Study of the fermentation conditions and the antiproliferative activity of rapeseed peptides by bacterial and enzymatic cooperation

Abstract

SummaryBased on previously determined preparation conditions of rapeseed peptides by mixed solid‐state fermentation, the optimisation of the fermentation conditions of rapeseed meal to obtain rapeseed peptides using the cooperation of mixed bacteria and a neutral protease was studied. The appropriate parameters of synergistic fermentation using mixed bacteria and a neutral protease were as follows: initial fermentation pH of 6.5, fermentation temperature of 35 °C, fermentation time of 2 day and the added amount of neutral protease of 200 U g−1 weight of dry rapeseed meal. Furthermore, Tricine‐SDS‐PAGE analysis of the rapeseed peptide extracts was performed, and the amino acid composition of the rapeseed meal before and after fermentation was evaluated. Then, the analysis of cytotoxicity and antiproliferative activity of the extracts on human HepG2 liver cancer cells, human MCF‐7 breast cancer cells and human HeLa cervical cancer cells indicated that the extracts had an antiproliferative effect on the cancer cells.