Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species
Protein hydrolysates are a promising source of bioactive peptides. One strategy by which they can be obtained is fermentation. This method uses the proteolytic system of microorganisms to hydrolyze the parental protein. Fermentation is a little-explored method for obtaining protein hydrolysates from...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-02-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023006989 |
| _version_ | 1811161749130313728 |
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| author | Dora Elisa Cruz-Casas Cristóbal N. Aguilar Juan A. Ascacio-Valdés Raúl Rodríguez-Herrera Mónica L. Chávez-González Adriana C. Flores-Gallegos |
| author_facet | Dora Elisa Cruz-Casas Cristóbal N. Aguilar Juan A. Ascacio-Valdés Raúl Rodríguez-Herrera Mónica L. Chávez-González Adriana C. Flores-Gallegos |
| author_sort | Dora Elisa Cruz-Casas |
| collection | DOAJ |
| description | Protein hydrolysates are a promising source of bioactive peptides. One strategy by which they can be obtained is fermentation. This method uses the proteolytic system of microorganisms to hydrolyze the parental protein. Fermentation is a little-explored method for obtaining protein hydrolysates from amaranth. Different strains of lactic acid bacteria (LAB) and Bacillus species isolated from goat milk, broccoli, aguamiel, and amaranth flour were used in this work. First, the total protein degradation (%TPD) of amaranth demonstrated by the strains was determined. The results ranged from 0 to 95.95%, the strains that produced a higher %TPD were selected. These strains were identified by molecular biology and were found to correspond to the genera Enterococcus, Lactobacillus, Bacillus, and Leuconostoc. Fermentation was carried out with amaranth flour and the selected strains. After this process, water/salt extracts (WSE) containing the released protein hydrolysates were obtained from amaranth doughs. The peptide concentration was measured by the OPA method. The antioxidant, antihypertensive and antimicrobial activity of the WSE was evaluated. In the FRAP test, the best WSE was LR9 with a concentration of 1.99 μMTE/L ± 0.07. In ABTS, 18C6 obtained the highest concentration with 19.18 μMTE/L ± 0.96. In the DPPH test, there was no significant difference. In terms of antihypertensive activity, inhibition percentages ranging from 0 to 80.65% were obtained. Some WSE were found to have antimicrobial properties against Salmonella enterica and Listeria monocytogenes. Fermentation of amaranth with LAB and Bacillus spp. allowed the release of protein hydrolysates with antioxidant, antihypertensive, and antimicrobial activity. |
| first_indexed | 2024-04-10T06:20:01Z |
| format | Article |
| id | doaj.art-e550fab5def44ae08516c628ad83738a |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-10T06:20:01Z |
| publishDate | 2023-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-e550fab5def44ae08516c628ad83738a2023-03-02T05:01:49ZengElsevierHeliyon2405-84402023-02-0192e13491Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus speciesDora Elisa Cruz-Casas0Cristóbal N. Aguilar1Juan A. Ascacio-Valdés2Raúl Rodríguez-Herrera3Mónica L. Chávez-González4Adriana C. Flores-Gallegos5Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, MexicoCorresponding author.; Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing, José Cárdenas Valdés s/n, Col. República, 25280, Saltillo, Coahuila, MexicoProtein hydrolysates are a promising source of bioactive peptides. One strategy by which they can be obtained is fermentation. This method uses the proteolytic system of microorganisms to hydrolyze the parental protein. Fermentation is a little-explored method for obtaining protein hydrolysates from amaranth. Different strains of lactic acid bacteria (LAB) and Bacillus species isolated from goat milk, broccoli, aguamiel, and amaranth flour were used in this work. First, the total protein degradation (%TPD) of amaranth demonstrated by the strains was determined. The results ranged from 0 to 95.95%, the strains that produced a higher %TPD were selected. These strains were identified by molecular biology and were found to correspond to the genera Enterococcus, Lactobacillus, Bacillus, and Leuconostoc. Fermentation was carried out with amaranth flour and the selected strains. After this process, water/salt extracts (WSE) containing the released protein hydrolysates were obtained from amaranth doughs. The peptide concentration was measured by the OPA method. The antioxidant, antihypertensive and antimicrobial activity of the WSE was evaluated. In the FRAP test, the best WSE was LR9 with a concentration of 1.99 μMTE/L ± 0.07. In ABTS, 18C6 obtained the highest concentration with 19.18 μMTE/L ± 0.96. In the DPPH test, there was no significant difference. In terms of antihypertensive activity, inhibition percentages ranging from 0 to 80.65% were obtained. Some WSE were found to have antimicrobial properties against Salmonella enterica and Listeria monocytogenes. Fermentation of amaranth with LAB and Bacillus spp. allowed the release of protein hydrolysates with antioxidant, antihypertensive, and antimicrobial activity.http://www.sciencedirect.com/science/article/pii/S2405844023006989Protein hydrolysatesFermentationLactic acid bacteriaBacillusBioactivitiesAmaranth |
| spellingShingle | Dora Elisa Cruz-Casas Cristóbal N. Aguilar Juan A. Ascacio-Valdés Raúl Rodríguez-Herrera Mónica L. Chávez-González Adriana C. Flores-Gallegos Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species Heliyon Protein hydrolysates Fermentation Lactic acid bacteria Bacillus Bioactivities Amaranth |
| title | Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species |
| title_full | Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species |
| title_fullStr | Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species |
| title_full_unstemmed | Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species |
| title_short | Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species |
| title_sort | bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and bacillus species |
| topic | Protein hydrolysates Fermentation Lactic acid bacteria Bacillus Bioactivities Amaranth |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023006989 |
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