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Degradation of milk-based bioactive peptides by yogurt fermentation bacteria.
Lett Appl Microbiol. 2009 Sep; 49(3):345-50.LA

Abstract

AIMS

To analyse the effect of cell-associated peptidases in yogurt starter culture strains Lactobacillus delbrueckii ssp. bulgaricus (LB) and Streptococcus thermophilus (ST) on milk-protein-based antimicrobial and hypotensive peptides in order to determine their survival in yogurt-type dairy foods.

METHODS AND RESULTS

The 11mer antimicrobial and 12mer hypotensive milk-protein-derived peptides were incubated with mid-log cells of LB and ST, which are required for yogurt production. Incubations were performed at pH 4.5 and 7.0, and samples removed at various time points were analysed by reversed-phase high-performance liquid chromatography (RP-HPLC). The peptides remained mostly intact at pH 4.5 in the presence of ST strains and moderately digested by exposure to LB cells. Peptide loss occurred more rapidly and was more extensive after incubation at pH 7.0.

CONCLUSIONS

The 11mer and 12mer bioactive peptides may be added at the end of the yogurt-making process when the pH level has dropped to 4.5, limiting the overall extent of proteolysis.

SIGNIFICANCE AND IMPACT OF THE STUDY

The results show the feasibility of using milk-protein-based antimicrobial and hypotensive peptides as food supplements to improve the health-promoting qualities of liquid and semi-solid dairy foods prepared by the yogurt fermentation process.

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Authors+Show Affiliations

Paul M
Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA 19038, USA. moushumi.paul@ars.usda.gov
Somkuti GA
No affiliation info available

MeSH

Antimicrobial Cationic PeptidesChromatography, High Pressure LiquidFermentationHydrogen-Ion ConcentrationLactobacillus delbrueckiiMilk ProteinsStreptococcus thermophilusYogurt

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19622076

Citation

Paul, M, and G A. Somkuti. "Degradation of Milk-based Bioactive Peptides By Yogurt Fermentation Bacteria." Letters in Applied Microbiology, vol. 49, no. 3, 2009, pp. 345-50.
Paul M, Somkuti GA. Degradation of milk-based bioactive peptides by yogurt fermentation bacteria. Lett Appl Microbiol. 2009;49(3):345-50.
Paul, M., & Somkuti, G. A. (2009). Degradation of milk-based bioactive peptides by yogurt fermentation bacteria. Letters in Applied Microbiology, 49(3), 345-50. https://doi.org/10.1111/j.1472-765X.2009.02676.x
Paul M, Somkuti GA. Degradation of Milk-based Bioactive Peptides By Yogurt Fermentation Bacteria. Lett Appl Microbiol. 2009;49(3):345-50. PubMed PMID: 19622076.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Degradation of milk-based bioactive peptides by yogurt fermentation bacteria. AU - Paul,M, AU - Somkuti,G A, Y1 - 2009/06/15/ PY - 2009/7/23/entrez PY - 2009/7/23/pubmed PY - 2009/10/23/medline SP - 345 EP - 50 JF - Letters in applied microbiology JO - Lett Appl Microbiol VL - 49 IS - 3 N2 - AIMS: To analyse the effect of cell-associated peptidases in yogurt starter culture strains Lactobacillus delbrueckii ssp. bulgaricus (LB) and Streptococcus thermophilus (ST) on milk-protein-based antimicrobial and hypotensive peptides in order to determine their survival in yogurt-type dairy foods. METHODS AND RESULTS: The 11mer antimicrobial and 12mer hypotensive milk-protein-derived peptides were incubated with mid-log cells of LB and ST, which are required for yogurt production. Incubations were performed at pH 4.5 and 7.0, and samples removed at various time points were analysed by reversed-phase high-performance liquid chromatography (RP-HPLC). The peptides remained mostly intact at pH 4.5 in the presence of ST strains and moderately digested by exposure to LB cells. Peptide loss occurred more rapidly and was more extensive after incubation at pH 7.0. CONCLUSIONS: The 11mer and 12mer bioactive peptides may be added at the end of the yogurt-making process when the pH level has dropped to 4.5, limiting the overall extent of proteolysis. SIGNIFICANCE AND IMPACT OF THE STUDY: The results show the feasibility of using milk-protein-based antimicrobial and hypotensive peptides as food supplements to improve the health-promoting qualities of liquid and semi-solid dairy foods prepared by the yogurt fermentation process. SN - 1472-765X UR - https://www.unboundmedicine.com/medline/citation/19622076/Degradation_of_milk_based_bioactive_peptides_by_yogurt_fermentation_bacteria_ L2 - https://doi.org/10.1111/j.1472-765X.2009.02676.x DB - PRIME DP - Unbound Medicine ER -