Lactic acid fermentation of kamaboko, a heated Alaska pollock surimi, enhances angiotensin I-converting enzyme inhibitory activity via fish protein hydrolysis.

IF 0.8 4区 生物学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Kazuya Kobayashi, Natsuka Takada, Yuki Matsubara, Hiroaki Okuhara, Masaki Oosaka
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引用次数: 0

Abstract

To enhance the value of surimi, efforts have been made to develop a fermentation method with lactic acid bacteria (LAB) to proteolyze fish protein. However, fermenting unheated surimi poses a spoilage risk due to its high bacterial content. Surimi heat treatment can prevent spoilage, but gel formation induced by heating introduces another technical issue: it hinders uniform fermentation. Thus, this study aims to observe the proteolysis and enhance the functionality of seafood product through lactic acid fermentation of kamaboko, a heated surimi. Upon analyzing the kamaboko fermented with Lactobacillus helveticus JCM1004, we observed that LAB produced protease, resulting in the degradation of myosin heavy chain and actin during fermentation. Lactic acid fermentation significantly augmented the peptide content of kamaboko, subsequently elevating the angiotensin Ⅰ-converting enzyme (ACE) inhibitory activity in 200-fold diluted extract of fermented kamaboko to approximately 70% and higher. Notably, our investigation revealed that proteolysis was confined to the surface of kamaboko, as evidenced by SDS-PAGE analysis. This observation implies that the surface area of kamaboko influences the ACE inhibitory activity. Through a comparative analysis of various bacterial strains, we demonstrated that the increase in ACE inhibitory activity is contingent on the protease generated by LAB. These results suggest that LAB-mediated proteolysis of fish proteins liberates bioactive peptides, thereby manifesting in the ACE inhibitory activity. In summary, this study underscores that the fermentation of kamaboko employing proteolytic LAB holds promise in the development of novel functional seafood products.

加热阿拉斯加狭鳕鱼糜的乳酸发酵可通过鱼蛋白水解提高血管紧张素 I 转化酶抑制活性。
为了提高鱼糜的价值,人们一直在努力开发一种用乳酸菌(LAB)发酵鱼蛋白的方法。然而,由于鱼糜含有大量细菌,未经加热的鱼糜发酵会带来腐败风险。鱼糜加热处理可防止鱼糜变质,但加热引起的凝胶形成会带来另一个技术问题:妨碍均匀发酵。因此,本研究旨在通过对加热鱼糜(kamaboko)进行乳酸发酵,观察蛋白质分解情况并提高海鲜产品的功能。通过分析用螺旋乳杆菌 JCM1004 发酵的鱼糕,我们观察到螺旋乳杆菌产生蛋白酶,导致肌球蛋白重链和肌动蛋白在发酵过程中降解。乳酸发酵显著提高了甘蓝菜中的肽含量,从而使发酵甘蓝菜 200 倍稀释提取物中的血管紧张素Ⅰ转换酶(ACE)抑制活性提高到约 70% 或更高。值得注意的是,我们的研究发现,蛋白水解仅限于蒲鉾的表面,这一点可以通过 SDS-PAGE 分析得到证明。这一观察结果表明,卡马波子的表面积会影响 ACE 抑制活性。通过对各种细菌菌株的比较分析,我们证明 ACE 抑制活性的提高取决于 LAB 产生的蛋白酶。这些结果表明,由 LAB 介导的鱼类蛋白质蛋白水解可释放出生物活性肽,从而体现出 ACE 抑制活性。总之,这项研究强调,利用具有蛋白水解作用的 LAB 对蒲鉾进行发酵,有望开发出新型功能性海产品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of General and Applied Microbiology
Journal of General and Applied Microbiology 生物-生物工程与应用微生物
CiteScore
2.40
自引率
0.00%
发文量
42
审稿时长
6-12 weeks
期刊介绍: JGAM is going to publish scientific reports containing novel and significant microbiological findings, which are mainly devoted to the following categories: Antibiotics and Secondary Metabolites; Biotechnology and Metabolic Engineering; Developmental Microbiology; Environmental Microbiology and Bioremediation; Enzymology; Eukaryotic Microbiology; Evolution and Phylogenetics; Genome Integrity and Plasticity; Microalgae and Photosynthesis; Microbiology for Food; Molecular Genetics; Physiology and Cell Surface; Synthetic and Systems Microbiology.
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