Preparation and characterization of grouper bone peptides-calcium complex by lactic acid bacteria fermentation

Abstract

In this study, grouper bone peptides-calcium complex (GPs-Ca) was prepared by lactic acid bacteria fermentation, and its structure and stability were analyzed. Response surface methodology (RSM) optimization was used to determine the optimal fermentation conditions as follows: 4% (v/v) inoculum size, 4.5 g/100mL glucose addition and fermentation time 75 h,under which the soluble calcium content was 5953.61 mg/L and the peptide content was 21.75 mg/mL. The results of ultraviolet-visible absorption spectroscopy (UV) and fluorescence spectroscopy (Fs) showed a significant spectral shift for GPs-Ca relative to grouper bone peptides (GPs), indicating that peptide combined with calcium to produce a new substance after fermentation. Fourier transform infrared spectroscopy (FTIR) showed that carboxyl groups participated in the formation of GPs-Ca. Scanning electron microscopy (SEM) showed that calcium ions were embedded or adsorbed on the peptide surface. According to the stability analysis, GPs-Ca was stable during heating, alkaline environment and intestinal digestion, but easily dissociated in acidic environment. GPs-Ca prepared by lactic acid bacteria fermentation has the potential to be used as a new type of calcium supplement product, which provides a scientific basis for the high-value utilization of grouper bone.