Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures

Taha, S.; El, Moniur; Gobba, Cristian De; Abdel-Hamid, Mahmoud; Khalil, Ensaf; Hassan, Doaa K.

doi:10.1007/s10068-017-0160-9

Cited by 52 publications

(27 citation statements)

References 32 publications

(34 reference statements)

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“…Following fermentation, the water soluble extract (WSE) containing peptides can be readily separated by centrifugation ( Ayyash et al, 2017 ). This approach is used preferentially because it does not require the use of chemical agents ( Solanki et al, 2017 ; Taha et al, 2017 ).…”

Section: Methods For Baps Production By Lactobacillus mentioning

confidence: 99%

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

et al. 2018

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To compensate for their amino acid auxotrophy, lactobacilli have developed the ability to hydrolyze proteins present in their environment. This proteolytic activity not only generates the free amino acids needed by the bacteria, but also a large variety of peptides, some of which are endowed with biological activities. These so-called “bioactive peptides” (BAPs) are interesting from a nutrition and healthcare perspective. The use of lactic acid bacteria (LAB) such as lactobacilli is an effective strategy for production and valorization of new BAPs. The proteolytic activity of lactobacilli is exerted in a strain- and species-dependent manner: each species exhibits different proteinase content, leading to a large variety of proteolytic activities. This underlines the high potential of Lactobacillus strains to produce novel hydrolysates and BAPs of major interest. This review aims at discussing the potential of different Lactobacillus species to release BAPs from fermentation media and processes. Strategies used for peptide production are presented. Additionally, we propose a methodology to select the most promising Lactobacillus strains as sources of BAPs. This methodology combines conventional approaches and in silico analyses.

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Section: Methods For Baps Production By Lactobacillus mentioning

confidence: 99%

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

et al. 2018

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“…The octapeptide SKVLPVPQ, isolated and identified in two commercial Spanish fermented milks produced with L. helveticus and S. cerevisiae, exhibited antioxidant activities [128]. A peptide composed of nine amino acids KIHPFAQTQ isolated from β-casein of buffalo's yogurt has proven to be particularly effective in antioxidant effects [129]. A total of 187 BPs derived from β-casein, αS1-casein, and αS2-casein were detected in cheeses by Pisanu et al [130].…”

Section: Antioxidant Peptides Identified In Commercial Fermented Dairmentioning

confidence: 99%

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

2019

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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.

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“…Studies have shown that buffalo milk peptide can improve antioxidant capacity in D-gal model aging mice [49]. Bioactive peptides in fermented buffalo yogurt display increased antioxidant activity [50]. In addition, some β-casein neuropeptides (LHLPLPL, β-CN f148-154) in gastrointestinal digest of dairy function as prolyl oligo peptidase (POP) inhibitors.…”

Section: Discussionmentioning

confidence: 99%

Buffalo Milk Can Rescue Fatigue in Young Mice, Alleviate Oxidative Stress and Boost Learning and Memory in Aging Mice

Liao

Ahmad

Chen

et al. 2020

Preprint

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Background: An advanced age associated pathology is decreasing cognitive ability and impeding antioxidant system integrity. Adverse drug reactions have prompted the need for complementary and alternative medicine dietary therapy. Buffalo milk is reported to have high levels of various nutrients which makes it an ideal candidate for complementary dietary therapy. However, its effects on oxidation, fatigue, learning and memory potential remains to be explored. Results: Compared with cow milk, buffalo milk showed better anti-fatigue effect evidenced by improved force swimming time, elevated lactate dehydrogenase, hepatic glycogen, and decline of blood urea nitrogen (P<0.05), especially in young female mice. Pasteurized buffalo milk (PBM) and high-temperature treatment sterilized buffalo milk (HTBM) both rescued the serum and liver anti-oxidative enzymes impaired by D-galactose treatment. However, PBM supplement showed higher liver superoxide dismutase (P<0.05) and glutathione peroxidase level (P<0.05) than HTBM in D-galactose induced aging mice. PBM and HTBM both enhanced the priority and discrimination indexes for object recognition and locations tests in D-galactose induced aging mice model. Supplement of PBM or HTBM successfully restored brain superoxide dismutase, glutathione peroxidase levels, and brain protein content in D-galactose induced aging mice (P<0.05). Meanwhile, the elevated malondialdehyde levels were also decreased (P<0.05) by either PBM or HTBM treatment. Conclusion: Our present study established that buffalo milk, as a natural dairy product, could alleviate fatigue in young mice, and rescue oxidative stress and promote learning and memory in aging mice. Pasteurized buffalo milk showed more favorable effects on aging mice when compared with high-temperature treatment sterilized buffalo milk.

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Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures

Cited by 52 publications

References 32 publications

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Buffalo Milk Can Rescue Fatigue in Young Mice, Alleviate Oxidative Stress and Boost Learning and Memory in Aging Mice

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