Proteolytic activities, peptide utilization and oligopeptide transport systems of wild Lactococcus lactis strains

Picón, Antonia; García-Casado, M.A.; Núñez, Manuel

doi:10.1016/j.idairyj.2009.10.002

Cited by 21 publications

(14 citation statements)

References 39 publications

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“…L. helveticus strains isolated from Mongolian fermented milks showed different BPs releasing abilities than L. helveticus strains from Western countries [225]. Brazilian cheeses, such as Manchego and Coalho cheeses [215], were found to be source of highly proteolytic LAB suitable to produce drinkable milk fortified in BPs. Similarly, Rutella et al [80] successfully used BPs-producer NSLAB L. casei and L. rhamnosus from Parmigiano Reggiano ripened cheese to develop a yogurt enriched in ACE-i VPP and IPP.…”

Section: The Renaissance Of Interest Towards Artisanal Fdfmentioning

confidence: 96%

“…Afterwards, the released peptides are transported inside the cells by specific transporters including oligopeptide transporters (Opp) and di-tripeptide transporters (Dpp, DtpP, and DtpT). Finally, peptidases convert these peptides into free amino acids, which are essential for the growth of LAB [215] ( Figure 3A). L. helveticus exploited in hypotensive drinks such as Evolus (Valio Ltd., Valio, Finland) or sour milk like Calpis (Calpis Food Industry Co. Ltd., Tokyo, Japan) were isolated for spontaneous fermented milk or whey [188,224].…”

Section: Lab Proteolytic Systemmentioning

confidence: 99%

“…Afterwards, the released peptides are transported inside the cells by specific transporters including oligopeptide transporters (Opp) and di-tripeptide transporters (Dpp, DtpP, and DtpT). Finally, peptidases convert these peptides into free amino acids, which are essential for the growth of LAB [215] ( Figure 3A). Several evidences support that the lactococci and lactobacilli proteolytic systems are comparable in their components and modes of action in terms of converting milk proteins (primarily caseins) into oligopeptides and free amino acids.…”

Section: Lab Proteolytic Systemmentioning

confidence: 99%

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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: The Renaissance Of Interest Towards Artisanal Fdfmentioning

confidence: 96%

Section: Lab Proteolytic Systemmentioning

confidence: 99%

“…Afterwards, the released peptides are transported inside the cells by specific transporters including oligopeptide transporters (Opp) and di-tripeptide transporters (Dpp, DtpP, and DtpT). Finally, peptidases convert these peptides into free amino acids, which are essential for the growth of LAB [215] ( Figure 3A). Several evidences support that the lactococci and lactobacilli proteolytic systems are comparable in their components and modes of action in terms of converting milk proteins (primarily caseins) into oligopeptides and free amino acids.…”

Section: Lab Proteolytic Systemmentioning

confidence: 99%

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

2019

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“…The peptide requirement appears to be strain dependent. Picon et al (2009) when they studied the peptides utilization and oligopeptide transport in wild Lactococcus lactis strain. It has been shown that the growth of Lactococcus is supported by peptides of molecular weight lower than 1,500 Da.…”

Section: Peptide Consumptionmentioning

confidence: 99%

Kinetic study of Lactococcus lactis strains (SLT6 and SLT10) growth on papain-hydrolysed whey

Ziadi

Rezouga

Bouallagui

et al. 2010

World J Microbiol Biotechnol

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The effect of controlled whey hydrolysis by papain on growth of two lactic acid bacteria isolated from artisanal Leben: Lactococcus lactis var. diacetylactis (SLT6 and SLT10) was investigated. The higher biomass and maximum specific growth rate (l max ) were obtained after 30 min of hydrolysis. HPLC analysis of peptides showed that whey hydrolysis reduced the amount of peptides of MW [ 400 Da and increased those peptides of MW \ 400 Da. The two studied strains exhibited different peptide requirements. The pH-controlled batch cultures in 30 min hydrolysed whey followed the Monod kinetic for growth and for lactate production. The values of the key kinetic constants were: maximum specific growth rate (l max ), 1.08 and 0.56 h -1 ; yield biomass on lactose (Y x/s ), 0.20 and 0.18 g g -1 and saturation constant K s , 4.2 and 2.8 g L -1 for SLT6 and SLT10, respectively. When compared with batch experimental data, the model provided good predictions for growth, lactose utilisation and lactate production profiles.

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“…bulgaricus is PrtB (Gilbert et al, 1996;Stefanitsi and Garel, 1997). (2) The peptides are subsequently transported by several peptide transport systems into cells; oligopeptides are transported by the oligopeptide transport system (Opp) and the di/tri-peptides are transported by a proton motive force-driven transporter DtpT or an adenosine triphosphate (ATP)-driven Dpp system (Doeven et al, 2005;Picon et al, 2010). In Lactobacillus delbrueckii subsp.…”

Section: Introductionmentioning

confidence: 99%

Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus

Hou

Liu

Ren

et al. 2015

J. Zhejiang Univ. Sci. B

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Abstract:The proteolytic system of Lactobacillus bulgaricus breaks down milk proteins into peptides and amino acids, which are essential for the growth of the bacteria. The aim of this study was to determine the expressions of seven key genes in the proteolytic system under different culturing conditions (different phases, initial pH values, temperatures, and nitrogen sources) using real-time polymerase chain reaction (RT-PCR). The transcriptions of the seven genes were reduced by 30-fold on average in the stationary phase compared with the exponential growth phase. The transcriptions of the seven genes were reduced by 62.5-, 15.0-, and 59.0-fold in the strains KLDS 08006, KLDS 08007, and KLDS 08012, respectively, indicating that the expressions of the seven genes were significantly different among strains. In addition, the expressions of the seven genes were repressed in the MRS medium containing casein peptone. The effect of peptone supply on PepX transcription was the weakest compared with the other six genes, and the impact on OppD transcription was the strongest. Moreover, the expressions of the seven genes were significantly different among different strains (P<0.05). All these results indicated that the culturing conditions affected the expression of the proteolytic system genes in Lactobacillus bulgaricus at the transcription level.

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Proteolytic activities, peptide utilization and oligopeptide transport systems of wild Lactococcus lactis strains

Cited by 21 publications

References 39 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

Kinetic study of Lactococcus lactis strains (SLT6 and SLT10) growth on papain-hydrolysed whey

Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus

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