Effects of Fermentation on the Ca Release and Antioxidative Properties of Sheep Bone Hydrolysate.

Korean J Food Sci Anim Resour 2018 Dec 31;38(6):1144-1154. Epub 2018 Dec 31.

College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Shanxi Province, 030801, China.

Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further increase Ca release, oligopeptide formation and antioxidant activity of the sheep bone hydrolysate (SBH) by lactic acid bacteria (LAB) fermentation. was selected as the starter for its highest protease-producing ability among 5 tested LAB strains. The content of liberated Ca was measured as the responsive value in the response surface methodology (RSM) for optimizing the fermenting parameters. When SBH (adjusted to pH 6.1) supplemented with 1.0% glucose was inoculated 3.0% and incubated for 29.4 h at 36℃, Ca content in the fermented SBH significantly increased (p<0.01), and so did the degree of hydrolysis and the obtaining rate of oligopeptide. The viable counts of reached to 1.1×10 CFU/mL. Results of Pearson correlation analysis demonstrated that LAB viable counts, Ca levels, obtaining rates of oligopeptide and the yield of polypeptide were positively with each other (p<0.01). The abilities of SBH to scavenge the free radicals of DPPH, OH and ABTS were also markedly enhanced after fermentation. In conclusion, fermentation can further boost the release of free Ca and oligopeptide, enhance the antioxidant ability of SBH. The fermented SBH can be developed as a novel functional dietary supplement product.

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Source
http://dx.doi.org/10.5851/kosfa.2018.e32DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335143PMC
December 2018

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