Arginine Specific Aminopeptidase from Lactobacillus brevis

Nandan, Arya; Gaurav, Abhishek; Pandey, Ashok; Nampoothiri, K. Madhavan

doi:10.1590/s1516-89132011000100018

Cited by 3 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the present study, the significant decrease in the pH of the fish peptone group after culturing for 48 h suggested that fish peptone promotes the utilization of lactose by L. brevis RO1 and increases the viable microbial count simultaneously. Conversely, Nandan et al [21] showed that the specific activity for arginine-aminopeptidase from L. brevis was increased considerably with lactose as a carbon source. Although L. brevis showed a slow rate of lactose utilization [12], the lactose existing in the milk may have contributed to the improvement in the utilization of fish peptone by L. brevis RO1 in the SB milk medium by enhancing the specific activity of aminopeptidase.…”

Section: Ph Changes and Growth Patterns Of L Brevis Ro1 During Fermementioning

confidence: 99%

Bioconversion of Flavones During Fermentation in Milk Containing Scutellaria baicalensis Extract by Lactobacillus brevis

2013

J. Microbiol. Biotechnol.

View full text Add to dashboard Cite

Scutellaria baicalensis (SB), a traditional herb with high pharmacological value, contains more than 10% flavone by weight. To improve the biological activity of flavones in SB, we aimed to enhance the bioconversion of baicalin (BG) to baicalein (B) and wogonoside (WG) to wogonin (W) in SB during fermentation using beta-glucuronidase produced from Lactobacillus brevis RO1. After activation, L. brevis RO1 was cultured in milk containing SB root extract with various carbon or nitrogen sources at 37°C for 72 h. During fermentation, the growth patterns of L. brevis RO1 and changes in the flavone content were assessed using thin-layer chromatography and high-performance liquid chromatography. After 72 h of fermentation, the concentrations of B and W in the control group increased by only 0.15 and 0.12 mM, respectively, whereas they increased by 0.57 and 0.24 mM in the fish peptone group. The production of B and W was enhanced by the addition of 0.4% fish peptone, which not only improved the growth of L. brevis RO1 (p < 0.001) but also enhanced the bioconversion of flavones. In conclusion, the bioconversion of flavones in SB may provide a potential application for the enhancement of the functional components in SB.

show abstract

Section: Ph Changes and Growth Patterns Of L Brevis Ro1 During Fermementioning

confidence: 99%

Bioconversion of Flavones During Fermentation in Milk Containing Scutellaria baicalensis Extract by Lactobacillus brevis

2013

J. Microbiol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…12,54 Aminopeptidases are reported to be produced by LAB strains during fermentation. 55 The release of AA from proteins relies heavily on the action of aminopeptidases that are responsible for the cleavage of AA from the N-terminus of peptides to liberate free AA. Serine was reduced or even not detected in soybean, green pea, and lentil, which might be due to the action of serine dehydratase responsible for the deamination of serine into ammonia and pyruvate and ultimately to organic acids.…”

Section: Phytic Acidmentioning

confidence: 99%

Fermentation performance and nutritional assessment of physically processed lentil and green pea flour

2021

View full text Add to dashboard Cite

BACKGROUND: Significant amounts of nutrients, including dietary fibers, proteins, minerals, and vitamins are present in legumes, but the presence of anti-nutritional factors (ANFs) like phytic acid, tannins, and enzyme inhibitors impact the consumption of legumes and nutrient availability. In this research, the effect of a physical process (sonication or precooking) and fermentation with Lactobacillus plantarum and Pediococcus acidilactici on the ANFs of some legumes was evaluated. RESULTS: Total phenolic content was significantly (P < 0.05) reduced for modified and fermented substrates compared with non-fermented controls. Trypsin inhibitory activity (TIA) was reduced significantly for all substrates except for unsonicated soybean and lentils fermented with L. plantarum and P. acidilactici. When physical processing was done, there was a decrease in TIA for all the substrate. Phytic acid content decreased for physically modified soybean and lentil but not significantly for green pea. Even though there was a decrease in ANFs, there was no significant change in in vitro protein digestibility for all substrates except for unsonicated L. plantarum fermented soybean flour and precooked L. plantarum fermented lentil. Similarly, there was a change in amino acid content when physically modified and fermented. CONCLUSION: Both modified and unmodified soybean flour, green pea flour, and lentil flour supported the growth of L. plantarum and P. acidilactici. The fermentation of this physically processed legume and pulse flours influenced the nonnutritive compounds, thereby potentially improving nutritional quality and usage.

show abstract

“…Bakteri asam laktat (BAL) adalah kelompok bakteri yang telah banyak dipelajari dan dikembangkan sebagai probiotik (Todar, 2012). Bakteri ini mempunyai banyak keunggulan diantaranya adalah (1) menghasilkan senyawa antibakteri terutama bakteriosin (Elayaraja , et al, 2014, Quinto et al, 2014, Hening et al, 2015 dan asam organik (Suskovic et al, 2010;Okorhi, 2014;Ghaffar et al, 2014), dan beberapa menghasilkan peroksida dan biosurfaktan (Saravanakumari & Mani, 2010) (2) memiliki resistensi terhadap kondisi intestinum (lambung dan usus) (Yang et al, 2015), (3) mampu hidup pada mucus intestinal dan melekat pada sel-epitelium intestinal ( Ossowski et al, 2010, Yang et al, 2015, (4) diakui sebagai GRAS, sehingga aman bagi inang, (5) banyak digunakan sebagai starter produk bahan makanan olahan fermentatif, (5) mampu menghasilkan enzim pencernaan ekstraseluler (Nandan et al, 2010;Kholif et al, 2011), (6) mampu menstimulasi sistem immunitas intestinal (Wells, 2011).…”

Section: Pendahuluanunclassified

Effects Of pH, Temperature And Salinity In Growth And Organic Acid Production Of Lactic Acid Bacteria Isolated From Penaeid Shrimp Intestine

et al. 2015

View full text Add to dashboard Cite

Bakteri asam laktat telah lama dikembangkan sebagai probiotik. Penentuan kondisi lingkungan yang optimum untuk pertumbuhan sel serta asam organik memberikan gambaran aktivitas optimum untuk kinerja probiotik baik dalam sistem fisiologi inang maupun dalam sistem bioproses untuk produksi sel dan metabolit. Penelitian ini bertujuan untuk mengetahui pengaruh faktor lingkungan (pH, suhu dan salinitas) terhadap pertumbuhan dan produksi total asam organik tiga isolat bakteri asam laktat yang telah diseleksi dari intestinum udang penaeid. Eksperimen menggunakan medium deMan, Rogosa and Sharpe (MRS) cair. Perlakuan pH awal meliputi nilai pH 4, 5 dan 6. Perlakuan suhu meliputi suhu 25, 30 dan 35OC serta perlakuan salinitas meliputi salinitas 0,75 %, 1,5 % dan 3 %. Setiap interval 6 jam dilakukan pengambilan sampel kultur bakteri dan penghitungan pertumbuhan berdasarkan perubahan optical density (pada panjang gelombang 600 nm) sedangkan produksi asam laktat dianalisis dengan metode titrimetrik menggunakan NaOH 1 N sebagai larutan titrasinya. Berdasarkan hasil penelitian disimpulkan bahwa suhu, pH awal dan salinitas berpengaruh terhadap pertumbuhan dan produksi asam organik. Nilai kondisi lingkungan terbaik untuk pertumbuhan dapat berbeda dengan nilai terbaik untuk produksi asam organic. Hal ini ditunjukan oleh nilai laju pertumbuhan dan produksi asam laktat tertinggi dari tiga isolat uji terjadi pada suhu, pH awal dan salinitas yang berbeda. Isolat L12 tumbuh optimum pada suhu 30oC, pH awal 6 dan salinitas 0,75%. Isolat L14 tumbuh optimum pada suhu 30oC, pH awal 6 dan salinitas 1.5%. Isolat L 21 tumbuh optimum pada suhu 30 oC, pH awal 6 dan salinitas 1.5%. Kata kunci: bakteri asam laktat, suhu, pH, salinitas, asamorganik, pertumbuhan, Lactic acid bacteria are widely distributed in intestinal tracts of various animals where they live as normal flora.Strains of lactic acid bacteria are the most common microbes employed as probiotics, The optimum condition for growth are important to mass production and to determined parameters most suitable for growth. The effects of temperature, pH and salinity on the growth and production of lactic acid from the three shrimp intestinal lactic acid bacteria isolates were conducted using bacth culture in a flask. These variables for growth were determined based on the growth curves and lactic acid production. Data from the flask batch experiment demonstrated that the best initial pH and temperature for growth of isolat L12 ,L14 and L21 were found to be pH 6 and 30 OC. Salinity (NaCl concentration) 0,75% were the best for growth of isolat L12. Salnity 1,5 % were best for growth of isolat L14 and L21. Key words : growth, temperature, pH, salinity, lactic aid bacteria

show abstract

Arginine Specific Aminopeptidase from Lactobacillus brevis

Cited by 3 publications

References 0 publications

Bioconversion of Flavones During Fermentation in Milk Containing Scutellaria baicalensis Extract by Lactobacillus brevis

Bioconversion of Flavones During Fermentation in Milk Containing Scutellaria baicalensis Extract by Lactobacillus brevis

Fermentation performance and nutritional assessment of physically processed lentil and green pea flour

Effects Of pH, Temperature And Salinity In Growth And Organic Acid Production Of Lactic Acid Bacteria Isolated From Penaeid Shrimp Intestine

Contact Info

Product

Resources

About