Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins
This work analyzed the antidiabetic activity of peptides from whey proteins after hydrolysis by <i>Lactobacillus rhamnosus</i> GG and <i>Streptococcus thermophilus</i> SY-102, emphasizing the differences between the proteolytic systems of both bacteria. Peptide fractions from...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Dairy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-862X/4/3/35 |
| _version_ | 1797580641121861632 |
|---|---|
| author | Laura Berenice Olvera-Rosales Alma Elizabeth Cruz-Guerrero Judith Jaimez-Ordaz Emmanuel Pérez-Escalante Aurora Quintero-Lira Esther Ramírez-Moreno Elizabeth Contreras-López Luis Guillermo González-Olivares |
| author_facet | Laura Berenice Olvera-Rosales Alma Elizabeth Cruz-Guerrero Judith Jaimez-Ordaz Emmanuel Pérez-Escalante Aurora Quintero-Lira Esther Ramírez-Moreno Elizabeth Contreras-López Luis Guillermo González-Olivares |
| author_sort | Laura Berenice Olvera-Rosales |
| collection | DOAJ |
| description | This work analyzed the antidiabetic activity of peptides from whey proteins after hydrolysis by <i>Lactobacillus rhamnosus</i> GG and <i>Streptococcus thermophilus</i> SY-102, emphasizing the differences between the proteolytic systems of both bacteria. Peptide fractions from whey proteins may have biological functions, such as antidiabetic functions, which inhibit the DPP-IV enzyme, and lactic acid bacteria could release them. A whey solution of 10% was fermented with selected lactic acid bacteria in monoculture and coculture, analyzing kinetic parameters and the proteolytic profile, using the 2,4,6-trinitrobenzene sulfonic acid technique for free amino groups’ determination and Tris-tricine polyacrylamide gel electrophoresis. An in vitro inhibition assay of the DPP-IV enzyme was used. The kinetic parameters showed a faster duplication rate in the monoculture with <i>L. rhamnosus</i> GG than in the co-culture, which was related to lactic acid production. Co-culture does not have the highest production of free amino groups and peptides. Still, peptide fractions with lower molecular weight (<2 kDa) were found and showed a high DPP-IV inhibitory capacity that was maintained from the middle of the fermentation to the end (55.4%). In comparison, the monoculture of <i>L. rhamnosus</i> GG increased from 0 to 63.3%. This demonstrates that the proteolytic capacity and the proteolytic system of each lactic acid bacteria determine the structure of the released peptides. |
| first_indexed | 2024-03-10T22:53:44Z |
| format | Article |
| id | doaj.art-ee5eec4f867b4797824c4b0c6710c5cd |
| institution | Directory Open Access Journal |
| issn | 2624-862X |
| language | English |
| last_indexed | 2024-03-10T22:53:44Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Dairy |
| spelling | doaj.art-ee5eec4f867b4797824c4b0c6710c5cd2023-11-19T10:11:36ZengMDPI AGDairy2624-862X2023-09-014351552610.3390/dairy4030035Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey ProteinsLaura Berenice Olvera-Rosales0Alma Elizabeth Cruz-Guerrero1Judith Jaimez-Ordaz2Emmanuel Pérez-Escalante3Aurora Quintero-Lira4Esther Ramírez-Moreno5Elizabeth Contreras-López6Luis Guillermo González-Olivares7Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 420390, Hidalgo, MexicoDepartamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Unidad Iztapalapa, Universidad Autónoma Metropolitana, Mexico City 09340, MexicoÁrea Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 420390, Hidalgo, MexicoÁrea Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 420390, Hidalgo, MexicoÁrea Académica de Ingeniería Agroindustrial e Ingeniería en Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km. 1, Ex-Hacienda de Aquetzalpa, Tulancingo 43600, Hidalgo, MexicoÁrea Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda, La Concepción S/N, Carretera Pachuca Actopan, San Agustín Tlaxiaca 42060, Hidalgo, MexicoÁrea Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 420390, Hidalgo, MexicoÁrea Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 420390, Hidalgo, MexicoThis work analyzed the antidiabetic activity of peptides from whey proteins after hydrolysis by <i>Lactobacillus rhamnosus</i> GG and <i>Streptococcus thermophilus</i> SY-102, emphasizing the differences between the proteolytic systems of both bacteria. Peptide fractions from whey proteins may have biological functions, such as antidiabetic functions, which inhibit the DPP-IV enzyme, and lactic acid bacteria could release them. A whey solution of 10% was fermented with selected lactic acid bacteria in monoculture and coculture, analyzing kinetic parameters and the proteolytic profile, using the 2,4,6-trinitrobenzene sulfonic acid technique for free amino groups’ determination and Tris-tricine polyacrylamide gel electrophoresis. An in vitro inhibition assay of the DPP-IV enzyme was used. The kinetic parameters showed a faster duplication rate in the monoculture with <i>L. rhamnosus</i> GG than in the co-culture, which was related to lactic acid production. Co-culture does not have the highest production of free amino groups and peptides. Still, peptide fractions with lower molecular weight (<2 kDa) were found and showed a high DPP-IV inhibitory capacity that was maintained from the middle of the fermentation to the end (55.4%). In comparison, the monoculture of <i>L. rhamnosus</i> GG increased from 0 to 63.3%. This demonstrates that the proteolytic capacity and the proteolytic system of each lactic acid bacteria determine the structure of the released peptides.https://www.mdpi.com/2624-862X/4/3/35probioticbioactive peptidesproteolytic systemDPP-IV inhibitionwhey |
| spellingShingle | Laura Berenice Olvera-Rosales Alma Elizabeth Cruz-Guerrero Judith Jaimez-Ordaz Emmanuel Pérez-Escalante Aurora Quintero-Lira Esther Ramírez-Moreno Elizabeth Contreras-López Luis Guillermo González-Olivares Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins Dairy probiotic bioactive peptides proteolytic system DPP-IV inhibition whey |
| title | Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins |
| title_full | Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins |
| title_fullStr | Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins |
| title_full_unstemmed | Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins |
| title_short | Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins |
| title_sort | differences in the proteolytic system of lactic acid bacteria affect the release of dpp iv inhibitory peptides from whey proteins |
| topic | probiotic bioactive peptides proteolytic system DPP-IV inhibition whey |
| url | https://www.mdpi.com/2624-862X/4/3/35 |
| work_keys_str_mv | AT laurabereniceolverarosales differencesintheproteolyticsystemoflacticacidbacteriaaffectthereleaseofdppivinhibitorypeptidesfromwheyproteins AT almaelizabethcruzguerrero differencesintheproteolyticsystemoflacticacidbacteriaaffectthereleaseofdppivinhibitorypeptidesfromwheyproteins AT judithjaimezordaz differencesintheproteolyticsystemoflacticacidbacteriaaffectthereleaseofdppivinhibitorypeptidesfromwheyproteins AT emmanuelperezescalante differencesintheproteolyticsystemoflacticacidbacteriaaffectthereleaseofdppivinhibitorypeptidesfromwheyproteins AT auroraquinterolira differencesintheproteolyticsystemoflacticacidbacteriaaffectthereleaseofdppivinhibitorypeptidesfromwheyproteins AT estherramirezmoreno differencesintheproteolyticsystemoflacticacidbacteriaaffectthereleaseofdppivinhibitorypeptidesfromwheyproteins AT elizabethcontreraslopez differencesintheproteolyticsystemoflacticacidbacteriaaffectthereleaseofdppivinhibitorypeptidesfromwheyproteins AT luisguillermogonzalezolivares differencesintheproteolyticsystemoflacticacidbacteriaaffectthereleaseofdppivinhibitorypeptidesfromwheyproteins |