Growth-promoting activity of tryptic digest of caseinomacropeptide for <i>Lactococcus lactis </i>subsp <i>lactis</i>

Bouhallab, Saïd; Favrot, C.; Maubois, Jean‐Louis

doi:10.1051/lait:199314

Cited by 25 publications

(14 citation statements)

References 14 publications

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“…On the other hand, two fractions with different molecular mass profiles, separated by ultrafiltration (3 kDa cut-off) from a tryptic hydrolysate of CMP, stimulated growth of Lactococcus lactis subsp. lactis in reconstituted skim milk in a dose-dependent manner (Bouhallab, Favrot, & Maubois, 1993).…”

Section: Health Effects Of Cmp-derived Peptidesmentioning

confidence: 99%

Health effects and technological features of caseinomacropeptide

Thoma-Worringer

Sørensen

López‐Fandiño

2006

International Dairy Journal

195

112

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Section: Health Effects Of Cmp-derived Peptidesmentioning

confidence: 99%

Health effects and technological features of caseinomacropeptide

Thoma-Worringer

Sørensen

López‐Fandiño

2006

International Dairy Journal

195

112

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“…These authors suggested that disulfide/sulphydryl residues of ic-casein in combination with another tryptic peptide are required for growth of some species of bifidobacteria. Recently, Bouhallab et al (1993) noted that tryptic digest of caseinomacropeptide separated into two fractions by UF stimulated the growth and acid production of Lactococcus /actis subsp lactis in skim milk.…”

Section: Cinétiques De Croissance De B Infantis (A D) B Breve (B Ementioning

confidence: 99%

“…The types of peptides found in MP fraction from tryptic hydrolyzates stimulated the growth of bifidobacteria in a dose-response de pendent manner (Bouhallab et al, 1993). However, the length of peptides and amino acid content of casein fractions could lead to growth inhibition.…”

Section: Cinétiques De Croissance De B Infantis (A D) B Breve (B Ementioning

confidence: 99%

Comparison of bifidobacterial growth-promoting activity of ultrafiltered casein hydrolyzate fractions

Proulx

Ward²,

Gauthier

et al. 1994

Lait

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Summary -Growth rates and acid production of the most common dairy-related bifidobacteria (Bifidobacterium infantis, B breve and B longum) were determined in the presence of casein hydrolyzates produced by the action of three proteolytic enzymes (alcalase, chymotrypsin and trypsin). Casein hydrolyzates were fractionated with a two-step ultrafiltration process to study the effect of molecular mass of peptides on bifidobacterial growth. The retentate of the second ultrafiltration (nominal molecular eut-off of membranes was 1000 Da) was called mixture of polypeptides (MP) and the permeate fraction which was mainly composed of free amino acids and small peptides was called AA. These hydrolyzate fractions were characterized by a very different concentration of some amino acids (glu, tyr, phe). Among MP and AA casein fractions, trypsin MP fraction at a final concentration of 2% in synthetic medium (Garches medium) exhibited a higher growth-promoting activity on the three bifidobacterial species tested. However, addition of alcalase AA fraction at a final concentration of 1 or 2% repressed the growth and acid production of B breve and B longum.

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“…It is thought to inhibit the adhesion of various bacteria, viruses and toxins, including Helicobacter pylori and rotavirus, to the cell membrane by binding to the pathogen's receptor sites (Kawakami 1997). In vitro assays also showed that GMP strongly promoted the growth of Bifidobacterium breve , B. bifidum B. infantis as well as Lactococcus lactis (Bouhallab et al. 1993; Idota et al.…”

Section: Introductionmentioning

confidence: 97%

A two-stage continuous culture system to study the effect of supplemental alpha-lactalbumin and glycomacropeptide on mixed cultures of human gut bacteria challenged with enteropathogenic Escherichia coli and Salmonella serotype Typhimurium

Brück¹,

Graverholt²,

Gibson³

2003

J Appl Microbiol

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Aims: Certain milk factors may promote the growth of a gastrointestinal microflora predominated by bifidobacteria and may aid in overcoming enteric infections. This may explain why breast-fed infants experience fewer intestinal infections than their formula-fed counterparts. The effect of formula supplementation with two such factors was investigated in this study. Methods and Results: Infant faecal specimens were used to ferment formulae supplemented with glycomacropeptide (GMP) and a-lactalbumin (a-la) in a two-stage compound continuous culture model. At steady state, all fermenter vessels were inoculated with 5 ml of 0AE1 M M phosphate-buffered saline (pH 7AE2) containing 10 8 CFU mlof either enteropathogenic Escherichia coli 2348/69 (O127:H6) or Salmonella serotype Typhimurium (DSMZ 5569). Bacteriology was determined by independent fluorescence in situ hybridization. Vessels that contained breast milk (BM), as well as a-la and GMP supplemented formula had stable total counts of bifidobacteria while lactobacilli increased significantly only in vessels with breast milk. Bacteroides, clostridia and E. coli decreased significantly in all three groups prior to pathogen addition. Escherichia coli counts decreased in vessels containing BM and a-la while Salmonella decreased significantly in all vessels containing BM, a-la and GMP. Acetate was the predominant acid. Significance and Impact of the Study: Supplementation of infant formulae with appropriate milk proteins may be useful in mimicking the beneficial bacteriological effects of breast milk.

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Growth-promoting activity of tryptic digest of caseinomacropeptide for Lactococcus lactis subsp lactis

Cited by 25 publications

References 14 publications

Health effects and technological features of caseinomacropeptide

Health effects and technological features of caseinomacropeptide

Comparison of bifidobacterial growth-promoting activity of ultrafiltered casein hydrolyzate fractions

A two-stage continuous culture system to study the effect of supplemental alpha-lactalbumin and glycomacropeptide on mixed cultures of human gut bacteria challenged with enteropathogenic Escherichia coli and Salmonella serotype Typhimurium

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