Antihypertensive peptides from whey proteins fermented by lactic acid bacteria

Daliri, Eric Banan‐Mwine; Lee, Byong H.; Park, Byun‐Jae; Kim, Se‐Hun; Oh, Deog‐Hwan

doi:10.1007/s10068-018-0423-0

Cited by 66 publications

(37 citation statements)

References 35 publications

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“…A separate study by Daliri et al investigated the by-products of whey proteins fermented by up to 34 LAB strains, with a particular focus on the ability of the fermentates to suppress ACE enzyme activity [104]. Overall, it was demonstrated that the fermentates varied in their ability to suppress the enzymes in vitro.…”

Section: Lab Fermentates As Ace Inhibitors and Antioxidantsmentioning

confidence: 99%

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Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

2020

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Consuming fermented foods has been reported to result in improvements in a range of health parameters. These positive effects can be exerted by a combination of the live microorganisms that the fermented foods contain, as well as the bioactive components released into the foods as by-products of the fermentation process. In many instances, and particularly in dairy fermented foods, the microorganisms involved in the fermentation process belong to the lactic acid group of bacteria (LAB). An alternative approach to making some of the health benefits that have been attributed to fermented foods available is through the production of ‘fermentates’. The term ‘fermentate’ generally relates to a powdered preparation, derived from a fermented product and which can contain the fermenting microorganisms, components of these microorganisms, culture supernatants, fermented substrates, and a range of metabolites and bioactive components with potential health benefits. Here, we provide a brief overview of a selection of in vitro and in vivo studies and patents exclusively reporting the health benefits of LAB ‘fermentates’. Typically, in such studies, the potential health benefits have been attributed to the bioactive metabolites present in the crude fermentates and/or culture supernatants rather than the direct effects of the LAB strain(s) involved.

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Section: Lab Fermentates As Ace Inhibitors and Antioxidantsmentioning

confidence: 99%

“…Interestingly, it was shown that up to 57.7% of the peptides <7 kDa produced by this strain inhibited ACE. The strain SDL1414 may have potential as a starter culture in the dairy industry with a view to being used to control hypertension [78,104].…”

Section: Lab Fermentates As Ace Inhibitors and Antioxidantsmentioning

confidence: 99%

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

2020

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“…Lactic acid bacteria (LAB) are major strains of microflora in Asian fermented foods such as Japanese natto, Korean makgeolli, cheonggukjang, and kimchi. They are crucially important for the unique taste and flavor of each food product [5], and fermentation by LAB offers various health benefits through formation of antioxidant, antihypertensive, anti-hyperglycemic, and antimicrobial substances [6][7][8][9]. The survival ability of probiotics in the human digestive track is one of the most important factors for the fermented food benefits.…”

Section: Introductionmentioning

confidence: 99%

Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells

Song¹,

Jang²,

Kim³

et al. 2019

Journal of Microbiology and Biotechnology

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The purpose of this study was to determine the probiotic properties of Lactobacillus brevis KCCM 12203P isolated from the Korean traditional food kimchi and to evaluate the antioxidative activity and immune-stimulating potential of its heat-killed cells to improve their bio-functional activities. Lactobacillus rhamnosus GG, which is a representative commercial probiotic, was used as a comparative sample. Regarding probiotic properties, L. brevis KCCM 12203P was resistant to 0.3% pepsin with a pH of 2.5 for 3 h and 0.3% oxgall solution for 24 h, having approximately a 99% survival rate. It also showed strong adhesion activity (6.84%) onto HT-29 cells and did not produce β-glucuronidase but produced high quantities of leucine arylamidase, valine arylamidase, β-galactosidase, and N-acetyl-βglucosaminidase. For antioxidant activity, it appeared that viable cells had higher radical scavenging activity in the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay, while in the 2azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, heat-killed cells had higher antioxidant activity. Additionally, L. brevis KCCM 12203P showed higher lipid oxidation inhibition ability than L. rhamnosus GG; however, there was no significant difference (p < 0.05) between heat-killed cells and control cells. Furthermore, heat-killed L. brevis KCCM 12203P activated RAW 264.7 macrophage cells without cytotoxicity at a concentration lower than 10 8 CFU/ml and promoted higher gene expression levels of inducible nitric oxide synthase, interleukin-1β, and interleukin-6 than L. rhamnosus GG. These results suggest that novel L. brevis KCCM 12203P could be used as a probiotic or applied to functional food processing and pharmaceutical fields for immunocompromised people.

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“…(2020) showed that Enterococcus faecalis 2/28, a type of LAB, isolated from artisan cheese was able to release ACE‐I (LDAQSAPLR, LKGYGGVSLPEW, and LKALPMH), antimicrobial (IDALNENK, IIAEKTKIPAVF, AASDISLLDAQSAPLR, and VLVLDTDYK), DPP‐IV inhibitory (LKALPMH, LKPTPEGDLEIL, LKGYGGVSLPE, LKPTPEGDLE, ILDKVGINY, and VLVLDTDYK), proliferation stimulating (IDALNENK), and cytotoxic (LIVTQTMK) peptides from whey proteins. In another study, whey protein from bovine milk processing was fermented with 34 types of LAB to produce antihypertensive peptides (Daliri et al., 2018). Among all hydrolyzates, the hydrolyzate obtained from Pediococcus acidilactici SDL1414 exhibited the strongest ACE‐I activity at 84.7%.…”

Section: Sourcesmentioning

confidence: 99%

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

160

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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Antihypertensive peptides from whey proteins fermented by lactic acid bacteria

Cited by 66 publications

References 35 publications

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

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