8:1860.DOI:10.3389/fmicb.2017.01860.
[24]张旭.群体感应介导的IIb类细菌素的抑菌机理及产生菌在鲟鱼肠中的应用[D].北京:中国农业大学,2014.
[25]杜兰兰,王洋,刘蕾,等.类植物乳杆菌L-ZS9黏附特性研究及胃肠道环境对其黏附力的影响[J].食品科技,2015,40(12):2-6.DOI:10.13684/j.cnki.spkj.2015.12.001.
[26]刘蕾,桂萌,武瑞赟,等.LuxS/AI-2型群体感应系统调控细菌生物被膜形成研究进展[J].食品科学,2016,37(19):254-262.DOI:10.7506/spkx1002-6630-201619043.
[27]秦娜娜,侯伟伟,张双双,等.响应面优化酶解马骨粉工艺的研究[J].食品工业科技,2013,34(21):171-174.DOI:10.13386/j.issn1002-0306.2013.21.061.
[28]刘丽莉,马美湖,杨协力.牛骨I型胶原蛋白提取及结构表征[J].食品科学,2010,31(2):87-91.
[29]孙雯娟,张波,李大魁,等.益生菌制剂的发展现状与临床应用进展[J].中国医院药学杂志,2015,35(9):850-857.DOI:10.13286/j.cnki.chinhosppharmacyj.2015.09.22.
[30]HANSEREE P,STAPLES A C,CRYNS V L,et al.Hypocalciuria as a predictor of reduced intestinal calcium absorption[J].Journal of the Endocrine Society,2017,1(9):1179-1187.DOI:10.1210/js.2017-00234.
[31]AMACHAWADI R G,GIOK F,SHI X,et al.Antimicrobial resistance of Enterococcus faecium strains isolated from commercial probiotic products used in cattle and swine[J].Journal of Animal Science,2018,96(3):912-920.DOI:10.1093/jas/sky056.