Goat whey fermentation byKluyveromyces marxianusandLactobacillus rhamnosusrelease tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin

Abstract

Angiotensin-I-Converting Enzyme (ACE) inhibitors peptides were produced from unsupplemented acid goat whey fermented aerobically for 168 h by Kluyveromyces marxianus and Lactobacillus rhamnosus. This yeast-lactobacillus association is GRAS. Two novel lactokinins were identified: NYW and W with IC50 of 20 and 0.86 mum respectively. They both were resistant toward simulated gastrointestinal digestion. In addition, WLAHK was found in the hydrolysate. These three sequences belong to f(99-110) of alpha-la which seems to be a lactokinin cryptic zone. W was the major molecule released by the fermentation process. Considering that W is the precursor of serotonin, the hydrolysate produced could be of interest for the generation of functional health ingredient involved in regulation of affective disorders and hypertension.

Fermented goat milk consumption improves melatonin levels and influences positively the antioxidant status during nutritional ferropenic anemia recovery

“…Melatonin a tryptophan derivative is a potent, endogenously produced and dietderived free radical scavenger and broad-spectrum antioxidant. 31 In this sense, as previously reported, goat milk fermentation releases high amounts of tryptophan and tryptophan-lactokinin, 32 improving the substrate for melatonin biosynthesis in the pineal gland.…”

Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains

“…Hamme et al . () reported that fermentation of crude goat whey by Lb . rhamnosus during 144 h resulted in complete hydrolysis of α‐LA and 15.5% of β‐LG, followed by an increase of peptides release.…”

“…Some studies have shown that the proteolytic activity of probiotics cultures in whey releases peptides with several biological activities, especially with antihypertensive effect (Hamme et al . ).…”

A study on biochemical changes during cultivation of Rhizopus oryzae in deproteinized whey medium in relation to chitosan production

“…) and lactokinins (Hamme et al . ) using whey as cultivation medium. However, a large volume of whey still remains unutilized, and it is required to produce new valuables from it.…”

“…Therefore, utilization of whey as cultivation medium for the production of valuable substances would help to reduce its BOD value and consequently its disposal problem. Reports are available regarding production of different substances such as single-cell protein (Mawson 1988(Mawson , 1994, lactic acid (Roy et al 1986;Vahvaselka and Linko 1987;Morin et al 1992), gluconic acid (Mukhopadhyay et al 2005), alcohol (Mawson 1994;Raganati et al 2013), oil containing c-linoleic acid (Demir et al 2013) and lactokinins (Hamme et al 2009) using whey as cultivation medium. However, a large volume of whey still remains unutilized, and it is required to produce new valuables from it.…”