AUTHOR=Yang Jiangyong , Hong Jingyang , Aihaiti Aihemaitijiang , Mu Ying , Yin Xuefeng , Zhang Minwei , Liu Xiaolu , Wang Liang 

TITLE=Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

JOURNAL=Frontiers in Nutrition

VOLUME=11

YEAR=2024

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1355116

DOI=10.3389/fnut.2024.1355116

ISSN=2296-861X

ABSTRACT=<p>This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and <italic>in vitro</italic> hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO<sub>4</sub>·7H<sub>2</sub>O was added at 0.15 g/L, the peptide yield reached 43.85% with a mixed fermentation of <italic>Lactobacillus fermentum, Bacillus subtilis, Lactobacillus casei, Lactobacillus rhamnosus</italic>, and <italic>Lactobacillus acidophilus</italic>. Components with a molecular weight below 1 kDa were found to be more effective in inhibiting the activity of α-amylase and α-glucosidase, with the identified sequence being FYLPKM. Finally, SPME/GC–MS results showed that 86 volatile components were detected during the fermentation of seabuckthorn seed meal, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, and 14 other compounds. With prolonged fermentation time, the content of acids and esters increased significantly.</p>