Blood Pressure Regulation Effect and Product Development of Hydrolysate from High Hydrostatic Pressure–Facilitated Protease Hydrolysis of Fermented Sea Bass Byproduct(2/3)

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簡歷

基本資料

Project title

Code/計畫編號

MOST108-2221-E019-040-MY3

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與產品開發的評估(2/3)

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=13333554

Year

2020

Start date/計畫起

01-08-2020

Expected Completion/計畫迄

31-07-2021

Bugetid/研究經費

1308千元

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，本研究目的擬利用超高壓輔助蛋白酶水解鱸魚乳酸菌發酵副產物，首先是用乳酸菌發酵鱸魚副產物，然後在添加入的商業蛋白酶並於超高壓（HHP）下水解此副產物以增加蛋白酶的活性。我們的目標是開發一種在HHP下使用乳酸菌發酵和蛋白酶水解的組合方法，以提升副產物原料的利用性與達到全食液化效果，且相較於傳統鱸魚副產物之發酵或蛋白酶水解法時，此水解物不但沒有苦味性且豐含更多生物活性物質（如肽和GABA）。本研究擬以三年期間分別進行，在第一年，我們將採用先前2018年的科學技術部計劃所確定之高壓下(10種酵素)水解的最佳處理條件。然後，將乳酸菌加入鱸魚副產物發酵並篩選出之最佳發酵時間，再以先前篩選出之商業酵素 Protamex 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。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。第二年，利用RP-HPLC純化與蛋白質N端定序鑑定主要ACE抑制能力之胜肽序列。另外，以原發性高血壓大鼠評估水解物對調節血壓的效果。第三年，依動物試驗結果換算為成人之建議攝取量，將樣品依攝取量加入粥中，並經高壓處理後，評估高壓與傳統殺菌法之 ACE 抑制能力之差異性、儲存安定性與成分變化，進一步開發成銀髮族粥。藉此研究期望能進一步提升鱸魚的附加價值，且為目前的胜肽萃取技術提供一個新的方向。 Peptides from protein hydrolysates have the inhibitory activity against Angiotensin-converting enzyme to reduce the formation of angiotensin II and lower the blood pressure. On the other hand, glutamate decarboxylase (GAD) converts glutamate into an inhibitory neurotransmitter, γ-aminobutyric acid (GABA), which has a hypotensive effect. The aim of this study is to ferment seabass by-products with lactic acid bacteria and then hydrolyze the byproduct with commercial proteases under high hydrostatic pressure (HHP) to increase the activity of protease. Our aim is to develop a combination method using lactic acid fermentation and proteolysis under HHP to achieve the effect of total food liquefaction that has no bitter taste but more abundant in bioactive substance (peptides and GABA) than traditional fermentation or proteolysis products of seabass by-product and to generate high concentration of active peptides. This study will be completed in three years. In the first year, we will then employ the optimal processing conditions for high-pressure hydrolysis, as determined in the previously plan of Ministry of Science and Technology (2018). Lactic acid bacteria will be added to bass by-products for fermentation, and then select the best processing conditions for high-pressure hydrolysis, evaluate different high-pressure hydrolysis time of ACE inhibitory capacity. In addition, analyze GABA levels produced during fermentation and the protein hydrolysates were subjected to an in vitro gastrointestinal digestion assay to assess the stability of the active peptide. The most stable protein hydrolysate was further purified by gel filtration chromatography analysis of its molecular weight distribution. In the second year, the peptide sequence with highest ACE inhibitory activity was further purified and identified by RP-HPLC and protein sequencer. In addition, spontaneously hypertensive rats were evaluated for their effects on blood pressure regulation. In the third year, according to the results of the animal test, the recommended intake of the adult is calculated. The sample was added to the porridge to determine whether the ACE inhibition ability was decreased, and the IC50 value difference and stability before and after the high pressure or commercial sterilization were evaluated, and further developed into porridge for the elder. This study expected to prove the commercial value of seabass by-products and a novel extraction method for the currently quantified active peptides will be provided.

Keyword(s)

鱸魚
蛋白質水解物
活性胜肽
血管升壓素轉換酶
發酵
降血壓
seabass
protein hydrolyzate
active peptide
Angiotensin-converting enzyme
fermentation
blood pressure reduction

DSpace CRIS

Blood Pressure Regulation Effect and Product Development of Hydrolysate from High Hydrostatic Pressure–Facilitated Protease Hydrolysis of Fermented Sea Bass Byproduct(2/3)

基本資料

Description