Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum

Abstract

Dairy-derived peptides and corn-derived peptides have been identified as essential ingredients for health promotion in the food industry. The hydrolysis based on lactic acid bacteria (LAB) protease system is one of the most popular methods to prepare bioactive peptides. The objectives of this paper are to develop antioxidant fermented milk and to obtain natural antioxidant peptides. In our study, LAB with antioxidant capacity were screened in vitro, and the corn fermented milk with antioxidant capacity was achieved by the traditional fermentation method. Fermented milk was purified by ultrafiltration and molecular sieve, and identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Our findings demonstrate that Limosilactobacillus fermentum L15 had a scavenging capacity of more than 80% of DPPH radicals, Trolox equivalent antioxidant capacity (TEAC) of 0.348 ± 0.005 mmol/L. Meanwhile, the peptide content of corn fermented milk prepared with L. fermentum L15 was 0.914 ± 0.009 mg/mL and TAEC of 0.781 ± 0.020 mmol/L. Particularly important, IGGIGTVPVGR and LTTVTPGSR isolated and extracted from fermented milk were found to have antioxidant capacity for the first time. The synthetic peptides IGGIGTVPVGR and LTTVTPGSR demonstrated a scavenging capacity of 70.07 ± 2.71% and 70.07 ± 2.77% for DPPH radicals and an antioxidant capacity of 0.62 ± 0.01 mmol/L and 0.64 ± 0.02 mmol/L Trolox equivalent, respectively. This research provides ideas and basis for the development and utilization of functional dairy products.

In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties

“…TEAC helps to evaluate the antioxidant capacity of food, beverage, and nutritional supplements using Trolox as standard (Maksimović and Dragišić Maksimović, 2017;Xiao et al, 2020). In a recent study on corn milk fermented by 20 isolates of Limosilactobacillus fermentum, L. fermentum L15 exhibited the strongest TEAC of 0.348 ± 0.005 mmol/L (Xu et al, 2022). In this study, the CFS of the LAB samples were analyzed, and the results of the TEAC confirm the free radical scavenging ability of each isolate (Figure 4).…”

Potential Benefits of Egg White Proteins and Their Derived Peptides in the Regulation of the Intestinal Barrier and Gut Microbiota: A Comprehensive Review

“…It is one of the commonly used means in the biological field nowadays, and the peptides obtained by this method are of high purity . The proteolysis in microbial fermentation process is another effective way to obtain bioactive peptides. , During the fermentation process, protein hydrolysis activity increases because of the function of probiotic bacteria, such as Lactobacillus , accelerating the breakage of peptide bonds to generate active peptides …”

“…75 The proteolysis in microbial fermentation process is another effective way to obtain bioactive peptides. 76,77 During the fermentation process, protein hydrolysis activity increases because of the function of probiotic bacteria, such as Lactobacillus, accelerating the breakage of peptide bonds to generate active peptides. 3 However, the activity of bioactive peptides derived from egg white protein showed differences between in vitro and in vivo studies, indicating that peptides cannot be absorbed in a complete form due to diverse gastrointestinal environmental conditions and resulting in lower bioavailability.…”