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

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.

Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides

“…According to in vitro and in vivo studies, these bioactive compounds may have antiproliferative, antimicrobial, and antioxidant activities and inhibit ACE (angiotensin-converting enzyme) ( 51 , 52 ). As shown in Table 2 , many bioactive peptides have been identified in different fermented dairy products, such as Iranian ultrafiltered white cheese ( 53 ), fermented milk ( 54 ), cultured dairy product ( 55 ), Hard cow milk cheese ( 56 ), fermented casein ( 57 ), Prato cheese ( 58 ), fermented whey proteins ( 59 ), commercial fermented milk ( 60 ), goat milk Tulum cheese and cow milk Tulum cheese ( 61 ), cow and buffalo cheddar cheeses ( 62 ), fermented milk (Lassi) ( 63 ), yogurt ( 64 ), symbiotic yogurt ( 65 ), and curd and whey ( 66 ).…”

Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

“…There was an accumulation of low molecular weight peptides in both types of cheese, which were not observed at the beginning of ripening. Some high molecular weight peptides could be degraded to small peptides and amino acids by the action of proteases and peptidases (Pérez-Escalante et al, 2018). These kinds of peptides were presented from the first week of ripening and were preserved in subsequent weeks, especially in the cheese with agave juice (Figure 2 and 3).…”

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

“…johnsonii LA1, and Lc. lactis to ferment milk to obtain antithrombotic peptides (Domínguez-González et al, 2014;Guzmán-Rodríguez et al, 2019;Pérez-Escalante et al, 2018;Rendon-Rosales et al, 2019). El-Fattah et al (2018) produced yogurt from whey protein concentrate-fortified skim milk fermented by yogurt starter alone and that mixed with highly proteolytic co-culture (Table 1).…”

“…johnsonii LA1, and Lc. lactis to ferment milk to obtain antithrombotic peptides (Domínguez‐González et al., 2014; Guzmán‐Rodríguez et al., 2019; Pérez‐Escalante et al., 2018; Rendon‐Rosales et al., 2019). El‐Fattah et al.…”