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Casein-derived peptides from the dairy product kashk exhibit wound healing properties and antibacterial activity against Staphylococcus aureus: structural and functional characterization. Food Res Int 2022; 153:110949. [DOI: 10.1016/j.foodres.2022.110949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 12/31/2021] [Accepted: 01/08/2022] [Indexed: 11/19/2022]
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2
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Thum C, Roy NC, Everett DW, McNabb WC. Variation in milk fat globule size and composition: A source of bioactives for human health. Crit Rev Food Sci Nutr 2021; 63:87-113. [PMID: 34190660 DOI: 10.1080/10408398.2021.1944049] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Milk fat globules (MFGs) are secreted from the mammalian gland and are composed of a triacylglycerol core surrounded by a triple membrane structure, the milk fat globule membrane (MFGM). The MFGM contains complex lipids and proteins reported to have nutritional, immunological, neurological and digestive functions. Human and ruminant milk are shown to share a similar MFG structure but with different size, profile and abundance of protein and polar lipids. This review summarizes the reported data on human, bovine, caprine and ovine MFG composition and concentration of bioactive components in different MFG-size fractions. A comprehensive understanding of compositional variations between milk from different species and MFG size fractions may help promote various milk sources as targeted supplements to improve human development and health. MFG size and MFGM composition are species-specific and affected by lactation, diet and breed (or maternal origin). Purification and enrichment methods for some bioactive proteins and lipids present in the MFGM have yet to be established or are not scaled sufficiently to be used to supplement human diets. To overcome this problem, MFG size selection through fractionation or herd selection may provide a convenient way to pre-enrich the MFG fraction with specific protein and lipid components to fulfill human dietary and health requirements.
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Affiliation(s)
- Caroline Thum
- AgResearch, Grasslands Research Centre, Palmerston North, New Zealand.,Riddet Institute, Palmerston North, New Zealand
| | - Nicole C Roy
- AgResearch, Grasslands Research Centre, Palmerston North, New Zealand.,Riddet Institute, Palmerston North, New Zealand.,High-Value Nutrition National Science Challenge, The University of Auckland, Auckland, New Zealand.,Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - David W Everett
- AgResearch, Grasslands Research Centre, Palmerston North, New Zealand.,Riddet Institute, Palmerston North, New Zealand
| | - Warren C McNabb
- Riddet Institute, Palmerston North, New Zealand.,High-Value Nutrition National Science Challenge, The University of Auckland, Auckland, New Zealand
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3
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Shivanna SK, Nataraj BH. Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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4
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Siedler S, Balti R, Neves AR. Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food. Curr Opin Biotechnol 2019; 56:138-146. [DOI: 10.1016/j.copbio.2018.11.015] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 11/20/2018] [Accepted: 11/20/2018] [Indexed: 12/20/2022]
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6
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Khan MU, Pirzadeh M, Förster CY, Shityakov S, Shariati MA. Role of Milk-Derived Antibacterial Peptides in Modern Food Biotechnology: Their Synthesis, Applications and Future Perspectives. Biomolecules 2018; 8:biom8040110. [PMID: 30301185 PMCID: PMC6316258 DOI: 10.3390/biom8040110] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 09/25/2018] [Accepted: 09/26/2018] [Indexed: 12/11/2022] Open
Abstract
Milk-derived antibacterial peptides (ABPs) are protein fragments with a positive influence on the functions and conditions of a living organism. Milk-derived ABPs have several useful properties important for human health, comprising a significant antibacterial effect against various pathogens, but contain toxic side-effects. These compounds are mainly produced from milk proteins via fermentation and protein hydrolysis. However, they can also be produced using recombinant DNA techniques or organic synthesis. This review describes the role of milk-derived ABPs in modern food biotechnology with an emphasis on their synthesis and applications. Additionally, we also discuss the mechanisms of action and the main bioproperties of ABPs. Finally, we explore future perspectives for improving ABP physicochemical properties and diminishing their toxic side-effects.
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Affiliation(s)
- Muhammad Usman Khan
- Bioproducts Sciences and Engineering Laboratory (BSEL), Washington State University, Richland, 99354 WA, USA.
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, 38000 Faisalabad, Pakistan.
| | - Maryam Pirzadeh
- Department of Food Science and Technology, Faculty of Agriculture, Sarvestan Branch, Islamic Azad University, 73451-173 Sarvestan, Iran.
| | - Carola Yvette Förster
- Department of Anesthesia and Critical Care, University of Würzburg, 97080 Würzburg, Germany.
| | - Sergey Shityakov
- Department of Anesthesia and Critical Care, University of Würzburg, 97080 Würzburg, Germany.
| | - Mohammad Ali Shariati
- Laboratory of Biocontrol and Antimicrobial Resistance, Orel state University Named After I.S. Turgenev, 302026 Orel, Russia.
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Fialho TL, Carrijo LC, Magalhães Júnior MJ, Baracat-Pereira MC, Piccoli RH, de Abreu LR. Extraction and identification of antimicrobial peptides from the Canastra artisanal minas cheese. Food Res Int 2018; 107:406-413. [DOI: 10.1016/j.foodres.2018.02.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 02/01/2018] [Accepted: 02/01/2018] [Indexed: 11/26/2022]
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8
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Trujillo A, Jordana J, Guamis B, Serradilla J, Amills M. Revisión: E1 polimorfismo del gen de la caseina αs1 caprina y su efecto sobre la producción, la composición y las propiedades tecnológicas de la leche y sobre la fabricación y la maduración del queso. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329800400401] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The caprine α s1-casein gene displays a high degree of polymorphism, with eight different protein variants described up to date. The rate of synthesis of the mature protein is closely linked to the caprine αs1-casein genotype. There are three variants which are associated to high αs1-casein content in milk (A, B, and C), one to an intermediate content (E), three to a low content (D, F, and G) and one to a null content (O). During the last few years studies of goat milk protein polymorphism have gained renewed interest, as the ocurrence of certain milk protein genetic variants is correlated with the composititon of milk and also with some milk processing parameters. For instance, analyses of the physicochemical properties of milk from goats homozy gous for the three main α s1-casein alleles (A, E, F) confirm the effects of the genotypes on the percentage of casein and fat, and shows significant effects on the diameter of the micelles and their calcium content. These characteristics seem to be associated with enhanced clotting of goat milk, cheese curd firmness, curd syneresis and overall cheese yield. The caprine αs1-casein gene constitutes a very attractive model for studying the regulation of the expression of the corresponding protein, and might also become a very powerful tool in improving the technolog ical properties of goat milk.
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Affiliation(s)
- A.J. Trujillo
- Unitat de Tecnologia dels Aliments. Centre Especial de Referència en Làctis. Facultat de Veterinària, Universitat Autònoma de Barcelona. Bellaterra 08193. Spain
| | - J. Jordana
- Unitat de Genètica i Millora. Facultat de Veterinària. Universitat Autònoma de Barcelona. Bellaterra 08193. Spain
| | - B. Guamis
- Unitat de Tecnologia dels Aliments. Centre Especial de Referència en Làctis. Facultat de Veterinària, Universitat Autònoma de Barcelona. Bellaterra 08193. Spain
| | - J.M. Serradilla
- Departamento de Producción Animal. Escuela Técnica Superior de Ingenieros Agrónomos y de Montes., Universidad de Córdoba. Córdoba 14080. Spain
| | - M. Amills
- Unitat de Genètica i Millora. Facultat de Veterinària. Universitat Autònoma de Barcelona. Bellaterra 08193. Spain
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9
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Park YW, Nam MS. Bioactive Peptides in Milk and Dairy Products: A Review. Korean J Food Sci Anim Resour 2015; 35:831-40. [PMID: 26877644 PMCID: PMC4726964 DOI: 10.5851/kosfa.2015.35.6.831] [Citation(s) in RCA: 170] [Impact Index Per Article: 18.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Revised: 11/04/2015] [Accepted: 11/10/2015] [Indexed: 11/16/2022] Open
Abstract
Functionally and physiologically active peptides are produced from several food proteins during gastrointestinal digestion and fermentation of food materials with lactic acid bacteria. Once bioactive peptides (BPs) are liberated, they exhibit a wide variety of physiological functions in the human body such as gastrointestinal, cardiovascular, immune, endocrine, and nervous systems. These functionalities of the peptides in human health and physiology include antihypertensive, antimicrobial, antioxidative, antithrombotic, opioid, anti-appetizing, immunomodulatory and mineral-binding activities. Most of the bioactivities of milk proteins are latent, being absent or incomplete in the original native protein, but full activities are manifested upon proteolytic digestion to release and activate encrypted bioactive peptides from the original protein. Bioactive peptides have been identified within the amino acid sequences of native milk proteins. Due to their physiological and physico-chemical versatility, milk peptides are regarded as greatly important components for health promoting foods or pharmaceutical applications. Milk and colostrum of bovine and other dairy species are considered as the most important source of natural bioactive components. Over the past a few decades, major advances and developments have been achieved on the science, technology and commercial applications of bioactive components which are present naturally in the milk. Although the majority of published works are associated with the search of bioactive peptides in bovine milk samples, some of them are involved in the investigation of ovine or caprine milk. The advent of functional foods has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health.
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Affiliation(s)
- Young Woo Park
- Georgia Small Ruminant Research & Extension Center, Fort Valley State University, Fort Valley, GA 31030, and Adjunct Professor Emeritus, Department of Food Science & Technology, University of Georgia, Athens, GA, 30602, USA
| | - Myoung Soo Nam
- Department of Animal Bio-system Science, College of Agriculture and Life Sciences, Chungnam National University, Daejeon 34134, Korea
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Sun Y, Chang R, Li Q, Li B. Isolation and characterization of an antibacterial peptide from protein hydrolysates of Spirulina platensis. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2576-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Guinane CM, Kent RM, Norberg S, O'Connor PM, Cotter PD, Hill C, Fitzgerald GF, Stanton C, Ross RP. Generation of the antimicrobial peptide caseicin A from casein by hydrolysis with thermolysin enzymes. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Petrella G, Pati S, Gagliardi R, Rizzuti A, Mastrorilli P, la Gatta B, Di Luccia A. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach. J Dairy Sci 2015; 98:7560-72. [PMID: 26364106 DOI: 10.3168/jds.2015-9732] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 07/27/2015] [Indexed: 11/19/2022]
Abstract
The guarantee of the origin and quality of raw material is essential for the protection and valorization of Campana buffalo mozzarella cheese. The risk of utilization of semifinished products and stored milk in substitution for fresh milk is increasing, due to the continuous desire to reduce production costs. A proteomics approach and electrophoresis survey of retail mozzarella cheeses indicated different rates of proteolysis in the production of dairy industries. The use of fresh milk and correct cheesemaking protocol yielded only γ-caseins, which are derived from β-casein by plasmin, and para-κ-casein, which is derived from κ-casein by chymosin. The detection of abnormal hydrolysis resulting in β- and αS1-casein fragments, identified by mass spectrometry, indicates the use of stored milk or stored and pressed curd, or the reuse of unsold mozzarella cheese, to produce mozzarella. The formation of γ-caseins and other fragments during a long storage of raw materials at room or refrigeration temperature was ascribed to plasmin (endogenous milk enzyme), whereas formation of αS1-casein fragments, mainly αS1-I(6P)- and αS1-I(7P)-casein during the storage of curd was ascribed to the action of chymosin (exogenous enzyme) from rennet. Sodium dodecyl sulfate-PAGE and alkaline urea-PAGE permitted us to evaluate the freshness of the raw materials used in the manufacturing of buffalo mozzarella cheese and to reveal possible inappropriate preservation.
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Affiliation(s)
- G Petrella
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy
| | - S Pati
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy
| | - R Gagliardi
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici (NA), Italy
| | - A Rizzuti
- Dipartimento di Ingegneria Civile, Ambientale, del Territorio Edile e di Chimica (DICATECh), Politecnico di Bari via Orabona 4, 70125 Bari, Italy
| | - P Mastrorilli
- Dipartimento di Ingegneria Civile, Ambientale, del Territorio Edile e di Chimica (DICATECh), Politecnico di Bari via Orabona 4, 70125 Bari, Italy
| | - B la Gatta
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy
| | - A Di Luccia
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy.
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Mohanty D, Jena R, Choudhury PK, Pattnaik R, Mohapatra S, Saini MR. Milk Derived Antimicrobial Bioactive Peptides: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1048356] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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15
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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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16
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Théolier J, Fliss I, Jean J, Hammami R. MilkAMP: a comprehensive database of antimicrobial peptides of dairy origin. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0153-2] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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17
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Bezerra VS, Campos JF, Silva RAD, Porto TS, Lima Filho JLD, Porto ALF. Biotechnological richness of the northeastern semi-arid region: antioxidant activity of casein hydrolysates from Moxotó goat milk (Capra hircus Linnaeus, 1758) obtained by papain action. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000074] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Vilma Sobral Bezerra
- Universidade Federal Rural de Pernambuco, Brasil; Universidade Federal de Pernambuco, Brasil
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Simultaneous production of multi-functional peptides by pancreatic hydrolysis of bovine casein in an enzymatic membrane reactor via combinational chromatography. Food Chem 2013; 141:2944-51. [PMID: 23871044 DOI: 10.1016/j.foodchem.2013.05.050] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2013] [Revised: 04/08/2013] [Accepted: 05/09/2013] [Indexed: 11/27/2022]
Abstract
Three bioactive peptides, angiotensin-converting enzyme-inhibitory peptides (ACEIPs), casein phosphopeptides (CPPs) and antimicrobial peptides (AMPs), were simultaneously prepared from casein by pancreatic hydrolysis via an enzymatic membrane reactor (EMR) and combinational chromatography. The reaction was performed at 37 °C and pH 8.0 for 3h followed by ultrafiltration. ACEIPs were purified by size exclusion chromatography (SEC) from permeate fractions with molecular weight (MW) below 1 kDa. Concurrently, strong cation exchange high-performance liquid chromatography (SCE-HPLC) was used to isolate CPPs and AMPs from retentate fractions ranging from 1 kDa and 5 kDa. Following reverse-phase high performance liquid chromatography-electrospray ionization tandem mass spectrometry (RP-HPLC-ESI-MS/MS) analysis, potential ACEIPs and a total of 34 CPPs were identified (18 corresponded to αs1-casein, 2 to αs2-casein, 10 to β-casein and 4 to κ-casein). Additionally, the ACEIPs in fraction B from SEC had the highest ACE-inhibiting-activity (73.5% in 1.0mg/ml), while total concentrations of AMPs were directly proportional to overall antibacterial activity. Uniquely, fraction 5 from SCE exhibited the highest activity against Staphylococcus aureus (97.49% in 1.0 mg/ml).
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Kent RM, Guinane CM, O'Connor PM, Fitzgerald GF, Hill C, Stanton C, Ross RP. Production of the antimicrobial peptides Caseicin A and B by Bacillus isolates growing on sodium caseinate. Lett Appl Microbiol 2012; 55:141-8. [PMID: 22642665 DOI: 10.1111/j.1472-765x.2012.03271.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS The aim of this study was to identify Bacillus isolates capable of degrading sodium caseinate and subsequently to generate bioactive peptides with antimicrobial activity. METHODS AND RESULTS Sodium caseinate (2.5% w/v) was inoculated separately with 16 Bacillus isolates and allowed to ferment overnight. Protein breakdown in the fermentates was analysed using gel permeation-HPLC (GP-HPLC) and screened for peptides (<3-kDa) with MALDI-TOF mass spectrometry. Caseicin A (IKHQGLPQE) and caseicin B (VLNENLLR), two previously characterized antimicrobial peptides, were identified in the fermentates of both Bacillus cereus and Bacillus thuringiensis isolates. The caseicin peptides were subsequently purified by RP-HPLC and antimicrobial assays indicated that the peptides maintained the previously identified inhibitory activity against the infant formula pathogen Cronobacter sakazakii. CONCLUSIONS We report a new method using Bacillus sp. to generate two previously characterized antimicrobial peptides from casein. SIGNIFICANCE AND IMPACT OF THE STUDY This study highlights the potential to exploit Bacillus sp. or the enzymes they produce for the generation of bioactive antimicrobial peptides from bovine casein.
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Affiliation(s)
- R M Kent
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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20
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Elbarbary HA, Abdou AM, Nakamura Y, Park EY, Mohamed HA, Sato K. Identification of novel antibacterial peptides isolated from a commercially available casein hydrolysate by autofocusing technique. Biofactors 2012; 38:309-15. [PMID: 22539466 DOI: 10.1002/biof.1023] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/15/2012] [Accepted: 03/31/2012] [Indexed: 11/07/2022]
Abstract
Autofocusing, as a simple and safe technique, was used to fractionate casein hydrolysate based on the amphoteric nature of its peptides. The antibacterial activity of casein hydrolysate and its autofocusing fractions (A1-10) was examined against Escherichia coli and Bacillus subtilis. The basic fraction A9 exhibited the highest activity with minimum inhibitory concentration (MIC) of 150 μg/mL, whereas casein hydrolysate showed MIC values ranging from 2000 to 8000 μg/mL. The antibacterial peptides in A9 were purified by using a series of size exclusion and reversed phase chromatographies. Three peptides exhibited the most potent antibacterial activity with MIC values ranging from 12.5 to 100 μg/mL. These peptides were generated from α(s2)-casein, α(s1)-casein, and κ-casein and identified as K165 KISQRYQKFALPQYLKTVYQHQK188, I6KHQGLPQEV15, and T136EAVESTVATL146, respectively. Therefore, the results revealed that casein hydrolysate had potent antibacterial peptides that could be isolated by autofocusing technique.
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Affiliation(s)
- Hend A Elbarbary
- Division of Applied Life Sciences, Graduate School of Life & Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto, Japan
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21
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A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0066-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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Isolation and characterization of an antibacterial peptide fraction from the pepsin hydrolysate of half-fin anchovy (Setipinna taty). Molecules 2012; 17:2980-91. [PMID: 22406902 PMCID: PMC6268653 DOI: 10.3390/molecules17032980] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 03/01/2012] [Accepted: 03/05/2012] [Indexed: 11/17/2022] Open
Abstract
Enzymatic proteolysis of food proteins is considered a promising method to generate antibacterial peptides. The objective of the present study was to isolate and characterize peptide fraction from the pepsin hydrolysate of half-fin anchovy (Setipinna taty) with antibacterial activity against Escherichia coli. The most active peptide fraction HAHp2-3-I was isolated by a series of chromatographic methods, including Sephadex G-25 chromatography, reverse high-performance liquid chromatography (RP-HPLC) and Source 5RPC ST. Peptides identification of HAHp2-3-I was carried out using UPLC-LTQ-Orbitrap mass spectrometer. HAHp2-3-I contained five cationic peptides (MLTTPPHAKYVLQW, SHAATKAPPKNGNY, PTAGVANALQHA, QLGTHSAQPVPF and VNVDERWRKL) and three anionic peptides (LATVSVGAVELCY, NPEFLASGDHLDNLQ and PEVVYECLHW). Prediction of peptide secondary structure indicated that these anionic peptides should have extended strand and random coil structures, whereas cationic peptides PTAGVANALQHA and VNVDERWRKL could form alpha helixes. In addition, results of scanning electron microscopy (SEM) revealed that treatment by HAHp2-3-I could cause the morphological changes of E. coli and destruction of the cell integrity via irreversible membrane damage. The results could provide information for investigating the antibacterial model of antibacterial peptides derived from fish protein hydrolysates.
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Rossano R, Larocca M, Riccio P. Digestive enzymes of the crustaceans Munida and their application in cheese manufacturing: a review. Mar Drugs 2011; 9:1220-1231. [PMID: 21822412 PMCID: PMC3148499 DOI: 10.3390/md9071220] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2011] [Revised: 06/27/2011] [Accepted: 06/29/2011] [Indexed: 11/30/2022] Open
Abstract
Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing. Enzymes extracted from whole crustaceans, mainly serine proteases, showed high caseinolytic and moderate clotting activities. Analysis by 2D zymography of the digestive enzymes extracted from Munida hepatopancreas, showed the presence of several isotrypsin- and isochymotrypsin-like enzymes in the range of 20–34 kDa and 4.1–5.8 pI. Moreover, specific enzymatic assays showed the presence of aminopeptidases and carboxypeptidases A and B. Overall, optimum activity was achieved at pH 7.5 and 40–45 °C. Caseinolytic activity, determined both spectrophotometrically and by SDS gel electrophoresis, indicated higher activity on β-casein than on α-casein. Miniature cheddar-type cheeses and Pecorino-type cheeses were manufactured by adding starter, rennet and Munida extracts to milk. Reverse-phase HPLC and MALDI-ToF mass spectrometry showed a more complex pattern of proteolytic products in cheeses made using Munida instead of chymosin. Munida extracts were found to degrade the chymosin-derived β-casein fragment f193–209, one of the peptides associated with bitterness in cheese. In conclusion, Munida digestive enzymes represent a promising tool for development of new cheese products and shorten cheese ripening when used either alone or in addition to calf rennet.
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Affiliation(s)
- Rocco Rossano
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +39-0971-20-5559; Fax: +39-0971-20-5687
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Altering the composition of caseicins A and B as a means of determining the contribution of specific residues to antimicrobial activity. Appl Environ Microbiol 2011; 77:2496-501. [PMID: 21296933 DOI: 10.1128/aem.02450-10] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Caseicin A (IKHQGLPQE) and caseicin B (VLNENLLR) are antimicrobial peptides generated through the bacterial fermentation of sodium caseinate, and on the basis of this and previous studies, they are active against many Gram-negative pathogens (Cronobacter sakazakii, Cronobacter muytjensii, Salmonella enterica serovar Typhimurium, Escherichia coli, Klebsiella pneumoniae, and Pseudomonas fluorescens) as well as the Gram-positive organism Staphylococcus aureus. Here we describe further studies with the aim of establishing the importance of specific (charged and nonpolar aliphatic) residues within the caseicin peptides and the effects that they have on the bacteria listed above. In order to achieve our objective, we created four derivatives of each caseicin (A1 to A4 and B1 to B4) in which specific residues were altered, and results obtained with these derivatives were compared to wild-type caseicin activity. Although conversion of cationic residues to alanine in caseicins B1 (R8A change), A1 (K2A), A2 (H3A), and A3 (K2A-H3A) generally resulted in their activity against microbial targets being reduced or unaltered, C. sakazakii DPC6440 was unusual in that it displayed enhanced sensitivity to three peptides (caseicins A1, A3, and B2) in which positively charged residues had been eliminated. While the replacement of leucine with alanine in selected variants (B3 and B4) resulted in reduced activity against a number of strains of Cronobacter and, in some cases, S. Typhimurium, these changes enhanced the activities of these peptides against DPC6440 and a number of S. aureus strains. It is thus apparent that the importance of specific residues within the caseicin peptides is dependent on the strain being targeted.
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Optimization of the Antibacterial Activity of Half-Fin Anchovy (Setipinna taty) Hydrolysates. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-010-0505-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Nagpal R, Behare P, Rana R, Kumar A, Kumar M, Arora S, Morotta F, Jain S, Yadav H. Bioactive peptides derived from milk proteins and their health beneficial potentials: an update. Food Funct 2010; 2:18-27. [PMID: 21773582 DOI: 10.1039/c0fo00016g] [Citation(s) in RCA: 171] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
It has been well recognized that dietary proteins provide a rich source of biologically active peptides. Today, milk proteins are considered the most important source of bioactive peptides and an increasing number of bioactive peptides have been identified in milk protein hydrolysates and fermented dairy products. Bioactive peptides derived from milk proteins offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the dairy industry for expansion of its field of operation. The potential health benefits of milk protein-derived peptides have been a subject of growing commercial interest in the context of health-promoting functional foods. Hence, these peptides are being incorporated in the form of ingredients in functional and novel foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits.
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Affiliation(s)
- Ravinder Nagpal
- Department of Biotechnology, JMIT Institute of Engineering and Technology, Radaur 135133, Haryana, India
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BENKERROUM NOREDDINE. Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. A review. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00584.x] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jiang TM, Chen LJ. Characterization of wine rennet and its kinetics by gel electrophoresis. J Dairy Sci 2010; 93:841-8. [PMID: 20172203 DOI: 10.3168/jds.2009-2364] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2009] [Accepted: 11/27/2009] [Indexed: 11/19/2022]
Abstract
The rennet of glutinous rice wine (wine rennet) is an exclusive clotting agent for Chinese Royal cheese production. Some characterizations are reported herein in an attempt to provide evidence about the use of the protease as either a rennet substitute or an accelerator in cheese making and ripening. The results showed that wine rennet was a monomeric and unglycosylated protease. The N-sequencing indicated a high degree of similarity to other fungal rennets. The cleavage sites of wine rennet on oxidized insulin B chain identified by HPLC-mass spectrometry included Gln(4)-His(5), Ala(14)-Leu(15), Leu(15)-Tyr(16), Tyr(16)-Leu(17), and Phe(24)-Phe(25) at pH 6.5, which were similar to those observed for Mucor rennet, but different from calf chymosin except for Leu(15)-Tyr(16). A comparison study of the kinetic properties of wine rennet on bovine caseins with that of rennets from calf and Mucor miehei by gel electrophoresis showed that these rennets had similar coagulation efficiency but different reaction rates. Wine rennet exhibited a higher degree of degradation than the calf and Mucor enzymes at pH 6.5 and 40 degrees C. Therefore, wine rennet would be an adjunct for calf rennet or an accelerator in cheese making.
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Affiliation(s)
- T M Jiang
- Technical Center, Beijing Sanyuan Foods Co. Ltd., Beijing, P. R. China
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Ghalfi H, Benkerroum N, Ongena M, Bensaid M, Thonart P. Production of three anti-listerial peptides by Lactobacillus curvatus in MRS broth. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.08.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Bansal N, Drake M, Piraino P, Broe M, Harboe M, Fox P, McSweeney P. Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.03.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Abstract
SummaryTo compare the resolving power of starch-urea gel (SUGE) and polyacrylamide-agarose gel electrophoresis (PAAGE) in caprine casein analysis, polyacrylamide gel isoelectric focusing (PAGIF) was used as reference method. The PAAGE or SUGE patterns in the first dimension were allowed to migrate by PAGIF in an orthogonal direction giving rise to two-dimensional (2-D) separations. Using this procedure, some individual bands considered to be homogeneous by SUGE or PAAGE were found to be complex mixtures of casein components. A detailed analysis of the analytical capabilities of SUGE and PAAGE was performed. Procedures based on the densitometric reading of SUGE and PAAGE patterns seemed to give inaccurate results on the quantitative composition of caprine casein. Among the electrophoretic methods assayed, the 2-D procedure gave the best resolution of casein fractions.
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Abstract
SummaryThe specificity of chymosin on αs1-casein was shown to be dependent on the reaction pH and on the state of aggregation of the substrate. In aqueous solution αs1-casein was optimally hydrolysed to αs1-I at pH 5·8; if the casein was solubilized in the isoelectric region by the use of 5 M-urea, optimum proteolysis occurred at pH 2·8. Hydrolysis of αs1-I to yield αs1-II, αs1-III and αs1-IV occurred at pH values > 5·8 in the presence or absence of urea. In the isoelectric region αs1-II, αs1-III and αs1-IV were not formed in the absence of urea where the substrate was aggregated: instead a peptide αs1-V was produced; at the same pH and using urea as a solubilizing agent αs1-II, αs1-III and αs1-IV were formed together with a further peptide αs1-VI.
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Abstract
SummaryIn dilute buffers ⋟ pH 5·8, chymosin hydrolysed bovine αs1-casein to αs1-I, αs1-II and αs1-III/αs1-IV in a sequential manner while at pH 4·6 αs1-casein was hydrolysed to αs1-I which was then hydrolysed to αs1-V. In the presence of 5 % (w/v) NaCl at pH 5·2, αs1-casein was hydrolysed to αs1-I which was then hydrolysed to αs1-VII and αs1-VIII. αs1-I, αs1-II and αs1-III/αs1-IV were isolated by chromatography on cellulose phosphate followed by preparative slab-gel electrophoresis; αs1-V was isolated by repeated preparative slab-gel electrophoresis and αs1-VII by gel filtration on Sephadex G-150 followed by preparative slab-gel electrophoresis. The mol. wts of the peptides, estimated by gel filtration on Sephadex G-100, were 21000, 17600, 15600, 19900 and 14600 for αs1-I, αs1-II, αs1-III/αs1-IV and αs1-V and αs1-VII respectively. Characterization of the peptides by amino acid, phosphorus and terminal residue analysis showed that they probably consisted of segments of the αs1-casein chain as follows: αs1-I: residues 24/25–199; αs1-II: residues 24/25–169; αs1-III/αs1-IV: residues 24/25–149–150; αs1-V: residues 29/33–199; αs1-VII: residues 56–179. Peptide bonds close to phosphate residues on the αs1-casein chain were not hydrolysed by chymosin at high pH values (⋟ 5·8) when the phosphate groups were charged, but became available for hydrolysis when the reaction pH was reduced. Proteolytic specificity was also modified by NaCl.
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Abstract
SUMMARYThe aspartyl proteinases ofPenicillium caseicolumandP. roquefortiacted identically on β-casein; both enzymes split at least 3 bonds: Lys29–Ile30, Lys97–Val98and Lys99–Glu100. From αsl-casein, these proteinases released 6 main degradation products which arose from the splitting of 4 bonds;P. roquefortiaspartyl proteinase was found to cleave 1 bond at a higher rate thanP. caseicolumaspartyl proteinase. A hypothetical sequential hydrolysis mechanism of αsl-casein by these 2 enzymes is proposed from a study of the degradation by isoelectric focusing and by 2-dimensional electrophoresis.
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Abstract
SummaryTwo stages of gelling by the milk-clotting enzymes chymosin and pepsin were studied at different milk protein concentrations, using milk retentates. In each case, enzymic velocity versus protein concentration described a standard hyperbola. According to the experimental conditions such as pH and type of enzyme, which changed the enzyme concentration used, either the quasi-linear part of the hyperbola was observed, or the velocity hardly increased and tended to a limiting value. Gelling occurred with a lower degree of proteolysis of κ-casein when the protein concentration increased but a minimum proteolysis (1% of total nitrogenous matter content) was required for aggregation to take place. Gelling time varied with the protein concentration, the pH and the enzyme concentration. The final degree of proteolysis of κ-casein was the same whatever the substrate concentration used.
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Abstract
SummaryCheddar cheese was produced free of non-starter bacteria, acidified with starter or glucono-δ-lactone and containing active coagulant (chymosin or pepsin) or inactivated coagulant (pepsin). The level and type of proteolysis in the experimental cheeses was monitored by protein solubility at pH 4·6 and in 12 % TCA, polyacrylamide gel and high voltage paper electrophoresis, gel filtration and paper chromatography. The results show that the coagulant was primarily responsible for the formation of large peptides while small peptides and free amino acids were produced principally by the starter, possibly from coagulant-produced peptides.
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Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt. J DAIRY RES 2009. [DOI: 10.1017/s0022029900031976] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.
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Abstract
SummaryThe action of gastric proteinases on bovine caseins was studied in vivo on rats fed skim-milk, or whole casein in water or whole casein in mineral solution, by analysing the gastric content after 30 min digestion. Clotting of the diet in the stomach greatly reduced the rate of gastric emptying. The proteolysis of caseins observed by gel electrophoresis appeared to follow a different pathway for the 3 different diets. The amino acid compositions of the trichloracetic acid sediments of the stomach contents did not differ between the 3 diets. The presence of free amino acids in the stomachs at significant levels (0·8–5 % of the total amino acid content) was observed.
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Birkemo G, O’Sullivan O, Ross R, Hill C. Antimicrobial activity of two peptides casecidin 15 and 17, found naturally in bovine colostrum. J Appl Microbiol 2009; 106:233-40. [DOI: 10.1111/j.1365-2672.2008.03996.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Protective Effect of Milk Peptides: Antibacterial and Antitumor Properties. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2007; 606:271-93. [DOI: 10.1007/978-0-387-74087-4_11] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Dashper SG, Liu SW, Reynolds EC. Antimicrobial Peptides and their Potential as Oral Therapeutic Agents. Int J Pept Res Ther 2007. [DOI: 10.1007/s10989-007-9094-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Piraino P, Upadhyay VK, Rossano R, Riccio P, Parente E, Kelly AL, McSweeney PL. Use of mass spectrometry to characterize proteolysis in cheese. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.02.048] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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López Expósito I, Recio I. Antibacterial activity of peptides and folding variants from milk proteins. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2006.06.002] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Hayes M, Ross RP, Fitzgerald GF, Hill C, Stanton C. Casein-derived antimicrobial peptides generated by Lactobacillus acidophilus DPC6026. Appl Environ Microbiol 2006; 72:2260-4. [PMID: 16517684 PMCID: PMC1393211 DOI: 10.1128/aem.72.3.2260-2264.2006] [Citation(s) in RCA: 150] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2005] [Accepted: 12/24/2005] [Indexed: 11/20/2022] Open
Abstract
Three peptides produced by a Lactobacillus acidophilus DPC6026 fermentation of sodium caseinate and showing antibacterial activity against pathogenic strains Enterobacter sakazakii ATCC 12868 and Escherichia coli DPC5063 were characterized. These peptides were all generated from bovine alpha(s1)-casein and identified as IKHQGLPQE, VLNENLLR, and SDIPNPIGSENSEK. These peptides may have bioprotective applicability and potential use in milk-based formula, which has been linked to E. sakazakii infection in neonates.
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Affiliation(s)
- M Hayes
- Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
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Rizzello CG, Losito I, Gobbetti M, Carbonara T, De Bari MD, Zambonin PG. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties. J Dairy Sci 2006; 88:2348-60. [PMID: 15956298 DOI: 10.3168/jds.s0022-0302(05)72913-1] [Citation(s) in RCA: 138] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Water-soluble extracts of 9 Italian cheese varieties that differed mainly for type of cheese milk, starter, technology, and time of ripening were fractionated by reversed-phase fast protein liquid chromatography, and the antimicrobial activity of each fraction was first assayed toward Lactobacillus sakei A15 by well-diffusion assay. Active fractions were further analyzed by HPLC coupled to electrospray ionization-ion trap mass spectrometry, and peptide sequences were identified by comparison with a proteomic database. Parmigiano Reggiano, Fossa, and Gorgonzola water-soluble extracts did not show antibacterial peptides. Fractions of Pecorino Romano, Canestrato Pugliese, Crescenza, and Caprino del Piemonte contained a mixture of peptides with a high degree of homology. Pasta filata cheeses (Caciocavallo and Mozzarella) also had antibacterial peptides. Peptides showed high levels of homology with N-terminal, C-terminal, or whole fragments of well known antimicrobial or multifunctional peptides reported in the literature: alphaS1-casokinin (e.g., sheep alphaS1-casein (CN) f22-30 of Pecorino Romano and cow alphaS1-CN f24-33 of Canestrato Pugliese); isracidin (e.g., sheep alphaS1-CN f10-21 of Pecorino Romano); kappacin and casoplatelin (e.g., cow kappa-CN f106-115 of Canestrato Pugliese and Crescenza); and beta-casomorphin-11 (e.g., goat beta-CN f60-68 of Caprino del Piemonte). As shown by the broth microdilution technique, most of the water-soluble fractions had a large spectrum of inhibition (minimal inhibitory concentration of 20 to 200 microg/mL) toward gram-positive and gram-negative bacterial species, including potentially pathogenic bacteria of clinical interest. Cheeses manufactured from different types of cheese milk (cow, sheep, and goat) have the potential to generate similar peptides with antimicrobial activity.
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Affiliation(s)
- C G Rizzello
- Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, 70126 Bari, Italy
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Li-Chan E, Chan J. Antimicrobial Peptides. NUTRACEUTICAL PROTEINS AND PEPTIDES IN HEALTH AND DISEASE 2005. [DOI: 10.1201/9781420028836.sec2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Gobbetti M, Minervini F, Rizzello CG. Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides. INT J DAIRY TECHNOL 2004. [DOI: 10.1111/j.1471-0307.2004.00139.x] [Citation(s) in RCA: 183] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.07.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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