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Peptidomics- inspired discovery and activity evaluation of antioxidant peptides in multiple strains mixed fermentation of Porphyra yezoensis.
- Source :
-
Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139779. Date of Electronic Publication: 2024 May 23. - Publication Year :
- 2024
-
Abstract
- This study investigated the production of antioxidant peptides from Porphyra yezoensis through fermentation with three strains of microorganisms: Lactiplantibacillus plantarum L13, Bacillus amyloliquefaciens MMB-02, and Saccharomyces cerevisiae A8. The crude peptides were extracted by aqueous acid precipitation and purified by Sephadex G-25 gel column to produce highly active antioxidant components with molecular weight of <4000 Da. The LC-MS/MS result revealed that the fermentation group contained more hydrophobic amino acids and oligopeptides, which were mainly originated from phycobiliproteins and algal blue proteins. Finally, the antioxidant activity of Porphyra yezoensis was determined with DPPH· and ABTS· scavenging rates of 54.87% and 57.39%, respectively. The ferric ion-reducing power (FRAP) and enzyme activities of SOD and CAT were significantly higher than those of the control group. This study provides a scientific foundation for the deep processing of striped seaweed and contributes to the theoretical understanding of synthetic antioxidant substitutes.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
- Subjects :
- Saccharomyces cerevisiae metabolism
Saccharomyces cerevisiae chemistry
Tandem Mass Spectrometry
Bacillus amyloliquefaciens metabolism
Bacillus amyloliquefaciens chemistry
Lactobacillus plantarum metabolism
Lactobacillus plantarum chemistry
Edible Seaweeds
Porphyra chemistry
Porphyra metabolism
Porphyra microbiology
Antioxidants chemistry
Antioxidants metabolism
Fermentation
Peptides chemistry
Peptides metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 455
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 38833859
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.139779