Novel bioactive peptide for promoting lactic acid bacteria growth

Abstract

The invention relates to structural identification of a small molecule peptide derived from broad beans and application of the peptide to promotion of lactic acid bacteria growth. The broad bean peptide provided by the invention has a structure of Ser-Ala-Gln tripeptide (lactic acid bacteria growth-stimulating peptide (LGSP)). The peptide is prepared by a method including the steps of: taking broad bean protein as the raw material, using a single alkali protease to conduct controlled hydrolysis, employing a pH-stat technique to monitor the DH value, and utilizing Sephadex G-25 and high performance liquid chromatography to perform separation and purification so as to obtain a single component, employing matrix assisted laser desorption time-of-flight mass spectrum MOLDI-TOF-MS to carry out molecular weight analysis and amino acid sequence identification, thus identifying the broad bean growth promoting peptide sequence Ser-Ala-Gln. The lactic acid bacteria growth promoting peptide derived from broad beans prepared by the invention has a small molecular weight, is easily absorbed by the intestinal tract directly, and can increase the number of beneficial bacteria in the intestinal tract. New functions and nutritional properties of broad bean peptide are found, and the added value of broad bean utilization is improved.

Description

Technical field: [0001] The invention relates to a small molecular peptide derived from broad bean and its application for promoting the growth of lactic acid bacteria. Background technique: [0002] Both lactic acid bacteria and bifidobacteria are beneficial intestinal bacteria that can grow and multiply in the human intestinal tract. Regulate the balance of intestinal flora, inhibit and remove potentially harmful bacteria in the intestinal tract. At the same time, lactic acid bacteria are widely used in food production, and are often used in the manufacture of fermented foods such as yogurt, cheese, and sauerkraut. After adding lactic acid bacteria to milk and fermenting, the ingredients in milk are transformed into small molecular substances such as short peptides and amino acids, which are more easily absorbed by the human body. Milk fermented by lactic acid bacteria can promote the secretion of gastric juice, promote digestion, maintain the function of the stomach, an...

AI Technical Summary

Problems solved by technology

Its main component is starch, with a content as high as 45-47%; the protein content in broad beans is second only to soybeans in beans, with a content as high as 25-30%, and its amino acid composition is also close to the ideal ratio required by humans and animals, so Broad bean is known as a new source of plant protein; however, broad bean in my country is mainly used to produce vermicelli and vermicelli, which only uses the starch part, and the protein as an important nutrient component is not used or partially recycled as feed, which is not only a A huge waste, but also cause environmental pollution

[0004] At present, although people recognize the nutritional value and economic value of broad beans, their development and utilization in health food and medicine are not enough. Therefore, fully tapping the potential of my country's broad bean resources can not only solve the lack of plant protein resources, but also increase the added value of broad bean utilization.

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