Antioxidative properties of milk protein  preparations  fermented  by  Polish  strains  of  Lactobacillus helveticus [pdf]

Whole-genome DNA sequencing of Lactobacillus D75 and D76 strains (Vitaflor, Russia) was performed using the PacBio RS II platform, followed by de novo assembly with SMRT Portal 2.3.0. The average nucleotide identity (ANI) test showed that both strains belong to the Lactobacillus helveticus, but not the L. acidophilus as previously assumed. 31 exopolysaccharide (EPS) production genes (nine of which form a single genetic cluster), 13 adhesion genes, 38 milk protein and 11 milk sugar utilization genes, 13 genes for and against specific antagonistic activity, aight antibiotic resistance genes, and also three CRISPR blocks and eight Cas I-B system genes were identified in the genomes of the both strains. The expression of some genes was confirmed. In fact, the presence of identified genes suggests that L. helveticus D75 and D76 are able to form biofilms on the outer mucin layer, inhibit the growth of pathogens and pathobionts, utilize milk substrates with the formation of digestible milk sugars and bioactive peptides, resist bacteriophages and show some genome-determined resistance to antibiotics, stimulate the host’s immune system. Pathogenicity genes have not been identified. The study results confirm the safety and high probiotic potential of the strains.

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Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

Czech Journal of Food Sciences ◽

10.17221/477/2017-cjfs ◽

2019 ◽

Vol 37 (No. 4) ◽

pp. 260-267 ◽

Cited By ~ 2

Author(s):

Katarzyna Skrzypczak ◽

Bartosz Sołowiej ◽

Adam Waśko ◽

Anna Kononiuk ◽

Waldemar Gustaw

Keyword(s):

Antioxidant Activity ◽

Milk Protein ◽

Antioxidant Properties ◽

Reducing Power ◽

Probiotic Strain ◽

Protein Isolate ◽

Lactobacillus Helveticus ◽

Protein Preparation ◽

Oxidation Processes ◽

Chelating Activity

The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 and DSMZ 20075) and Lactobacillus acidophilus La-05 (probiotic strain) on the antioxidant activity of whey and milk protein preparations. In order to indicate possible mechanism of antioxidant activity of the obtained hydrolysates, the reducing power (RP) assay, ability to neutralize free radicals and Fe2+ chelating activity analysis were employed. The results suggest that antioxidant activity of tested hydrolysates depends on the type of protein preparation (substrate) and the applied bacterial strain. The strongest antioxidant activity was exhibited by whey protein isolate hydrolysate obtained by using L. helveticus T80. A majority of fermented products obtained with the use of the probiotic strain were characterized by higher antioxidant properties than those obtained by application of L. helveticus. The solution of caseinoglicomacropeptide fermented by strain T105 exhibited the highest RP values, while α-lactalbumin hydrolysed by probiotic strain (La-5) was characterized by the strongest Fe2+ chelating activity. The analysed protein preparations and their hydrolysates obtained with using tested bacteria might potentially be applied in food products in order to inhibit oxidation processes.

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Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2018.e32 ◽

2018 ◽

Vol 38 (6) ◽

pp. 1144-1154 ◽

Cited By ~ 3

Author(s):

Keguang Han ◽

Jing Cao ◽

Jinghui Wang ◽

Jing Chen ◽

Kai Yuan ◽

...

Keyword(s):

Lactobacillus Helveticus ◽

Antioxidative Properties

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Whole-Genome Sequencing of Lactobacillus helveticus D75 and D76 Confirms Safety and Probiotic Potential

Microorganisms ◽

10.3390/microorganisms8030329 ◽

2020 ◽

Vol 8 (3) ◽

pp. 329 ◽

Cited By ~ 2

Author(s):

Vyacheslav Toropov ◽

Elena Demyanova ◽

Olga Shalaeva ◽

Stanislav Sitkin ◽

Timur Vakhitov

Keyword(s):

Milk Protein ◽

De Novo ◽

Antibiotic Resistance Genes ◽

Antagonistic Activity ◽

Lactobacillus Helveticus ◽

Whole Genome ◽

Probiotic Potential ◽

Pacbio Rs Ii ◽

Study Results ◽

Mucin Layer

Whole-genome DNA sequencing of Lactobacillus D75 and D76 strains (Vitaflor, Russia) was determined using the PacBio RS II platform, which was followed by de novo assembly with SMRT Portal 2.3.0. The average nucleotide identity (ANI) test showed that both strains belong to the Lactobacillus helveticus, but not to the L. acidophilus, as previously assumed. In addition, 31 exopolysaccharide (EPS) production genes (nine of which form a single genetic cluster), 13 adhesion genes, 38 milk protein and 11 milk sugar utilization genes, 13 genes for and against specific antagonistic activity, eight antibiotic resistance genes, and also three CRISPR blocks and eight Cas I-B system genes were identified in the genomes of both strains. The expression of bacteriocin helveticin J genes was confirmed. In fact, the presence of identified genes suggests that L. helveticus D75 and D76 are able to form biofilms on the outer mucin layer, inhibit the growth of pathogens and pathobionts, utilize milk substrates with the formation of digestible milk sugars and bioactive peptides, resist bacteriophages, show some genome-determined resistance to antibiotics, and stimulate the host’s immune system. Pathogenicity genes have not been identified. The study results confirm the safety and high probiotic potential of the strains.

Download Full-text