Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening

Baptista, Débora Parra; Galli, Bruno; Cavalheiro, Flávia Giacometti; Negrão, Fernanda; Eberlin, Marcos N.; Gigante, Mirna Lúcia

doi:10.1016/j.idairyj.2018.08.001

Cited by 44 publications

(28 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is due to the higher proteolytic activity of the cultures on casein fractions and the consequent formation of degradation products, resulting to the increased intensities in the potential BPs. Baptista et al (2018) found that Prato cheese possessed peptides with ACE-I property. They also found that the cheese prepared using the adjunct culture Lb.…”

Section: Ta B L E 1 Bioactive Peptides Obtained From Milk and Dairy Pmentioning

confidence: 99%

See 1 more Smart Citation

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

150

View full text Add to dashboard Cite

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.

show abstract

Section: Ta B L E 1 Bioactive Peptides Obtained From Milk and Dairy Pmentioning

confidence: 99%

“…Baptista et al. (2018) found that Prato cheese possessed peptides with ACE‐I property. They also found that the cheese prepared using the adjunct culture Lb.…”

Section: Sourcesmentioning

confidence: 99%

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

150

View full text Add to dashboard Cite

show abstract

“…Similarly, Lb. helveticus LH‐B02 has been reported to enhance the release of the ACEI peptide β‐CN f(194−209) during Prato cheese ripening (Baptista et al., 2018). MALDI ToF/MS‐based peptide profiling of Camembert‐type cheese upon addition of Lb.…”

Section: Production Of Bioactive Compounds During Cheese Productionmentioning

confidence: 99%

Biotechnological approaches for the production of designer cheese with improved functionality

Chourasia¹,

Abedin²,

Phukon³

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese‐making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.

show abstract

“…Toplam 17 amino asidin 13'ünün hidrofobik amino asitten oluştuğu bu peptitin birikmesi olgunlaşmış peynirlerdeki acı tat ile ilişkilendirilmiştir. Bu peptitin [β-kazein (f193-209); m/z 1881] 60 günlük olgunlaşma sırasında hem kontrol peynirinde hem de yardımcı kültür olarak Lactobacillus helveticus LH-B02'nin kullanıldığı peynirde yüksek konsantrasyonda bulunması L. helveticus'un proteolitik sisteminin bu peptitin yoğunluğunu azaltamadığı sonucuna varılmıştır (Baptista, 2018 (Poveda ve Cabezas, 2015).…”

Section: Süt üRünleri̇nde Yapilan Güncel Aci Pepti̇t çAlişmalariunclassified

Bitter Taste Perception Mechanism, Removal of Bitterness Caused by Peptide in Dairy Products and Current Approaches

Gürkan

Hayaloğlu

2020

Gıda

View full text Add to dashboard Cite

Protein bakımından zengin gıdaların hidrolizasyona uğraması sonucu acı tattan sorumlu peptitler oluşabilmektedir. Acılık algısı, acı tat reseptörlerinin uyarılması ve sinir sistemi ile beyne gönderilen sinyalin yorumlanması ile oluşmaktadır. Süt ürünleri çoğu zaman acı peptitlerle karakterize edilmektedir. Yapılan çalışmalarda peynirde tanımlanan acı peptitlerin genellikle αs1-ve β-kazein kaynaklı olduğu belirtilmiştir. Protein hidrolizatlarının acı tat yoğunluğu peptitin hidrofobisitesine, hidrofobik amino asit sayısına ve zincir uzunluğuna bağlı olarak değişmektedir. Peynirlerde olgunlaşmayı hızlandırırken, acı tat kusurlarının oluşumunu engellemek için son zamanlarda aminopeptidaz, karboksipeptidaz ve starter kültürle birlikte yardımcı kültürlerin yer aldığı metotlar kullanılmaktadır. Bu derlemede; acı peptitlerin oluşumu ve algılanma mekanizması açıklanmış ve acılık giderme yöntemleri ile ilgili güncel çalışmalar sunulmuştur.

show abstract

Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening

Cited by 44 publications

References 42 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

Biotechnological approaches for the production of designer cheese with improved functionality

Bitter Taste Perception Mechanism, Removal of Bitterness Caused by Peptide in Dairy Products and Current Approaches

Contact Info

Product

Resources

About