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Identification and Characterization of Bioactive Peptides of Fermented Goat Milk as a Sources of Antioxidant as a Therapeutic Natural Product

机译:发酵山羊牛奶的生物活性肽作为治疗天然产物的抗氧化剂来源的鉴定与表征

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The increasing of functional food is rising in line with public awareness for healthy food consumption. Provision of functional food source is developed through enhanced bioactive that has a regulatory function for body. Bioactive peptides in milk is known have variety of beneficial function of the body such as immunomodulator, immunostimulatory, anti-hypertension, anti-hyper cholesterol, as well as a variety of other beneficial function. The aim of this study is to obtain fermentation methods to product functional dairy product contain bioactive peptides and beneficial of fermented goat milk. The result of this study showed that goal milk fermented using 3 % commercial starter able to produce the best yoghurt than using local yoghurt starter. Analysis of protein content showed that the fermentation processing increased the amount of protein in goat milk sample. Using SDS-PAGE showed that the breakdown of protein into fraction of fermented goat milk greater than unfermented goat milk. The result of fractional protein was analyzed by LC MS/MS and showed that there were three kind bioactive sequences of bioactive peptides. Each of which consist of 16 amino acids that safely protected from gastrointestinal animal model that fed by dietary treatment of hypercholesterolemia.
机译:该功能性食品增加在上升线与公众健康的食品消费意识。功能性食品来源的经费是通过对身体的调节功能增强生物活性的发展。在牛奶已知的生物活性肽具有多种体内的有益功能,诸如免疫调节剂,免疫刺激,抗高血压,抗过度胆固醇,以及各种其它有益功能的。本研究的目的是获得的发酵方法以产品功能性乳制品含有生物活性肽和发酵羊奶有益的。这项研究的结果表明,使用能够产生最好的酸奶比使用本地酸奶启动装置3%市售起子发酵这一目标牛奶。的蛋白质含量分析表明,发酵处理羊奶样品中增加的蛋白质的量。使用SDS-PAGE分析表明,蛋白分解成发酵奶山羊大于发酵奶山羊的分数。分数蛋白的结果通过LC MS / MS分析,并显示有生物活性肽的三种生物活性的序列。其中的每一个由16个安全地保护免受胃肠动物模型通过供给饮食治疗高胆固醇血症的酸。

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