Among various food sources, milk proteins remain the major vector for functional peptides endowed with several biological activities. Particularly, the proteolytic activity of lactic acid bacteria during milk fermentation has been one of the most followed strategies to produce bioactive peptides. In the present study, the exploration of the activity of several starter cultures, at different fermentation times, was firstly investigated by reversed phase-high performance liquid chromatography. Among the tested strains, Lactobacillus helveticus showed a higher proteolytic activity and it was submitted to further investigations by changing the fermentation substrate (skim milk, brain heart infusion, peptone water) as well as the extraction strategy (trichloroacetic acid vs. glass beads). The chromatographic analyses and the in vitro antioxidant and antihypertensive assays highlighted considerable differences for L. helveticus hydrolysates from different substrates, while a negligible impact by the two extraction protocols emerged. Furthermore, nano-high pressure liquid chromatography coupled with a high resolution mass spectrometry analyzer allowed the preliminary discrimination of fractions from fermented skim milk, likely responsible for the found activity. The obtained results suggest the possibility of varying the fermentation parameters in order to maximize the functional effects of the bioactive peptides.

Chromatographic characterization and in vitro bioactivity evaluation of lactobacillus helveticus hydrolysates upon fermentation of different substrates / F. Ianni, A.A. Altomare, B.T. Cenci-Goga, F. Blasi, L. Grispoldi, L. Regazzoni, L. Cossignani. - In: APPLIED SCIENCES. - ISSN 2076-3417. - 11:2(2021 Jan), pp. 811.1-811.14. [10.3390/app11020811]

Chromatographic characterization and in vitro bioactivity evaluation of lactobacillus helveticus hydrolysates upon fermentation of different substrates

A.A. Altomare
Secondo
;
L. Regazzoni
Penultimo
;
2021

Abstract

Among various food sources, milk proteins remain the major vector for functional peptides endowed with several biological activities. Particularly, the proteolytic activity of lactic acid bacteria during milk fermentation has been one of the most followed strategies to produce bioactive peptides. In the present study, the exploration of the activity of several starter cultures, at different fermentation times, was firstly investigated by reversed phase-high performance liquid chromatography. Among the tested strains, Lactobacillus helveticus showed a higher proteolytic activity and it was submitted to further investigations by changing the fermentation substrate (skim milk, brain heart infusion, peptone water) as well as the extraction strategy (trichloroacetic acid vs. glass beads). The chromatographic analyses and the in vitro antioxidant and antihypertensive assays highlighted considerable differences for L. helveticus hydrolysates from different substrates, while a negligible impact by the two extraction protocols emerged. Furthermore, nano-high pressure liquid chromatography coupled with a high resolution mass spectrometry analyzer allowed the preliminary discrimination of fractions from fermented skim milk, likely responsible for the found activity. The obtained results suggest the possibility of varying the fermentation parameters in order to maximize the functional effects of the bioactive peptides.
ACE inhibitory activity; Antioxidant activity; Bioactive peptides; Fermentation substrate; Lactobacillus helveticus; Liquid chromatography
Settore CHIM/10 - Chimica degli Alimenti
Settore CHIM/01 - Chimica Analitica
gen-2021
Article (author)
File in questo prodotto:
File Dimensione Formato  
applsci-11-00811-v3.pdf

accesso aperto

Tipologia: Publisher's version/PDF
Dimensione 3.09 MB
Formato Adobe PDF
3.09 MB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/859033
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 4
  • ???jsp.display-item.citation.isi??? 4
social impact