Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate  

作　　者：Chopada Kevalkumar Dineshbhai Bethsheba Basaiawmoit Amar A.Sakure Ruchika Maurya Mahendra Bishnoi Kanthi Kiran Kondepudi G.B.Patil Maunil Mankad Zhenbin Liu Subrota Hati 

机构地区：[1]Dept.of Dairy Microbiology,Anand Agricultural University,Anand,388110,Gujarat,India [2]Dept.of Rural Development and Agricultural Production,North-Eastern Hill University,Tura Campus,Tura,794002,Meghalaya,India [3]Dept.of Agriculture Biotechnology,Anand Agricultural University,Anand,388110,Gujarat,India [4]Regional Center for Biotechnology,Faridabad,Haryana,121001,India [5]Healthy Gut Research Group,Food&Nutritional Biotechnology Division,National Agri-Food Biotechnology Institute,Knowledge City,Sector 81,SAS Nagar,Punjab,140306,India [6]Dept.of Tissue Culture,Anand Agricultural University,Anand,388110,Gujarat,India [7]School of Food and Biological Engineering,Shaanxi University of Science and Technology,18,Xi’an,710021,China

出　　处：《Food Bioscience》2022年第4期320-338,共19页食品生物科学（英文）

摘　　要：Whey protein concentrate-80(WPC-80)fermented with L.fermentum(KGL4)(37℃)and S.cerevisiae(WBS2A)(25℃)was tested for ACE-inhibitory and antioxidant activities over different periods(12,24,36 and 48 h).Proteolytic activity(OPA method)was used to optimize the growth conditions(inoculation rate,i.e.at 1.5%,2.0%,and 2.5%and incubation time,i.e.12,24,36,and 48 h)for peptide production.Results indicated that the highest amount of peptides was obtained at 7.24 mg/mL for KGL4(37℃,48 h)and 8.59 mg/mL for WBS2A(25℃,48 h).The whey protein fermentate inhibited the LPS-induced NO production,while enhanced production concentrations of TNF-α,IL-6,and IL-1β.Subsequently,SDS-PAGE,as well as Two-Dimensional(2D)gel electrophoresis methods,were applied for protein purification using water-soluble extracts(WSEs)of WPC-80 fermented by a combination of L.fermentum and S.cerevisiae.On SDS-PAGE,protein bands were observed in the range of 10-55 kDa,whereas on the 2D page,protein spots were in the range of 10-70 kDa.All the 2D spots were analyzed using RPLC/MS.WSEs of 3 kDa and 10 kDa permeates were used in RP-HPLC to identify distinct peptide fractions.The data from LC/MS was also characterized by utilizing ProteinPilot software.Further,different functional groups were also analyzed using FTIR investigation.The research aims to isolate and characterize novel ACE-inhibitory and antioxidative peptides from fermented WPC-80 produced by Lactobacillus fermentum and S.cerevisiae.

关 键 词：ACE-Inhibitory Antioxidative activity ANTI-INFLAMMATORY SDS FTIR RP-HPLC L.fermentum S.cerevisiae Whey protein fermentate 

分 类 号：TS20[轻工技术与工程—食品科学]