Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Rizzello, Carlo Giuseppe; Nionelli, Luana; Coda, Rossana; Gobbetti, Marco

doi:10.1080/01635581.2012.630159

Cited by 78 publications

(57 citation statements)

References 54 publications

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“…Bolded peptide masses at m/z 519, 523, 537, 544, 549, 565, 609, 610, 613, 713, and 723 were only found in SDB, therefore, they could be released during sourdough fermentation. Comparing our results with reported SDS-PAGE profiles [28] and peptide content [10,28] of wholemeal wheat sourdoughs fermented by different LAB strains (13.0-22.5 mg/g of Table 2 Proximate composition and GABA content of conventional wheat bread (CB), low-sodium wheat bread (LSB), low-sodium wheat sourdough bread (SDB) and sourdough (SD) Table 2) we found that addition of commercial protease during sourdough fermentation resulted in a more extensive proteolysis and a markedly enrichment of peptides<3 kDa (57.7 mg/g of sourdough d.m.). Peptide concentrations in SDB (11.3 mg/g d.m., Table 2) were slightly lower than the theoretical concentration expected from the addition of SD at a level of 21 % (12.7 mg/g d.m.).…”

Section: Resultssupporting

confidence: 71%

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

Peñas

Diana

Frı́as

et al. 2015

Plant Foods Hum Nutr

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Rising prevalence of hypertension is pushing food industry towards the development of innovative food products with antihypertensive effects. The aim was to study the effect of reduced sodium content and 21% addition of wholemeal wheat sourdough (produced by Lactobacillus brevis CECT 8183 and protease) on proximate composition, γ-aminobutyric acid (GABA) and peptide content of wheat bread. Angiotensin converting enzyme I (ACE) inhibitory and antioxidant activities were also evaluated. Sodium replacement by potassium salt did not affect chemical composition and biological activities of bread. In contrast, GABA and peptides <3 kDa contents in sourdough bread (SDB) were 7 and 3 times higher, respectively, than the observed in control. ACE inhibitory and antioxidant activities of the peptide fraction < 3 kDa from SDB was 1.7 and 2.6-3.0 times higher than control. Therefore, the combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for development of innovative breads towards blood pressure reduction.

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Section: Resultssupporting

confidence: 71%

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

Peñas

Diana

Frı́as

et al. 2015

Plant Foods Hum Nutr

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“…Besides well-known positive effects during food fermentation (e.g., dairy products, fermented meats and leavened baked goods), lactic acid bacteria are recently used to synthesize GABA from grape must [25], isoflavone, aglycones and equol from soy milk, antioxidant and anti-hypertensive peptides, and lunasin from various cereal and pseudo-cereal flours [26,32,33]. Strains of Lactobacillus plantarum , previously isolated from vegetable matrices that are particularly rich of polyphenol compounds [34-36], were used as starters.…”

Section: Discussionmentioning

confidence: 99%

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

et al. 2013

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BackgroundExtracts and products (roots and/or aerial parts) from Echinacea ssp. represent a profitable market sector for herbal medicines thanks to different functional features. Alkamides and polyacetylenes, phenols like caffeic acid and its derivatives, polysaccharides and glycoproteins are the main bioactive compounds of Echinacea spp. This study aimed at investigating the capacity of selected lactic acid bacteria to enhance the antimicrobial, antioxidant and immune-modulatory features of E. purpurea with the prospect of its application as functional food, dietary supplement or pharmaceutical preparation.ResultsEchinacea purpurea suspension (5%, wt/vol) in distilled water, containing 0.4% (wt/vol) yeast extract, was fermented with Lactobacillus plantarum POM1, 1MR20 or C2, previously selected from plant materials. Chemically acidified suspension, without bacterial inoculum, was used as the control to investigate functional features. Echinacea suspension fermented with Lb. plantarum C2 exhibited a marked antimicrobial activity towards Gram-positive and -negative bacteria. Compared to control, the water-soluble extract from Echinacea suspension fermented with Lactobacillus plantarum 1MR20 showed twice time higher radical scavenging activity on DPPH. Almost the same was found for the inhibition of oleic acid peroxidation. The methanol extract from Echinacea suspension had inherent antioxidant features but the activity of extract from the sample fermented with strain 1MR20 was the highest. The antioxidant activities were confirmed on Balb 3T3 mouse fibroblasts. Lactobacillus plantarum C2 and 1MR20 were used in association to ferment Echinacea suspension, and the water-soluble extract was subjected to ultra-filtration and purification through RP-FPLC. The antioxidant activity was distributed in a large number of fractions and proportional to the peptide concentration. The antimicrobial activity was detected only in one fraction, further subjected to nano-LC-ESI-MS/MS. A mixture of eight peptides was identified, corresponding to fragments of plantaricins PlnH or PlnG. Treatments with fermented Echinacea suspension exerted immune-modulatory effects on Caco-2 cells. The fermentation with Lb. plantarum 1MR20 or with the association between strains C2 and 1MR20 had the highest effect on the expression of TNF-α gene.ConclusionsE. purpurea subjected to lactic acid fermentation could be suitable for novel applications as functional food dietary supplements or pharmaceutical preparations.

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“…Although biological activities such as ACE inhibition and antimicrobial and anticancer activities were reported for cereal peptides (7,8,38,40,41), to the best of our knowledge only a few studies (43) have investigated the potential release of antioxidant peptides during cereal fermentation.…”

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confidence: 99%

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

Coda

Rizzello

Pinto

et al. 2012

Appl Environ Microbiol

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A pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal flours with the aim of synthesizing antioxidant peptides. The radical-scavenging activity of water/salt-soluble extracts (WSE) from sourdoughs was significantly (P < 0.05) higher than that of chemically acidified doughs. The highest activity was found for whole wheat, spelt, rye, and kamut sourdoughs. Almost the same results were found for the inhibition of linoleic acid autoxidation. WSE were subjected to reversephase fast protein liquid chromatography. Thirty-seven fractions were collected and assayed in vitro. The most active fractions were resistant to further hydrolysis by digestive enzymes. Twenty-five peptides of 8 to 57 amino acid residues were identified by nano-liquid chromatography-electrospray ionization-tandem mass spectrometry. Almost all of the sequences shared compositional features which are typical of antioxidant peptides. All of the purified fractions showed ex vivo antioxidant activity on mouse fibroblasts artificially subjected to oxidative stress. This study demonstrates the capacity of sourdough lactic acid bacteria to release peptides with antioxidant activity through the proteolysis of native cereal proteins.

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Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Cited by 78 publications

References 54 publications

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

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