发酵法制备蛤蜊ACE抑制肽的菌种筛选

为筛选适用于发酵蛤蜊制备降血压活性多肽的纳豆芽孢杆菌,本试验从7种日本纳豆中初筛6株具有较高蛋白酶活性的纳豆芽孢杆菌株用于发酵蛤蜊,以体外血管紧张素转化酶(ACE)抑制率及多肽含量为评价指标筛选目的菌株。结果表明,共筛选出3株目的菌株(GL-5、GL~(-1)2和GL-25),其发酵产物对ACE抑制率分别为71.55%、78.31%、75.08%,多肽含量分别可达8.12、9.62、8.79mg·m L~(-1)。其中,GL~(-1)2发酵产物经消化酶水解后仍保持68.31%的ACE抑制率,表明其具有较强的抗消化能力。本研究结果为蛤蜊高值化利用开发具有降血压作用的功能食品提供了一定的理论依据。

Strain Separation and Screening of Bacillus natto for ACE Inhibitory Peptides From Clam Fermentation Product

In order to screen out the optimal Bacillus natto for clam fermentation to obtain ACE inhibitory peptides,six strains with high protease activity were separated from seven kinds of Japanese natto foods.With ACE inhibitory rate in vitro and peptides concentration as evaluation indicators,three strains of Bacillus natto (named GL-5,GL-12 and GL -25,respectively) were selected.The clam fermentation product with the strains above presented 71.55％,78.31％ and 75.08％ respectively for ACE inhibitory rate,and 8.12 mg· mL-1,9.62 mg· mL-1 and 8.79 mg· mL-1 for the peptides concentration,respectively.Thus,the clam fermentation product with GL-12 could still keep 68.31％ ACE inhibitory rate after degradation by intestinal enzymes,which implicated its strong anti-digestive ability.The research results provided a certain scientific basis for the high-valued utilization of clams to produce functional foods which assist blood pressure reduction.