Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains

Jensen, Marie P.; Ardö, Ylva

doi:10.1016/j.idairyj.2009.09.007

Cited by 32 publications

(35 citation statements)

References 37 publications

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“…All strains exhibited low AP activity against Leu-ρNA and Ala-ρNA. Variability between strains of the same species has been also reported by other studies (Nieto-Arribas et al 2009;Jenson and Ardö 2010). The selection of novel probiotic strains should be based on the knowledge of strain characteristics such as tolerance to gastric acidity and bile toxicity and ability to exclude pathogens (Monteagudo-Mera et al 2012).…”

Section: Discussionsupporting

confidence: 52%

Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat’s milk

Bousmaha-Marroki

Marroki

2014

J Food Sci Technol

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The objective of this study was to identify and study the heterogeneity of technological traits of lactobacilli from goat's milk of Algeria and to evaluate in vitro their safety aspect. Using API50 CHL system and 16S rDNA sequencing, 51 % of strains were assigned as Lactobacillus plantarum, 34 % as L. pentosus, 7 % as L. rhamnosus and 8 % as L. fermentum. A large variability was noted for the acidifying capacity in skim milk after 6, 12 and 24 h of incubation. All strains expressed aminopeptidase activity against alanine-ρ-NA and leucine-ρ-NA at different levels. All strains were resistant to vancomycin and most of strains showed more susceptibility to β-lactam antibiotic. High susceptibility toward the inhibitors of protein synthesis was also observed. Minimum inhibitory concentrations data obtained revealed that isolates were susceptible to penicillin and chloramphenicol, and resistant to gentamicin and vancomycin. Minimum inhibitory concentrations distribution of other antibiotics showed variability. The analysis of graphical representation of principal component analysis of technological properties of L. plantarum and L. pentosus strains showed diversity among the isolates. Finally, eight L. plantarum (LAM1, LAM3, LAM21, LAM25, LAM35, LF15, LAM34, and LAM35), four L. pentosus (LAM38, LAM39, LF9 and LF16) and two L. rhamnosus (LF3 and LF10) strains, could be good candidates as adjunct culture in dairy product in Algeria.

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Section: Discussionsupporting

confidence: 52%

Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat’s milk

Bousmaha-Marroki

Marroki

2014

J Food Sci Technol

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“…Aminopeptidase assays were performed using a modified method for aminopeptidase activities defined by Jensen and Ardo (). Chromogenic substrates ( l ‐Lys‐ para nitroanilide ( p NA) (Sigma‐Aldrich), H‐Gly‐Pro‐ p NA and H‐Arg‐ p NA (Bachem, Bubendorf, Switzerland) for PepN, PepX and PepC respectively) were prepared as 1 mmol l −1 solutions in 50 mmol l −1 sodium phosphate buffer pH 7·5.…”

Section: Methodsmentioning

confidence: 99%

“…However, the majority of the most important flavour compounds originate in the transamination pathway. AT transfer the amino group to a-keto acid (most often a-ketoglutarate) (Jensen and Ardo 2010). Nevertheless, transamination depends on the presence of an amino group receptor, usually a-ketoglutarate, which is produced by glutamate dehydrogenase (GDH) (Kieronczyk et al 2004), although low level of a-ketoglutarate can be produced in cheese through glutamate catabolism (Christensen et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Genetic, enzymatic and metabolite profiling of theLactobacillus caseigroup reveals strain biodiversity and potential applications for flavour diversification

et al. 2017

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“…A recent study on the amino peptidase activity of six strains of L. helveticus grown in milk or MRS (de Man, Rogosa, and Sharpe) medium reported that the mechanism of regulation depended on the specific peptidase and possibly on the specific strain. Higher aminopeptidase activity against almost all substrates used for the study was found after growth in milk (Jensen and Ardo, 2010). The effect of amino-peptidases PepN and PepX present in L. helveticus CNRZ32 on the production of peptides with antihypertensive activity has been also a subject of study.…”

Section: Proteolytic Systemmentioning

confidence: 99%

“…The cell extract of six L. helveticus strains were analyzed for aminopeptidase activity (Jensen and Ardo, 2010). It was concluded that the peptidase activities were generally higher in the L. helveticus strains after growth in skim milk than in MRS, with the exception of Pro-pNA, which was affected by the growth medium in a strain dependent manner.…”

Section: Effect Of the Growth Medium On The L Helveticus Proteolyticmentioning

confidence: 99%

Lactobacillus helveticus: the proteolytic system

Griffiths¹,

Tellez²

2013

Front. Microbiol.

162

109

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Lactobacillus helveticus is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented milk beverages and some types of hard cheese. The versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (CEPs), transport system and intracellular peptidases. Besides use of L. helveticus in cheese processing, the production of fermented milk preparations with health promoting properties has become an important industrial application. Studies have shown that fermented dairy products are able to decrease blood pressure, stimulate the immune system, promote calcium absorption, and exert an anti-virulent effect against pathogens. These beneficial effects are produced by a variety of peptides released during the hydrolysis of milk proteins by the proteolytic system of L. helveticus, which provides the bacterium with its nutritional requirements for growth. In recent years, studies have focused on understanding the factors that affect the kinetics of milk protein hydrolysis by specific strains and have concentrated on the effect of pH, temperature, growth phase, and matrix composition on the bacterial enzymatic system. This review focuses on the role of the proteolytic system of L. helveticus in the production of bioactive compounds formed during fermentation of dairy products. Taking advantage of the powerful proteolytic system of this bacterium opens up future opportunities to search for novel food-derived compounds with potential health promoting properties.

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Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains

Cited by 32 publications

References 37 publications

Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat’s milk

Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat’s milk

Genetic, enzymatic and metabolite profiling of theLactobacillus caseigroup reveals strain biodiversity and potential applications for flavour diversification

Lactobacillus helveticus: the proteolytic system

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