Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics Study
Bioactive peptides derived from milk proteins are an active research area. Exhibiting numerous positive physiological effects on digestive, cardiovascular, immune and nervous systems, these peptides thought to be one of the most promising ingredients for functional food. Generally, these peptides ar...
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| Format: | Article |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/1/17 |
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| author | Anna V. Begunova Olga S. Savinova Olga A. Glazunova Konstantin V. Moiseenko Irina V. Rozhkova Tatyana V. Fedorova |
| author_facet | Anna V. Begunova Olga S. Savinova Olga A. Glazunova Konstantin V. Moiseenko Irina V. Rozhkova Tatyana V. Fedorova |
| author_sort | Anna V. Begunova |
| collection | DOAJ |
| description | Bioactive peptides derived from milk proteins are an active research area. Exhibiting numerous positive physiological effects on digestive, cardiovascular, immune and nervous systems, these peptides thought to be one of the most promising ingredients for functional food. Generally, these peptides are inactive within the parent proteins and can be liberated during milk fermentation by the specific proteolytic systems of various <i>Lactobacillus</i> spp. Here we present the study of milk fermentation by <i>Lactobacillus helveticus</i> NK1, <i>Lactobacillus rhamnosus</i> F and <i>Lactobacillus reuteri</i> LR1 strains. It was demonstrated that the antioxidant activity of the milk fermented by these strains concomitantly increased with the strains’ proteolytic activity. For the angiotensin I-converting enzyme (ACE) inhibitory activity, the same tendency was not observed. Although the proteolytic activity of <i>L. helveticus</i> NK1 was two times higher than that of <i>L. rhamnosus</i> F, the milk fermented by these strains showed comparable ACE inhibition. The analysis of the peptide profiles of the fermented milk samples allowed us to hypothesize that some previously unreported peptides can be produced by <i>L. rhamnosus</i> F. In addition, it was demonstrated that these potential ACE-inhibiting peptides originated from the C-terminus of α<sub>S2</sub>-casein. |
| first_indexed | 2024-03-10T13:50:53Z |
| format | Article |
| id | doaj.art-f4937eda54f4433185f9e4b3e824c204 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:50:53Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f4937eda54f4433185f9e4b3e824c2042023-11-21T02:12:18ZengMDPI AGFoods2304-81582020-12-011011710.3390/foods10010017Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics StudyAnna V. Begunova0Olga S. Savinova1Olga A. Glazunova2Konstantin V. Moiseenko3Irina V. Rozhkova4Tatyana V. Fedorova5Federal State Budgetary Scientific Institution “All-Russian Research Institute of Dairy Industry”, 115093 Moscow, RussiaA.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, RussiaA.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, RussiaA.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, RussiaFederal State Budgetary Scientific Institution “All-Russian Research Institute of Dairy Industry”, 115093 Moscow, RussiaA.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, RussiaBioactive peptides derived from milk proteins are an active research area. Exhibiting numerous positive physiological effects on digestive, cardiovascular, immune and nervous systems, these peptides thought to be one of the most promising ingredients for functional food. Generally, these peptides are inactive within the parent proteins and can be liberated during milk fermentation by the specific proteolytic systems of various <i>Lactobacillus</i> spp. Here we present the study of milk fermentation by <i>Lactobacillus helveticus</i> NK1, <i>Lactobacillus rhamnosus</i> F and <i>Lactobacillus reuteri</i> LR1 strains. It was demonstrated that the antioxidant activity of the milk fermented by these strains concomitantly increased with the strains’ proteolytic activity. For the angiotensin I-converting enzyme (ACE) inhibitory activity, the same tendency was not observed. Although the proteolytic activity of <i>L. helveticus</i> NK1 was two times higher than that of <i>L. rhamnosus</i> F, the milk fermented by these strains showed comparable ACE inhibition. The analysis of the peptide profiles of the fermented milk samples allowed us to hypothesize that some previously unreported peptides can be produced by <i>L. rhamnosus</i> F. In addition, it was demonstrated that these potential ACE-inhibiting peptides originated from the C-terminus of α<sub>S2</sub>-casein.https://www.mdpi.com/2304-8158/10/1/17<i>Lactobacillus</i>milk fermentationproteolytic activityantioxidant activityangiotensin-converting enzyme inhibitory activity (ACE-I)peptidomics |
| spellingShingle | Anna V. Begunova Olga S. Savinova Olga A. Glazunova Konstantin V. Moiseenko Irina V. Rozhkova Tatyana V. Fedorova Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics Study Foods <i>Lactobacillus</i> milk fermentation proteolytic activity antioxidant activity angiotensin-converting enzyme inhibitory activity (ACE-I) peptidomics |
| title | Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics Study |
| title_full | Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics Study |
| title_fullStr | Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics Study |
| title_full_unstemmed | Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics Study |
| title_short | Development of Antioxidant and Antihypertensive Properties during Growth of <i>Lactobacillus helveticus</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> on Cow’s Milk: Fermentation and Peptidomics Study |
| title_sort | development of antioxidant and antihypertensive properties during growth of i lactobacillus helveticus i i lactobacillus rhamnosus i and i lactobacillus reuteri i on cow s milk fermentation and peptidomics study |
| topic | <i>Lactobacillus</i> milk fermentation proteolytic activity antioxidant activity angiotensin-converting enzyme inhibitory activity (ACE-I) peptidomics |
| url | https://www.mdpi.com/2304-8158/10/1/17 |
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