Blood Pressure Regulation Effect of Hydrolysate Synthesized from High Hydrostatic Pressure–Facilitated Protease Hydrolysis of Fermented Sea Bass Byproduct

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Project title

Code/計畫編號

MOST107-2218-E019-002

Translated Name/計畫中文名

超高壓輔助鱸魚副產物之發酵水解物對調節血壓功能性的評估

Project Coordinator/計畫主持人

Guan-Wen Chen

Funding Organization/主管機關

National Science and Technology Council

Co-Investigator(s)/共同執行人

林雨欣

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=12588141

Year

2018

Start date/計畫起

01-06-2018

Expected Completion/計畫迄

01-05-2019

Bugetid/研究經費

1053千元

ResearchField/研究領域

食品科技(工)

蛋白質經酵素水解後，其水解物中之短鏈胜肽具有抑制血管升壓素轉換酶(Angiotensin-converting enzyme, ACE)活性的作用，減少血管升壓素II(Angiotensin II)的形成而可降低血壓。另一方面，乳酸菌可分泌麩胺酸脫羧酶 (glutamate decarboxylase, GAD)，使麩胺酸轉換成具有降血壓效果之抑制性神經傳導物質，γ-胺基丁酸(GABA)。因此，本研究目的擬利用乳酸菌與商業用蛋白酶發酵鱸魚副產物，並透過超高壓輔助誘導蛋白酶活性增加，而進一步使原物料達到全食液化(Total Food Liquefaction)的效果及產生高濃度的活性胜肽。本研究擬以三年期間分別進行，第一年探討鱸魚副產物經由不同商業蛋白酶以及不同超高壓條件水解後，測定其蛋白質水解率與篩選對ACE抑制能力強的蛋白質水解物，以建立超高壓水解之最適化條件。第二年將鱸魚副產物加入乳酸菌發酵，再以前一年篩選出之最佳加工條件進行高壓水解，評估不同高壓水解時間對ACE抑制能力。此外亦分析發酵期間產生具有調節血壓之 GABA 含量，並將蛋白質水解物進行體外腸胃道消化試驗以評估活性胜肽的安定性。再利用腸胃道消化試驗之最佳結果，將蛋白質水解物進一步以膠體層析純化分析其分子量的分佈。第三年，將純化的樣品進一步鑑定其對ACE抑制能力最強之胜肽序列，且將此胜肽合成後進行酵素動力學分析。另外，以原發性高血壓大鼠評估其對調節血壓的效果。藉此研究期望能提升鱸魚副產物的商業附加價值，並可為目前的量化活性胜肽提供一個新穎的萃取方法。 Peptides from protein hydrolysates inhibit the angiotensin-converting enzyme (ACE), reducing the amount of angiotensin II formed and lowering blood pressure. Glutamate decarboxylase converts glutamate into an inhibitory neurotransmitter, γ-aminobutyric acid (GABA), which also has a hypotensive effect. In this study, we aim to derive peptides from sea bass byproducts to demonstrate a novel peptide extraction technique. We will first ferment the sea bass byproduct with mixed lactic acid bacteria and then hydrolyze the byproduct with commercial proteases under high hydrostatic pressure to increase the protease activity. Our aim is to achieve total food liquefaction and to produce a functional bioactive peptide as a step toward the development of a health supplement. The study will be completed in three years. In the first year, we aim to determine the optimal conditions for ultrahigh pressure hydrolysis by investigating the protein hydrolysis rate of sea bass byproduct and its ability to inhibit ACE under different commercial proteases and ultrahigh pressure conditions. During the second year, we will add lactic acid bacteria to sea bass byproduct for fermentation. We will then employ the optimal processing conditions for high-pressure hydrolysis, as determined in the first stage, to evaluate how effectively ACE is inhibited after different high-pressure hydrolysis time of hydrolysate. Additionally, we will analyze the GABA levels produced during fermentation and subject the protein hydrolysates to in vitro gastrointestinal digestion assay to assess the stability of the active peptide. On the basis of the results of the gastrointestinal digestion assay, the most stable protein hydrolysates will be further purified through colloid chromatography analysis of the molecular weight distribution. In the third year, we will identify the purified sample as the most potent ACE-inhibiting peptide sequence and proceed to synthesize this peptide for enzyme kinetic analysis. In addition, we will evaluate the effect of the peptide on blood pressure regulation in spontaneously hypertensive rats. We hope that our research into this novel extraction method for currently quantified active peptides will prove to be a valuable method that will enhance the commercial value of sea bass byproducts.

Keyword(s)

鱸魚
蛋白質水解物
生物活性胜肽
血管升壓素轉換酶
醱酵
調節血壓
Seabass
Protein Hydrolyzate
Bioactive Peptide
Angiotensin-converting enzyme
Fermentation
Blood Pressure Regulation

DSpace CRIS

Blood Pressure Regulation Effect of Hydrolysate Synthesized from High Hydrostatic Pressure–Facilitated Protease Hydrolysis of Fermented Sea Bass Byproduct

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