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      Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks

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          Abstract

          ABSTRACT In the last decade, thrombosis has been one of the pathologies with high incidence creating great concern in Health Institutes all around the world. Considering this, the aim of this research was to determine the antithrombotic activity of peptides released during lactic fermentation. Reconstituted skim milk powder was fermented by Lactobacillus casei Shirota and Lactobacillus johnsonii LA1 isolated from commercial fermented milks. The hydrolysis degree and proteolytic profile were analyzed by trinitrobenzenesulfonic acid spectrophotometry method and by peptide polyacrylamide electrophoresis gel separation. The milk fermented by Lactobacillus casei Shirota exhibited a higher concentration of free amino groups than that fermented by Lactobacillus johnsonii LA1. Additionally, in both fermentation systems peptides with molecular weights lower than 1.4 kDa were observed. The highest inhibition of thrombin (31.67±2.35%) was observed in milk fermented by Lactobacillus johnsonii LA1 at 10 hours of fermentation. Finally, no relationship was found between the antithrombotic capacity and the proteolytic profile.

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          Proteolytic systems of lactic acid bacteria.

          Kirsi Savijoki, Hanne Ingmer, Pekka Varmanen (2006)
          Lactic acid bacteria (LAB) have a very long history of use in the manufacturing processes of fermented foods and a great deal of effort was made to investigate and manipulate the role of LAB in these processes. Today, the diverse group of LAB includes species that are among the best-studied microorganisms and proteolysis is one of the particular physiological traits of LAB of which detailed knowledge was obtained. The proteolytic system involved in casein utilization provides cells with essential amino acids during growth in milk and is also of industrial importance due to its contribution to the development of the organoleptic properties of fermented milk products. For the most extensively studied LAB, Lactococcus lactis, a model for casein proteolysis, transport, peptidolysis, and regulation thereof is now established. In addition to nutrient processing, cellular proteolysis plays a critical role in polypeptide quality control and in many regulatory circuits by keeping basal levels of regulatory proteins low and removing them when they are no longer needed. As part of the industrial processes, LAB are challenged by various stress conditions that are likely to affect metabolic activities, including proteolysis. While environmental stress responses of LAB have received increasing interest in recent years, our current knowledge on stress-related proteolysis in LAB is almost exclusively based on studies on L. lactis. This review provides the current status in the research of proteolytic systems of LAB with industrial relevance.
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            Bioactive Peptides

            Eric Banan-Mwine Daliri, Deog H. Oh, Byong Lee (2017)
            The increased consumer awareness of the health promoting effects of functional foods and nutraceuticals is the driving force of the functional food and nutraceutical market. Bioactive peptides are known for their high tissue affinity, specificity and efficiency in promoting health. For this reason, the search for food-derived bioactive peptides has increased exponentially. Over the years, many potential bioactive peptides from food have been documented; yet, obstacles such as the need to establish optimal conditions for industrial scale production and the absence of well-designed clinical trials to provide robust evidence for proving health claims continue to exist. Other important factors such as the possibility of allergenicity, cytotoxicity and the stability of the peptides during gastrointestinal digestion would need to be addressed. This review discusses our current knowledge on the health effects of food-derived bioactive peptides, their processing methods and challenges in their development.
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              The proteolytic system of lactic acid bacteria revisited: a genomic comparison

              Mengjin Liu, Jumamurat Bayjanov, Bernadet Renckens … (2010)
              Background Lactic acid bacteria (LAB) are a group of gram-positive, lactic acid producing Firmicutes. They have been extensively used in food fermentations, including the production of various dairy products. The proteolytic system of LAB converts proteins to peptides and then to amino acids, which is essential for bacterial growth and also contributes significantly to flavor compounds as end-products. Recent developments in high-throughput genome sequencing and comparative genomics hybridization arrays provide us with opportunities to explore the diversity of the proteolytic system in various LAB strains. Results We performed a genome-wide comparative genomics analysis of proteolytic system components, including cell-wall bound proteinase, peptide transporters and peptidases, in 22 sequenced LAB strains. The peptidase families PepP/PepQ/PepM, PepD and PepI/PepR/PepL are described as examples of our in silico approach to refine the distinction of subfamilies with different enzymatic activities. Comparison of protein 3D structures of proline peptidases PepI/PepR/PepL and esterase A allowed identification of a conserved core structure, which was then used to improve phylogenetic analysis and functional annotation within this protein superfamily. The diversity of proteolytic system components in 39 Lactococcus lactis strains was explored using pangenome comparative genome hybridization analysis. Variations were observed in the proteinase PrtP and its maturation protein PrtM, in one of the Opp transport systems and in several peptidases between strains from different Lactococcus subspecies or from different origin. Conclusions The improved functional annotation of the proteolytic system components provides an excellent framework for future experimental validations of predicted enzymatic activities. The genome sequence data can be coupled to other "omics" data e.g. transcriptomics and metabolomics for prediction of proteolytic and flavor-forming potential of LAB strains. Such an integrated approach can be used to tune the strain selection process in food fermentations.
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                Author and article information

                Contributors
                Emmanuel Pérez-Escalante: Role: ND
                Judith Jaimez-Ordaz: Role: ND
                Araceli Castañeda-Ovando: Role: ND
                Elizabeth Contreras-López: Role: ND
                Javier Añorve-Morga: Role: ND
                Luis Guillermo González-Olivares: Role: ND
                Journal
                Journal ID (publisher-id): babt
                Title: Brazilian Archives of Biology and Technology
                Abbreviated Title: Braz. arch. biol. technol.
                Publisher: Instituto de Tecnologia do Paraná - Tecpar (Curitiba, PR, Brazil )
                ISSN (Print): 1516-8913
                ISSN (Electronic): 1678-4324
                Publication date (Print and electronic): November 2018
                Volume: 61
                Issue: 0
                Electronic Location Identifier: e18180132
                Affiliations
                [1] Hidalgo orgnameUniversidad Autónoma del Estado de Hidalgo orgdiv1Área Académica de Química- Mineral de la Reforma Mexico
                Article
                Publisher ID: S1516-89132018000100506
                DOI: 10.1590/1678-4324-2018180132
                SO-VID: 44a1d9fa-5beb-4f95-b4b2-e8683dc95fc9
                License:

                This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

                History
                Date received : 11 March 2018
                Date accepted : 08 September 2018
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 41, Pages: 0
                Product

                SciELO Brazil

                Categories
                Subject: Food/Feed Science and Technology

                Keywords: peptides,lactic fermentation,probiotic bacteria,commercial fermented milks,Antithrombotic activity
                Data availability:
                Keywords: peptides, lactic fermentation, probiotic bacteria, commercial fermented milks, Antithrombotic activity

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