1
|
Navarré A, Nazareth T, Luz C, Meca G, Escrivá L. Characterization of lactic acid bacteria isolated from human breast milk and their bioactive metabolites with potential application as a probiotic food supplement. Food Funct 2024; 15:8087-8103. [PMID: 38989729 DOI: 10.1039/d4fo02171a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/12/2024]
Abstract
The probiotic properties of twenty-five lactic acid bacteria (LAB) isolated from human breast milk were investigated considering their resistance to gastrointestinal conditions and proteolytic activity. Seven LAB were identified and assessed for auto- and co-aggregation capacity, antibiotic resistance, and behavior during in vitro gastrointestinal digestion. Three Lacticaseibacillus strains were further evaluated for antifungal activity, metabolite production (HPLC-Q-TOF-MS/MS and GC-MS/MS) and proteolytic profiles (SDS-PAGE and HPLC-DAD) in fermented milk, whey, and soy beverage. All strains resisted in vitro gastrointestinal digestion with viable counts higher than 7.9 log10 CFU mL-1 after the colonic phase. Remarkable proteolytic activity was observed for 18/25 strains. Bacterial auto- and co-aggregation of 7 selected strains reached values up to 23 and 20%, respectively. L. rhamnosus B5H2, L. rhamnosus B9H2 and L. paracasei B10L2 inhibited P. verrucosum, F. verticillioides and F. graminearum fungal growth, highlighting L. rhamnosus B5H2. Several metabolites were identified, including antifungal compounds such as phenylacetic acid and 3-phenyllactic acid, and volatile organic compounds produced in fermented milk, whey, and soy beverage. SDS-PAGE demonstrated bacterial hydrolysis of the main milk (caseins) and soy (glycines and beta-conglycines) proteins, with no apparent hydrolysis of whey proteins. However, HPLC-DAD revealed alpha-lactoglobulin reduction up to 82% and 54% in milk and whey, respectively, with L. rhamnosus B5H2 showing the highest proteolytic activity. Overall, the three selected Lacticaseibacillus strains demonstrated probiotic capacity highlighting L. rhamnosus B5H2 with remarkable potential for generating bioactive metabolites and peptides which are capable of promoting human health.
Collapse
Affiliation(s)
- Abel Navarré
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, Valencia, Spain.
| | - Tiago Nazareth
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, Valencia, Spain.
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, Valencia, Spain.
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, Valencia, Spain.
| | - Laura Escrivá
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, Valencia, Spain.
| |
Collapse
|
2
|
Banik A, Anjum H, Habib H, Abony M, Begum A, Ahmed Z. Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh. Heliyon 2023; 9:e17508. [PMID: 37416662 PMCID: PMC10320110 DOI: 10.1016/j.heliyon.2023.e17508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/10/2023] [Accepted: 06/20/2023] [Indexed: 07/08/2023] Open
Abstract
Traditionally fermented pickles are a popular street food in Bangladesh famous for their unique flavors and health benefits. Pickles are often prepared by fermentation using lactic acid bacteria (LAB) that can act as probiotics. The study was aimed to isolate and characterize lactic acid bacteria from pickle samples collected from streets of Dhaka city, as well as assess the microbial quality of pickles for food safety. A total of 30 pickle samples of different kinds were collected from streets of Dhaka city. Isolation and identification were conducted using conventional cultural and biochemical tests, followed by molecular confirmation of identity. Antibiotic susceptibility of isolates was investigated against 7 antibiotics of different groups. Antimicrobial activity of LAB isolates was analyzed by well-diffusion assay and phenotypic enterocin activity assay. Physiological characterizations of LAB were performed to determine their tolerance to temperature, salt, pH, bile, carbohydrate fermentation pattern, proteolytic activity and biofilm formation. Fifty isolates were obtained from pickle samples, of which 18% was identified as LAB, including Enterococcus faecalis (6) and Enterococcus faecium (3). The rest included S. aureus (18), E. coli (11), Klebsiella spp. (5), Salmonella (3), Shigella (3) and Pseudomonas aeruginosa (1). Antibiotic resistance pattern revealed higher occurrence of resistance against azithromycin among the non-LAB isolates, but none of the LAB isolates were found to resist any of the antibiotics used. Antimicrobial activity of LAB isolates was not observed against the foodborne isolates. All LAB isolates fermented a wide range of carbohydrates and showed adequate tolerance to salt, pH, temperature and bile. Out of 9 isolates, 5 displayed proteolytic activity, and 6 were found as strong biofilm producer. These results suggest that although the LAB isolates from street pickles collected from Dhaka does not have antimicrobial activities, they still have potential to be used as probiotics. It also shows high occurrence of antibiotic resistant foodborne pathogens in pickles, indicating that consumption of such street food can be serious health hazard.
Collapse
Affiliation(s)
- Avijit Banik
- Department of Microbiology, Primeasia University, Dhaka, Bangladesh
| | - Hasnain Anjum
- Department of Microbiology, Primeasia University, Dhaka, Bangladesh
| | - Humayra Habib
- Department of Microbiology, Primeasia University, Dhaka, Bangladesh
| | - Maruf Abony
- Department of Microbiology, Primeasia University, Dhaka, Bangladesh
| | - Anowara Begum
- Department of Microbiology, Dhaka University, Bangladesh
| | - Zakaria Ahmed
- Bangladesh Jute Research Institute, Dhaka, Bangladesh
| |
Collapse
|
3
|
Corrêa JAF, de Melo Nazareth T, Rocha GFD, Luciano FB. Bioactive Antimicrobial Peptides from Food Proteins: Perspectives and Challenges for Controlling Foodborne Pathogens. Pathogens 2023; 12:pathogens12030477. [PMID: 36986399 PMCID: PMC10052163 DOI: 10.3390/pathogens12030477] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/26/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their health benefits, majorly exploring their potential use as nutraceuticals and functional food components. These peptides possess a range of beneficial properties, including antihypertensive, antioxidant, immunomodulatory, and antibacterial activities, and are naturally present within dietary protein sequences. To release food-grade antimicrobial peptides (AMPs), enzymatic protein hydrolysis or microbial fermentation, such as with lactic acid bacteria (LAB), can be employed. The activity of AMPs is influenced by various structural characteristics, including the amino acid composition, three-dimensional conformation, liquid charge, putative domains, and resulting hydrophobicity. This review discusses the synthesis of BAPs and AMPs, their potential for controlling foodborne pathogens, their mechanisms of action, and the challenges and prospects faced by the food industry. BAPs can regulate gut microbiota by promoting the growth of beneficial bacteria or by directly inhibiting pathogenic microorganisms. LAB-promoted hydrolysis of dietary proteins occurs naturally in both the matrix and the gastrointestinal tract. However, several obstacles must be overcome before BAPs can replace antimicrobials in food production. These include the high manufacturing costs of current technologies, limited in vivo and matrix data, and the difficulties associated with standardization and commercial-scale production.
Collapse
Affiliation(s)
- Jessica Audrey Feijó Corrêa
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
| | - Tiago de Melo Nazareth
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Giovanna Fernandes da Rocha
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
| | - Fernando Bittencourt Luciano
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
| |
Collapse
|
4
|
Daneshazari R, Rabbani Khorasgani M, Hosseini-Abari A. Preliminary in vitro assessment of probiotic properties of Bacillus subtilis GM1, a spore forming bacteria isolated from goat milk. IRANIAN JOURNAL OF VETERINARY RESEARCH 2023; 24:65-73. [PMID: 37378382 PMCID: PMC10291520 DOI: 10.22099/ijvr.2023.43891.6441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 01/08/2023] [Accepted: 01/09/2023] [Indexed: 06/29/2023]
Abstract
Background Species of the Bacillus genus have a long history of use in biotechnology. Some Bacillus strains have recently been identified for food applications and industrial as safe bacteria, which mostly have been recognized as probiotic strains. Aims The primary purpose of the current study was to evaluate the probiotic characteristics of Bacillus subtilis strains isolated and identified from the goat milk samples. Methods After sampling from 40 goat milk and cultivation, suspected colonies were subjected to biochemical and molecular identification. Then, the confirmed isolate was assessed for in vitro probiotic tests, including hemolysis and lecithinase properties, bile salt, acid, and artificial gastric juice resistance, antioxidant activity, antibiotics susceptibility, enterotoxin genes detection, and attachment capacity to the HT-29 cells. Results Among 11 suspected isolates evaluated, only one isolate was identified as B. subtilis. In vitro tests for this strain showed similar results to other probiotic strains. The B. subtilis strain was susceptible to various antibiotics. The enterotoxin genes were not detected based on PCR assay. Concerning its probiotic characteristics assessment, especially tolerance to bile salts and acidic conditions, the Bacillus strain could have the potential to consider as a probiotic. Conclusion Goat milk can be recommended as a source of Bacillus isolates. Also, the isolated strain showed high adaptability to the gastrointestinal environment, relatively equal percentages of adhesion properties, and some safety aspects, having the potential to be considered as an appropriate probiotic.
Collapse
Affiliation(s)
- R Daneshazari
- Ph.D. Student in Microbiology, Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - M Rabbani Khorasgani
- Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - A Hosseini-Abari
- Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| |
Collapse
|
5
|
Islam MZ, Uddin ME, Rahman MT, Islam MA, Harun-ur-Rashid M. Isolation and characterization of dominant lactic acid bacteria from raw goat milk: Assessment of probiotic potential and technological properties. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106532] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
6
|
Atanasova J, Dalgalarrondo M, Iliev I, Moncheva P, Todorov SD, Ivanova IV. Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses. Probiotics Antimicrob Proteins 2021; 13:261-272. [PMID: 32504283 DOI: 10.1007/s12602-020-09669-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Bioactive peptides and free amino acids obtained from Bulgarian goat, sheep and cow white brined cheeses, produced with same starter culture, during ripening were evaluated. The concentration of total free amino acids was increasing in all tested cheeses in the first 30 days of ripening. In the next 30 days in sheep cheeses, the concentration increased as recorded for most of the amino acids. Amino acids with highest levels detected throughout the whole ripening period in goat, sheep and cow cheese types were leucine, phenylalanine, arginine, valine and lysine. MALDI-TOF analysis of evaluated cheeses resulted in detection of production of bioactive peptide derivates from milk proteins: 51 peptides in cow, 31 peptides in sheep and 22 peptides in goat cheeses. Peptide αs1-CN (f35-40) was found only in cow cheese. In cow cheese, higher intensity was detected for αs1-CN (f1-9) and β-CN (f194-203 and f203-219) peptides. In goat cheese was recorded αs1-CN peptides, and there was a tendency to increase the peptides released from β-CN, with the highest intensity of fragments αs1-CN (f1-9 and f24-30) and β-CN (f194-209 and f203-219). In sheep cheese, the recorded primarily peptides were αs1-CN and peptides released from β-CN. Different bioactive peptides, derivate from casein, were detected as follows: 6 peptides were ACE inhibitory peptides, 3 peptides were αS1-casokinins, 1 peptide was caseinophopeptide, 1 peptide was immunopeptide. Twelve bioactive peptides were recorded to be derivates from β-casein: 1 peptide was ACE peptide, 4 peptides were caseino-phosphopeptides, 1 peptide was immunopeptide, 1 peptide β-casokinin, 1 antibacterial peptide and 4 multifunctional peptides. Of peptides released by proteolysis of αS2-CN was found 1 bioactive peptide with antimicrobial activity. On our best knowledge, this paper contributes new data about free amino acids and bioactive peptides in the connection between type of milk and period for cheese ripening in the Bulgarian goat, sheep and cow white brined cheeses.
Collapse
Affiliation(s)
| | - Michele Dalgalarrondo
- Institut National de la Recherche Agronomique, UR 1268 Biopolymeres Interactions Assemblages, BP 71627, 44316, Nantes Cedex 3, France
| | - Ilia Iliev
- Department of Biochemistry and Microbiology, Faculty of Biology, Plovdiv University Paisii Hilendarski, 24 Tzar Asen Str., 4000, Plovdiv, Bulgaria
| | - Penka Moncheva
- Department of General and Applied Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8 Dragan Tzankov Blvd., 1164, Sofia, Bulgaria
| | - Svetoslav D Todorov
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Pohang, Gyungbuk, 791-708, Republic of South Korea.
| | - Iskra V Ivanova
- Department of General and Applied Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8 Dragan Tzankov Blvd., 1164, Sofia, Bulgaria
| |
Collapse
|
7
|
Virdis C, Sumby K, Bartowsky E, Jiranek V. Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role. Front Microbiol 2021; 11:612118. [PMID: 33519768 PMCID: PMC7843464 DOI: 10.3389/fmicb.2020.612118] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 11/23/2020] [Indexed: 12/21/2022] Open
Abstract
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.
Collapse
Affiliation(s)
- Carla Virdis
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
| | - Krista Sumby
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
| | - Eveline Bartowsky
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
- Lallemand Australia, Edwardstown, SA, Australia
| | - Vladimir Jiranek
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
| |
Collapse
|
8
|
Saettone V, Biasato I, Radice E, Schiavone A, Bergero D, Meineri G. State-of-the-Art of the Nutritional Alternatives to the Use of Antibiotics in Humans and Monogastric Animals. Animals (Basel) 2020; 10:ani10122199. [PMID: 33255356 PMCID: PMC7759783 DOI: 10.3390/ani10122199] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/19/2020] [Accepted: 11/20/2020] [Indexed: 12/11/2022] Open
Abstract
Simple Summary Antibiotic resistance represents a worldwide recognized issue affecting both human and veterinary medicine, with a particular focus being directed towards monogastric animals destined for human consumption. This scenario is the result of frequent utilization of the antibiotics either for therapeutic purposes (humans and animals) or as growth promoters (farmed animals). Therefore, the search for nutritional alternatives has progressively been the object of significant efforts by the scientific community. So far, probiotics, prebiotics and postbiotics are considered the most promising products, as they are capable of preventing or treating gastrointestinal diseases as well as restoring a eubiosis condition after antibiotic-induced dysbiosis development. This review provides an updated state-of-the-art of these nutritional alternatives in both humans and monogastric animals. Abstract In recent years, the indiscriminate use of antibiotics has been perpetrated across human medicine, animals destined for zootechnical productions and companion animals. Apart from increasing the resistance rate of numerous microorganisms and generating multi-drug resistance (MDR), the nonrational administration of antibiotics causes sudden changes in the structure of the intestinal microbiota such as dysbiotic phenomena that can have a great clinical significance for both humans and animals. The aim of this review is to describe the state-of-the-art of alternative therapies to the use of antibiotics and their effectiveness in humans and monogastric animals (poultry, pigs, fish, rabbits, dogs and cats). In particular, those molecules (probiotics, prebiotics and postbiotics) which have a direct function on the gastrointestinal health are herein critically analysed in the prevention or treatment of gastrointestinal diseases or dysbiosis induced by the consumption of antibiotics.
Collapse
Affiliation(s)
- Vittorio Saettone
- Department of Veterinary Sciences, School of Agriculture and Veterinary Medicine, University of Turin, Grugliasco, Largo Braccini 2, 10095 Torino, Italy; (V.S.); (A.S.); (D.B.); (G.M.)
| | - Ilaria Biasato
- Department of Agricultural, Forestry and Food Sciences, School of Agriculture and Veterinary Medicine, University of Turin, Grugliasco, Largo Braccini 2, 10095 Torino, Italy
- Correspondence:
| | - Elisabetta Radice
- Department of Surgical Sciences, Medical School, University of Turin, Corso Dogliotti 14, 10126 Torino, Italy;
| | - Achille Schiavone
- Department of Veterinary Sciences, School of Agriculture and Veterinary Medicine, University of Turin, Grugliasco, Largo Braccini 2, 10095 Torino, Italy; (V.S.); (A.S.); (D.B.); (G.M.)
| | - Domenico Bergero
- Department of Veterinary Sciences, School of Agriculture and Veterinary Medicine, University of Turin, Grugliasco, Largo Braccini 2, 10095 Torino, Italy; (V.S.); (A.S.); (D.B.); (G.M.)
| | - Giorgia Meineri
- Department of Veterinary Sciences, School of Agriculture and Veterinary Medicine, University of Turin, Grugliasco, Largo Braccini 2, 10095 Torino, Italy; (V.S.); (A.S.); (D.B.); (G.M.)
| |
Collapse
|
9
|
Probiotic Potential and Gluten Hydrolysis Activity of Lactobacillus brevis KT16-2. Probiotics Antimicrob Proteins 2020; 13:720-733. [PMID: 33169341 DOI: 10.1007/s12602-020-09723-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/27/2020] [Indexed: 01/09/2023]
Abstract
Celiac disease (CD) is a chronic autoimmune disease that occurs in genetically predisposed individuals. Gluten-hydrolyzing probiotic bacteria are promising for alleviating symptoms in individuals with CD. Therefore, in this study, the gluten hydrolysis ability and probiotic potential of Lact. brevis KT16-2 were determined. Lact. brevis KT16-2 formed proteolysis zones on gluten and gliadin agar plates, in which gluten and gliadin were used as the only nitrogen sources. SDS-PAGE analysis showed that Lact. brevis KT16-2 completely hydrolyzed peptides ranging from 28 to 66 kDa in 8 h. Then, the survival of the strain in bile salts, in simulated gastric juice and at low pH was determined. Additionally, the antioxidant and antimicrobial substance production, autoaggregation, hydrophobicity and antibiotic resistance of the strain were investigated. API-ZYM test kits were used to determine the enzymatic capacity of the strain. Lact. brevis KT16-2 had the ability to hydrolyze wheat gluten. It was able to survive in a broad pH range (pH 2-8), in bile salts (0.3-1%), and in simulated gastric juice. It had the ability to autoaggregate (59.4%), and the hydrophobicity (52.7%) of the strain was determined. In addition, this strain was capable of producing antimicrobial peptides against test bacteria, including antibiotic-resistant bacteria. Cell-free supernatants (CFS) of the strain had high antioxidant activity (DPPH-71.0% and ABTS-54.1%). The results of this study suggest that Lact. brevis KT16-2, which can hydrolyze gliadin and has many essential probiotic properties, has the potential to be used as a probiotic supplement for individuals with CD.
Collapse
|
10
|
Biasibetti E, Rapacioli S, Bruni N, Martello E. Lactoferrin-derived peptides antimicrobial activity: an in vitro experiment. Nat Prod Res 2020; 35:6073-6077. [PMID: 32927978 DOI: 10.1080/14786419.2020.1821017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Antibiotic resistance is a global problem, searching for new antimicrobial agents is an urgent need. In this study, in vitro antibacterial and antimicrobial effects of milk-derived antimicrobial agents, lactoferrin-derived peptides, lactoferricin (Lfc) and lactoferrampin (Lfa) (alone or in combination) and their association with natural extracts have been explored. The assessment of antimicrobial activity was based on two measurements: Minimum Inhibitory Concentration and Fractional Inhibitory Concentration indexes. Lfc alone is more suitable for inhibiting Staphylococcus intermedius and Malassezia pachydermatis, while Lfa against Candida albicans, a synergistic effect of the two peptides against all the three pathogens has been detected. A strong synergy of all the natural extracts with Lfc and Lfa solution against selected microorganisms in vitro was pointed out. Our results suggest that natural-derived compounds, such as milk peptides and vegetal extracts could be promising tools to treat moderate fungal and bacterial infections.
Collapse
Affiliation(s)
- Elena Biasibetti
- Histopathology Department CIBA, Istituto Zooprofilattico Sperimentale del Piemonte, Turin, Italy
| | | | | | - Elisa Martello
- Division of Epidemiology and Public Health, School of Medicine, University of Nottingham, Nottingham, UK
| |
Collapse
|
11
|
Muhialdin BJ, Abdul Rani NF, Meor Hussin AS. Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109776] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
12
|
Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109501] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
13
|
El Mecherfi KE, Todorov SD, Cavalcanti de Albuquerque MA, Denery-Papini S, Lupi R, Haertlé T, Dora Gombossy de Melo Franco B, Larré C. Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products. Foods 2020; 9:foods9060792. [PMID: 32560210 PMCID: PMC7353565 DOI: 10.3390/foods9060792] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 12/12/2022] Open
Abstract
Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.
Collapse
Affiliation(s)
- Kamel-Eddine El Mecherfi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Svetoslav Dimitrov Todorov
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Marcela Albuquerque Cavalcanti de Albuquerque
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Sandra Denery-Papini
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Roberta Lupi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Thomas Haertlé
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Bernadette Dora Gombossy de Melo Franco
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Colette Larré
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
- Correspondence: ; Tel.: +33-(0)2-40-67-51-31
| |
Collapse
|
14
|
Mao Y, Zhang X, Xu Z. Identification of antibacterial substances of Lactobacillus plantarum DY-6 for bacteriostatic action. Food Sci Nutr 2020; 8:2854-2863. [PMID: 32566203 PMCID: PMC7300085 DOI: 10.1002/fsn3.1585] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 03/30/2020] [Accepted: 03/30/2020] [Indexed: 11/26/2022] Open
Abstract
The antimicrobial activity of lactic acid bacteria is closely related to its metabolites. Our results showed that Lactobacillus plantarum DY-6 had the highest antibacterial activities among the seven bacteria tested in this study. To fully understand the active antimicrobial substances in L. plantarum DY-6, the cell-free supernatant (CFS) were analyzed. Our data indicated that the antibacterial effect of the CFS was positively correlated with the growth of the bacteria, and the main antibacterial substances were lactic acid, acetic acid, propionic acid, caprylic acid, and decyl acid. Finally, this study demonstrated that the antibacterial active substance produced by the lactic acid bacteria could destroy the cell membrane structure of the bacteria, causing bacteria to fail to grow and reproduce normally, thereby exerting a bacteriostatic action. Taken together, our current findings would provide an effective method for rapid screening of antimicrobial substances.
Collapse
Affiliation(s)
- Yin Mao
- National Engineering Laboratory for Cereal Fermentation Technology (NELCF)School of BiotechnologyJiangnan UniversityWuxiChina
- Jiangsu Provincial Research Center for Bioactive Product Processing TechnologyJiangnan UniversityWuxiChina
| | - Xiaojuan Zhang
- National Engineering Laboratory for Cereal Fermentation Technology (NELCF)School of BiotechnologyJiangnan UniversityWuxiChina
- Jiangsu Provincial Research Center for Bioactive Product Processing TechnologyJiangnan UniversityWuxiChina
| | - Zhenghong Xu
- National Engineering Laboratory for Cereal Fermentation Technology (NELCF)School of BiotechnologyJiangnan UniversityWuxiChina
- Jiangsu Provincial Research Center for Bioactive Product Processing TechnologyJiangnan UniversityWuxiChina
| |
Collapse
|
15
|
Khalil OAA, Mounir AM, Hassanien RA. Effect of gamma irradiated Lactobacillus bacteria as an edible coating on enhancing the storage of tomato under cold storage conditions. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2020. [DOI: 10.1080/16878507.2020.1723886] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ola A. A. Khalil
- Radiation Microbiology Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Amr M. Mounir
- Natural Products Research Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Ramadan A. Hassanien
- Food Irradiation Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| |
Collapse
|
16
|
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040096] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.
Collapse
|
17
|
García-Cano I, Rocha-Mendoza D, Ortega-Anaya J, Wang K, Kosmerl E, Jiménez-Flores R. Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins. Appl Microbiol Biotechnol 2019; 103:5243-5257. [PMID: 31030287 PMCID: PMC6570704 DOI: 10.1007/s00253-019-09844-6] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 04/08/2019] [Accepted: 04/10/2019] [Indexed: 01/21/2023]
Abstract
Regular consumption of fermented dairy products helps maintain a healthy microbiota and prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food enhance the digestibility of proteins, moderate the release of fatty acids, and support human health through inhabiting the gastrointestinal tract. These desirable properties of LAB are attributed, in part, to their metabolic processes involving enzymes such as lipases, proteases, and antibacterial proteins. The LAB strains presenting higher enzymatic activities may offer improved functionality for applications in foods. The first aim of this work was to isolate and identify LAB from diverse dairy products and select those with enhanced enzymatic activities. Secondly, this work aimed to investigate the subcellular organization and identity of these enzymes after semi-purification. Out of the total 137 LAB strains isolated and screened, 50.3% and 61.3% of the strains exhibited lipolytic and proteolytic activities, respectively. Seven strains displaying high enzymatic activities were selected and further characterized for the cellular organization of their lipases, proteases, and antibacterial proteins. The lipolytic and proteolytic activities were exhibited predominantly in the extracellular fraction; whereas, the antibacterial activities were found in various cellular fractions and were capable of inhibiting common undesirable microorganisms in foods. In total, two lipases, seven proteases, and three antibacterial proteins were identified by LC-MS/MS. Characterization of LAB strains with high enzymatic activity has potential biotechnological significance in fermentative processes and in human health as they may improve the physicochemical characteristics of foods and displace strains with weaker enzymatic activities in the human gut microbiota.
Collapse
Affiliation(s)
- Israel García-Cano
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Diana Rocha-Mendoza
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Joana Ortega-Anaya
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Karen Wang
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Erica Kosmerl
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA.
| |
Collapse
|
18
|
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]
|
19
|
Rettedal EA, Altermann E, Roy NC, Dalziel JE. The Effects of Unfermented and Fermented Cow and Sheep Milk on the Gut Microbiota. Front Microbiol 2019; 10:458. [PMID: 30930871 PMCID: PMC6423907 DOI: 10.3389/fmicb.2019.00458] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 02/20/2019] [Indexed: 12/30/2022] Open
Abstract
A variety of fermented foods have been linked to improved human health, but their impacts on the gut microbiome have not been well characterized. Dairy products are one of the most popular fermented foods and are commonly consumed worldwide. One area we currently lack data on is how the process of fermentation changes the gut microbiota upon digestion. What is even less well characterized are the possible differences between cow and other mammals' milks. Our aim was to compare the impact of unfermented skim milk and fermented skim milk products (milk/yogurt) originating from two species (cow/sheep) on the gut microbiome using a rat model. Male Sprague-Dawley rats were fed a dairy-free diet supplemented with one of four treatment dairy drinks (cow milk, cow yogurt, sheep milk, sheep yogurt) for 2 weeks. The viable starter culture bacteria in the yogurts were depleted in this study to reduce their potential influence on gut bacterial communities. At the end of the study, cecal samples were collected and the bacterial community profiles determined via 16S rRNA high-throughput sequencing. Fermentation status drove the composition of the bacterial communities to a greater extent than their animal origin. While overall community alpha diversity did not change among treatment groups, the abundance of a number of taxa differed. The cow milk supplemented treatment group was distinct, with a higher intragroup variability and a distinctive taxonomic composition. Collinsella aerofaciens was of particularly high abundance (9%) for this group. Taxa such as Firmicutes and Lactobacillus were found in higher abundance in communities of rats fed with milk, while Proteobacteria, Bacteroidetes, and Parabacteroides were higher in yogurt fed rats. Collinsella was also found to be of higher abundance in both milk (vs. yogurt) and cows (vs. sheep). This research provides new insight into the effects of unfermented vs. fermented milk (yogurt) and animal origin on gut microbial composition in a healthy host. A number of differences in taxonomic abundance between treatment groups were observed. Most were associated with the effects of fermentation, but others the origin species, or in the case of cow milk, unique to the treatment group. Future studies focusing on understanding microbial metabolism and interactions, should help unravel what drives these differences.
Collapse
Affiliation(s)
- Elizabeth A. Rettedal
- Food Nutrition & Health Team, AgResearch (Grasslands Research Centre), Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Eric Altermann
- Food Nutrition & Health Team, AgResearch (Grasslands Research Centre), Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Nicole C. Roy
- Food Nutrition & Health Team, AgResearch (Grasslands Research Centre), Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
- The High-Value Nutrition National Science Challenge, Palmerston North, New Zealand
| | - Julie E. Dalziel
- Food Nutrition & Health Team, AgResearch (Grasslands Research Centre), Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| |
Collapse
|
20
|
C. K. Rajendran SR, Mohan A, Khiari Z, Udenigwe CC, Mason B. Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13620] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Subin R. C. K. Rajendran
- Faculty of Agriculture; Dalhousie University; Nova Scotia Canada B2N5E3
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia Canada B1P6L2
| | - Aishwarya Mohan
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia Canada B1P6L2
| | - Zied Khiari
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia Canada B1P6L2
- Centre for Applied Research and Innovation, Lethbridge College; Alberta Canada T1K1L6
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences; University of Ottawa; Ontario Canada K1N6N5
| | - Beth Mason
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia Canada B1P6L2
| |
Collapse
|
21
|
Pereira ÁMDS, de Farias DRB, de Queiroz BB, Nobre MSDC, Cavalcanti MT, Salles HO, dos Santos KMO, de Medeiros ACD, Florentino ER, Alonso Buriti FC. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder. Probiotics Antimicrob Proteins 2017; 11:273-282. [DOI: 10.1007/s12602-017-9362-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
22
|
Aguilar-Toalá J, Santiago-López L, Peres C, Peres C, Garcia H, Vallejo-Cordoba B, González-Córdova A, Hernández-Mendoza A. Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains. J Dairy Sci 2017; 100:65-75. [DOI: 10.3168/jds.2016-11846] [Citation(s) in RCA: 120] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2016] [Accepted: 09/27/2016] [Indexed: 12/20/2022]
|
23
|
Bruni N, Capucchio MT, Biasibetti E, Pessione E, Cirrincione S, Giraudo L, Corona A, Dosio F. Antimicrobial Activity of Lactoferrin-Related Peptides and Applications in Human and Veterinary Medicine. Molecules 2016; 21:E752. [PMID: 27294909 PMCID: PMC6273662 DOI: 10.3390/molecules21060752] [Citation(s) in RCA: 125] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 06/03/2016] [Accepted: 06/06/2016] [Indexed: 01/15/2023] Open
Abstract
Antimicrobial peptides (AMPs) represent a vast array of molecules produced by virtually all living organisms as natural barriers against infection. Among AMP sources, an interesting class regards the food-derived bioactive agents. The whey protein lactoferrin (Lf) is an iron-binding glycoprotein that plays a significant role in the innate immune system, and is considered as an important host defense molecule. In search for novel antimicrobial agents, Lf offers a new source with potential pharmaceutical applications. The Lf-derived peptides Lf(1-11), lactoferricin (Lfcin) and lactoferrampin exhibit interesting and more potent antimicrobial actions than intact protein. Particularly, Lfcin has demonstrated strong antibacterial, anti-fungal and antiparasitic activity with promising applications both in human and veterinary diseases (from ocular infections to osteo-articular, gastrointestinal and dermatological diseases).
Collapse
Affiliation(s)
- Natascia Bruni
- Istituto Farmaceutico Candioli, Beinasco (To) 10092, Italy.
| | | | - Elena Biasibetti
- Department of Veterinary Sciences, University of Torino, Torino 10095, Italy.
| | - Enrica Pessione
- Department of Life Sciences and Systems Biology, University of Torino, Torino 10123, Italy.
| | - Simona Cirrincione
- Department of Life Sciences and Systems Biology, University of Torino, Torino 10123, Italy.
| | | | | | - Franco Dosio
- Department of Drug Science and Technology, University of Torino, Torino 10125, Italy.
| |
Collapse
|
24
|
Pessione E, Cirrincione S. Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines. Front Microbiol 2016; 7:876. [PMID: 27375596 PMCID: PMC4899451 DOI: 10.3389/fmicb.2016.00876] [Citation(s) in RCA: 161] [Impact Index Per Article: 20.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Accepted: 05/24/2016] [Indexed: 01/14/2023] Open
Abstract
Lactic acid bacteria (LAB) can produce a huge amount of bioactive compounds. Since their elective habitat is food, especially dairy but also vegetal food, it is frequent to find bioactive molecules in fermented products. Sometimes these compounds can have adverse effects on human health such as biogenic amines (tyramine and histamine), causing allergies, hypertensive crises, and headache. However, some LAB products also display benefits for the consumers. In the present review article, the main nitrogen compounds produced by LAB are considered. Besides biogenic amines derived from the amino acids tyrosine, histidine, phenylalanine, lysine, ornithine, and glutamate by decarboxylation, interesting peptides can be decrypted by the proteolytic activity of LAB. LAB proteolytic system is very efficient in releasing encrypted molecules from several proteins present in different food matrices. Alpha and beta-caseins, albumin and globulin from milk and dairy products, rubisco from spinach, beta-conglycinin from soy and gluten from cereals constitute a good source of important bioactive compounds. These encrypted peptides are able to control nutrition (mineral absorption and oxidative stress protection), metabolism (blood glucose and cholesterol lowering) cardiovascular function (antithrombotic and hypotensive action), infection (microbial inhibition and immunomodulation) and gut-brain axis (opioids and anti-opioids controlling mood and food intake). Very recent results underline the role of food-encrypted peptides in protein folding (chaperone-like molecules) as well as in cell cycle and apoptosis control, suggesting new and positive aspects of fermented food, still unexplored. In this context, the detailed (transcriptomic, proteomic, and metabolomic) characterization of LAB of food interest (as starters, biocontrol agents, nutraceuticals, and probiotics) can supply a solid evidence-based science to support beneficial effects and it is a promising approach as well to obtain functional food. The detailed knowledge of the modulation of human physiology, exploiting the health-promoting properties of fermented food, is an open field of investigation that will constitute the next challenge.
Collapse
Affiliation(s)
- Enrica Pessione
- Laboratory of Biochemistry, Proteomics and Metabolic Engineering of Prokaryotes, Department of Life Sciences and Systems Biology, University of TorinoTorino, Italy
| | | |
Collapse
|
25
|
Ganzorig O, Sumisa F, Batdorj B, Yoshida T. Isolation and Identification of new Lactic Acid Bacteria with Potent Biological Activity and Yeasts in Airag, a Traditional Mongolian Fermented Beverage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.575] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Oyundelger Ganzorig
- Department of Bio and Environmental Chemistry, Kitami Institute of Technology
| | - Futoshi Sumisa
- Department of Bio and Environmental Chemistry, Kitami Institute of Technology
| | - Batjargal Batdorj
- Department of Biology, School of Arts and Sciences, National University of Mongolia
| | - Takashi Yoshida
- Department of Bio and Environmental Chemistry, Kitami Institute of Technology
| |
Collapse
|