Lactic Fermentation and Bioactive Peptides

Pihlanto, Anne

doi:10.5772/51692

Cited by 22 publications

(21 citation statements)

References 112 publications

(122 reference statements)

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“…Indeed, milk proteinderived BPs gained great interest and began to be regarded as a novel class of antioxidants. In particular, ripened chesses (Swiss cheese varieties, Cheddar, Manchego, and Gouda), fermented milks, and yogurts became the subject for numerous studies, which confirmed these products among the major sources of BPs [80,[104][105][106].…”

Section: Antioxidant Peptides Identified In Commercial Fermented Dairmentioning

confidence: 98%

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

2019

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With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.

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Section: Antioxidant Peptides Identified In Commercial Fermented Dairmentioning

confidence: 98%

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

2019

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“…Furthermore, these beneficial effects were attributed to bioactive peptides produced through milk proteolysis during fermentation [11]. Nevertheless, peptides and amino acids derived from milk proteolysis not only may have an impact on bioactivity, but may also contribute to the formation of aroma compounds [12].…”

Section: Introductionmentioning

confidence: 99%

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Beltrán-Barrientos

Garcı́a

Reyes-Díaz

et al. 2019

Foods

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The aim of the present study was to characterize the aroma and volatile profiles of milk fermented by wild Lactococcus lactis NRRL B-50571 (FM-571) and NRRL B-50572 (FM-572) and co-fermented with both strains (co-FM). Milks fermented by these strains have been reported to have an antihypertensive effect, yet their sensory characteristics, which are of great importance for consumer acceptance of functional foods, have not been studied. In the study, volatiles were determined using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) and aroma was determined by quantitative descriptive sensory analysis (QDA). Volatile compounds identified in FM-571, FM-572, and co-FM were mainly acids, alcohols, aldehydes, and ketones. FM-571 showed higher total relative volatile abundance than FM-572 or co-FM. Furthermore, the concentrations of specific amino acids (aa) were lower in FM-571 and co-FM than in FM-572. Thus, these results suggested that FM-571 or co-FM are more efficient in transforming specific aa into the corresponding volatiles than FM-572. Indeed, several alcohols and aldehydes, associated with the catabolism of these aa, were found in FM-571 and co-FM, but not in FM-572. Additionally, QDA showed that FM-571 and co-FM presented higher yeasty and cheesy aroma descriptors than FM-572. Also, total aroma intensity scores for FM-571 were higher than those for co-FM or FM-572. Thus, results suggested that the combination of these two specific wild L. lactis strains may complement amino acid catabolic routes that resulted in the enhancement or attenuation of aroma production of single strains, presenting new possibilities for the preparation of custom-made starter cultures.

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“…Several lactic acid bacteria are widely used and their role can be divided into starter and non-starter cultures. The proteolytic system of lactic acid bacteria consists of a cell wall-bound protease and other intracellular proteases [42]. Different starter cultures and fermentation conditions affect the composition and nature of released BAPs.…”

Section: Fermentation With Proteolytic Starter Culturesmentioning

confidence: 99%

“…An endopeptidase from Lactobacillus helveticus improved the production of casein-derived ACE inhibitory peptides, VPP (Val-Pro-Pro) and IPP(Ile-Pro-Pro) via carboxy terminal processing mechanism [46]. Even with insufficient evidence to establish the causeeffect relationship between the maintenance of blood pressure (BP) and the consumption of fermentation-derived peptides, food products fortified with such BAPs could prove valuable as nutritional therapeutics at least in certain sub-population [42].…”

Section: Fermentation With Proteolytic Starter Culturesmentioning

confidence: 99%

Bioactive Peptides from Milk

Rajagopalan¹,

Sukumaran²

2016

Milk Proteins - From Structure to Biological Properties and Health Aspects

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Milk is a major source of dietary energy, protein and fat. Due to their specific biological properties leading to health benefits, bioactive peptides (BAPs) derived from milk proteins have been a subject of intensive research during past two decades. These peptide sequences, encrypted within proteins, are liberated in vivo during gastrointestinal digestion or in vitro by fermentation with proteolytic starter cultures or using proteases. BAP generally comprises 2-20 amino acid (AA) residues. Isolation and characterization of BAP of different bioactivities from milk protein hydrolysates of cow, buffalo, camel, goat, mare, sheep, donkey and yak milks have been reported. Bioactivities of BAP, which depend on constituent AAs and the sequence, include mineral binding, opioid, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory, cytotoxicity, antibacterial and antithrombotic. This chapter focuses on the methodologies adopted to produce BAPs and their prospective role in health enhancing nutraceuticals/pharmaceuticals.

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Lactic Fermentation and Bioactive Peptides

Cited by 22 publications

References 112 publications

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Bioactive Peptides from Milk

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