Isolation and characterisation of a novel antibacterial peptide from bovine αS1-casein

McCann, Kaitlyn; Shiell, Brian J.; Michalski, Wojtek P.; Lee, A.; Wan, Jason; Roginski, H.; Coventry, M.J.

doi:10.1016/j.idairyj.2005.05.005

Cited by 120 publications

(64 citation statements)

References 37 publications

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“…Antimicrobial proteins and peptides have been obtained from a variety of sources such as aquatic organisms like shrimp (Cuthbertson et al, 2002), sole (Oren and Shai, 1996), flounder (Cole et al, 1997), and anchovy (Tang et al, 2015), plants (Capriotti et al, 2015), blood (Fogaca et al, 1999), milk (McCann et al, 2006), and egg (Mine et al, 2004), to name a few. One of the latest investigations to derive antimicrobial peptides from natural sources was the work performed by Capriotti et al (2015).…”

Section: Antimicrobial Effectmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

120

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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Section: Antimicrobial Effectmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

120

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“…Usually, bioactive peptides correspond to cryptic sequences from native proteins, which are released mainly through hydrolysis by digestive, microbial, and plant proteolytic enzymes, and their levels generally increase during food fermentation (24). In vitro and in vivo studies show a large spectrum of biological functions attributed to bioactive peptides, such as opioid-like (19), mineral binding (9), immunomodulatory (15), antimicrobial (25), antioxidative (27), antithrombotic (46), hypocholesterolemic (53), and antihypertensive (21) activities. The release of various bioactive peptides (e.g., angiotensin I-converting enzyme [ACE]-inhibitory peptides) from milk proteins through proteolysis by lactic acid bacteria is the best documented (24).…”

mentioning

confidence: 99%

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

Coda

Rizzello

Pinto

et al. 2012

Appl Environ Microbiol

185

127

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A pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal flours with the aim of synthesizing antioxidant peptides. The radical-scavenging activity of water/salt-soluble extracts (WSE) from sourdoughs was significantly (P < 0.05) higher than that of chemically acidified doughs. The highest activity was found for whole wheat, spelt, rye, and kamut sourdoughs. Almost the same results were found for the inhibition of linoleic acid autoxidation. WSE were subjected to reversephase fast protein liquid chromatography. Thirty-seven fractions were collected and assayed in vitro. The most active fractions were resistant to further hydrolysis by digestive enzymes. Twenty-five peptides of 8 to 57 amino acid residues were identified by nano-liquid chromatography-electrospray ionization-tandem mass spectrometry. Almost all of the sequences shared compositional features which are typical of antioxidant peptides. All of the purified fractions showed ex vivo antioxidant activity on mouse fibroblasts artificially subjected to oxidative stress. This study demonstrates the capacity of sourdough lactic acid bacteria to release peptides with antioxidant activity through the proteolysis of native cereal proteins.

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“…Biological activities of milk proteins and peptides a According toMizushima et al 2004;Silva and Malcata 2005;McCann et al 2006;Walker et al 2006;Hartmann and Meisel 2007. …”

mentioning

confidence: 99%

Beneficial health effects of milk and fermented dairy products — Review

2008

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Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive components that facilitate the successful postnatal adaptation of the newborn infant by stimulating cellular growth and digestive maturation, the establishment of symbiotic microflora, and the development of gut-associated lymphoid tissues. The number, the potency, and the importance of bioactive compounds in milk and especially in fermented milk products are probably greater than previously thought. They include certain vitamins, specific proteins, bioactive peptides, oligosaccharides, organic (including fatty) acids. Some of them are normal milk components, others emerge during digestive or fermentation processes. Fermented dairy products and probiotic bacteria decrease the absorption of cholesterol. Whey proteins, medium-chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy food on body fat and body mass. There has been growing evidence of the role that dairy proteins play in the regulation of satiety, food intake and obesity-related metabolic disorders. Milk proteins, peptides, probiotic lactic acid bacteria, calcium and other minerals can significantly reduce blood pressure. Milk fat contains a number of components having functional properties. Sphingolipids and their active metabolites may exert antimicrobial effects either directly or upon digestion.

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Isolation and characterisation of a novel antibacterial peptide from bovine αS1-casein

Cited by 120 publications

References 37 publications

Peptides: Production, bioactivity, functionality, and applications

Peptides: Production, bioactivity, functionality, and applications

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

Beneficial health effects of milk and fermented dairy products — Review

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