Effects of Enzyme-Microorganisms Synergy Treatment on Nutrient Functional Components and Biological Activities of <i>Nannochloropsis oceanica</i>

XIN Yiran; YOU Shengbo; WU Junrui; LU Longfei; TONG Lei; LIU Fengcai; HAN Fuwen; YU Jinhui; WU Rina

doi:10.13386/j.issn1002-0306.2022120245

Volume 44 Issue 21

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(21): 198-207. > DOI: 10.13386/j.issn1002-0306.2022120245

XIN Yiran, YOU Shengbo, WU Junrui, et al. Effects of Enzyme-Microorganisms Synergy Treatment on Nutrient Functional Components and Biological Activities of Nannochloropsis oceanica[J]. Science and Technology of Food Industry, 2023, 44(21): 198−207. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120245.

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Effects of Enzyme-Microorganisms Synergy Treatment on Nutrient Functional Components and Biological Activities of Nannochloropsis oceanica

XIN Yiran^{1, 2,},
YOU Shengbo^{1, 3},
WU Junrui^{2, 4, 5},
LU Longfei⁶,
TONG Lei^{1, 2},
LIU Fengcai³,
HAN Fuwen¹,
YU Jinhui^1, ,,
WU Rina^{2, 4, 5, ,}

1.
Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan 250100, China
2.
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
3.
Jinan Kangduobao Biotechnology Co., Ltd., Jinan 250100, China
4.
Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
5.
Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
6.
Weihai Changqing Marine Technology Co., Ltd., Weihai 264300, China

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Received Date: January 02, 2023
Available Online: October 24, 2023

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Abstract

Abstract

In order to improve the utilization value of N. oceanica, the effects of enzyme-bacteria synergy treatment on its nutritional and functional components as well as its biological activities were investigated. Papain was used to hydrolyze N. oceanica, and the enzymolysis process was optimized by single factor and response surface test. After fermented by lactic acid bacteria, the contents of total phenols, peptides and flavonoids as well as the antioxidant and hypolipidemic activities in vitro before and after fermentation were measured. Sensory evaluation was also performed. The results showed that the optimum enzymolysis process of N. oceanica was as follows: Enzyme amount 5.0%, pH8.0, enzymolysis time 4.0 h, enzymolysis temperature 76 ℃. Under this condition, the content of polypeptide significantly increased by nearly 1.3 times and the total phenolic content increased by 5.1%, while the total flavonoid content decreased by 32.5%. The antioxidant activity and pancreatic lipase inhibitory activity of the fermented products were enhanced, among which the DPPH free radical scavenging rate in mixed bacteria fermented group increased by 1.2 times, and the pancreatic lipase scavenging rate in mixed bacteria fermented group increased by 59.4%. Moreover, the sensory score of the sample after fermentation was significantly improved. In conclusion, the synergistic fermentation of enzyme-bacteria can significantly improve the polypeptide content, antioxidant activity, hypolipidemia activity and sensory properties of N. oceanica, thus provides reference and technical support for the development of functional fermentation products.
- Nannochloropsis oceanica,
- enzyme-microorganisms synergy,
- bioactive ingredient,
- antioxidant,
- hypolipidemic

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