Evaluation of the Functional Properties of Pork Meat Fermented with Psychrotrophic Lactic Acid Bacteria

摘要

The food functionality of model pork sausages fermented with psychrotrophic lactic acid bacteria was evaluated by analyzing protein degradation, the inhibitory activity against angiotensin I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP IV), as well as the effect on growth promoting activity in MC3T3-E1, an osteoblast-like cell. The peptide content of fermented model sausages was significantly higher than that of non-fermented sausages (p < 0.05). Sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis indicated that the staining intensity of the low-molecular-weight bands (<30 kDa) of water-soluble proteins obtained from fermented model sausages was slightly higher than that of proteins obtained from non-fermented sausages. This suggests that lactic acid fermentation can successfully degrade muscle protein even at low temperatures. Inhibitory effects of the water-soluble protein fractions obtained from model sausages on ACE and DPP IV were assessed using in vitro assays. Fermented model sausages displayed higher ACE- and DPP IV-inhibiting activity than non-fermented sausages (p < 0.05). Furthermore, alkaline phosphatase activity and collagen synthesis, widely recognized as biochemical markers for osteoblastic activity, were significantly increased in fermented model sausages compared with non-fermented sausages (p < 0.05). These results suggest that lactic fermentation at cold temperatures can improve the food functionality of meat products.