{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T20:15:28Z","timestamp":1791317728108,"version":"4.3.1"},"reference-count":45,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2024,2,13]],"date-time":"2024-02-13T00:00:00Z","timestamp":1707782400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and <jats:italic>in vitro<\/jats:italic> hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO<jats:sub>4<\/jats:sub>\u00b77H<jats:sub>2<\/jats:sub>O was added at 0.15\u2009g\/L, the peptide yield reached 43.85% with a mixed fermentation of <jats:italic>Lactobacillus fermentum, Bacillus subtilis, Lactobacillus casei, Lactobacillus rhamnosus<\/jats:italic>, and <jats:italic>Lactobacillus acidophilus<\/jats:italic>. Components with a molecular weight below 1\u2009kDa were found to be more effective in inhibiting the activity of \u03b1-amylase and \u03b1-glucosidase, with the identified sequence being FYLPKM. Finally, SPME\/GC\u2013MS results showed that 86 volatile components were detected during the fermentation of seabuckthorn seed meal, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, and 14 other compounds. With prolonged fermentation time, the content of acids and esters increased significantly.<\/jats:p>","DOI":"10.3389\/fnut.2024.1355116","type":"journal-article","created":{"date-parts":[[2024,2,13]],"date-time":"2024-02-13T04:32:12Z","timestamp":1707798732000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":8,"title":["Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia"],"prefix":"10.3389","volume":"11","author":[{"given":"Jiangyong","family":"Yang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingyang","family":"Hong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aihemaitijiang","family":"Aihaiti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Mu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuefeng","family":"Yin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minwei","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaolu","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liang","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2024,2,13]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"136964","DOI":"10.1016\/j.foodchem.2023.136964","article-title":"Comprehensive untargeted lipidomic analysis of sea buckthorn using UHPLC-HR-AM\/MS\/MS combined with principal component analysis","volume":"430","author":"Ma","year":"2024","journal-title":"Food Chem"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"191","DOI":"10.1016\/j.jfutfo.2023.02.001","article-title":"Traditional food, modern food and nutritional value of sea buckthorn (Hippophae rhamnoides L.): a review","volume":"3","author":"Chen","year":"2023","journal-title":"J Fut Foods"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"1028","DOI":"10.1016\/j.fshw.2022.03.019","article-title":"Deep eutectic solvents and alkaline extraction of protein from seabuckthorn seed meal: a comparison study","volume":"11","author":"Lin","year":"2022","journal-title":"Food Sci Human Wellness"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"205","DOI":"10.1016\/j.jfutfo.2023.07.003","article-title":"Progress in the preparation, identification and biological activity of walnut peptides","volume":"4","author":"Liu","year":"2024","journal-title":"J Fut Foods"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"107776","DOI":"10.1016\/j.foodhyd.2022.107776","article-title":"Cottonseed feedstock as a source of plant-based protein and bioactive peptides: evidence based on biofunctionalities and industrial applications","volume":"131","author":"Kumar","year":"2022","journal-title":"Food Hydrocoll"},{"key":"ref6","doi-asserted-by":"publisher","first-page":"100353","DOI":"10.1016\/j.jafr.2022.100353","article-title":"Review and perspective on bioactive peptides: a roadmap for research, development, and future opportunities","volume":"9","author":"Du","year":"2022","journal-title":"J Agricult Food Res"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"101938","DOI":"10.1016\/j.fbio.2022.101938","article-title":"Improvement of active peptide yield, antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation","volume":"49","author":"Wang","year":"2022","journal-title":"Food Biosci"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"590","DOI":"10.1016\/j.procbio.2022.08.003","article-title":"Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities","volume":"121","author":"Solieri","year":"2022","journal-title":"Process Biochem"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"110685","DOI":"10.1016\/j.lwt.2020.110685","article-title":"Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides","volume":"138","author":"Ram\u00edrez","year":"2021","journal-title":"LWT-Food Sci Technol"},{"key":"ref10","doi-asserted-by":"publisher","first-page":"102585","DOI":"10.1016\/j.fbio.2023.102585","article-title":"Effects of Lactiplantibacillus plantarum fermentation on hydrolysis and immunoreactivity of Siberian apricot (Prunus sibirica L.) kernel. 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