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| Effects of Postbiotics Derived from Lactobacillus fermentum on the Structure and Stability of Myofibrillar Protein |
| WEI Haiwang, ZHANG Yingyang, LU Xin, GAN Yusha, CHEN Ting, GAO Huiwen |
| 1. School of Petroleum and Chemical Engineering, Changzhou University, Changzhou 213164, China; 2. School of Pharmacy, School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China; 3. Changzhou Food and Drug Fiber Quality Supervision and Inspection Center, Changzhou 213000, China |
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Abstract This study investigated the effects of different concentrations (0, 125, 250, 500, and 1 000 μg/mL) of postbiotics derived from Lactobacillus fermentum (PLF) on the structure and oxidative properties of myofibrillar protein (MP) and the quality of minced meat. The texture, pH, water-holding capacity and endogenous enzyme activities of minced meat, and the physicochemical properties (carbonyl content, sulfhydryl content, and surface hydrophobicity), protein structural changes and protein-protein interactions (measured by Fourier-transform infrared spectroscopy, UV-vis spectroscopy and Raman spectroscopy) of PLF-MP complexes were measured to analyze the interaction between PLF and MP. The results showed that addition of PLF significantly improved the hardness, springiness, chewiness, and cohesiveness of minced meat, which was closely related to regulating the protein microenvironment and promoting gel network formation and cross-linking. Under the same oxidative conditions, the carbonyl content decreased by 24.92%, and the sulfhydryl content increased by 31.63% in the presence of 500 μg/mL PLF compared to the control group (P < 0.05). UV-vis spectroscopy revealed that PLF induced local unfolding and global refolding of MP by adjusting its microenvironment, leading to gradual embedding of aromatic amino acid residues into the hydrophobic core, thereby significantly enhancing protein structural stability. Furthermore, Fourier-transform infrared (FTIR) spectroscopy and Raman spectroscopy confirmed this process, showing that PLF modulated both the secondary and tertiary structures of MP, enhanced the regularity of the protein backbone, effectively reduced disordered regions, and improved the structural stability of proteins. In summary, addition of PLF effectively improved the quality of minced meat.
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2025, Vol. 39 
