双酶酶解联合乳酸菌发酵黑水虻粗提多肽体外抗氧化活性比较分析OA

To evaluate the in vitro antioxidant activity of polypeptides prepared from black soldier fly(Hermetia illucens)processed by enzymatic hydrolysis alone or by enzymatic hydrolysis combined with fermentation using three lactic acid bacteria,four treatments were established with three replicates each:a dual-enzyme(alkaline protease and flavourzyme)hydrolysis group(control),group 1(hydrolysis combined with Lactobacillus plantarum fermentation),group 2(hydrolysis combined with Enterococcus faecalis fermentation),and group 3(hydrolysis combined with Lactobacillus acidophilus fermentation).After enzymatic hydrolysis and fermentation,the products were subjected to centrifugation,molecular-weight cut-off ultrafiltration,and freeze drying to obtain crude polypeptide extracts.Vitamin C(Vc)was used as a reference,and the antioxidant activities of the four crude polypeptide extracts were assessed in vitro.The results showed that,compared with the control,crude polypeptides from all three enzyme-microbe co-fermentation groups exhibited significantly higher total reducing power,hydroxyl radical scavenging activity,superoxide anion scavenging activity,and DPPH radical scavenging activity(P<0.05).Notably,when the crude polypeptide concentration reached 25 mg/mL,the total reducing power of the extracts from group 1 and group 3 was comparable to that of 1 mg/mL Vc.Moreover,at most tested concentrations,crude polypeptides from group 1 and group 3 showed significantly greater total reducing power and radical scavenging activities than those from group 2(P<0.05).These findings provide a basis for developing black soldier fly-derived functional feed additives.