Proteolytic activity of Lactobacillus strains isolated from Mongolian traditional dairy products: A multiparametric analysis

Raveschot, Cyril; Cudennec, Benoît; Deracinois, Barbara; Frémont, Marc; Vaeremans, Maxime; Dugersuren, Jamyan; Demberel, Shirchin; Drider, Djamel; Dhulster, Pascal; Coutte, François; Flahaut, Christophe

doi:10.1016/j.foodchem.2019.125415

Cited by 31 publications

(21 citation statements)

References 35 publications

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“…The presence of this species has recently been reported by Jiang et al (2020) in traditional fermented yak milk where L. delbrueckii was detected with relative abundance up to 99%. Moreover, L. delbrueckii was also detected by Raveschot et al (2020) as part of the major microbiota occurring in Mongolian traditional dairy products. The species L. delbrueckii includes lactobacilli that produces the D(-) isomer of lactic acid from lactose or from other carbohydrates.…”

Section: Discussionmentioning

confidence: 99%

Microbiological characterization of Gioddu, an Italian fermented milk

Maoloni

Blaiotta

Ferrocino

et al. 2020

International Journal of Food Microbiology

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Section: Discussionmentioning

confidence: 99%

Microbiological characterization of Gioddu, an Italian fermented milk

Maoloni

Blaiotta

Ferrocino

et al. 2020

International Journal of Food Microbiology

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“…L. helveticus exploited in hypotensive drinks such as Evolus (Valio Ltd., Valio, Finland) or sour milk like Calpis (Calpis Food Industry Co. Ltd., Tokyo, Japan) were isolated for spontaneous fermented milk or whey [188,224]. L. helveticus strains isolated from Mongolian fermented milks showed different BPs releasing abilities than L. helveticus strains from Western countries [225]. Brazilian cheeses, such as Manchego and Coalho cheeses [215], were found to be source of highly proteolytic LAB suitable to produce drinkable milk fortified in BPs.…”

Section: The Renaissance Of Interest Towards Artisanal Fdfmentioning

confidence: 99%

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

2019

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With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.

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“…Three Lactobacillus strains were used in this study: L. helveticus 45a, L. helveticus 49d, and L. helveticus 60b. These strains were previously isolated from different Mongolian dairy products based on their proteolytic abilities (Raveschot et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…Peptides contained in the raw fermented products before and after SGID (F Raw and F Raw I2, respectively) were purified and identified by mass spectrometry (UPLC-ESI-qTOF-MS/MS) as described previously ( Raveschot et al, 2020 ). Peptides were purified on Bond Elut C 18 microcolumns (Agilent Technologies, Santa Clara, CA, United States) and dried by centrifugal evaporation (miVac Centrifugal Vacuum Concentrators, Gene Vac, Ipswich, United Kingdom) for 2 h at 40°C.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Integrated Continuous Bioprocess Development for ACE-Inhibitory Peptide Production by Lactobacillus helveticus Strains in Membrane Bioreactor

Raveschot

Deracinois

Bertrand

et al. 2020

Front. Bioeng. Biotechnol.

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Production of bioactive peptides (BAPs) by Lactobacillus species is a cost-effective approach compared to the use of purified enzymes. In this study, proteolytic Lactobacillus helveticus strains were used for milk fermentation to produce BAPs capable of inhibiting angiotensin converting enzyme (ACE). Fermented milks were produced in bioreactors using batch mode, and the resulting products showed significant ACE-inhibitory activities. However, the benefits of fermentation in terms of peptide composition and ACE-inhibitory activity were noticeably reduced when the samples (fermented milks and non-fermented controls) were subject to simulated gastrointestinal digestion (GID). Introducing an ultrafiltration step after fermentation allowed to prevent this effect of GID and restored the effect of fermentation. Furthermore, an integrated continuous process for peptide production was developed which led to a 3 fold increased peptide productivity compared to batch production. Using a membrane bioreactor allowed to generate and purify in a single step, an active ingredient for ACE inhibition.

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Proteolytic activity of Lactobacillus strains isolated from Mongolian traditional dairy products: A multiparametric analysis

Cited by 31 publications

References 35 publications

Microbiological characterization of Gioddu, an Italian fermented milk

Microbiological characterization of Gioddu, an Italian fermented milk

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Integrated Continuous Bioprocess Development for ACE-Inhibitory Peptide Production by Lactobacillus helveticus Strains in Membrane Bioreactor

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