The preparation, characterization and gastroprotective activity of fermented oyster hydrolysate

In this study, the oyster hydrolysates, unfermented hydrolysate with goat milk/milk protein, and fermented oyster hydrolysates (fortified with goat milk/milk protein) were prepared to explore the quality and gastroprotection of different fermented hydrolysates. The content of Lys, Leu, and Val increased after fermentation with goat milk protein (OYF-GP) addition, while unsaturated fatty acids (UFAs) exhibited a downward trend. “Grass,” “acidic,” “milky,” “fishy,” and “metallic” were identified as the key sensory attributes. Forty-two volatiles were totally identified by gas chromatography–mass spectrometry in different fermented oyster hydrolysates. 4-Hexen-1-ol, hexanoic acid, 2-pentenyl-furan, and acetic acid contributed for the aroma profile of OYF-GP. Moreover, OYF-GP possesses potential gastric ulcer prevention activity, which could alleviate oxidative stress and reduce the expression of pro-inflammatory cytokines (TNF-α, IL-β, and NF-κB protein). The research demonstrates the relation of quality and bioactivities in fermented oyster hydrolysates and provides a reference for the intensive processing of oyster industry. Graphical abstract