A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese
| Autor: | Jasna Novak, Katarina Butorac, Andreja Leboš Pavunc, Martina Banić, Ana Butorac, Adriana Lepur, Nada Oršolić, Katarina Tonković, Krešo Bendelja, Nina Čuljak, Marija Lovrić, Jagoda Šušković, Blaženka Kos |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Chemical Phenomena
Pharmaceutical Science Article Enterococcus Analytical Chemistry cheese proteinases 03 medical and health sciences QD241-441 Lactobacillales Tandem Mass Spectrometry Drug Discovery Amino Acid Sequence biopeptides probiotic Lactobacillus starter culture Physical and Theoretical Chemistry 030304 developmental biology 2. Zero hunger 0303 health sciences 030306 microbiology Organic Chemistry Caseins Genomics Chemistry (miscellaneous) Spectrometry Mass Matrix-Assisted Laser Desorption-Ionization Fermentation Proteolysis Food Microbiology Molecular Medicine Peptides Food Analysis Genome Bacterial Chromatography Liquid |
| Zdroj: | Molecules; Volume 27; Issue 1; Pages: 160 Molecules Molecules, Vol 27, Iss 160, p 160 (2022) |
| Popis: | This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three Lactobacillus strains: S-layer carrying Levilactobacillus brevis D6, exopolysaccharides producing Limosilactobacillus fermentum D12 and plantaricin expressing Lactiplantibacillus plantarum D13, and one Enterococcus strain, Enterococcus faecium ZGZA7-10. Chosen autochthonous LAB strains exhibited efficient adherence to the Caco-2 cell line and impacted faecal microbiota biodiversity. The cheese produced by the LAB consortium showed better physicochemical, textural and sensory properties than the cheese produced by a commercial starter culture. Liquid chromatography coupled with matrix-assisted laser desorption/ionization-time of flight tandem mass spectrometry (LC-MALDI-TOF/TOF) showed the presence of 18 specific biopeptides in dried fresh cheeses. Their identification and relative quantification was confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using multiple reaction monitoring (MRM). The results also showed that their synthesis resulted mainly from β-casein and also α-S1 casein degradation by proteolytic activities of the LAB consortium. The designed LAB consortium enhanced the functional value of the final product through impact on biopeptide concentrations and specific probiotic properties. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|