Donkey Milk Fermentation by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Lactobacillus rhamnosus</i> Affects the Antiviral and Antibacterial Milk Properties
Background: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been ga...
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MDPI AG
2021-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/16/5100 |
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| author | Simona Cirrincione Anna Luganini Cristina Lamberti Marcello Manfredi Laura Cavallarin Maria Gabriella Giuffrida Enrica Pessione |
| author_facet | Simona Cirrincione Anna Luganini Cristina Lamberti Marcello Manfredi Laura Cavallarin Maria Gabriella Giuffrida Enrica Pessione |
| author_sort | Simona Cirrincione |
| collection | DOAJ |
| description | Background: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties. Methods: <i>Lactobacillus rhamnosus</i> 17D10 and <i>Lactococcus lactis</i> subsp. <i>cremoris</i> 40FEL3 were selected for their ability to produce peptides from donkey milk. The endogenous peptides and those obtained after bacterial fermentation were assayed for their antioxidant, antibacterial, and antiviral activities. The peptide mixtures were characterized by means of LC-MS/MS and then analyzed in silico using the Milk Bioactive Peptide DataBase. Results: The peptides produced by the two selected bacteria enhanced the antioxidant activity and reduced <i>E. coli</i> growth. Only the peptides produced by <i>L. rhamnosus</i> 17D10 were able to reduce <i>S. aureus</i> growth. All the peptide mixtures were able to inhibit the replication of HSV-1 by more than 50%. Seventeen peptides were found to have 60% sequence similarity with already known bioactive peptides. Conclusions: A lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health. |
| first_indexed | 2024-03-10T08:32:32Z |
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| id | doaj.art-b808e64e77f147c088a0b05e2efd8b55 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T08:32:32Z |
| publishDate | 2021-08-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-b808e64e77f147c088a0b05e2efd8b552023-11-22T08:56:42ZengMDPI AGMolecules1420-30492021-08-012616510010.3390/molecules26165100Donkey Milk Fermentation by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Lactobacillus rhamnosus</i> Affects the Antiviral and Antibacterial Milk PropertiesSimona Cirrincione0Anna Luganini1Cristina Lamberti2Marcello Manfredi3Laura Cavallarin4Maria Gabriella Giuffrida5Enrica Pessione6Institute of the Science of Food Production—National Research Council, Largo Braccini 2, 10095 Grugliasco, Torino, ItalyDepartment of Life Science and System Biology, University of Torino, Via Accademia Albertina 13, 10123 Torino, ItalyInstitute of the Science of Food Production—National Research Council, Largo Braccini 2, 10095 Grugliasco, Torino, ItalyCenter for Translational Research on Autoimmune and Allergic Disease—CAAD, University of Piemonte Orientale, Corso Trieste 15/A, 28100 Novara, ItalyInstitute of the Science of Food Production—National Research Council, Largo Braccini 2, 10095 Grugliasco, Torino, ItalyInstitute of the Science of Food Production—National Research Council, Largo Braccini 2, 10095 Grugliasco, Torino, ItalyDepartment of Life Science and System Biology, University of Torino, Via Accademia Albertina 13, 10123 Torino, ItalyBackground: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties. Methods: <i>Lactobacillus rhamnosus</i> 17D10 and <i>Lactococcus lactis</i> subsp. <i>cremoris</i> 40FEL3 were selected for their ability to produce peptides from donkey milk. The endogenous peptides and those obtained after bacterial fermentation were assayed for their antioxidant, antibacterial, and antiviral activities. The peptide mixtures were characterized by means of LC-MS/MS and then analyzed in silico using the Milk Bioactive Peptide DataBase. Results: The peptides produced by the two selected bacteria enhanced the antioxidant activity and reduced <i>E. coli</i> growth. Only the peptides produced by <i>L. rhamnosus</i> 17D10 were able to reduce <i>S. aureus</i> growth. All the peptide mixtures were able to inhibit the replication of HSV-1 by more than 50%. Seventeen peptides were found to have 60% sequence similarity with already known bioactive peptides. Conclusions: A lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health.https://www.mdpi.com/1420-3049/26/16/5100antimicrobial activitybioactive peptidesnutraceuticalsherpes simplex virusDPPH |
| spellingShingle | Simona Cirrincione Anna Luganini Cristina Lamberti Marcello Manfredi Laura Cavallarin Maria Gabriella Giuffrida Enrica Pessione Donkey Milk Fermentation by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Lactobacillus rhamnosus</i> Affects the Antiviral and Antibacterial Milk Properties Molecules antimicrobial activity bioactive peptides nutraceuticals herpes simplex virus DPPH |
| title | Donkey Milk Fermentation by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Lactobacillus rhamnosus</i> Affects the Antiviral and Antibacterial Milk Properties |
| title_full | Donkey Milk Fermentation by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Lactobacillus rhamnosus</i> Affects the Antiviral and Antibacterial Milk Properties |
| title_fullStr | Donkey Milk Fermentation by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Lactobacillus rhamnosus</i> Affects the Antiviral and Antibacterial Milk Properties |
| title_full_unstemmed | Donkey Milk Fermentation by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Lactobacillus rhamnosus</i> Affects the Antiviral and Antibacterial Milk Properties |
| title_short | Donkey Milk Fermentation by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Lactobacillus rhamnosus</i> Affects the Antiviral and Antibacterial Milk Properties |
| title_sort | donkey milk fermentation by i lactococcus lactis i subsp i cremoris i and i lactobacillus rhamnosus i affects the antiviral and antibacterial milk properties |
| topic | antimicrobial activity bioactive peptides nutraceuticals herpes simplex virus DPPH |
| url | https://www.mdpi.com/1420-3049/26/16/5100 |
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