纳豆菌液态发酵制备蚕蛹肽的工艺优化及其抗炎活性研究

为提高蚕蛹的资源利用率和产品附加值,本研究以蚕蛹蛋白为原料,通过纳豆菌液态发酵制备蚕蛹肽.通过单因素实验和响应面试验确定最佳发酵工艺条件;采用脂多糖诱导RAW264.7巨噬细胞建立细胞炎症模型,对最佳发酵工艺参数组合下获得的蚕蛹肽进行体外抗炎活性研究.结果表明:蚕蛹肽的最佳发酵工艺条件为接种量5.0 mL、蚕蛹蛋白添加...

Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity

In order to improve the utilization rate of silkworm pupa resources and the added value of products, silkworm pupa peptides were prepared from silkworm pupa proteins by liquid fermentation of natto. The optimum fermentation conditions were determined by single-factor experiment and response surface methodology. The inflammatory model of RAW264.7 macrophages was established by lipopolysaccharide, and the anti-inflammatory activity of silkworm pupa peptides were studied in vitro. The results showed that the optimum fermentation conditions of silkworm pupa peptide were inoculation amount 5.0 mL, silkworm pupa protein addition amount 2.6 g, initial pH7.0, fermentation temperature 37 ℃ and fermentation time 35.4 h. Under these conditions, the yield of silkworm pupa peptide was 14.58%. Silkworm pupa peptides were nontoxic to RAW264.7 macrophages and had significant proliferation effect on cells (P<0.05). Silkworm pupa peptides could significantly inhibit the secretion of NO, IL-1β and IL-6 in the supernatant of RAW264.7 cells induced by LPS in a dose-dependent manner (P<0.05). This study provides a theoretical basis for the high value utilization of silkworm pupa and the research and development of food-derived anti-inflammatory peptides.