Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

Raveschot, Cyril; Cudennec, Benoît; Coutte, François; Flahaut, Christophe; Frémont, Marc; Drider, Djamel; Dhulster, Pascal

doi:10.3389/fmicb.2018.02354

Cited by 201 publications

(133 citation statements)

References 117 publications

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“…At this point, EPS purification via ethanol precipitation would be possible [139]. Depending on their properties, some cyclic dipeptides could be purified following the same approach [128], as well as 2-pyrrolidone-5-carboxylic acid (used as a humectant for dry skin and hair products) [121]. Other polar molecules such as sugars, small organic acids, and vitamins follow the same purification path as LA, and chromatographic methods would be necessary to separate them [132,135,136].…”

Section: Other Compounds With Industrial Potential Produced By Labmentioning

confidence: 99%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

123

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Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.Fermentation 2020, 6, 23 2 of 21 by-products, were proposed to improve industrial single-product biotechnological processes [2]. One example is the use of cellulose and hemicellulose from sugarcane bagasse (a residue obtained during the bioethanol production and usually used for energy generation) for the production of value-added chemicals [3]. Likewise, glycerol, a by-product of the biodiesel industry with low value in the market, is targeted as a molecule of interest in fermentation processes. Such multi-product processes, based on the conversion of renewable materials into biobased products, are known as biorefineries [4].The study, development, and application of robust microbial strains, able to utilize a variety of substrates and to produce a wide range of products, is considered a milestone in the development of biorefineries [4]. Lactic acid bacteria (LAB) are a diverse group with recognized potential for the development of integrated biorefineries [5]. LAB are non-sporulating, non-motile, acid-tolerant, non-respiring but aerotolerant, catalase-negative, Gram-positive cocci or rods. They are characterized by the production of lactic acid (LA) as the major end metabolic product of carbohydrate fermentation [6][7][8][9]. Given the lack of a functional respiratory system, LAB obtain energy through substrate-level phosphorylation following two metabolic pathways for hexose fermentation, i.e., homofermentative and heterofermentative. As shown in Figure 1, the first pathway is based on glycolysis with the production of mainly LA, whereas the second one, known as the pentose phosphate pathway, is characterized for the production of CO 2 and ethanol, or acetate in addition to LA [6].

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Section: Other Compounds With Industrial Potential Produced By Labmentioning

confidence: 99%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

123

View full text Add to dashboard Cite

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“…It has demonstrated that the type of inoculated microorganisms and the maturation time affect the concentration and size of peptides [136]. In the fermentation process, Bacillus subtilis [137,138], lactic acid bacteria (LAB) [139][140][141] and fungi [142] can release many different kinds of peptides with antioxidant activity. The three small peptides extracted from solid-state fermented sesame meal have demonstrated to have high DPPH radical and • OH scavenging ability and can reduce the level of malondialdehyde (MDA) in the serum and liver of mice, and improve the liver SOD and GSH-Px activity [143].…”

Section: Microbial Fermentation and Other Food Processingmentioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

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“…is antioxidant capacity is mainly due to peptides released upon proteolysis during the fermentation period and the wide range of metabolic compounds formed by lactic acid bacteria which may act as electron donors reacting with free radicals to form more stable products [31,32]. Additionally, reductones formed during fermentation could react with free radicals to stabilize and terminate radical chain reactions [33].…”

Section: Resultsmentioning

confidence: 99%

Ex Vivo Study of Laban's Role in Decreasing Hemolysis Crisis in G6PD-Deficient Patients

Zam

Belal²

2020

Journal of Nutrition and Metabolism

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In spite of the vast nutritional and environmental benefits provided by fava bean (Vicia faba), the ingestion of vicine/convicine provokes an acute hemolytic anemia called favism in individuals with a glucose-6-phosphate dehydrogenase (G6PD) deficiency. The elimination of these glycosides is a goal that could be accomplished using different processing methods including bacteriological treatment. Laban as a good source of lactic acid bacteria was tested in an ex vivo assay on human blood samples in order to determine its capacity in decreasing the hemolysis crisis induced by the ingestion of fava beans. Results indicate a significant decrease in human blood cell hemolysis after the treatment of fava beans by Laban. This decrease in hemolysis was also correlated with the G6PD deficiency categorization. The highest hemolysis level (mean: 23.11 ± 0.76%) was observed in samples with G6PD activity between 10 and 30%, while the lowest hemolysis level (mean: 5.75 ± 0.64%) was observed in samples with G6PD activity more than 60%. This decrease was correlated with a high antioxidant capacity of Laban (51.61 ± 1.13% expressed by the percentage inhibition of DPPH radical). The counts of isolates from MRS and M17 culture plates were 6.75 ± 0.095 and 7.91 ± 0.061 log cfu ml–1, respectively. In conclusion, the synergy between the antioxidant properties of Laban and the possible decrease of vicine and convicine concentrations by lactobacillus found in the fermented dairy products could explain the ability of Laban to reduce the hemolysis crisis ex vivo.

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Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

Cited by 201 publications

References 117 publications

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Advances on Food-Derived Peptidic Antioxidants—A Review

Ex Vivo Study of Laban's Role in Decreasing Hemolysis Crisis in G6PD-Deficient Patients

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