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Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates
Applied Sciences ( IF 2.838 ) Pub Date : 2021-01-16 , DOI: 10.3390/app11020811
Federica Ianni , Alessandra Anna Altomare , Beniamino T. Cenci-Goga , Francesca Blasi , Luca Grispoldi , Luca Regazzoni , Lina Cossignani

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.

中文翻译:

不同底物发酵后瑞士乳杆菌水解产物的色谱特征及体外生物活性评价

在各种食物来源中,牛奶蛋白仍然是 具有多种生物学活性的功能性肽的主要载体。特别是,牛奶发酵过程中乳酸菌的蛋白水解活性已成为生产生物活性肽的最受关注的策略之一。在本研究中,首先通过反相高效液相色谱法研究了几种发酵剂在不同发酵时间的活性。在测试的菌株中,瑞士乳杆菌显示出更高的蛋白水解活性,并 通过改变发酵底物(脱脂牛奶,脑心浸液,蛋白ept水)以及提取策略(三氯乙酸三氯乙酸相比)进行了进一步研究。玻璃珠)。色谱分析以及体外抗氧化剂和降压测定法突出了来自不同底物的瑞士乳杆菌水解产物的显着差异,而两种提取方案的影响可忽略不计。此外,纳米高压液相色谱结合高分辨率质谱分析仪可以对发酵脱脂乳中的馏分进行初步区分,这可能与发现的活性有关。获得的结果暗示了改变发酵参数以最大化生物活性肽的功能效果的可能性。
更新日期:2021-01-18
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