Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity
In order to improve the utilization rate of silkworm pupa resources and the added value of products, silkworm pupa peptides were prepared from silkworm pupa proteins by liquid fermentation of natto. The optimum fermentation conditions were determined by single-factor experiment and response surface...
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The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050156 |
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| author | Yuanyuan SHEN Futian YU Yali QIN Shangli CHEN Shiyu DONG Xiaoying ZHAO Xiaoling LIU |
| author_facet | Yuanyuan SHEN Futian YU Yali QIN Shangli CHEN Shiyu DONG Xiaoying ZHAO Xiaoling LIU |
| author_sort | Yuanyuan SHEN |
| collection | DOAJ |
| description | In order to improve the utilization rate of silkworm pupa resources and the added value of products, silkworm pupa peptides were prepared from silkworm pupa proteins by liquid fermentation of natto. The optimum fermentation conditions were determined by single-factor experiment and response surface methodology. The inflammatory model of RAW264.7 macrophages was established by lipopolysaccharide, and the anti-inflammatory activity of silkworm pupa peptides were studied in vitro. The results showed that the optimum fermentation conditions of silkworm pupa peptide were inoculation amount 5.0 mL, silkworm pupa protein addition amount 2.6 g, initial pH7.0, fermentation temperature 37 ℃ and fermentation time 35.4 h. Under these conditions, the yield of silkworm pupa peptide was 14.58%. Silkworm pupa peptides were nontoxic to RAW264.7 macrophages and had significant proliferation effect on cells (P<0.05). Silkworm pupa peptides could significantly inhibit the secretion of NO, IL-1β and IL-6 in the supernatant of RAW264.7 cells induced by LPS in a dose-dependent manner (P<0.05). This study provides a theoretical basis for the high value utilization of silkworm pupa and the research and development of food-derived anti-inflammatory peptides. |
| first_indexed | 2024-04-11T06:51:50Z |
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| id | doaj.art-ee1f73364e1142beb7b0833d81dc31c1 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:51:50Z |
| publishDate | 2022-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-ee1f73364e1142beb7b0833d81dc31c12022-12-22T04:39:09ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-02-0143316217110.13386/j.issn1002-0306.20210501562021050156-3Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory ActivityYuanyuan SHEN0Futian YU1Yali QIN2Shangli CHEN3Shiyu DONG4Xiaoying ZHAO5Xiaoling LIU6College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaIn order to improve the utilization rate of silkworm pupa resources and the added value of products, silkworm pupa peptides were prepared from silkworm pupa proteins by liquid fermentation of natto. The optimum fermentation conditions were determined by single-factor experiment and response surface methodology. The inflammatory model of RAW264.7 macrophages was established by lipopolysaccharide, and the anti-inflammatory activity of silkworm pupa peptides were studied in vitro. The results showed that the optimum fermentation conditions of silkworm pupa peptide were inoculation amount 5.0 mL, silkworm pupa protein addition amount 2.6 g, initial pH7.0, fermentation temperature 37 ℃ and fermentation time 35.4 h. Under these conditions, the yield of silkworm pupa peptide was 14.58%. Silkworm pupa peptides were nontoxic to RAW264.7 macrophages and had significant proliferation effect on cells (P<0.05). Silkworm pupa peptides could significantly inhibit the secretion of NO, IL-1β and IL-6 in the supernatant of RAW264.7 cells induced by LPS in a dose-dependent manner (P<0.05). This study provides a theoretical basis for the high value utilization of silkworm pupa and the research and development of food-derived anti-inflammatory peptides.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050156silkworm pupabacillus nattoliquid fermentationpeptideanti-inflammatory activity |
| spellingShingle | Yuanyuan SHEN Futian YU Yali QIN Shangli CHEN Shiyu DONG Xiaoying ZHAO Xiaoling LIU Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity Shipin gongye ke-ji silkworm pupa bacillus natto liquid fermentation peptide anti-inflammatory activity |
| title | Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity |
| title_full | Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity |
| title_fullStr | Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity |
| title_full_unstemmed | Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity |
| title_short | Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity |
| title_sort | optimization of liquid fermentation process for preparation of silkworm pupa peptide by bacillus natto and its anti inflammatory activity |
| topic | silkworm pupa bacillus natto liquid fermentation peptide anti-inflammatory activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050156 |
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