Fermentation of sheep bone enzymatic hydrolysates by Lactobacillus plantarum.

Keguang Han; Fengping Pang; Jing Cao; Nairui Huo; Hao Zhang; Hong Chang

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Fermentation of sheep bone enzymatic hydrolysates by Lactobacillus plantarum.

Author: Keguang HAN ¹ ; Fengping PANG ² ; Jing CAO ³ ; Nairui HUO ¹ ; Hao ZHANG ⁴ ; Hong CHANG ⁵
Author Information

1. College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
2. National Institutes for Food and Drug Control, Beijing 102629, China.
3. Husbandry and Veterinary Department, Beijing Vocational College of Agriculture, Beijing 102442, China.
4. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
5. College of Life Sciences, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Publication Type:Journal Article
Keywords: Lactobacillus plantarum; antioxidative activity; bone powder; oligopeptide; release of ionic calcium
From: Chinese Journal of Biotechnology 2018;34(6):945-955
CountryChina
Language:Chinese
Abstract: In order to improve the nutritional value and bio-availability of sheep bone enzymatic hydrolysates, we tried to ferment the hydrolysates with lactic acid bacteria (LAB) to enhance free Ca²⁺, to generate oligopeptide and antioxidative activity. First, we isolated 7 LAB strains from commercial starters and selected Lactobacillus plantarum as the starter for its highest protease-producing ability. The content of released Ca²⁺ was evaluated when the fermenting conditions were optimized by the method of responsive surface design. When supplemented with 1% maltose and inoculated 4% L. plantarum, at initial pH 5.5 and 37 ℃ for 14 h, Ca²⁺ content in the hydrolysates increased significantly (P<0.05), as well as the generation oligopeptide (P<0.01), and the content of hydroxyproline (P<0.01). The count of L. plantarum in the fermented hydrolysates reached to 94.6×10⁸ CFU/mL. L. plantarum fermentation significantly enhanced the ability to scavenge free radicals DPPH, ·OH and O₂⁻· (P<0.01, P<0.05). Therefore, fermenting sheep bone hydrolysates by L. plantarum can increase free Ca²⁺, oligopeptide and antioxidative ability.