枯草芽孢杆菌发酵花生粕制备抗氧化肽的研究
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摘要
花生(Arachis Hypogaea L.)是豆科蝶形花亚科落花生属作物，属一年生草本植物，在世界各地均有种植。我国是一个花生生产大国，花生年产量在1400万吨以上，其中约有700万吨花生用于食用油的生产，产出约350万吨的花生粕。花生粕蛋白含量高达40-55%，且氨基酸种类齐全，营养价值高。但由于高温压榨制油后，花生蛋白严重变性，从而使得其主要被用作于饲料或肥料，但这两种方式对花生蛋白的利用率低。我国花生粕来源丰富，以花生粕为原料进行综合开发利用具有积极的现实意义和广阔的市场前景。
本论文以高温脱脂后的花生粕为原料，采用微生物发酵法对花生粕中的蛋白进行生物降解制备具有抗氧化活性的花生短肽。研究主要涉及花生粕化学成分的分析、发酵菌种的筛选、不同发酵时间下发酵产物的抗氧化能力分析、发酵培养基成分、发酵条件的优化、花生粕抗氧化肽的分离纯化和氨基酸序列的鉴定、抗氧化肽的化学合成及抗氧化活性的验证、抗氧化肽构效关系等内容。主要研究结果如下：
论文首先对花生粕发酵菌种进行了筛选，以发酵液中多肽含量，发酵产物对DPPH自由基、超氧自由基的清除力以及发酵产物的还原力为指标，从枯草芽孢杆菌CICC20029、CICC20001、CICC20002，地衣芽孢杆菌CICC20033、CICC23631和CICC20004等6株菌中选择发酵花生粕的适宜菌种。结果表明枯草芽孢杆菌CICC20001的各个指标均高于其它几个菌株，发酵液中多肽含量为4.92mg/ml，发酵产物对DPPH自由基的清除力为54.58%，对超氧阴离子自由基清除力为25.12%，发酵产物的还原力为30.8%，最终确定枯草芽孢杆菌CICC20001作为发酵菌种。
采用8种体外抗氧化能力评价体系分别考察了枯草芽孢杆菌CICC20001在发酵时间为48h、72h、96h、120h、144h的发酵产物的体外抗氧化活性。发酵时间为96h的发酵产物具有较好的DPPH自由基、超氧阴离子自由基、ABTS·＋清除力和还原能力，清除效果分别为72.18%、28.15%、64.23%和35.77%，同时还能有效抑制亚油酸自氧化、过氧化氢诱导的红细胞溶血现象和肝细胞中脂质过氧化产物丙二醛的生成，抑制效果分别为60.73%、64.28%和61.05%；而发酵时间为120h的发酵产物具有较好的金属离子螯合能力，对Fe~(2+)的螯合效果为70.18%。
以发酵产物的DPPH自由基清除率为指标，采用Design-Expert软件Box-Behnken程序中的响应面(response surface method, RSM)功能对枯草芽孢杆菌20001发酵花生粕的培养基组成和发酵条件进行优化，得出枯草芽孢杆菌20001发酵花生粕的最优条件为，花生粕51.39g/L，葡萄糖5.27g/L，KH_2PO_43.56g/L，发酵时间94.14h，起始pH8.06，发酵温度36.38℃，接种量2.81%，在此条件下，发酵产物对DPPH自由基清除率理论预测值为79.40%，三次验证试验的平均值为80.06%，与理论值非常接近，此条件下制备的发酵产物的水解度为21.41%。
连续采用DA201-C型大孔树脂、Pall超滤装置、AKTA凝胶过滤色谱和反向高效液相色谱对优化条件下制备的花生肽进行分离纯化，每一步的纯化过程均选择DPPH自由基清除活力高的组分作为下一步分离纯化的对象。在经半制备反相高效液相色谱法纯化后，得到了两个抗氧化活性较高的抗氧化肽（F2c和F2e）。使用氨基酸自动分析仪对两个抗氧化肽的氨基酸组成进行分析，之后采用基质辅助激光解吸电离飞行时间质谱技术(Matrix-assisted laser desorption/ionization time of flightmass spectrometry, MALDI-TOF-MS)对这两个抗氧化肽进行分子量测定和氨基酸序列鉴定，推测出F2c和F2e的分子量分别为930Da和639Da。结合氨基酸组成分析的结果，推断出这两个抗氧化肽的氨基酸序列分别为Leu-Ser-Val-Cys-Phe-Cys-Phe-Leu (LSVCFCFL)和Phe-Thr-Pro-Glu-Phe(FTPEF)。
为了验证纯化得到的抗氧化肽的抗氧化活性，选择肽段LSVCFCFL进行固相合成，测定了合成肽段LSVCFCFL各项抗氧化活性。结果发现，在0-0.6mg/mL的范围内，其对O_2~(·-)的清除效果与Vc相近，并且还具有较好的DPPH·清除力。其对几种自由基的清除效果大小依次为：DPPH>ABTS~(·+)> O_2~(·-)。此外，LSVCFCFL的浓度在2mg/mL时，还原力为0.624；在0.8mg/mL时，对亚油酸自氧化抑制能力达到68.5%。
最后采用Hyperchem软件对肽链FTPEF和LSVCFCFL的化学结构进行构建，通过几何构型优化得到优势构象。将优化后的肽链分子的优势构象导入Gaussian09软件，使用量子化学计算方法计算分子前线轨道能量与原子表面净电荷分布情况。结果显示抗氧化肽的抗氧化活性与分子前线轨道能极差有关，肽链分子抗氧化活性的强弱可以通过前线分子轨道能极差来表示。
Peanut, a sort of one-year-born plant, belongs to Arachis hypogaea L, and it has been grown in everypart of the world. The annual output of peanut in China exceeds14million tons and more than7milliontons of peanut is used to extract edible oil, which produces3.5million peanut meal. The peanut mealcontaining40-55%protein and many kinds of amino acids, possesses high nutritional value. However,because of severe denaturation of peanut proteins, the peanut meal is mainly used as feed or fertilizer afterextraction of peanut oil. China has abundant peanut meal sources, so it is of great practical significance tofully develope and utilise peanut meal, and there will be wide marketing prospect.
In this study, the high-temperature-defatted peanut meal was fermented using microorganisms toprepare antioxidant peptides with the low molecular weight. The research covers components analysis ofpeanut meal, screening of strain, analysis of antioxidant activities of fermentation products at differentfermentation time, optimization of medium and culture conditions, isolation and purification of peanutmeal antioxidant petides, characterization of amino acid sequences, chemical synthesis of antioxidantpeptides, verification of antioxidant activities, and structure-acticity relationship. And the results are shownin the following.
By comparing peptide content of fermentation liquid, DPPH radical-scavenging effect, superoxideanion radical-scavenging effect and reducing power of fermentation products, we chose target strain fromBacillus subtilis CICC20029, CICC20001, CICC20002and Bacillus licheniformis CICC20033,CICC23631, and CICC20002. The peptide concentration in fermented liquid of Bacillus subtilisCICC20001was higher (4.92mg/mL) than that of the other five strains. And the DPPH radical-scavengingeffect, superoxide anion radical-scavenging effect, and reducing power of fermentation products ofBacillus subtilis CICC20001were54.58%,25.12%, and30.8%, respectively, and all higher than those ofthe other five strains. Therefore, Bacillus subtilis CICC20001was screened as target strain.
The antioxidant properties of fermentation products of Bacillus subtilis CICC20001at fermentationtime of48h,72h,96h,120h and144h were evaluated using8antioxidant assays in vitro. The resultsshowed that the fermentation products at96h took possession of better DPPH radical-scavenging effect,superoxide anion radical-scavenging effect, ABTS·＋scavenging effect and reducing power and they were72.18%,28.15%,64.23%,35.77%, respectively. In the meanwhile, the fermentation products couldeffectively inhibit autooxidation of linoleic acid, hemolysis of red blood cell induced by H2O2, andproduction of malonaldehyde (MDA), and they were60.73%,64.28%, and61.05%, respectively. Thefermentation products at fermentation time of120h showed excellent metal chelating capacity on Fe~(2+),and the metal chelating capacity was70.18%.
In order to maximize DPPH radical-scavenging effect, response surface method in Box-Behnkenprogram of Design-Expert Software was used to optimize medium ingredients and fermentationcongditions for Bacillus subtilis CICC20001. And the optimum conditions for Bacillus subtilis CICC20001were51.39g/L of peanut meal,5.27g/L of glucose,3.56g/L of KH_2PO_4,94.14h of fermentation time,initial pH8.06,36.38℃of fermentation temperature, and2.81%of inoculation ratio. Under this condition,the predicted value of DPPH radical-scavenging effect was79.40%, and the mean value of three tests was80.06%. The actual value was very close to the predicted value, and the degree of hydrolysis of thefermentation products at optimum conditions was21.41%.
DA201-C macroporous resin, ultrafiltration equipment made by Pall Company, AKTA Purififierequiped with gel column, and reverse phase high-performance liquid chromatography (RP-HPLC) wereused one by one to isolate and purify peanut peptides, and the peanut peptides fraction with higher DPPHradical-scavenging effect was chosen as targer for next purification. After RP-HPLC, two peptides with higher antixodiant activity were obtained, and they were F2c and F2e. The two peptides were subjected toamino acid analysis by amino acid analyzer, and afterwards they were analysed by matrix-assisted laserdesorption/ionization time of flight mass spectrometry (MALDI-TOF/TOF-MS/MS). The results showedthat the molecular weight of F2c and F2e was930Da and639Da, and their amino acid sequences wereLeu-Ser-Val-Cys-Phe-Cys-Phe-Leu (LSVCFCFL) and Phe-Thr-Pro-Glu-Phe (FTPEF).
In order to verify antioxidant properties of antioxidant peptides, the LSVCFCFL was synthesizedusing soLid-phase peptide synthesis and its antioxidant activities were assayed. The results showed that thescavenging effect on O_2~(·-)was close to that of Vc ranging from0-0.6mg/mL, and it possessed nice DPPHradical-scavenging effect. The scavenging effect followed this order: DPPH> ABTS~(·+)> O_2~(·-). Besides,LSVCFCFL showed62.4%of reducing power at2mg/mL and68.5%of inhibition of linoleic acidautooxidation at0.8mg/mL.
At last, the Hyperchem Software was used to build molecular structures of PTFEP and LSVCFCFL,optimize their geometry conformation and make them turn into preferred conformation. And then theenergies of frontier orbital and the distribution of charges of PTPEF and LSVCFCFL were simulated usingcalculation of quantum chemistry under Gaussian09Software. The results showed that antioxidant activityof peptides was related to the frontier orbital energy gap, and the antioxidant activity of the peptides can bedescribed using the frontier orbital energy gap.
本论文以高温脱脂后的花生粕为原料，采用微生物发酵法对花生粕中的蛋白进行生物降解制备具有抗氧化活性的花生短肽。研究主要涉及花生粕化学成分的分析、发酵菌种的筛选、不同发酵时间下发酵产物的抗氧化能力分析、发酵培养基成分、发酵条件的优化、花生粕抗氧化肽的分离纯化和氨基酸序列的鉴定、抗氧化肽的化学合成及抗氧化活性的验证、抗氧化肽构效关系等内容。主要研究结果如下：
论文首先对花生粕发酵菌种进行了筛选，以发酵液中多肽含量，发酵产物对DPPH自由基、超氧自由基的清除力以及发酵产物的还原力为指标，从枯草芽孢杆菌CICC20029、CICC20001、CICC20002，地衣芽孢杆菌CICC20033、CICC23631和CICC20004等6株菌中选择发酵花生粕的适宜菌种。结果表明枯草芽孢杆菌CICC20001的各个指标均高于其它几个菌株，发酵液中多肽含量为4.92mg/ml，发酵产物对DPPH自由基的清除力为54.58%，对超氧阴离子自由基清除力为25.12%，发酵产物的还原力为30.8%，最终确定枯草芽孢杆菌CICC20001作为发酵菌种。
采用8种体外抗氧化能力评价体系分别考察了枯草芽孢杆菌CICC20001在发酵时间为48h、72h、96h、120h、144h的发酵产物的体外抗氧化活性。发酵时间为96h的发酵产物具有较好的DPPH自由基、超氧阴离子自由基、ABTS·＋清除力和还原能力，清除效果分别为72.18%、28.15%、64.23%和35.77%，同时还能有效抑制亚油酸自氧化、过氧化氢诱导的红细胞溶血现象和肝细胞中脂质过氧化产物丙二醛的生成，抑制效果分别为60.73%、64.28%和61.05%；而发酵时间为120h的发酵产物具有较好的金属离子螯合能力，对Fe~(2+)的螯合效果为70.18%。
以发酵产物的DPPH自由基清除率为指标，采用Design-Expert软件Box-Behnken程序中的响应面(response surface method, RSM)功能对枯草芽孢杆菌20001发酵花生粕的培养基组成和发酵条件进行优化，得出枯草芽孢杆菌20001发酵花生粕的最优条件为，花生粕51.39g/L，葡萄糖5.27g/L，KH_2PO_43.56g/L，发酵时间94.14h，起始pH8.06，发酵温度36.38℃，接种量2.81%，在此条件下，发酵产物对DPPH自由基清除率理论预测值为79.40%，三次验证试验的平均值为80.06%，与理论值非常接近，此条件下制备的发酵产物的水解度为21.41%。
连续采用DA201-C型大孔树脂、Pall超滤装置、AKTA凝胶过滤色谱和反向高效液相色谱对优化条件下制备的花生肽进行分离纯化，每一步的纯化过程均选择DPPH自由基清除活力高的组分作为下一步分离纯化的对象。在经半制备反相高效液相色谱法纯化后，得到了两个抗氧化活性较高的抗氧化肽（F2c和F2e）。使用氨基酸自动分析仪对两个抗氧化肽的氨基酸组成进行分析，之后采用基质辅助激光解吸电离飞行时间质谱技术(Matrix-assisted laser desorption/ionization time of flightmass spectrometry, MALDI-TOF-MS)对这两个抗氧化肽进行分子量测定和氨基酸序列鉴定，推测出F2c和F2e的分子量分别为930Da和639Da。结合氨基酸组成分析的结果，推断出这两个抗氧化肽的氨基酸序列分别为Leu-Ser-Val-Cys-Phe-Cys-Phe-Leu (LSVCFCFL)和Phe-Thr-Pro-Glu-Phe(FTPEF)。
为了验证纯化得到的抗氧化肽的抗氧化活性，选择肽段LSVCFCFL进行固相合成，测定了合成肽段LSVCFCFL各项抗氧化活性。结果发现，在0-0.6mg/mL的范围内，其对O_2~(·-)的清除效果与Vc相近，并且还具有较好的DPPH·清除力。其对几种自由基的清除效果大小依次为：DPPH>ABTS~(·+)> O_2~(·-)。此外，LSVCFCFL的浓度在2mg/mL时，还原力为0.624；在0.8mg/mL时，对亚油酸自氧化抑制能力达到68.5%。
最后采用Hyperchem软件对肽链FTPEF和LSVCFCFL的化学结构进行构建，通过几何构型优化得到优势构象。将优化后的肽链分子的优势构象导入Gaussian09软件，使用量子化学计算方法计算分子前线轨道能量与原子表面净电荷分布情况。结果显示抗氧化肽的抗氧化活性与分子前线轨道能极差有关，肽链分子抗氧化活性的强弱可以通过前线分子轨道能极差来表示。
Peanut, a sort of one-year-born plant, belongs to Arachis hypogaea L, and it has been grown in everypart of the world. The annual output of peanut in China exceeds14million tons and more than7milliontons of peanut is used to extract edible oil, which produces3.5million peanut meal. The peanut mealcontaining40-55%protein and many kinds of amino acids, possesses high nutritional value. However,because of severe denaturation of peanut proteins, the peanut meal is mainly used as feed or fertilizer afterextraction of peanut oil. China has abundant peanut meal sources, so it is of great practical significance tofully develope and utilise peanut meal, and there will be wide marketing prospect.
In this study, the high-temperature-defatted peanut meal was fermented using microorganisms toprepare antioxidant peptides with the low molecular weight. The research covers components analysis ofpeanut meal, screening of strain, analysis of antioxidant activities of fermentation products at differentfermentation time, optimization of medium and culture conditions, isolation and purification of peanutmeal antioxidant petides, characterization of amino acid sequences, chemical synthesis of antioxidantpeptides, verification of antioxidant activities, and structure-acticity relationship. And the results are shownin the following.
By comparing peptide content of fermentation liquid, DPPH radical-scavenging effect, superoxideanion radical-scavenging effect and reducing power of fermentation products, we chose target strain fromBacillus subtilis CICC20029, CICC20001, CICC20002and Bacillus licheniformis CICC20033,CICC23631, and CICC20002. The peptide concentration in fermented liquid of Bacillus subtilisCICC20001was higher (4.92mg/mL) than that of the other five strains. And the DPPH radical-scavengingeffect, superoxide anion radical-scavenging effect, and reducing power of fermentation products ofBacillus subtilis CICC20001were54.58%,25.12%, and30.8%, respectively, and all higher than those ofthe other five strains. Therefore, Bacillus subtilis CICC20001was screened as target strain.
The antioxidant properties of fermentation products of Bacillus subtilis CICC20001at fermentationtime of48h,72h,96h,120h and144h were evaluated using8antioxidant assays in vitro. The resultsshowed that the fermentation products at96h took possession of better DPPH radical-scavenging effect,superoxide anion radical-scavenging effect, ABTS·＋scavenging effect and reducing power and they were72.18%,28.15%,64.23%,35.77%, respectively. In the meanwhile, the fermentation products couldeffectively inhibit autooxidation of linoleic acid, hemolysis of red blood cell induced by H2O2, andproduction of malonaldehyde (MDA), and they were60.73%,64.28%, and61.05%, respectively. Thefermentation products at fermentation time of120h showed excellent metal chelating capacity on Fe~(2+),and the metal chelating capacity was70.18%.
In order to maximize DPPH radical-scavenging effect, response surface method in Box-Behnkenprogram of Design-Expert Software was used to optimize medium ingredients and fermentationcongditions for Bacillus subtilis CICC20001. And the optimum conditions for Bacillus subtilis CICC20001were51.39g/L of peanut meal,5.27g/L of glucose,3.56g/L of KH_2PO_4,94.14h of fermentation time,initial pH8.06,36.38℃of fermentation temperature, and2.81%of inoculation ratio. Under this condition,the predicted value of DPPH radical-scavenging effect was79.40%, and the mean value of three tests was80.06%. The actual value was very close to the predicted value, and the degree of hydrolysis of thefermentation products at optimum conditions was21.41%.
DA201-C macroporous resin, ultrafiltration equipment made by Pall Company, AKTA Purififierequiped with gel column, and reverse phase high-performance liquid chromatography (RP-HPLC) wereused one by one to isolate and purify peanut peptides, and the peanut peptides fraction with higher DPPHradical-scavenging effect was chosen as targer for next purification. After RP-HPLC, two peptides with higher antixodiant activity were obtained, and they were F2c and F2e. The two peptides were subjected toamino acid analysis by amino acid analyzer, and afterwards they were analysed by matrix-assisted laserdesorption/ionization time of flight mass spectrometry (MALDI-TOF/TOF-MS/MS). The results showedthat the molecular weight of F2c and F2e was930Da and639Da, and their amino acid sequences wereLeu-Ser-Val-Cys-Phe-Cys-Phe-Leu (LSVCFCFL) and Phe-Thr-Pro-Glu-Phe (FTPEF).
In order to verify antioxidant properties of antioxidant peptides, the LSVCFCFL was synthesizedusing soLid-phase peptide synthesis and its antioxidant activities were assayed. The results showed that thescavenging effect on O_2~(·-)was close to that of Vc ranging from0-0.6mg/mL, and it possessed nice DPPHradical-scavenging effect. The scavenging effect followed this order: DPPH> ABTS~(·+)> O_2~(·-). Besides,LSVCFCFL showed62.4%of reducing power at2mg/mL and68.5%of inhibition of linoleic acidautooxidation at0.8mg/mL.
At last, the Hyperchem Software was used to build molecular structures of PTFEP and LSVCFCFL,optimize their geometry conformation and make them turn into preferred conformation. And then theenergies of frontier orbital and the distribution of charges of PTPEF and LSVCFCFL were simulated usingcalculation of quantum chemistry under Gaussian09Software. The results showed that antioxidant activityof peptides was related to the frontier orbital energy gap, and the antioxidant activity of the peptides can bedescribed using the frontier orbital energy gap.
引文
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