Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10

Algboory, Hussein L.; Muhialdin, Belal J.

doi:10.1016/j.foodcont.2021.108057

Cited by 22 publications

(8 citation statements)

References 28 publications

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“…The milk-isolated biologically active peptides play a vital role in human health, but their mechanism of action is still not very clear. Several studies have found that various animal and food sources of BAPs, such as milk and milk proteins, egg, fish, frogs, wheat, meat, and rapeseed, have immunomodulatory (Korhonen, 2009), antihypertensive (García-Tejedor et al, 2015;Iram et al, 2022;Singh et al, 2020;Solanki & Hati, 2018;Zhang et al, 2020), antioxidant (Panchal et al, 2020(Panchal et al, , 2021Toropova et al, 2021), antimicrobial (Abdel-Hamid et al, 2020;Abdou et al, 2007;Algboory & Muhialdin, 2021;Barroso et al, 2021;Benkerroum et al, 2010;Matin & Otani, 2002;Miao et al, 2016;Rahman et al, 2020;Sansi et al, 2022;Tang et al, 2015;Théolier et al, 2013) and antidiabetic properties (Lafarga et al, 2014). BAPs are mostly derived from casein and whey proteins (Tagliazucchi et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Peptidomics‐based identification of an antimicrobial peptide derived from goat milk fermented by Lactobacillus rhamnosus ( C25 )

Iram

Kindarle

Sansi

et al. 2022

Journal of Food Biochemistry

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Antimicrobial peptides (AMPs) are emerging as promising novel drug applicants. In the present study, goat milk was fermented using Lactobacillus rhamnosus C25 to generate bioactive peptides (BAPs). The peptide fractions generated were separated using ultrafiltration membranes with molecular weight cut‐offs of 3, 5, and 10 kDa, and their antimicrobial activity toward Gram‐positive and Gram‐negative bacteria was investigated. Isolated AMPs were characterized using RP‐HPLC and identified by LC–MS/MS. A total of 569 sequences of peptides were identified by mass spectrometry. Out of the 569, 36 were predicted as AMPs, 21 were predicted as cationic, and out of 21, 6 AMPs were helical peptides. In silico analysis indicated that the majority of peptides were antimicrobial and cationic in nature, an important factor for peptide interaction with the negative charge membrane of bacteria. The results showed that the peptides of <5 kDa exhibited maximum antibacterial activity against E. faecalis, E. coli, and S. typhi. Further, molecular docking was used to evaluate the potent MurD ligase inhibitors. On the basis of ligand binding energy, six predicted AMPs were selected and then analyzed by AutoDock tools. Among the six AMPs, peptides IGHFKLIFSLLRV (−7.5 kcal/mol) and KSFCPAPVAPPPPT (−7.6 kcal/mol), were predicted as a high‐potent antimicrobial. Based on these findings, in silico investigations reveal that proteins of goat milk are a potential source of AMPs. This is for the first time that the antimicrobial peptides produced by Lactobacillus rhamnosus (C25) fermentation of goat milk have been identified via LC–MS/MS and predicted as AMPs, cationic charges, helical structure in nature, and potent MurD ligase inhibitors. These peptides can be synthesized and improved for use as antimicrobial agents. Practical applications Goat milk is considered a high‐quality source of milk protein. According to this study, goat milk protein is a potential source of AMPs, Fermentation can yield goat milk‐derived peptides with a broad antibacterial activity spectrum at a low cost. The approach described here could be beneficial in that the significant AMPs can be synthesized and used in the pharmaceutical and food industries.

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Section: Introductionmentioning

confidence: 99%

Peptidomics‐based identification of an antimicrobial peptide derived from goat milk fermented by Lactobacillus rhamnosus ( C25 )

Iram

Kindarle

Sansi

et al. 2022

Journal of Food Biochemistry

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“…Then, the syneresis of camel yoghurts were determined as recommended by (AOAC, 2012). Briefly, 10 mL of yoghur twas centrifuged (10 000 rpm, 12 min, 4 °C) and the supernatant was recovered and weighed, thereafter, syneresis was calculated as follows: Syneresis (%) = (W 1 /W 2 ) / 100 (1) Where: W 1 = Weight of supernatant and W 2 = Weight of camel yoghurt sample.…”

Section: Physico-chemical Analysismentioning

confidence: 99%

Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Mahmoudi¹

2022

Mljekarstvo

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Similar to cow’s milk, camel milk also contains the essential nutrients as well as potentially therapeutic compounds with antihypertensive, and antioxidant properties. In the current study, camel milk was used for developing a new probiotic camel milk yoghurt with commercial prebiotic (inulin). The camel yoghurt samples were evaluated by monitoring the changes in some physicochemical properties (pH, total acidity and synerisis) and bacterial viability and survival of Limosilactobacillus fermentum CABA16 during storage. Besides, antibacterial, ⍺-amylase and ⍺-glucosidase inhibitions and antioxidant activities and the sensory evaluation of this novel product were assessed. The pH values of samples decreased whereas total acidity values increased throughout 21 days of storage and Limosilactobacillus fermentum CABA16 maintained good viability with counts higher than 107 CFU g-1 at the end of storage. α-Glucosidase and α- Amylase Inhibitions Water-Soluble Extracts were higher than 35 and 55% respectively in probiotic (PY), prebiotic (InY) and symbiotic (SY) camel yoghurts at the end of storage period. Moreover, the highest antioxidant activities of the WSEs from camel yoghurts were around 49 and 61% by DPPH and ABTS assays respectively. The fortified probiotic camel yoghurts exhibited comparable antibacterial activities with maximum diameter of 12±0.07 mm on Staphylococcus aureus and Listeria monocytogenes strains. Lastly, the addition of probiotic and inulin significantly improved the sensory characteristics, except the colour, of camel yoghurts.

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“…[14] In a previous study, peptide HHPGSGLL from camel milk showed biological activity against Staphylococcus aureus and Escherichia coli, with inhibition rates of 30 % and 50 %, respectively. [15] In a previous study, peptide fractions from goat milk casein hydrolysate (Capra hircus) reported antimicrobial activity against Aspergillus sp. The results obtained four peptides YNVPQLEIVPK, KENINELSK, GLSPEVPNENLLR, and YLGYLEQLLK identified from casein hydrolysate fraction at pH 6, demonstrating antifungal activity with inhibition zone of 26.95 � 0.63 mm.…”

Section: Introductionmentioning

confidence: 98%

Antibacterial Peptides derived from Capra hircus Goat Milk Casein

Ningsih,

Habibie,

Haryadi

et al. 2024

ChemistrySelect

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Milk is a popular source of antimicrobial peptides (AMPs). Therefore, this study aimed to investigate antibacterial activity of fractions and peptides derived from casein hydrolysate. Casein protein was hydrolyzed using the trypsin enzyme and the hydrolyzate was fractionated with a strong cationic exchange (scx) cartridge at a pH 3–9 buffer. The results showed that the pH 5–8 fraction demonstrated antibacterial activity against Staphylococcus aureus and Escherichia coli. The pH 6 fraction had the greatest activity against S. aureus and E. coli, with inhibition zone of 8.00 and 2.00 mm, respectively. Peptides in the pH 6 fraction, namely YNVPQLEIVPK (P1), KENINELSK (P2), GLSPEVPNENLLR (P3), and YLGYLEQLLK (P4) were tested for the activity against S. aureus and E. coli. Based on the results, synthetic peptide P1, P2, P3, and P4 have activity against S. aureus and E. coli. Peptide P3 showed higher activity than others with an inhibition zone of 4.55 and 6.60 mm in S. aureus and E. coli, respectively. Peptide P4 showed an amphipathic structure and good physicochemical properties as a cell‐penetrating peptide. A strong interaction was also observed between peptide P4 and enzyme MurC with a binding affinity of −6.6 kcal/mol.

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Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10

Cited by 22 publications

References 28 publications

Peptidomics‐based identification of an antimicrobial peptide derived from goat milk fermented by Lactobacillus rhamnosus ( C25 )

Peptidomics‐based identification of an antimicrobial peptide derived from goat milk fermented by Lactobacillus rhamnosus ( C25 )

Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Antibacterial Peptides derived from Capra hircus Goat Milk Casein

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