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     Advance Journal of Food Science and Technology


A Novel Lactic Acid Bacteria Growth-stimulating Peptide from Broad Bean (Vicia faba L.) Protein Hydrolysates

Ping Xiao, Yuan Liu, Rizwan-ur-Rehman, Ran Kang and Yanping Wang
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, No. 29, 13th Street, TEDA-Tianjin Economic-technological Development Area, Tianjin 300457, P.R. China
Advance Journal of Food Science and Technology  2015  9:697-703
http://dx.doi.org/10.19026/ajfst.7.1630  |  © The Author(s) 2015
Received: July ‎18, ‎2014  |  Accepted: September ‎13, ‎2014  |  Published: March 25, 2015

Abstract

In this study, broad bean protein hydrolysates (BPH) produced by alcalase with strong-stimulating activity for lactic acid bacteria (LAB) was first time reported. In order to obtain the key peptide that have growth-stimulating activity for lactic acid bacteria (LAB), gel filtration chromatography and Reverse Phase High Performance Liquid Chromatography (RP-HPLC) were applied to isolate and purify the peptides from BPH. Finally, F4-2 elicited the highest activity for LAB, corresponding to amino acid sequence Ser-Ala-Gln (304.10Da) was identified by Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF/TOF MS/MS). Thus, this study shows that broad bean peptide is a good source to promote the LAB growth and this function is reported for the first time.

Keywords:

Broad bean peptide, growth-stimulating, identification, lactic acid bacteria (LAB), purification,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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