CAJ | 학술논문

为实现羊胎盘提取剩余物的高值化利用，该文以超速冻冻藏羊胎盘提取剩余物为原料，利用枯草芽孢杆菌对其进行生物降解制备生物活性肽。通过对发酵过程监控研究了发酵过程中蛋白酶活、产物的平均肽链长度、产物的抗氧化和免疫活性的变化，实现了可控制发酵羊胎盘提取剩余物制备免疫活性肽。研究结果表明：随着发酵时间的延长，蛋白酶活、水解度逐渐升高；平均肽链长度逐渐变小；产物的抗氧化活性和免疫活性均呈现先升高后降低的趋势。在发酵时间35 h下产物具有较好的抗氧化活性和免疫活性，产物的免疫活性与抗氧化活性均随浓度的增大而升高，发酵产物对淋巴细胞的刺激指数最高可达23.37%，发酵产物对1,1-二苯基-2-三硝基苯肼（DPPH：1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl ）自由基清除率为0.667 mg/mL。超滤结果表明：不同分子量组分的发酵液生物活性有较大差异，其中>3～10 kDa组分的免疫活性最高，≤3 kDa 组分的抗氧化活性最高。各组分之间的生物活性与原样品相比不具有加和性但是具有明显的协同作用。研究结果为实现可控制发酵制备羊胎盘生物活性肽提供了参考。
위실현양태반제취잉여물적고치화이용，해문이초속동동장양태반제취잉여물위원료，이용고초아포간균대기진행생물강해제비생물활성태。통과대발효과정감공연구료발효과정중단백매활、산물적평균태련장도、산물적항양화화면역활성적변화，실현료가공제발효양태반제취잉여물제비면역활성태。연구결과표명：수착발효시간적연장，단백매활、수해도축점승고；평균태련장도축점변소；산물적항양화활성화면역활성균정현선승고후강저적추세。재발효시간35 h하산물구유교호적항양화활성화면역활성，산물적면역활성여항양화활성균수농도적증대이승고，발효산물대림파세포적자격지수최고가체23.37%，발효산물대1,1-이분기-2-삼초기분정（DPPH：1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl ）자유기청제솔위0.667 mg/mL。초려결과표명：불동분자량조분적발효액생물활성유교대차이，기중>3～10 kDa조분적면역활성최고，≤3 kDa 조분적항양화활성최고。각조분지간적생물활성여원양품상비불구유가화성단시구유명현적협동작용。연구결과위실현가공제발효제비양태반생물활성태제공료삼고。
Goat placenta has been used in Chinese traditional medicine, and the latest studies have demonstrated that it is an animal recourse rich in biological and therapeutic components. At present, the water-soluble immune active peptides were extracted as health care ingredient and so on, and the rest was used to prepare bioactive peptides. Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions and may ultimately influence health. The preparation of goat placenta peptides by using enzymatic hydrolysis has been carried out. Nevertheless, little information is available for its immune activity of the hydrolysates, and little information is known about goat placenta peptides prepared by fermentation. In this article, the goat placenta residues were fermented by using Bacillus subtilis to prepare bioactivity peptides. During the fermentation process, the activity of protease, the average chain length of polypeptides, immunoactivity and the antioxidant activity of fermentation broth were investigated. The results revealed that as fermentation time was prolonged, the degree of hydrolysis of goat placenta residues and the activity of protease gradually increased and the average chain length of polypeptides decreased. The immunoactivity and antioxidant activity of fermentation broth increased at first and then reduced. At fermentation of 30 h, the DPPH radical scavenging capacity of fermentation broth reached 87.16%;however, the fermentation broth showed the best effect on proliferation of mouse spleen lymphocytes with fermentation time at 35 h. It can be seen that the surface of the goat placenta residues after fermentation displayed rough and appeared more holes and small particles. The result showed that the goat placenta residues were eroded by the bacteria and its metabolites. The immune and antioxidant activity of fermentation broth were closely depending on the concentration of protein, the EC50 values on hydroxyl radical scavenging activities at 0.667mg/mL. At fermentation with 35 h, the fermentation broth was ultra-filtrated through membranes with different molecular weight cut-off (MWCO). The immunoactivity and antioxidant activity of different fractions were measured. It was found that peptides in the range of >3-10 kDa mainly accounted for the immune activity and peptides in the range of ≤3 kDa mainly accounted for the antioxidant activity. There are certain correlation between the bioactivity of goat goat placenta peptides and its molecular weight. It is recognized that, due to their lower molecular mass, peptides can be more reactive than those with higher Mw, and the bioactivity ability of peptides is also related to the material characteristics, restricted enzyme sites and its space structure. This finding is in agreement with previous studies, which support the fact that the bioactivity ability of peptides is related to molecular mass. Goat placenta has a great potential of supplying peptides. Bioactive peptides can be incorporated in the form of ingredients in functional and novel foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits. Bioactive peptides derived from goat placenta offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the food industry.