Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy

Bíscola, Vanessa; Choiset, Yvan; Rabesona, Hanitra; Chobert, Jean‐Marc; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo

doi:10.1111/jam.13779

Cited by 21 publications

(7 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In Lentilactobacillus hilgardii, the decarboxylation reaction of histidine and tyrosine also contributes to the acid resistance of the bacteria (Lamberti et al, 2011). Levilactobacillus brevis, Latilactobacillus curvatus, (Biscola et al, 2018;Kordesedehi et al, 2018;Worsztynowicz et al, 2019) Different bioactive peptides and the bioactivity diversity can be increased by editing the proteolytic system of Lactococcus lactis…”

Section: Catabolism Of Amino Acidsmentioning

confidence: 99%

“…Especially in the fermentation process of dairy products, lactic acid bacteria can degrade casein, thereby reducing the allergenicity of dairy products ( Iwamoto et al, 2019 ). For example, certain strains of Enterococcus faecium isolated from fermented milk and cheese can express metalloproteases or cell envelope proteinase (CEP) ( Genay et al, 2009 ), etc., which can effectively hydrolyze casein in milk ( Biscola et al, 2018 ; Kordesedehi et al, 2018 ; Worsztynowicz et al, 2019 ). Lactic acid bacteria have made significant contributions not only in dairy products, but also in other fermented foods, such as fermented fruit and vegetable products and fermented grain products.…”

Section: Degradation Of Macromoleculesmentioning

confidence: 99%

See 1 more Smart Citation

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Wang

et al. 2021

Front. Bioeng. Biotechnol.

401

256

View full text Add to dashboard Cite

Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

show abstract

Section: Catabolism Of Amino Acidsmentioning

confidence: 99%

Section: Degradation Of Macromoleculesmentioning

confidence: 99%

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Wang

et al. 2021

Front. Bioeng. Biotechnol.

401

256

View full text Add to dashboard Cite

show abstract

“…E. feacalis is able to produce active protease, which indicates the possibility of its application to support the breakdown and release of bioactive peptides from whey protein [99]. LAB (E. faecalis VB43) also produce enzymes that are capable of hydrolysing allergenic proteins in milk, so they have good potential for the manufacture of hypoallergenic dairy products [103].…”

Section: Dairy Industrymentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

View full text Add to dashboard Cite

Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.

show abstract

“…The ability to produce biogenic amines, such as 2-phenylethylamine, putrescine, cadaverine, agmatine, spermine, spermidine, histamine, and tyramine, should also be ruled out by gene analyses [ 100 ]. Additionally, other unwanted genes involved in virulence, such as asa1 , agg , efaA , hyl , esp , cylL L , cylL S , ace , and gelE , should also be tested with the aim to ensure the lack of virulence in the selected strain [ 101 ]. Finally, the antibiotic resistance must be evaluated both for the possible involvement of some of these bacteria, mainly E. faecalis and E. faecium , in human infections [ 102 ] and the induction of potential antimicrobial resistance through horizontal gene transference [ 103 ].…”

Section: Bacteriocins With Activity Against L Monocytogenesmentioning

confidence: 99%

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

Martín

Rodríguez

Delgado

et al. 2022

Foods

View full text Add to dashboard Cite

Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L. monocytogenes peptides (bacteriocins) and/or lactic acid and/or other antimicrobial system could be a promising tool to control this pathogen in RTE meat and dairy products. This review provides an up to date about the strategies of use of LAB and their metabolites in RTE meat products and dairy foods by selecting the most appropriate strains, by analysing the mechanism by which they inhibit L. monocytogenes and methods of effective application of LAB, and their metabolites in these kinds of products to control this pathogen throughout the processing and storage. The selection of LAB with anti-L. monocytogenes activity allows to dispose of effective strains in meat and dairy-ripened products, achieving reductions form 2–5 logarithmic cycles of this pathogen throughout the ripening process. The combination of selected LAB strains with antimicrobial compounds, such as acid/sodium lactate and other strategies, as the active packaging could be the next future innovation for eliminating risk of L. monocytogenes in meat and dairy-ripened products.

show abstract

Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy

Abstract: Enterococcus faecalis VB43 presents good potential for the manufacture of hypoallergenic dairy products.

Cited by 21 publications

References 49 publications

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

Contact Info

Product

Resources

About