A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

Abstract

This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three Lactobacillus strains: S-layer carrying Levilactobacillus brevis D6, exopolysaccharides producing Limosilactobacillus fermentum D12 and plantaricin expressing Lactiplantibacillus plantarum D13, and one Enterococcus strain, Enterococcus faecium ZGZA7-10. Chosen autochthonous LAB strains exhibited efficient adherence to the Caco-2 cell line and impacted faecal microbiota biodiversity. The cheese produced by the LAB consortium showed better physicochemical, textural and sensory properties than the cheese produced by a commercial starter culture. Liquid chromatography coupled with matrix-assisted laser desorption/ionization-time of flight tandem mass spectrometry (LC-MALDI-TOF/TOF) showed the presence of 18 specific biopeptides in dried fresh cheeses. Their identification and relative quantification was confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using multiple reaction monitoring (MRM). The results also showed that their synthesis resulted mainly from β-casein and also α-S1 casein degradation by proteolytic activities of the LAB consortium. The designed LAB consortium enhanced the functional value of the final product through impact on biopeptide concentrations and specific probiotic properties.

Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes

“…Adhesion properties of L. casei 431 ® were tested according to Novak et al ( 11 ). Caco-2 cells were first seeded on a 96-well microtiter plate in a final volume of 100 μL Dulbecco's modified Eagle’s medium/Ham's F-12 medium (DMEM/F12; Capricorn Scientific GmbH, Ebsdorfergrund, Germany) enriched with 10 % foetal bovine serum (Thermo Fisher Scientific, Rochester, NY, USA) and l -glutamine (Sigma-Aldrich, Merck, Schnelldorf, Germany).…”

“…The most commonly recognised probiotic strains come from generally regared as safe (GRAS) lactic acid bacteria (LAB) genera. Traditionally associated with fermented food, LAB favorably influence the intestinal microbiota balance (11,12). Many of them are distributed in various probiotic products such as functional foods, infant formulations, foods for special dietary and medical purposes, as well as dietary supplements (nutraceuticals) in the form of capsules, tablets, powders or solutions in lyophilised and microencapsulated form (13)(14)(15).…”

Allergic Inflammation: Effect of Propolis and Its Flavonoids

“…Therefore, it is important to enrich the diet with substances that promote the growth of lactic acid bacteria, which are important in maintaining human health. These bacteria have the ability to stimulate the immune system, protecting the host from the invasion of bacteria, viruses and toxins, reduce the inflammatory response through their antioxidant capacity, help the digestion of food to which humans are not tolerant, and concomitantly, create unfavorable conditions for the growth of potentially pathogenic species [ 195 , 214 , 215 , 216 , 217 , 218 , 219 ] producing strong acids as end products of metabolism (acetate, lactate), organic acids, hydrogen peroxide, and bacteriocins. Lactic acid bacteria also play a role in the synthesis of B vitamins, folic acid, vitamin K and lysozyme, as well as in metabolizing bile acids, sterols and xenobiotics [ 214 , 215 , 216 , 217 , 218 , 219 ].…”

“…These bacteria have the ability to stimulate the immune system, protecting the host from the invasion of bacteria, viruses and toxins, reduce the inflammatory response through their antioxidant capacity, help the digestion of food to which humans are not tolerant, and concomitantly, create unfavorable conditions for the growth of potentially pathogenic species [ 195 , 214 , 215 , 216 , 217 , 218 , 219 ] producing strong acids as end products of metabolism (acetate, lactate), organic acids, hydrogen peroxide, and bacteriocins. Lactic acid bacteria also play a role in the synthesis of B vitamins, folic acid, vitamin K and lysozyme, as well as in metabolizing bile acids, sterols and xenobiotics [ 214 , 215 , 216 , 217 , 218 , 219 ]. Furthermore, as dietary supplements, lactic acid bacteria may help prevent constipation and regulate transit time, prevent diarrhea and colonic cancer, reduce blood lipid levels and stimulate the immune system by increasing the phagocytic activity of macrophages, and T and B cells.…”

Lacticaseibacillus paracasei AD22 Stress Response in Brined White Cheese Matrix: In Vitro Probiotic Profiles and Molecular Characterization

“…Recent scientific research has focused on selecting and characterizing new species and more specific probiotic strains that survive in the food matrix and contain functional properties [1,2]. In particular, the isolation of new probiotic strains from traditional food products such as kefir grains, cheese, fermented olives, meat products, and the possible usage of new isolates in food production has been taken into consideration [3][4][5][6][7]. Probiotics are part of functional foods and are proposed as one of the main mechanisms providing beneficial effects such as protecting mucosal barrier, preventing the proliferation of pathogens, synthesizing immunomodulatory the cellular metabolites in the host [8].…”