Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health

El-Fattah, Alaa Abd; Sakr, Sally S.; El-Dieb, S. M.; Elkashef, Hany

doi:10.1016/j.lwt.2018.09.022

Cited by 73 publications

(47 citation statements)

References 52 publications

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“…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). They found that both yogurts possessed high antithrombotic activity (42% to 74%).…”

Section: Antithrombotic Activitymentioning

confidence: 99%

“…El‐Fattah et al. (2018) developed a functional yogurt by fermenting skim milk supplemented with whey protein concentrate using a mixed starter that contained commercial starters of YC‐X11 ( S. thermophilus and Lb. delbrueckii subspecies bulgaricus ), O‐114 ( Lc.…”

Section: Sourcesmentioning

confidence: 99%

“…El‐Fattah et al. (2018) also demonstrated that this co‐culture had the ability to release glutamate decarboxylase that was involved in the conversion of glutamate to γ‐aminobutyric acid (GABA), which exhibited neurotransmission and antihypertensive activities. The addition of trypsin prior to the inoculation of the mixed starter was found to facilitate bacterial growth, probably due to the stimulatory effect of trypsin proteolysis on the LAB growth.…”

Section: Sourcesmentioning

confidence: 99%

“…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). They found that both yogurts possessed high antithrombotic activity (42% to 74%).…”

Section: Structure–activity Relationship Of Bpsmentioning

confidence: 99%

“…Besides, caseinomacropeptide is homologous in position to the γ‐chain of human fibrinogen, contributing to the antithrombotic effect in the yogurt. Also, there is a significant molecular similarity between milk clotting and blood clotting, which have the similar interaction mechanisms of κ‐casein with chymosin and fibrinogen with thrombin, respectively (El‐Fattah et al., 2018).…”

Section: Structure–activity Relationship Of Bpsmentioning

confidence: 99%

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

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

143

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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Section: Antithrombotic Activitymentioning

confidence: 99%

Section: Sourcesmentioning

confidence: 99%

Section: Sourcesmentioning

confidence: 99%

Section: Structure–activity Relationship Of Bpsmentioning

confidence: 99%

Section: Structure–activity Relationship Of Bpsmentioning

confidence: 99%

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

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

143

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Microbial Production of Bioactive Peptides

Gennari,

Leonhardt,

Paludo

et al. 2023

Microbial Bioreactors for Industrial Molecules

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Chromosomal editing of Corynebacterium glutamicum ATCC 13032 to produce gamma‐aminobutyric acid

Yao

Shi

Wang

2022

Biotech and App Biochem

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Corynebacterium glutamicum has been used as a sustainable microbial producer for various bioproducts using cheap biomass resources. In this study, a high GABA-producing C. glutamicum strain was constructed by chromosomal editing. Lactobacillus brevis-derived gadB2 was introduced into the chromosome of C. glutamicum ATCC 13032 to produce gamma-aminobutyric acid and simultaneously blocked the biosynthesis of lactate and acetate. GABA transport and degradation in C. glutamicum were also blocked to improve GABA production. As precursor of GABA, l-glutamic acid synthesis in C. glutamicum was enhanced by introducing E. coli gdhA encoding glutamic dehydrogenase, and the copy numbers of gdhA and gadB2 were also optimized for higher GABA production. The final C. glutamicum strain CGY705 could produce 33.17 g/L GABA from glucose in a 2.4-L bioreactor after 78 h fed-batch fermentation. Since all deletion and expression of genes were performed using chromosomal editing, fermentation of the GABA-producing strains constructed in this study does not need supplementation of any antibiotics and inducers. The strategy used in this study has potential value in the development of GABA-producing bacteria.

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Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health

Cited by 73 publications

References 52 publications

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

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

Microbial Production of Bioactive Peptides

Chromosomal editing of Corynebacterium glutamicum ATCC 13032 to produce gamma‐aminobutyric acid

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