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Singh A, Duche RT, Wandhare AG, Sian JK, Singh BP, Sihag MK, Singh KS, Sangwan V, Talan S, Panwar H. Milk-Derived Antimicrobial Peptides: Overview, Applications, and Future Perspectives. Probiotics Antimicrob Proteins 2023; 15:44-62. [PMID: 36357656 PMCID: PMC9649404 DOI: 10.1007/s12602-022-10004-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/28/2022] [Indexed: 11/13/2022]
Abstract
The growing consumer awareness towards healthy and safe food has reformed food processing strategies. Nowadays, food processors are aiming at natural, effective, safe, and low-cost substitutes for enhancing the shelf life of food products. Milk, besides being a rich source of nutrition for infants and adults, serves as a readily available source of precious functional peptides. Due to the existence of high genetic variability in milk proteins, there is a great possibility to get bioactive peptides with varied properties. Among other bioactive agents, milk-originated antimicrobial peptides (AMPs) are gaining interest as attractive and safe additive conferring extended shelf life to minimally processed foods. These peptides display broad-spectrum antagonistic activity against bacteria, fungi, viruses, and protozoans. Microbial proteolytic activity, extracellular peptidases, food-grade enzymes, and recombinant DNA technology application are among few strategies to tailor specific peptides from milk and enhance their production. These bioprotective agents have a promising future in addressing the global concern of food safety along with the possibility to be incorporated into the food matrix without compromising overall consumer acceptance. Additionally, in conformity to the current consumer demands, these AMPs also possess functional properties needed for value addition. This review attempts to present the basic properties, synthesis approaches, action mechanism, current status, and prospects of antimicrobial peptide application in food, dairy, and pharma industry along with their role in ensuring the safety and health of consumers.
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Affiliation(s)
- Anamika Singh
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India
| | - Rachael Terumbur Duche
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India ,Department of Microbiology, Federal University of Agriculture, Makurdi, Nigeria
| | - Arundhati Ganesh Wandhare
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India
| | - Jaspreet Kaur Sian
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India ,Department of Microbiology, Punjab Agricultural University (PAU), Ludhiana, 141001 Punjab India
| | - Brij Pal Singh
- Department of Microbiology, Central University of Haryana, Mahendergarh, 123031 Haryana India
| | - Manvesh Kumar Sihag
- Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India
| | - Kumar Siddharth Singh
- Institute for Microbiology, Gottfried Wilhelm Leibniz University, Herrenhäuser Str. 2, 30419 Hanover, Germany
| | - Vikas Sangwan
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001 Punjab India
| | - Shreya Talan
- Dairy Microbiology Division, ICAR-National Dairy Research Institute (ICAR-NDRI), Karnal, Haryana India
| | - Harsh Panwar
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001, Punjab, India.
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Omidbakhsh Amiri E, Farmani J, Raftani Amiri Z, Dehestani A, Mohseni M. Antimicrobial activity, environmental sensitivity, mechanism of action, and food application of αs165-181 peptide. Int J Food Microbiol 2021; 358:109403. [PMID: 34543802 DOI: 10.1016/j.ijfoodmicro.2021.109403] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 08/23/2021] [Accepted: 09/08/2021] [Indexed: 01/30/2023]
Abstract
αs165-181 is a peptide derived from αs2-casein of ovine milk. Herein, we report the antimicrobial activity and mechanism, and food application of the peptide. αs165-181 showed antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Bacillus cereus, and Salmonella enterica serovar Enteritidis in a dose-dependent manner. The minimum inhibitory concentration of the peptide was 3.9 mg/ml for E. coli and 7.8 mg/ml for the other bacteria. The peptide did not show antimicrobial activity against Lactobacillus plantarum up to 3.9 mg/ml concentration. The minimum bactericidal concentration of αs165-181 peptide was 7.8 mg/ml for E. coli, S. aureus, L. monocytogenes, and B. cereus. The peptide was sensitive to monovalent and divalent cations, pH, and high temperatures. Transmission electron microscopy, cytoplasmic β-galactosidase leakage, and DNA electrophoresis analyses showed that αs165-181 peptide affects bacteria by damaging cell membrane and binding to the genomic DNA. When αs165-181 peptide was applied to minced beef or UHT cream, the antimicrobial activity (7.8 mg/g) was almost the same as or even better than nisin (0.5 mg/g). This study helps understand the antimicrobial mode of action of αs165-181 peptide and develop strategies for application in food products.
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Affiliation(s)
- Elahe Omidbakhsh Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran.
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran
| | - Ali Dehestani
- Genetics and Agricultural Biotechnology Institute of Tabarestan, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran
| | - Mojtaba Mohseni
- Department of Microbiology, University of Mazandaran, Babolsar, Iran
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Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111642] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Becucci L, Aloisi G, Scaloni A, Caira S, Guidelli R. On the interaction of the highly charged peptides casocidins with biomimetic membranes. Bioelectrochemistry 2018; 123:1-8. [PMID: 29715585 DOI: 10.1016/j.bioelechem.2018.04.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 04/12/2018] [Accepted: 04/17/2018] [Indexed: 11/16/2022]
Abstract
Casocidin I and II (CI and CII) are structurally related antimicrobial peptides made of 39 and 31 amino acids, respectively, which derive from natural proteolytic processing of αs2-casein and adopt an ordered α-helical structure in biomimetic membranes. Their putative membrane-permeabilizing activity was investigated at Hg-supported self-assembled monolayers (SAMs) and at tethered bilayer lipid membranes (tBLMs); the latter consisted of a monolayer of 2,3,di-O-phytanyl-sn-glycerol-1-tetraethylene-glycol-d,l-α lipoic acid ester thiolipid (DPTL), with a dioleoylphosphatidylcholine (DOPC) or dioleoylphosphatidylserine (DOPS) monolayer on top of it. Interaction of CI and CII with these biomimetic membranes was studied by four electrochemical techniques at pH 3, 5.4 and 6.8. Peptide incorporation in tBLMs was attempted via scans of electrochemical impedance spectra. Experiments demonstrated that CI and CII penetrate SAMs as well as the distal DOPC monolayer of DPTL/DOPC tBLMs, but not the proximal phytanyl monolayer, with the only exception of CII at pH 5.4. Conversely, CII permeabilized DPTL/DOPS tBLMs to a moderate extent at all investigated pH values by forming holes across the membrane, but not ion channels. Structural distribution of charged residues seemed to prevent CII from having a hydrophobic side of the α-helix capable of stabilizing a regular ion channel in the lipid matrix.
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Affiliation(s)
- Lucia Becucci
- Department of Chemistry, Florence University, via della Lastruccia 3, 50019 Sesto Fiorentino, Firenze, Italy; 1st Grade Secondary School "Giuseppe Pescetti", Via Gramsci 390, 50019 Sesto Fiorentino, Firenze, Italy.
| | - Giovanni Aloisi
- Department of Chemistry, Florence University, via della Lastruccia 3, 50019 Sesto Fiorentino, Firenze, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM-National Research Council, 80147 Naples, Italy
| | - Simonetta Caira
- Proteomics & Mass Spectrometry Laboratory, ISPAAM-National Research Council, 80147 Naples, Italy
| | - Rolando Guidelli
- Department of Chemistry, Florence University, via della Lastruccia 3, 50019 Sesto Fiorentino, Firenze, Italy
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Zhang DD, Liu JL, Jiang TM, Li L, Fang GZ, Liu YP, Chen LJ. Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk. Food Sci Biotechnol 2017; 26:739-748. [PMID: 30263599 DOI: 10.1007/s10068-017-0094-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 01/19/2017] [Accepted: 02/03/2017] [Indexed: 12/01/2022] Open
Abstract
With increasing application of yeast in fermented milk, in order to study the effect of yeast on milk protein during the fermentation process, the effects of the presence of Kluyveromyces marxianus in milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus were investigated. After fermentation, the amino acid, protein, and peptide contents were analyzed by ultra-performance liquid chromatography, two-dimensional gel electrophoresis, and liquid chromatography-mass spectrometry, respectively. After the addition of K. marxianus for fermentation, 25 protein spots changed significantly. These were mostly caseins and bovine serum proteins, and the content of total free amino acids increased by 16.30%; ten types of bioactive peptides were identified. Furthermore, the number of peptide types in milk fermented by K. marxianus increased significantly compared with milk fermented by Lactobacillus. K. marxianus is considered to promote proteometabolism in milk when added with Lactobacillus, generate flavor compounds, and improve the digestion and absorption character of milk.
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Affiliation(s)
- Dong-Dong Zhang
- 1Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, 300457 China.,National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Jing-Lan Liu
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Tie-Min Jiang
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Lu Li
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Guo-Zhen Fang
- 1Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Yan-Pin Liu
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Li-Jun Chen
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
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Hafeez Z, Cakir-Kiefer C, Girardet JM, Lecomte X, Paris C, Galia W, Dary A, Miclo L. New Insights into the Proteolytic System of Streptococcus thermophilus: Use of Isracidin To Characterize Cell-Associated Extracellular Peptidase Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7522-7531. [PMID: 26193375 DOI: 10.1021/acs.jafc.5b01647] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The influence on the hydrolysis of isracidin of cell-associated extracellular aminopeptidase and X-prolyl dipeptidyl peptidase activities in addition to protease PrtS of Streptococcus thermophilus strains was investigated. S. thermophilus LMD-9 (PrtS(+) phenotype) efficiently hydrolyzed the isracidin mainly through the PrtS activity, whereas strain CNRZ1066 (PrtS(-) phenotype) and two mutant strains LMD-9-ΔprtS and LMD-9-ΔprtS-ΔhtrA also displayed substrate hydrolysis, but different from that of the wild type strain LMD-9. Identification by mass spectrometry of breakdown products of isracidin revealed the existence of novel cell-associated extracellular carboxypeptidase and peptidyl dipeptidase activities in all PrtS(-) strains, besides known cell-associated extracellular aminopeptidase and X-prolyl dipeptidyl peptidase activities. Both aminopeptidase and peptidyl dipeptidase activities were not able to cleave the isracidin at peptide bonds with proline residues. No hydrolysis of isracidin was detected in cell free filtrate for all the strains studied, indicating that no cell lysis had occurred. Taken together, these results suggested the presence of cell-associated extracellular peptidase activities in S. thermophilus strains that could be vital for the growth of PrtS(-) strains.
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Affiliation(s)
- Zeeshan Hafeez
- Équipe "Protéolyse & Biofonctionnalités des Protéines et des Peptides" (PB2P), Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Université de Lorraine , Vandoeuvre-lès-Nancy, F-54506, France
- INRA, Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Unité Sous Contrat 340 , Vandoeuvre-lès-Nancy, F-54506, France
| | - Céline Cakir-Kiefer
- Équipe "Protéolyse & Biofonctionnalités des Protéines et des Peptides" (PB2P), Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Université de Lorraine , Vandoeuvre-lès-Nancy, F-54506, France
- INRA, Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Unité Sous Contrat 340 , Vandoeuvre-lès-Nancy, F-54506, France
| | - Jean-Michel Girardet
- Équipe "Protéolyse & Biofonctionnalités des Protéines et des Peptides" (PB2P), Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Université de Lorraine , Vandoeuvre-lès-Nancy, F-54506, France
- INRA, Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Unité Sous Contrat 340 , Vandoeuvre-lès-Nancy, F-54506, France
| | - Xavier Lecomte
- Équipe "Protéolyse & Biofonctionnalités des Protéines et des Peptides" (PB2P), Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Université de Lorraine , Vandoeuvre-lès-Nancy, F-54506, France
- INRA, Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Unité Sous Contrat 340 , Vandoeuvre-lès-Nancy, F-54506, France
| | - Cédric Paris
- Laboratoire d'Ingénierie des Biomolécules, École Nationale Supérieure d'Agronomie et des Industries Alimentaires (ENSAIA), Université de Lorraine , Vandoeuvre-lès-Nancy, F-54518, France
| | - Wessam Galia
- Équipe "Protéolyse & Biofonctionnalités des Protéines et des Peptides" (PB2P), Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Université de Lorraine , Vandoeuvre-lès-Nancy, F-54506, France
- INRA, Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Unité Sous Contrat 340 , Vandoeuvre-lès-Nancy, F-54506, France
| | - Annie Dary
- Équipe "Protéolyse & Biofonctionnalités des Protéines et des Peptides" (PB2P), Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Université de Lorraine , Vandoeuvre-lès-Nancy, F-54506, France
- INRA, Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Unité Sous Contrat 340 , Vandoeuvre-lès-Nancy, F-54506, France
| | - Laurent Miclo
- Équipe "Protéolyse & Biofonctionnalités des Protéines et des Peptides" (PB2P), Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Université de Lorraine , Vandoeuvre-lès-Nancy, F-54506, France
- INRA, Unité de Recherche "Animal et Fonctionnalités des Produits Animaux" (UR AFPA), Unité Sous Contrat 340 , Vandoeuvre-lès-Nancy, F-54506, France
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Hafeez Z, Cakir-Kiefer C, Roux E, Perrin C, Miclo L, Dary-Mourot A. Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.06.002] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Théolier J, Fliss I, Jean J, Hammami R. Antimicrobial Peptides of Dairy Proteins: From Fundamental to Applications. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.896017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.01.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Hydrolysis of milk-derived bioactive peptides by cell-associated extracellular peptidases of Streptococcus thermophilus. Appl Microbiol Biotechnol 2013; 97:9787-99. [DOI: 10.1007/s00253-013-5245-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2013] [Revised: 09/03/2013] [Accepted: 09/05/2013] [Indexed: 10/26/2022]
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New peptides obtained by hydrolysis of caseins from bovine milk by protease extracted from the latex Jacaratia corumbensis. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.04.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Miclo L, Roux E, Genay M, Brusseaux E, Poirson C, Jameh N, Perrin C, Dary A. Variability of hydrolysis of β-, αs1-, and αs2-caseins by 10 strains of Streptococcus thermophilus and resulting bioactive peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:554-565. [PMID: 22103626 DOI: 10.1021/jf202176d] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Milk proteins contain numerous potential bioactive peptides, which may be released by digestive proteases or by the proteolytic system of lactic acid bacteria during food processing. The capacity of Streptococcus thermophilus to generate peptides, especially bioactive peptides, from bovine caseins was investigated. Strains expressing various levels of the cell envelope proteinase, PrtS, were incubated with α(s1)-, α(s2)-, or β-casein. Analysis of the supernatants by LC-ESI-MS/MS showed that the β-casein was preferentially hydrolyzed, followed by α(s2)-casein and then α(s1)-casein. Numbers and types of peptides released were strain-dependent. Hydrolysis appeared to be linked with the accessibility of different casein regions by protease. Analysis of bonds hydrolyzed in the region 1-23 of α(s1)-casein suggests that PrtS is at least in part responsible for the peptide production. Finally, among the generated peptides, 13 peptides from β-casein, 5 from α(s2)-casein, and 2 from α(s1)-casein have been reported as bioactive, 15 of them being angiotensin-converting enzyme inhibitors.
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Affiliation(s)
- Laurent Miclo
- Unité de Recherche Animal et Fonctionnalités des Produits Animaux (UR AFPA), Équipe Protéolyse et Biofonctionnalités des Protéines et des Peptides (PB2P), Nancy-Université, Vandœuvre-lès-Nancy, France
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