Antibacterial peptides generated by Alcalase hydrolysis of goat whey

Osman, Ali; Goda, Hanan A.; Abdel-Hamid, Mahmoud; Badran, Sanaa M.; Otte, Jeanette

doi:10.1016/j.lwt.2015.08.043

Cited by 94 publications

(80 citation statements)

References 38 publications

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“…More susceptible to FlaH and AlcH were genera of Shuttleworthia, Selenomonas, Lactobacillus and Schwartzia from phyla Firmicutes and genera of Bi dobacterium from phyla Actinobacteria thus suggesting that the BSG protein hydrolysates had antibacterial activity which were more potent to Grampositive bacteria than to Gram-negative bacteria. Similar results were reported that indicated that Grampositive bacterial strains used were more sensitive to whey hydrolyzed by Alcalase than Gram-negative bacterial strains [50]. The speci c mechanism is unknown, however it appears that this difference might be attributed to the lack of protective outer membrane in Gram-positive bacteria [51].…”

Section: Effects Of Alch Flah and Ant On Microbial Protein Synthesissupporting

confidence: 80%

Effects of brewers’ spent grain protein hydrolysates on gas production, ruminal fermentation characteristics, microbial protein synthesis and microbial community in an artificial rumen fed a high grain diet

Ran

Jin

Abeynayake

et al. 2020

Preprint

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Background Brewers’ spent grain (BSG) typically contains 20 ~ 29% crude protein (CP) with high concentrations of glutamine, proline and hydrophobic and non-polar amino acid, making it an ideal material for producing value-added products like bioactive peptides which have antioxidant properties. For this study, protein was extracted from BSG, hydrolyzed with 1% alcalase and flavourzyme, with the generated protein hydrolysates (AlcH and FlaH) showing antioxidant activities. This study evaluated the effects of AlcH and FlaH on gas production, ruminal fermentation characteristics, nutrient disappearance, microbial protein synthesis and microbial community using an artificial rumen system (RUSITEC) fed a high-grain diet. Results As compared to the control of grain only, supplementation of FlaH decreased ( P < 0.01) disappearances of dry matter (DM), organic matter (OM), CP and starch, without affecting fibre disappearances; while AlcH had no effect on nutrient disappearance. Neither AlcH nor FlaH affected gas production or VFA profiles, however they increased ( P < 0.01) NH 3 -N and decreased ( P < 0.01) H 2 production. Supplementation of FlaH decreased ( P < 0.01) the percentage of CH 4 in total gas and dissolved-CH 4 (dCH 4 ) in dissolved gas. Addition of monensin reduced ( P < 0.01) disappearance of nutrients, improved fermentation efficiency and reduced CH 4 and H 2 emissions. Total microbial nitrogen production was decreased ( P < 0.05) but the proportion of feed particle associated (FPA) bacteria was increased with FlaH and monensin supplementation. Numbers of OTUs and Shannon diversity indices of FPA microbial community were unaffected by AlcH and FlaH; whereas both indices were reduced ( P < 0.05) by monensin. Taxonomic analysis revealed no effect of AlcH and FlaH on the relative abundance (RA) of bacteria at phylum level, whereas monensin reduced ( P < 0.05) the RA of Firmicutes and Bacteroidetes and enhanced Proteobacteria. Supplementation of FlaH enhanced ( P < 0.05) the RA of genus Prevotella , reduced Selenomonas , Shuttleworthia , Bifidobacterium and Dialister as compared to control; monensin reduced ( P < 0.05) RA of genus Prevotella but enhaced Succinivibrio . Conclusions The supplementation of FlaH in high-grain diets may potentially protect CP and starch from ruminal degradation, without adversely affecting fibre degradation and VFA profiles. It also showed promising effects on reducing CH 4 production by suppressing H 2 production. Protein enzymatic hydrolysates from BSG using flavourzyme showed potential application to high value-added bio-products.

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Section: Effects Of Alch Flah and Ant On Microbial Protein Synthesissupporting

confidence: 80%

Effects of brewers’ spent grain protein hydrolysates on gas production, ruminal fermentation characteristics, microbial protein synthesis and microbial community in an artificial rumen fed a high grain diet

Ran

Jin

Abeynayake

et al. 2020

Preprint

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“…26 Liberation of the three antibacterial peptides from cheese whey by three enzymes at various pHs was examined. LC-MS/MS analysis revealed that -lactoglobulin f(92-103) and lactoferrin f (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30) were generated by pepsin-mediated digestion at pH 2.5 and 3.0, whereas -lactoglobulin f (14)(15)(16)(17)(18)(19)(20)(21)(22) was generated only at pH 2.5. In contrast, calf rennet digestion generated the all three peptides at a wider pH range (2.5-3.5) ( Fig.…”

Section: Identification Of Antibacterial Peptides In Calf Rennet Digementioning

confidence: 99%

Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions

2018

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“…In particular, Alcalase ® is a commercial enzymatic preparation from Bacillus licheniformis , which is constituted as a combination of several proteinases with different specificities (Osman et al . ). This enzyme has a relative low cost, commercial availability and displayed some interesting properties for the procurement of WPH, such as the aptitude in the reduction of the degree of allergenicity of WP (Zheng et al .…”

Section: Introductionmentioning

confidence: 97%

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase^®

Eberhardt

López

Ceruti

et al. 2019

Int J of Dairy Tech

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Whey protein concentrate was enzymatically hydrolysed at several time courses using the commercial preparation Alcalase â 2.4 L, different hydrolysates were achieved, and the effect of degree of hydrolysis (DH) on both technological and biological properties was studied. Results have shown that solubility, antioxidant and ACE inhibition activities were increased as DH was also augmented from about 8 to 17%. RP-HPLC studies also revealed a decrease in hydrophobicity when samples were hydrolysed in comparison with controls. When the enzyme hydrolytic action was augmented, it stimulated both the bioactivity of whey protein and relevant technological properties, allowing these hydrolysates to be employed as additives in the development of food formulations.

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Antibacterial peptides generated by Alcalase hydrolysis of goat whey

Cited by 94 publications

References 38 publications

Effects of brewers’ spent grain protein hydrolysates on gas production, ruminal fermentation characteristics, microbial protein synthesis and microbial community in an artificial rumen fed a high grain diet

Effects of brewers’ spent grain protein hydrolysates on gas production, ruminal fermentation characteristics, microbial protein synthesis and microbial community in an artificial rumen fed a high grain diet

Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase^®

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Antibacterial peptides generated by Alcalase hydrolysis of goat whey

Cited by 94 publications

References 38 publications

Effects of brewers’ spent grain protein hydrolysates on gas production, ruminal fermentation characteristics, microbial protein synthesis and microbial community in an artificial rumen fed a high grain diet

Effects of brewers’ spent grain protein hydrolysates on gas production, ruminal fermentation characteristics, microbial protein synthesis and microbial community in an artificial rumen fed a high grain diet

Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase®

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Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase^®