Effects Of Different Strains Fermentation On Flavor And Antitumor Activity Of Enzymatic Hydrolysate Of Sea Cucumber Viscera

In order to comprehensively utilize sea cucumber viscera and explore the development prospects of deep processing of sea cucumber viscera,I use sea cucumber viscera as the main material,after enzymatic hydrolysis,the fermentation process of yeast and compound lactic acid bacteria are studied and optimized.And the electronic tongue and electronic nose are used to explore the differences.Fermentation method changes the flavor and taste after fermentation.At the same time,the antioxidant activity of products during fermentation of different strains and whether products fermented by lactic acid bacteria have anti-tumor activity in vivo are studied.The main research contents and conclusions are as follows:(1)Preparation and process optimization of enzymatic hydrolysate of fermented sea cucumber viscera with different strainsOn the basis of laboratory research,at 55 ?,the ratio of material to liquid is1:10,the ratio of papain and neutral protease is 2:1,and the total enzyme addition is3% of the substrate,sea cucumber viscera is enzymolysised for 120 minutes.to obtain sea cucumber enzymatic hydrolysis solution.After add some appropriate carbon source,it is used as a fermentation substrate.Taking the SOD activity and alcohol content in the fermented solution as evaluation indicators,the process of yeast fermentation of sea cucumber viscera enzymatic hydrolysate was explored and single factor experiments and orthogonal experiments were used to optimize the process.The results showed that the best process conditions for yeast fermentation were the initial sugar addition of the fermentation broth is 16%,the yeast inoculum is 0.06%,the fermentation temperature is 38 ?,and the fermentation time is 10 hours.Under the above process conditions,the sensory evaluation was 92 points,the alcohol content of the fermentation broth was 5.3% vol,and the SOD enzyme activity was46.26 U/m L.Similarly,the enzymatic hydrolysate of sea cucumber viscera was used as the fermentation substrate,and the p H at the end of the fermentation and the scavenging rate of DPPH free radicals in the fermentation broth were used as evaluation indicators.The process of lactic acid bacteria fermenting the enzymatic hydrolysate of sea cucumber viscera was optimized.The research results showed the amount of compound lactic acid bacteria added 0.5%,the compounding ratio is 1:1(Streptococcus thermophilus: Lactobacillus bulgaricus=1:1),the amount of lactose added is 4%,and the fermentation time is 7 hours,which is the best process condition for lactic acid bacteria fermentation.The p H of the solution is 3.71,the DPPH free radical scavenging rate is 71.63%,the acidity is 41°T,and its sensory score under optimal conditions is 94 points.(2)Based on the electronic nose and electronic tongue technology to study the influence of different strains of fermentation on the flavor of the enzymatic hydrolysate of sea cucumber visceraThe electronic tongue and electronic nose are used to evaluate the flavor and taste of the samples before and after fermentation.The data diagram shows that the electronic nose can clearly distinguish the difference in volatile substances of the three samples.Among them,the sample after the yeast fermentation is compared with other samples.Compared with the sample,the flavor changed the most,mainly because of the wine aroma produced by yeast fermentation.The taste of the three samples was tested using the electronic tongue.The experiment proved that sourness and bitterness are the most important tastes in the samples after fermentation of the enzymatic hydrolysate of sea cucumber viscera and yeast,and the fermentation of lactic acid bacteria can greatly reduce the bitter taste of the samples,indicating that the fermentation of lactic acid bacteria It can reduce the content of bitter peptides produced by enzymatic hydrolysis of sea cucumber viscera,and is more suitable for fermentation of sea cucumber viscera enzymatic hydrolysate than yeast.(3)Anti-tumor test in enzymatic hydrolysis liquid of lactic acid bacteria fermented sea cucumber visceraA tumor-bearing mouse model was created by subcutaneously inoculating MC38 at the back scapula of C57/BL mice.After the model was successfully established,eligible mice were selected for the test,and the gavage dose was 0.1 m L/g.Mice were gavage once every 24 hours,and after gavage every 48 hours,the mouse's weight and tumor volume were recorded.The gavage lasted for 12 days.After the last gavage,the mice were sacrificed by de-neck method and their subcutaneous transplanted tumor specimens were stripped and weighed.The tumor inhibition rate of each group of tumor-bearing mice in the experimental group was calculated by the formula.The results showed that compared with the control group,the tumor inhibition rate of the low-concentration experimental group was 8.92%,the middle-concentration group was 16.3%,and the high-concentration group was 29.5%,indicating that the high-concentration group had certain anti-tumor effects in vivo(P <0.05).And at the end of the experiment,the weight of the mice only decreased slightly,and there were no other adverse reactions.