More than 50% of the world population is infected with Helicobacter pylori (H. pylori), which is classified as group I carcinogen by the WHO. H. pylori surface adhesins specifically recognize gastric mucosal epithelial cells’ (GES-1 cells) receptor to complete the adhesion. Blocking the adhesion with an anti-adhesion compound is an effective way to prevent H. pylori infection. The present study found that corn protein hydrolysate, hydrolyzed by Neutral, effectively alleviated gastric injury induced by H. pylori infection through anti-adhesive and anti-inflammatory effects in vitro and in vivo. The hydrolysate inhibited H. pylori adhesion to GES-1 cells significantly, and its anti-adhesive activity was 50.44 ± 0.27% at 4 mg/mL, which indicated that the hydrolysate possessed a similar structure to the GES-1 cells’ receptor, and exhibited anti-adhesive activity in binding to H. pylori. In vivo, compared with the H. pylori infection model group, the medium and high dose of the hydrolysate (400–600 mg/kg·bw) significantly decreased (p < 0.05) the amount of H. pylori colonization, pro-inflammatory cytokines (IL-6, IL-1β, TNF-α and MPO), chemokines (KC and MCP-1) as well as key metabolites of NF-κB signaling pathway levels (TLR4, MyD88 and NF-κB), and it increased antioxidant enzyme contents (SOD and GSH-Px) and the mitigation of H. pylori-induced pathological changes in the gastric mucosa. Taken together, these results indicated that the hydrolysate intervention can prevent H. pylori-induced gastric injury by anti-adhesive activity and inhibiting the NF-κB signaling pathway’s induction of inflammation. Hence, the corn protein hydrolysate might act as a potential anti-adhesive agent to prevent H. pylori infection.

Objectives: This study aimed to clarify the effect of lactic acid bacteria-fermented corn protein hydrolysate (FCH) on fatigue in mice and explore the connection between fatigue-related indicators and intestinal microbial flora. Methods: The fatigue model of mice was constructed by exercise endurance experiment. The anti-fatigue level of FCH was evaluated by measuring physiological and biochemical indexes in mouse serum, liver and skeletal muscle. The relationship between FCH, intestinal flora and fatigue was explored through the analysis of intestinal microbial diversity in mice, and the anti-fatigue mechanism of FCH was further analyzed. Results: The results showed that the weight-bearing swimming time of mice was prolonged by 1.96 times, and the running time of mice was prolonged by 2.63 times in the high-dose FCH (FCH-H) group. Moreover, the lactic acid contents in the blood were reduced by 16.00%, and lactate dehydrogenase activity and urea nitrogen contents basically returned to the normal level. Meanwhile, the malondialdehyde contents were reduced by 31.24%, and superoxide dismutase activity and glutathione contents were increased by 1.84 times and 1.72 times, respectively. In addition, the glycogen contents of the body were restored, and the muscle glycogen and liver glycogen were increased by 1.81 and 5.81 times, respectively. Analysis of intestinal microbial flora diversity in mice showed that the highest relative abundance was Lactobacillus, and the FCH group could recover and even increase its relative abundance. Lactobacillus was significantly positively correlated with muscle glycogen and SOD. Conclusions: FCH can alleviate fatigue by regulating fatigue-related indicators and improving the intestinal microbial flora of the organism.

To study the mixed fermentation technology of blueberry and corn peptide by Lacticaseibacillus rhamnosus ZYN-0417 and Lactiplantibacillus plantarum ZYN-0221 and its effect on fermentation quality, fermentation conditions were optimized using a single-factor test and a Plackett–Burman design combined with a Box–Behnken response surface methodology, with blueberry juice and corn peptide as raw materials and L. rhamnosus ZYN-0417 and Lp. plantarum ZYN-0221 as the starter. The results showed that the optimum fermentation conditions were as follows: the volume ratio of ZYN-0417 and ZYN-0221 was 1:1, the amount of blueberry juice was 20%, the amount of corn peptide was 22%, the amount of glucose was 2%, the amount of inoculation was 5%, the fermentation time was 40 h, and the fermentation temperature was 37 °C. Under optimum conditions, the viable count of lactic acid bacteria in fermented blueberry and corn peptide was 16.28 log CFU/mL, the pH value was 4.86, the total acid content was 14.00 g/L, the total sugar content was 39.98 g/100 g, the protein content was 48.34 g/100 g, the scavenging ability of the DPPH, ABTS⁺ and ·OH⁻ radicals increased by 10.14%, 10.98% and 25.02%, respectively, the chelating ability of Fe²⁺ increased by 14.92%, the content of total phenol increased by 1.43 mg/L, the content of total flavonoids increased by 0.38 mg/L, the activity of superoxide dismutase increased by 122.10 U/mL, and the activation rate of alcohol dehydrogenase increased by 5.74%. The results showed that mixed lactic acid bacteria could be used as a starter of blueberry and corn peptide and effectively improve the nutritional value of the product.

This study aims to screen out high-yield protease lactic acid bacteria (LAB) from cheese and analyze the flavor and functional characteristics of their fermentation of corn protein hydrolysate (CPH). Lacticaseibacillus rhamnosus ZYN-71 and Limosilactobacillus fermentum ZYN-76 were isolated and screened by traditional biological methods. Then, the two strains synergistically fermented CPH, and it was found that the scavenging rate of DPPH, ·OH, and O²⁻· and the chelating ability of Fe²⁺ of the fermented CPH increased by 22.85%, 3.82%, 63.37%, and 43.27%, respectively. Meanwhile, the solubility, water-holding capacity, oil-holding capacity, foaming property, foam stability, emulsification property, and emulsification stability had also been improved to varying degrees. The aroma of the CPH after fermentation mainly consisted of aldehydes (20.2%) and nitrogen heterocyclic compounds (19.4%), and the content of off-flavor components was reduced. LAB fermentation effectively improves the practical problems existing in the current application of corn proteolytic products. This research can provide a research basis for corn protein-related products.