Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum

Muhialdin, Belal J.; Algboory, Hussein L.

doi:10.1016/j.phanu.2018.02.002

Cited by 36 publications

(18 citation statements)

References 27 publications

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“…Antimicrobial peptides In a study by Algboory and Muhialdin (2018), protein hydrolysates found in fermented camel milk produced using Lactobacillus plantarum, exhibited antimicrobial activity against Staphylococcus sp., Shigella, and E. coli. One of the fractions, out of the 14 isolated, yielded 32 low molecular weight peptides and exhibited the strongest antimicrobial activity.…”

Section: -15mentioning

confidence: 99%

“…The bioactive peptides in yoghurt possessed antimicrobial potential against B. cereus, E. coli, and S. aureus (Elhamid & Mervet, 2017). Camel milk fermented with Lactobacillus plantarum had 32 peptides belonging to lactophorin (6), α s2 -casein (7), β-casein (9), α s1 -casein (10) proteins and showed antimicrobial activity against Grampositive and Gram-negative bacteria including S. aureus, E. coli, Shigella dysenteriae, and Staphylococcus faecalis (Algboory and Muhialdin 2018).…”

Section: Fermented Milk (Yoghurt)mentioning

confidence: 99%

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A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

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Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutrients required by the human body. Proteins and their fractions are valuable sources of bioactive peptides that might exert a health beneficial role in the human body such as immune-modulation, antioxidant activity, ACE-inhibitory activity, anti-neoplastic, anti-microbial, etc. In milk, bioactive peptides may either be present in their natural form or released from their parental proteins due to enzymatic action. The increasing interest in bioactive peptides among researchers has lately augmented the exploration of minor dairy species such as sheep, goat, camel, mithun, mare, and donkey. Alternative to cow, milk from minor dairy species have also been proven to be healthier from infancy to older age owing to their higher digestibility and other nutritive components. Therefore, realizing the significance of milk from such species and incentivized interest towards the derivatization of bioactive peptides, the present review highlights the significant research achievements on bioactive peptides from milk and milk products of minor dairy species. Graphical abstract

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Section: -15mentioning

confidence: 99%

Section: Fermented Milk (Yoghurt)mentioning

confidence: 99%

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

View full text Add to dashboard Cite

show abstract

“…Different cheese types are produced using different starter cultures such as bacteria (Majorero, Pecorino Siciliano, Feta), yeast (Parmesan, Cheddar, Romano, Gouda) and fungi (Gruyere, Monterey Jack, blue cheese) ( Banjara, Suhr, & Hallen-Adams, 2015 ; Settanni & Moschetti, 2010 ). However, LAB is the dominant microflora of milk fermented products and their main function is to utilize the lactose and produce lactic acid ( Muhialdin & Algboory, 2018 ). Traditional fermented milk products are a rich source of bioactive compounds including peptides, amino acids, vitamins, and minerals ( Santiago-López et al, 2018 ).…”

Section: Fermented Foodsmentioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3 + , CD16 + , CD56 + ). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.

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“…6b). The peptides with molecular weights in the range 0.615 kDa to 1.549 kDa were resulted as bioactive peptide and antimicrobial compounds (Muhialdina & Algboory, 2018). Xing et al .…”

Section: Resultsmentioning

confidence: 99%

Novel peptides from dried squid head by‐products obtained from snack process

Sukkhown

Pirak

Jangchud

et al. 2021

Int J of Food Sci Tech

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Summary The novel peptides were successfully produced with commercial protease hydrolysis (Alcalase® and Flavourzyme®) at the fixed concentration of 3%by weight of protein in substrate. The hydrolysis was performed at various hydrolysis times (0, 300, 450, 600 and 750 min) at the optimal pH and temperature. When the hydrolysis was performed until 750 min, the peptide solutions with high soluble protein content were resulted (47.58 and 42.53 mg protein per mL for Alcalase® and Flavourzyme® hydrolysis, respectively). After freeze drying, the peptide powder from Alcalase® and Flavourzyme® hydrolysis had degree of hydrolysis at 71.87% and 66.39%, respectively. Alcalase® hydrolysis provided the novel peptide fraction with DPPH scavenging, ABTS activity and ACE‐inhibitory activity at 64.20%, 102.50 µg mL−1 and 56.98%, respectively. This peptide fraction possessed the lowest molecular weight (m/z 807.418) as detected by MALDI‐TOF/MS, and the most potent peptide sequence was Arg‐Glu‐Gly‐Tyr‐Phe‐Lys which has the potential as functional ingredient in novel food, snacks and beverages.

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Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum

Cited by 36 publications

References 27 publications

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Novel peptides from dried squid head by‐products obtained from snack process

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