Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product
In this study, we optimized the BECF process parameters by single-factor experiments and response surface methodology (RSM). Additionally, various analytical techniques were employed to determine the volatile flavor compounds, amino acid composition, and peptide sequences of the fermented product. T...
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001701 |
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| author | Zhiqiang Shu Gongming Wang Yuexin Jing Chunna Jiao Leilei Sun Hui Huang Yue Li Jian Zhang |
| author_facet | Zhiqiang Shu Gongming Wang Yuexin Jing Chunna Jiao Leilei Sun Hui Huang Yue Li Jian Zhang |
| author_sort | Zhiqiang Shu |
| collection | DOAJ |
| description | In this study, we optimized the BECF process parameters by single-factor experiments and response surface methodology (RSM). Additionally, various analytical techniques were employed to determine the volatile flavor compounds, amino acid composition, and peptide sequences of the fermented product. The antioxidant activities of 10 peptides were evaluated via free radical scavenging assays. The results indicated that the optimal BECF conditions for Apostichopus japonicus body wall (AJBW) were as follows: 2.3 % bacterial inoculum, fermentation for 31 h at 30 °C, 463 U/g enzyme dosage, and enzymatic hydrolysis at 50 °C for 4 h. Gas chromatography-ion mobility spectrometry analysis revealed a significant reduction in aldehydes, which impart a pungent odor, in the co-fermented product (AJM) as compared to the control. While the content of alcohols, ketones, and esters, which contribute to aromatic flavors, was significantly increased. The content of essential amino acids in AJM, as analyzed through an automatic amino acid analyzer, was slightly higher compared to that in AJBW. Liquid chromatography-tandem mass spectrometry identified a total of 808 sea cucumber peptide fragments with high confidence. DPPH, ABTS, and hydroxyl radical scavenging assays revealed that peptides LFW and LFPW exhibited the strongest antioxidant activities. Molecular docking studies showed significant hydrogen-bonding interactions. In conclusion, BECF is an effective strategy for enhancing the flavor of A. japonicus peptide. |
| format | Article |
| id | doaj-art-d6b0b2aa5626426bb27b39e2d468d37a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d6b0b2aa5626426bb27b39e2d468d37a2025-08-20T03:49:45ZengElsevierFood Chemistry: X2590-15752025-04-012710232310.1016/j.fochx.2025.102323Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented productZhiqiang Shu0Gongming Wang1Yuexin Jing2Chunna Jiao3Leilei Sun4Hui Huang5Yue Li6Jian Zhang7Shandong Marine Resource and Environment Research Institute, Yantai 264006, PR China; Department of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR ChinaShandong Marine Resource and Environment Research Institute, Yantai 264006, PR China; Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food, Yantai 264006, PR China; Corresponding authors at: Shandong Marine Resource and Environment Research Institute, Yantai 264006, PR China.Shandong Marine Resource and Environment Research Institute, Yantai 264006, PR China; Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food, Yantai 264006, PR ChinaShandong Marine Resource and Environment Research Institute, Yantai 264006, PR China; Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food, Yantai 264006, PR ChinaYantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai 264005, PR ChinaShandong Marine Resource and Environment Research Institute, Yantai 264006, PR China; Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food, Yantai 264006, PR ChinaShandong Marine Resource and Environment Research Institute, Yantai 264006, PR China; Department of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR ChinaShandong Marine Resource and Environment Research Institute, Yantai 264006, PR China; Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food, Yantai 264006, PR China; Corresponding authors at: Shandong Marine Resource and Environment Research Institute, Yantai 264006, PR China.In this study, we optimized the BECF process parameters by single-factor experiments and response surface methodology (RSM). Additionally, various analytical techniques were employed to determine the volatile flavor compounds, amino acid composition, and peptide sequences of the fermented product. The antioxidant activities of 10 peptides were evaluated via free radical scavenging assays. The results indicated that the optimal BECF conditions for Apostichopus japonicus body wall (AJBW) were as follows: 2.3 % bacterial inoculum, fermentation for 31 h at 30 °C, 463 U/g enzyme dosage, and enzymatic hydrolysis at 50 °C for 4 h. Gas chromatography-ion mobility spectrometry analysis revealed a significant reduction in aldehydes, which impart a pungent odor, in the co-fermented product (AJM) as compared to the control. While the content of alcohols, ketones, and esters, which contribute to aromatic flavors, was significantly increased. The content of essential amino acids in AJM, as analyzed through an automatic amino acid analyzer, was slightly higher compared to that in AJBW. Liquid chromatography-tandem mass spectrometry identified a total of 808 sea cucumber peptide fragments with high confidence. DPPH, ABTS, and hydroxyl radical scavenging assays revealed that peptides LFW and LFPW exhibited the strongest antioxidant activities. Molecular docking studies showed significant hydrogen-bonding interactions. In conclusion, BECF is an effective strategy for enhancing the flavor of A. japonicus peptide.http://www.sciencedirect.com/science/article/pii/S2590157525001701Apostichopus japonicusFermentationEnzymolysisProcess optimizationGas chromatography-ion migration spectroscopyAntioxidant peptide |
| spellingShingle | Zhiqiang Shu Gongming Wang Yuexin Jing Chunna Jiao Leilei Sun Hui Huang Yue Li Jian Zhang Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product Food Chemistry: X Apostichopus japonicus Fermentation Enzymolysis Process optimization Gas chromatography-ion migration spectroscopy Antioxidant peptide |
| title | Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product |
| title_full | Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product |
| title_fullStr | Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product |
| title_full_unstemmed | Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product |
| title_short | Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product |
| title_sort | enhancement of apostichopus japonicus peptide flavor through bacterial and enzyme co fermentation becf and the identification of novel antioxidant peptides in the fermented product |
| topic | Apostichopus japonicus Fermentation Enzymolysis Process optimization Gas chromatography-ion migration spectroscopy Antioxidant peptide |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001701 |
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