德氏乳杆菌QS701产ACE抑制肽发酵条件的优化

基金项目:

国家自然科学基金(31460443)

内蒙古自治区科创引导项目(KCBJ2018011)。

详细信息

Optimization of Fermentation Condition for Angiotensin Converting Enzyme Inhibitory Peptide from Lactobacillus delbrueckii QS701

College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China

摘要: 通过单因素和正交实实验对德氏乳杆菌QS701产ACE抑制肽的发酵条件进行优化,以期提高ACE抑制肽的产量,并对该菌株的生长特征进行探讨。结果显示,影响ACE抑制活性的发酵条件的顺序为:发酵时间>发酵温度>接种量,在此实验中,德氏乳杆菌QS701的最佳发酵条件为:接种量3%、温度43℃、发酵时间72 h,在此条件下ACE抑制率可达到81.58%,所以将此发酵条件应用于ACE抑制肽的制备中。
- 德氏乳杆菌QS701 /
- ACE抑制肽 /
- 正交实验 /
- 发酵
Abstract: Single-factor test and orthogonal experiment was used to optimize fermentation condition of the Lactobacillus delbrueckii QS701 to prepare highly active angiotensin-I converting enzyme(ACE)inhibitory peptides. And the results showed the effect of these factors of angiotensin converting enzyme inhibitory active was the ratio of fermentation time>fermentation temperature>inoculum size. The optimum of fermentation conditions was inoculum size 3%,temperature 43℃,fermentation time 72 h,and the result of ACE inhibitory rate was 81.58%,so this fermentation condition used in to prepare highly active angiotensin-I converting enzyme(ACE)inhibitory peptides.
- Lactobacillus delbrueckii QS701 /
- angiotensin converting enzyme inhibitory peptide /
- orthogonal test /
- fermentation