Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin

Pescuma, Micaela; Hébert, Elvira María; Haertlé, Thomas; Chobert, Jean‐Marc; Mozzi, Fernanda; Valdez, Graciela Font de

doi:10.1016/j.foodchem.2014.08.086

Cited by 43 publications

(25 citation statements)

References 30 publications

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“…The efficiency of lactic acid bacteria in production of bioactive peptides can be related to their elaborate proteolytic system. It consists of a cell envelope proteinase, which initializes protein degradation, a transport system, and many intracellular peptidases (Pescuma et al, 2015).…”

Section: Fermentationmentioning

confidence: 99%

“…Lactic fermentation has been adopted to attain bioactive peptides from milk resources such as antioxidant peptides from camel milk (El Hatmi et al, 2016), antioxidant, ACE inhibitory, antimicrobial, and immunomodulating peptides from whey b-lactoglobulin (Pescuma et al, 2015), and antimutagenic and anti-inflammatory peptides from b-casein (Espeche Turbay et al, 2012). In addition, Amadou et al (2011) performed fractionation on the fermented soy protein meal hydrolysate by Lactobacillus plantarum and found that some fractions had great antioxidant activities.…”

Section: Fermentationmentioning

confidence: 99%

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Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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Section: Fermentationmentioning

confidence: 99%

Section: Fermentationmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

View full text Add to dashboard Cite

show abstract

“…In this respect, Pescuma et al (2009Pescuma et al ( , 2011Pescuma et al ( , 2015 claimed that the strains L. acidophilus CRL 656 and L. delbrueckii subsp. bulgaricus CRL 656 and CRL 454 could cleave the main epitopes of BLG and that the peptides released by L. delbrueckii subsp.…”

Section: Health-promoting Effects Of Fermented Whey Productsmentioning

confidence: 99%

“…bulgaricus CRL 656 were less immunoreactive than those obtained by trypsin degradation. In addition, these authors showed that the peptides obtained with these LAB strains were different from those achieved by using digestive enzymes in an in vitro simulated gastrointestinal model (Pescuma et al 2015). Subrota et al (2013) studied the antioxidant effect of a fermented soymilk supplemented with WPC and observed that the antioxidant activity increased while the polyphenol content decreased when whey proteins were present.…”

Section: Health-promoting Effects Of Fermented Whey Productsmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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“…Some strains of LAB produce proteases able to hydrolyze the epitopes of the proteins responsible for the development of CMA, reducing their allergenic potential (Bu et al, 2010;El-Ghaish et al, 2011;Pescuma et al, 2015). Several authors have reported that the treatment of caseins and whey protein fractions with proteolytic LAB can reduce the antigenic response of these proteins and suggest the inclusion of such hydrolysates in the manufacture of hypoallergenic formulations and dairy products (Bertrand-Harb et al, 2003;Cocco et al, 2003;Peñas et al, 2006;Pescuma et al, 2010Pescuma et al, , 2011.…”

Section: Proteolytic Activity Of Enterococcus Faecalismentioning

confidence: 99%

Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins

Bíscola

Tulini

Choiset

et al. 2016

Journal of Dairy Science

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With the aim of screening proteolytic strains of lactic acid bacteria to evaluate their potential for the reduction of allergenicity of the major bovine milk proteins, we isolated a new proteolytic strain of Enterococcus faecalis (Ent. faecalis VB63F) from raw bovine milk. The proteases produced by this strain had strong activity against caseins (αS1-, αS2-, and β-casein), in both skim milk and sodium caseinate. However, only partial hydrolysis of whey proteins was observed. Proteolysis of Na-caseinate and whey proteins, observed after sodium dodecyl sulfate-PAGE, was confirmed by analysis of peptide profiles by reversed-phase HPLC. Inhibition of proteolysis with EDTA indicated that the proteases produced by Ent. faecalis VB63F belonged to the group of metalloproteases. The optimal conditions for their activity were 42°C and pH 6.5. The majority of assessed virulence genes were absent in Ent. faecalis VB63F. The obtained results suggest that Ent. faecalis VB63F could be efficient in reducing the immunoreactivity of bovine milk proteins.

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Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin

Cited by 43 publications

References 30 publications

Peptides: Production, bioactivity, functionality, and applications

Peptides: Production, bioactivity, functionality, and applications

Whey-derived valuable products obtained by microbial fermentation

Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins

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