Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products

Hafeez, Zeeshan; Cakir-Kiefer, Céline; Roux, Émeline; Perrin, Clarisse; Miclo, Laurent; Dary-Mourot, Annie

doi:10.1016/j.foodres.2014.06.002

Cited by 111 publications

(77 citation statements)

References 95 publications

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“…Cheese as food is believed to have health benefit (Choi et al, 2012) due to bioactive peptide released during protein hydrolysis process and temperature treatment or microbial enzyme (Hafeez et al, 2014), the peptide has many benefits for health including antioxidant, antimicrobial, anti-hypertension and so on (Nagpal et al, 2011). Probiotics Lactic Acid Bacteria (LAB) in cheese will add functional properties of cheese because bacteria are beneficial to health through its role in improving the health of the digestive tract when consumed regularly and fairly.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

Setiawardani

Rahayu

Palupi

2016

JAP

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Abstract. The purpose of the study is to asses the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum culture and (3) the use of mixed cultures (Lactobacillus rhamnosus and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheeses stickiness was -8.23 to -11.53 gs, cheese pH was 4.70-5.60; number of cheese LAB was 8.59-9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15.28-20.03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus and L.plantarum are potentially good to be developed as a probiotic food. Key words: Soft Cheese, Lactobacillus rhamnosus, Lactobacillus plantarum, CultureAbstrak. Penelitian bertujuan untuk mempelajari pengaruh penggunaan probiotik secara tunggal dan campuran dari Lactobacillus plantarum dan Lactobacillus rhamnosus terhadap sifat fisikokimia dan viabilitas BAL selama penyimpanan. Keju lunak susu kambing terdiri dari tiga perlakuan yaitu (1) menggunakan kultur Lactobacillus rhamnosus, (2) menggunakan kultur Lactobacillus plantarum dan (3) campuran kultur (Lactobacillus rhamnosus and Lactobacillus plantarum). Variabel yang diamati adalah tekstur keju, proksimat, pH produk dan jumlah BAL. Hasil menunjukkan bahwa ketegasan/keutuhan keju mempunyai kisaran 10,78-47,75 gf, kelengketan keju adalah -8,23 sampai -11,53 gs, pH keju adalah 4,70-5,60; jumlah BAL keju adalah 8,59-9,69 log cfu/g. Kadar protein, lemak dan abu keju berturut-turut adalah 13,56-16,54%; 15,28-20,03% dan 2,7-3,39 %. Kesimpulan dari penelitian ini adalah bahwa keju lunak dengan kultur campuran dari L.rhamnosus dan L.plantarum berpotensi baik untuk dikembangkan sebagai makanan probiotik.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

Setiawardani

Rahayu

Palupi

2016

JAP

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“…Several studies have shown additional benefits of probiotics, such as the increase in immune system response and the release of bioactive compounds (Hempel et al, 2012;Bomba et al, 2012). The release of bioactive peptides from a protein sequence can be produced by enzymatic hydrolysis (Udenigwe & Aluko, 2012;Hartmann & Meisel, 2007), by fermentation processes (Hafeez et al, 2014;Udenigwe & Aluko, 2012;Quirós et al, 2005), or by a combination of both and during gastrointestinal digestion of food (Saito, 2008).…”

Section: Introductionmentioning

confidence: 99%

Peptide separation of commercial fermented milk during refrigerated storage

González-Olivares¹,

Añorve‐Morga²,

Castañeda‐Ovando³

et al. 2014

Food Sci. Technol (Campinas)

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Milk is an important source of bioactive compounds. Many of these compounds are released during fermentation and refrigerated storage. The aim of this study was to determine the release of peptides by lactic acid bacteria in commercial fermented milk during refrigerated storage. The size and profile of peptides were analyzed by polyacrylamide gel electrophoresis and sizeexclusion HPLC. During electrophoresis, it was observed that the peptides were released from caseins, whereas β-lactoglobulin was the whey protein with the highest degradation. HPLC analysis confirmed the pattern of peptide formation observed in electrophoresis. Two fractions lower than 2 kDa with aromatic amino acids in their structure were separated. These results were consistent with those reported for structures of peptides with antihypertensive activity. Therefore, the presence of aromatic amino acids in the peptide fractions obtained increases the likelihood of finding peptides with such activity in refrigerated commercial fermented milk. In conclusion, during cold storage, peptides with different molecular weights are released and accumulated. This could be due to the action of proteinases and peptidases of the proteolytic system in lactic acid bacteria.

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“…The results as [31,32,33,34]. The bacterial enzyme β-galactosidase is not completely stopped by the cold storage of yogurt [35].…”

Section: Physicochemical Composition Of Yoghurt Samplesmentioning

confidence: 94%

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Elhamid¹,

Elbayoumi²

2017

AJFST

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In this study, the possibility to release bioactive peptides from camel milk using heat treatments and fermentation of camel milk was investigated. Camel milk was heated at 80°C for 30, 60, 90 and 120min. Samples of yoghurts after their fermentation and during storage were determined for proximate physicochemical and bioactive activities. Results showed that heat treatments and fermentation process, decreased significantly the pH (P<0.01) and increased the total solids and protein (P<0.01) of yoghurt during storage. The ash content was almost unchanged, when the time of heat treatments of camel milk increased. Also, fermentation increased the antioxidant activities in yoghurt. SDS-PAGE electrophoretic patterns of camel milk showed that after heating camel milk at 80°C for 60min; α-S2caseins (α-S2-CN) was not detected, while after fermentation α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were not significantly detected. The peptide fractions from yoghurt showed good potential to inhibit growth of Bacillus cereus (ATCC 9639), Escherichia coli (ACCT 8739) and Staphylococcus aureus (ATCC 6538). For all the above, the non-standard heat treatment of camel's milk and fermentation are necessary for a future application in dairy industry to produce a bioactive peptides.

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Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products

Cited by 111 publications

References 95 publications

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

Peptide separation of commercial fermented milk during refrigerated storage

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

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