Peptide separation of commercial fermented milk during refrigerated storage

González-Olivares, Luis Guillermo; Añorve‐Morga, Javier; Castañeda‐Ovando, Araceli; Jaimez-Ordaz, Judith

doi:10.1590/1678-457x.6415

Cited by 25 publications

(21 citation statements)

References 38 publications

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“…In this respect, it is known that phenolic or polyphenol has an aromatic ring one or more phenol hydroxyl substituents (Lattanzio et al, 2006). The existing of aromatic amino acids in the peptide fractions caused by proteinase and peptidase activity in the proteolytic system of lactic acid bacteria are released and accumulated during cold storage (González-Olivares et al, 2014). Metabolites of aromatic amino acids such as phenylalanine and tryptophan were phenolic and indolic compounds (Dai et al, 2011).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Kefir Properties Prepared with Goat Milk and Black Rice (Oryza sativa L.) Extract and its Influence on the Improvement of Pancreatic beta-Cells in Diabetic Rats

Nurliyani

Sadewa

Sunarti

2015

Emir. J. Food Agric

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This study were to evaluate the properties of kefir prepared with a combination of goat milk and black rice extract and its influence on the improvement of β-cells in streptozotocin-nicotinamide (STZ-NA)-induced diabetic rats. Kefir was divided into four groups using the following materials: goat milk (GM), goat milk+inulin (GM+IN), goat milk+black rice extract (1:1)(GM+BRE), and goat milk+black rice extract+ inulin (GM+BRE+IN). After fermentation, all kefir were stored at 4°C for 1 and 7 d, and then were analyzed for microbial, chemical properties and antioxidant activity. Furthermore, three kinds doses of kefir combination from goat milk and black rice extract (GM+BRE) were administered to rats. Thirty male rats 8-12 weeks old were divided into 6 groups: 1) negative control (normal rats); 2) positive control (untreated diabetic rats); 3) diabetic rats fed kefir (1.0 ml); 4) diabetic rats fed kefir (2.0 ml); 5) diabetic rats fed kefir (4.0 ml), and 6) diabetic rats received glibenclamide. After 28 d experiment, the rats were sacrificed for sampling pancreatic tissues. Subtitution of goat milk with black rice extract in kefir fermentation could decrease their pH and increase in radical-scavenging activity. Inulin addition able to increase (p<0.05) in radical-scavenging activity of kefir. Alcohol and total phenolic contents of kefir increased (p<0.05) after 7 d of storage, while the pH decreased. To improve insulin-producing pancreatic β-cells in diabetic rats, it was required at least 2.0 ml dose of kefir combination from goat milk and black rice extract to achieve similar effect to glibenclamide as antidiabetic agent.

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Section: Antioxidant Activitymentioning

confidence: 99%

Kefir Properties Prepared with Goat Milk and Black Rice (Oryza sativa L.) Extract and its Influence on the Improvement of Pancreatic beta-Cells in Diabetic Rats

Nurliyani

Sadewa

Sunarti

2015

Emir. J. Food Agric

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“…After separation of hydrolyzates into fractions using either a one‐dimensional or multidimensional system, electrophoretic and/or mass spectrometric analyses can be used in combination to enhance the identification of peptides. Besides, electrophoresis can also be utilized as a tool for peptide separation based on the isoelectric point and molecular mass distribution in gel wells (González‐Olivares, Añorve‐Morga, Castañeda‐Ovando, Contreras‐López, & Jaimez‐Ordaz, ; Koval et al, ; Naimah, Al‐Manhel, & Al‐Shawi, ). The isoelectric focusing point relies on the pH gradient ranging from 3 to 10 under the influence of an electric field, whereas the molecular mass distribution is based on the electrophoretic mobility of the molecule.…”

Section: Structure‐informed Separation Processesmentioning

confidence: 99%

Structure-informed separation of bioactive peptides

et al. 2019

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The application of proteomic and peptidomic technologies for food-derived bioactive peptides is an emerging field in food sciences. These technologies include the use of separation tools coupled to a high-resolution spectrometric and bioinformatic tools for prediction, identification, sequencing, and characterization of peptides. To a large extent, one-dimensional separation technologies have been extensively used as a continuous tool under different optimized conditions for the identification and analysis of food peptides. However, most one-dimensional separation technologies are fraught with significant bottlenecks such as insufficient sensitivity and specificity limits for complex samples. To address this limitation, separation systems based on orthogonal, multidimensional principles, which allow for the coupling of more than one analytical separation tool with different operational principles, provide a higher separation power than one-dimensional separation tools. This review describes the structure-informed separation and purification of protein hydrolyzates to obtain peptides with desirable bioactivities. Practical applicationsApplication of bioactive peptides in the formulation of functional foods, nutraceuticals, and therapeutic agents have increasingly gained scholarly and industrial attention. The bioactive peptides exist originally in protein sources and are only active after hydrolysis of the parent protein. Currently, several tools can be configured in one-dimensional or multidimensional systems for the separation and purification of protein hydrolyzates. The separations are informed by the structural properties such as the molecular weight, charge, hydrophobicity or hydrophilicity, and the solubility of peptides. This review provides a concise discussion on the commonly used analytical tools, their configurations, advantages and challenges in peptide separation. Emphasis is placed on how the structural properties of peptides assist in the separation and purification processes and the concomitant effect of the separation on peptide bioactivity. K E Y W O R D S bioactive peptides, multidimensional separation, peptide purification, separation systems, structure-property relationships [Correction added on 30 January 2019: this article has been added to the issue after an inadvertent omission.]

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“…2). This is related to the fact, that lactic acid bacteria fulfil their nitrogen requirements mainly through caseins hydrolysis, for example in commercial fermented milks casein concentration is reduced around 50% 36 . In the current study, no sufficient changes in the hydrolysis of casein and a wrong separation were observed in the fermentation with L. casei Shirota at time 2 (according the bands separated); for this reason this result is only presented in Figure 1.…”

Section: Peptides Separation By Tris-tricine Sds-pagementioning

confidence: 99%

Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks

Pérez-Escalante

Jaimez-Ordaz

Castañeda‐Ovando

et al. 2018

Braz. arch. biol. technol.

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In the last decade, thrombosis has been one of the pathologies with high incidence creating great concern in Health Institutes all around the world. Considering this, the aim of this research was to determine the antithrombotic activity of peptides released during lactic fermentation. Reconstituted skim milk powder was fermented by Lactobacillus casei Shirota and Lactobacillus johnsonii LA1 isolated from commercial fermented milks. The hydrolysis degree and proteolytic profile were analyzed by trinitrobenzenesulfonic acid spectrophotometry method and by peptide polyacrylamide electrophoresis gel separation. The milk fermented by Lactobacillus casei Shirota exhibited a higher concentration of free amino groups than that fermented by Lactobacillus johnsonii LA1. Additionally, in both fermentation systems peptides with molecular weights lower than 1.4 kDa were observed. The highest inhibition of thrombin (31.67±2.35%) was observed in milk fermented by Lactobacillus johnsonii LA1 at 10 hours of fermentation. Finally, no relationship was found between the antithrombotic capacity and the proteolytic profile.

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Peptide separation of commercial fermented milk during refrigerated storage

Cited by 25 publications

References 38 publications

Kefir Properties Prepared with Goat Milk and Black Rice (Oryza sativa L.) Extract and its Influence on the Improvement of Pancreatic beta-Cells in Diabetic Rats

Kefir Properties Prepared with Goat Milk and Black Rice (Oryza sativa L.) Extract and its Influence on the Improvement of Pancreatic beta-Cells in Diabetic Rats

Structure-informed separation of bioactive peptides

Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks

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