Impacts on structure, lipase-inhibitory activity, and digestive characters of fermented coconut protein with Lactobacillus strains
文献类型： 外文期刊
作者： Tian, Yufang 1 ; Lin, Tao 2 ; Ma, Kai 3 ; Zhang, Changliang 3 ; Ji, Feng 3 ; Geng, Shuo 3 ; Azarpazhooh, Elham 5 ; Ajami, Marjan 6 ; Masha, Ghahvechi Chaeipeima 1 ; Rui, Xin 1 ; Li, Wei 1 ;
作者机构： 1.Nanjing Agr Univ, Sanya Inst, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
2.Yunnan Acad Agr Sci, Qual Stand & Testing Technol Res Inst, Kunming 650205, Yunnan, Peoples R China
3.Jiangsu New Bio Biotechnol Co Ltd, Jiangyin 214400, Jiangsu, Peoples R China
4.Jiangsu Biodep Biotechnol Co Ltd, Jiangyin 214400, Jiangsu, Peoples R China
5.AREEO, Khorasan Razavi Agr & Nat Resources Res & Educ Ctr, Mashhad, Iran
6.Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Sch Nutr Sci & Food Technol, Tehran, Iran
关键词： Coconut protein; Fermentation; Structure; Lipid-lowering activity; In vitro digestion
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 71 卷
页码：
收录情况： SCI
摘要： Coconut protein (CP), a by-product of coconut oil production, has recently gained considerable attention due to its potential nutritional benefits. In this study, the effect of fermentation with Limosilactobacillus fermentum HN-8 and Lacticaseibacillus paracasei S-NB on the multilevel structures and lipid-lowering activity of CP was investigated. Furthermore, the alterations in the in vitro digestive characteristics of CP were also examined. Results indicated that, compared to unfermented protein, the fermented coconut protein (FCP) exhibited a decrease in surface hydrophobicity and zeta potential absolute values. Conversely, there was an observed increase in the ionic bonding content, the extent of protein aggregation, and the protein contents of 11S globulin and 7S globulin. The most significant structural alterations were observed in the CP fermented with Limosilactobacillus fermentum HN-8 (FCP_HN-8). The DPPH scavenging ability of FCP_HN-8 and CP fermented by Lacticaseibacillus paracasei S-NB (FCP_S-NB) increased 2.92-fold and 2.08-fold, respectively, and the ABTS scavenging ability of FCP_HN-8 and FCP_S-NB increased 1.72-fold and 1.94-fold, respectively, compared with that of NF. Fermentation significantly enhanced the pancreatic lipase inhibitory potential of CP. Furthermore, CP was demonstrated the potential lipid-lowering activity in oleic acid-induced HepG2 cells. In addition, the FCP_HN-8 significantly downregulated genes involved in lipolysis metabolism, including fatty acid synthase and sterol regulatory element binding protein-1c. Following in vitro digestion, FCP released a greater number of peptides, thereby enhancing its inhibitory activity against pancreatic lipase. Notably, the FCP_HN-8 exhibited the highest peptide content and pancreatic lipase inhibitory activity. These findings offer new perspectives regarding the potential use of FCP for managing obesity and related metabolic disorders.
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