The peptides in oat and malt extracts that are preferentially absorbed by Lactobacillus plantarum and stimulates its proliferation in milk

Abstract

Summary Lactobacillus plantarum proliferates inefficiently in milk, mainly because of its lack of cell envelope proteases and its inability to hydrolyse proteins in milk. Our previous study showed that this strain could grow well in milk with the addition of oat and malt extracts. To investigate the usage and preference for polypeptides and oligopeptides for this strain, sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE), o‐phthaldialdehyde (OPA), high‐performance liquid chromatography (HPLC), plate counting and other methods were used in this study. The results showed that proteins in fermented milk cannot be absorbed and utilised by L. plantarum, whereas polypeptides and oligopeptides provide available nitrogen sources for their growth. Short‐chain peptides were more conducive to absorption and utilisation than long‐chain peptides. In particular, peptides with molecular weights in the range of 200–1400 Da in the oat extract and 100–700 Da in the malt extract were preferentially absorbed and utilised.

Comparative lactic acid fermentation with five Lactobacillus strains of supernatants made of extruded and saccharified chickpea flour

“…According to Jiang et al . (2021) L. plantarum growth and viability are stimulated by the type and protein concentration and the availability of short‐chain peptides with specific amino acid residues. In a previous study, chickpea supernatants were reported to contain mainly peptide fractions below 10 kDa, and a well‐balanced amino acid profile (Silvestre‐De‐León et al ., 2021).…”

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties

“…Although oats contain more lysine than many other cereal grains, its levels might still be suboptimal when the total protein requirements and the recommended ratios of essential amino acids are considered (Culetu et al 2021). Although there has been an increase in the attention of using oat material in terms of oat milk products as well as oat fibre, from a phytochemical and nutritional basis, there is still a question regarding the protein quality of these items and consumer appreciation (Jiang et al 2021;Riofrio and Baykara 2022). Thus, proteins from animal sources can be utilised to develop more nutritionally balanced foods with oats.…”

“…Although there has been an increase in the attention of using oat material in terms of oat milk products as well as oat fibre, from a phytochemical and nutritional basis, there is still a question regarding the protein quality of these items and consumer appreciation (Jiang et al . 2021; Riofrio and Baykara 2022). Thus, proteins from animal sources can be utilised to develop more nutritionally balanced foods with oats.…”

Lactobacillus plantarumprotective cultures to improve safety and quality of wheyless Domiati‐like cheese

“…L. plantarum could produce a vast range of antimicrobial agents with potential activity against common food spoilage and pathogenic microorganisms (Khalil et al, 2021). Although some L. plantarum strains are lacking the prtP gene, which is related to proteases synthesis (Jiang et al, 2021), the majority of L. plantarum members are known to have the ability to produce a wide range of enzymes (Uppada et al, 2017) and exopolysaccharides (Gangoiti et al, 2017). It has significant proteolytic activity and could be used in cheese fermentation as a secondary culture (Tchorbanov et al, 2011).…”