Production of yeast hydrolysates by Bacillus subtilis derived enzymes and antihypertensive activity in spontaneously hypertensive rats

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2020-07-02 DOI:10.1080/08905436.2020.1791174

Yanbo Huang, Jiajia Wang, Yi Hou, Song-Qing Hu

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引用次数: 8

Abstract

ABSTRACT Numerous studies have been carried out on antihypertensive peptides. However, the separation and purification were too costly, limiting their industrial application. The aim of this study was to produce antihypertensive yeast hydrolyzates (YH) with a simple and cost-saving procedure, coupling fermentation and enzymatic hydrolysis. Crude enzyme, exhibiting protease and β-glucanase activities, was generated from Bacillus subtilis Hu 528 and subsequently used to release and hydrolyze the intracellular proteins from dry yeast. YH exhibited strong ACE inhibitory activity, with IC50 value of 26.13 μg/mL, while antihypertensive properties were found on spontaneously hypertensive rats (SHRs) in short- and long-term administrations. YH could increase blood nitric oxide (NO) of SHRs. Moreover, 778 peptides were identified from YH by Nano LC-MS/MS and most of these peptides had ACE inhibitory potentials based on database search and alignment. This study indicated promising potential of YH as a source of ACE inhibitory peptides and potentially could be used in functional foods.

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枯草芽孢杆菌衍生酶生产酵母菌水解物与自发性高血压大鼠的抗高血压活性

针对降压肽进行了大量的研究。然而，分离纯化成本过高，限制了其工业应用。本研究的目的是生产抗高血压酵母水解物(YH)的一个简单和节省成本的过程，耦合发酵和酶水解。以枯草芽孢杆菌(Bacillus subtilis Hu 528)为原料制备具有蛋白酶和β-葡聚糖酶活性的粗酶，用于释放和水解干酵母胞内蛋白。YH具有较强的ACE抑制活性，IC50值为26.13 μg/mL，短期和长期给药对自发性高血压大鼠(SHRs)均有降压作用。YH可使SHRs血一氧化氮(NO)升高。此外，通过纳米LC-MS/MS鉴定出778个肽段，经数据库检索和比对，这些肽段大部分具有ACE抑制电位。本研究表明，黄芪多糖作为ACE抑制肽的来源，在功能性食品中具有广阔的应用前景。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.