Hypocholesterolemic Effect of Total Food Liquefaction (Hydrolysate) from High Hydrostatic Pressure Facilitated Protease Hydrolysis of Fermented Seabass By-Product

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簡歷

基本資料

Project title

Code/計畫編號

MOST107-2635-E229-001

Translated Name/計畫中文名

超高壓輔助蛋白酶水解鱸魚醱酵副產物之全食液化的降低膽固醇效果

Funding Organization/主管機關

National Science and Technology Council

Co-Investigator(s)/共同執行人

林雨欣(計畫主持人)

Department/Unit

Department of Food Science and Technology

Website

https://www.grb.gov.tw/search/planDetail?id=12691123

Year

2018

Start date/計畫起

01-08-2018

Expected Completion/計畫迄

31-07-2019

Co-Investigator(s)

Guan-Wen Chen

Bugetid/研究經費

600千元

ResearchField/研究領域

食品科技(工)；

蛋白質水解物具有降低血膽固醇之能力是藉由抑制微粒對膽固醇的溶解性，會破壞微胞(Micelle) 形成，干擾腸道中脂質的吸收及疏水性之胜肽與膽酸結合，而抑制腸道膽酸的再吸收作用，因而增加肝臟中膽固醇代謝成膽酸，使得血膽固醇濃度下降。本研究擬選用鱸魚副產物以乳酸菌發酵，然後通過高靜水壓誘導蛋白酶活性進一步，生產功能性的活性胜肽，以作為開發保健食品之參考依據。因此，本研究擬以一年期間進行。首先，探討鱸魚副產物經由不同酵素以及不同超高壓條件對水解物對體外抑制膽固醇微胞形成能力及膽酸結合能力的影響。此外，通過RP-HPLC純化生物活性胜肽並鑑定其胺基酸序列。最後，通過固相肽合成法合成鑑定的胜肽並分析合成肽的體外降血膽固醇作用。 Protein hydrolysate with hypocholesterolemic effect is inhibition on micellar solubility of cholesterol and hydrophobic peptides bind with bile acid to inhibit the reabsorption of bile acids in the ileum. In the other hand, the cholesterol-lowering effect by fermented hydrolysate of sea base by-product is to destroy the formation of micelles and prevent lipid reabsorption in the intestine, and also binding with bile acid to reduce the reabsorption of bile acid in enteroheptic cycle. Then, increasing liver cholesterol converts to additional bile acids. In this study, the sea bass by-product will be fermented with mixed lactic acid bacteria, then further hydrolyzed by high hydrostatic pressure (HHP) induced protease activitiy to produce functional bioactive peptide as a reference for the development of health food. This study will be completed in one year. The effect of different protease and HHP conditions on bile acid binding capacity and inhibition of cholesterol micelle formation of hydrolysate will be investigated. First, the in vitro bile acid binding capacities and inhibition of cholesterol micelle formation were then investigated using the best cholesterol-lowering activity of hydrolysate. Further, bioactive peptides were purified by reverse-phase HPLC and identified its sequence. Finally, the identified peptides were synthesized by solid-phase peptide synthesis and analyzing the in vitro hypocholesterolemic effect of synthetic peptides.

Keyword(s)

鱸魚副產物
蛋白質水解物
膽酸
微胞
sea bass by-product
protein hydrolysate
Bile acids
Micelle

DSpace CRIS

Hypocholesterolemic Effect of Total Food Liquefaction (Hydrolysate) from High Hydrostatic Pressure Facilitated Protease Hydrolysis of Fermented Seabass By-Product

基本資料

Description