Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

Abstract

This study aimed at investigating the effect of fermentation and enzymatic treatment on the degree of proteolysis of wet (WB), dried at low temperature (DB), and freeze-dried Spirulina (LB) proteins that affect the nutritional (e.g., amino acid content and profiles, and protein digestibility) and functional (e.g., antioxidant and antimicrobial activities) properties. The desiccation treatments influenced the unprocessed Spirulina characteristics because, compared with that in WB, peptides and free amino acids content was 73% lower in DB and 34% higher in LB. An integrated approach, including chromatographic and electrophoresis analyses, was used to evaluate the effect of the different bioprocessing options on protein profiles, release of peptides and amino acids, and the overall protein digestibility. Compared with the application of fermentation with the selected Lactiplantibacillus plantarum T0A10, the treatment with the endopeptidase Alcalase®, alone or combined, determined the most intense proteolysis. Moreover, the treatment with Alcalase® of LB allowed the release of potentially bioactive compounds that are able to inhibit Penicillium roqueforti growth, whereas the combination of fermentation with L. plantarum T0A10 and Alcalase® treatment increased Spirulina antioxidant properties, as determined by the scavenging activity toward ABTS radical (up to 60%) and antimicrobial activity against food pathogen Escherichia coli.

Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides

“…Total and individual FAAs were determined using a Biochrom 30+ series Amino Acid Analyzer (Biochrom Ltd., Cambridge, UK) with a Li-cation-exchange column (20 by 0.46 cm inner diameter), as previously described by Verni et al [ 32 ].…”

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

“…The pH and TTA of the sourdoughs were determined before (t0) and after (t24) fermentation, as described above. Water/salt-soluble extracts (WSE) of the sourdoughs were prepared [ 18 ] and used to determine the content of total free amino acids (TFAA) by a Biochrom 30+ series Amino Acid Analyzer (Biochrom Ltd., Cambridge Science Park, Cambridge, UK) with a Li-cation-exchange column (4.6 × 200 mm internal diameter), as described by Verni et al [ 19 ]. The WSE were also used to analyze lactic and acetic acids, respectively, with K-DLATE and K-ACET kits (Megazyme International Ireland Limited, Bray, Ireland).…”

Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product

“…The kits K-DLATE and K-ACET (Megazyme, Bray, Ireland) were used for the determination of lactic and acetic acid concentrations, following the manufacturer’s instructions. TFAAs were analyzed using a Biochrom 30+ series Amino Acid Analyzer (Biochrom Ltd., Cambridge Science Park, UK) with a Li-cation-exchange column (20 by 0.46 cm inner diameter) [ 20 ].…”