Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties

Abstract

Background: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties. Methods: Lactobacillus rhamnosus 17D10 and Lactococcus lactis subsp. cremoris 40FEL3 were selected for their ability to produce peptides from donkey milk. The endogenous peptides and those obtained after bacterial fermentation were assayed for their antioxidant, antibacterial, and antiviral activities. The peptide mixtures were characterized by means of LC-MS/MS and then analyzed in silico using the Milk Bioactive Peptide DataBase. Results: The peptides produced by the two selected bacteria enhanced the antioxidant activity and reduced E. coli growth. Only the peptides produced by L. rhamnosus 17D10 were able to reduce S. aureus growth. All the peptide mixtures were able to inhibit the replication of HSV-1 by more than 50%. Seventeen peptides were found to have 60% sequence similarity with already known bioactive peptides. Conclusions: A lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health.

Isolation of 60 strains from fermented milk of mares and donkeys in Algeria and identification by 16S rRNA sequencing of lactobacilli: Assessment of probiotic skills of important strains and aromatic productivity power

“…The difference recorded between the pure strains and the mixed ferments was significant (P < 0.05). Our results corroborate those of Ly-Chatain [ 50 ], who found a hydrophobicity of 40% for strains of Lc . lactis ssp.…”

Applications of tandem mass spectrometry (MS/MS) in antimicrobial peptides field: Current state and new applications

“…PEAKS Studio software (Waterloo, ON, Canada) is commonly used for data acquisition and analysis [ [145] , [175] , [176] , [177] , [178] ]. Additionally, software such as Proteome Discoverer [ 179 , 160 ], Mascot software [ 180 , 157 ], and ProteinLynx Global SERVER [ [148] , [181] , [182] ] are widely used in protein polypeptide analysis.…”

Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese

“…Calasso et al [ 26 ] report that Caciotta cheese is a carrier of probiotic bacteria that survive the manufacturing process and maintain their viability until the end of ripening. Recent studies characterizing the peptides released by the bacterial proteolytic system and their bioactivity in fermented donkey milk also show the presence of peptides with antibacterial, antiviral, and antioxidant properties [ 13 , 27 , 28 ]. According to recent research, although donkey milk is already a well-established nutraceutical, the LAB fermentation process could increase its value as a fermented functional food [ 28 , 29 ].…”

“…Recent studies characterizing the peptides released by the bacterial proteolytic system and their bioactivity in fermented donkey milk also show the presence of peptides with antibacterial, antiviral, and antioxidant properties [ 13 , 27 , 28 ]. According to recent research, although donkey milk is already a well-established nutraceutical, the LAB fermentation process could increase its value as a fermented functional food [ 28 , 29 ]. Therefore, a Caciotta-type cheese with the addition of donkey milk could also be part of a market for probiotic products.…”