Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates

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.

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Momilactones A, B, and Tricin in Rice Grain and By-Products are Potential Skin Aging Inhibitors

Foods ◽

10.3390/foods8120602 ◽

2019 ◽

Vol 8 (12) ◽

pp. 602 ◽

Cited By ~ 3

Author(s):

Nguyen Van Quan ◽

Dam Duy Thien ◽

Tran Dang Khanh ◽

Hoang-Dung Tran ◽

Tran Dang Xuan

Keyword(s):

Liquid Chromatography ◽

High Performance ◽

Biological Activities ◽

Ultra Performance Liquid Chromatography ◽

Skin Aging ◽

Ionization Mass ◽

Rice Grain ◽

Synergistic Activity ◽

Ic50 Values

We previously reported the inhibitory potentials of momilactones A (MA) and B (MB) against key enzymes related to type 2 diabetes and obesity. In this study, antioxidant and anti-skin-aging activities of MA and MB were investigated and compared with tricin, a well-known antioxidant and antiaging flavonoid in rice. MA, MB, and tricin were purified from rice husk by column chromatography and their biological activities were subsequently assayed by in vitro trials. The contents of MA, MB, and tricin of different commercial rice cultivars in Japan were quantified and confirmed by ultra-performance liquid chromatography-electrospray ionization-mass spectrometry (UPLC-ESI-MS) and high-performance liquid chromatography (HPLC) analyses. The antioxidant assays revealed a synergistic activity of the mixture MA and MB (MAB, 1:1, v/v). In addition, in 2,2’-azino-bis (ABTS) assay, IC50 values of MAB (0.3 mg/mL) and tricin (0.3 mg/mL) was 4-fold and 9-fold greater than that of individual MB (1.3 mg/mL) or MA (2.8 mg/mL), respectively. The in vitro enzymatic assays on pancreatic elastase and tyrosinase indicated that MA and MB were potential to relief skin wrinkles and freckles. In detail, MA exerted higher inhibition on both enzymatic activities (30.9 and 37.6% for elastase and tyrosinase inhibition, respectively) than MB (18.5 and 12.6%) and MAB (32.0 and 19.7%) at a concentration of 2.0 mg/mL. Notably, MA and the mixture MAB exhibited stronger inhibitions on elastase and tyrosinase in comparison with tricin and vanillin. MA, MB, and tricin in rice are potential to develop cosmetics as well as supplements for skin aging treatments.

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Bioactive Peptides

Journal of AOAC International ◽

10.1093/jaoac/91.4.914 ◽

2008 ◽

Vol 91 (4) ◽

pp. 914-931 ◽

Cited By ~ 214

Author(s):

Fereidoon Shahidi ◽

Ying Zhong

Keyword(s):

Food Processing ◽

Metabolic Regulation ◽

Bioactive Peptides ◽

Disease Risk ◽

Biological Activities ◽

Food Sources ◽

Purification And Characterization ◽

Food Ingredients ◽

Peptide Preparation ◽

Potential Use

Abstract Peptides with biological activities, released during gastrointestinal digestion or food processing, play an important role in metabolic regulation and modulation, suggesting their potential use as nutraceuticals and functional food ingredients for health promotion and disease risk reduction. Many studies have reported that peptides from various food sources possess bioactivities, including antihypertensive, antioxidant, anticancer, antimicrobial, and opioid activities as well as immunomodulatory and cholesterol-lowering effects. More studies are being performed exploring the sources, bioavailabilities, and possible physiological/functional properties and the mechanisms of action of bioactive peptides. Technological approaches in terms of peptide preparation, purification, and characterization have also been investigated.

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Food Derived Bioactive Peptides for Health Enhancement and Management of Some Chronic Diseases

Asian Food Science Journal ◽

10.9734/afsj/2019/v8i129981 ◽

2019 ◽

pp. 1-11

Author(s):

A. F. Ogori ◽

A. T. Girgih ◽

J. O. Abu ◽

M. O. Eke

Keyword(s):

Oxidative Stress ◽

Chronic Diseases ◽

Molecular Mechanisms ◽

Bioactive Peptides ◽

Food Sources ◽

In Vivo Studies ◽

Future Research ◽

Target Cells

The bioactive peptides produced by enzymatic hydrolysis, acid hydrolysis and fermentation approach have been identified and used widely in research. These methods are important in enhancement or prevention and management of chronic diseases that are ravaging the world such as type -2-diabetes, hypertension, oxidative stress, cancer, and obesity. Sources of bioactive peptides have been established ranging from plant to animal and marine foods that have pharmacological effects; however these effects are dependent on target cells and peptides structure and conformations. Plants such as hemp and animal source such as milk among others validate the findings of In vitro and In-vivo studies and the efficiency of these bioactive peptides in the management of certain chronic diseases. This article reviews the literature on bioactive peptides with concern on food sources, production and bioactive peptides application in enhancement of health and management of hypertension, diabetes and oxidative stress. Future research efforts on bioactive peptides should be directed towards elucidating specific sequenced bioactive peptides and their molecular mechanisms, through In-vivo and In-vitro studies for specific health condition in human using nutrigenomics and peptideomic approaches.

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Food Derived Bioactive Peptides for Health Enhancement and Management of Some Chronic Diseases

Asian Food Science Journal ◽

10.9734/afsj/2019/v8i130011 ◽

2019 ◽

pp. 1-11

Author(s):

A. F. Ogori ◽

A. T. Girgih ◽

J. O. Abu ◽

M. O. Eke

Keyword(s):

Oxidative Stress ◽

Chronic Diseases ◽

Molecular Mechanisms ◽

Bioactive Peptides ◽

Food Sources ◽

In Vivo Studies ◽

Future Research ◽

Target Cells

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Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties

Nutrition & Food Science ◽

10.1108/nfs-03-2018-0098 ◽

2019 ◽

Vol 49 (2) ◽

pp. 249-261 ◽

Cited By ~ 1

Author(s):

Marli Busanello ◽

Marsilvio Lima De Moraes Filho ◽

Karla Bigetti Guergoletto ◽

Sandra Garcia

Keyword(s):

Antioxidant Activity ◽

Proteolytic Activity ◽

Inhibitory Activity ◽

Skim Milk ◽

Fermented Milk ◽

Lactobacillus Helveticus ◽

Fermentation Time ◽

Content Type ◽

Banana Flour ◽

Green Banana

Purpose This paper aims to study the effect of addition of green banana flour (GBF) in skim milk, provides a nutritional and functional contribution to this matrix when added. They have biological compounds like resistant starch, phenolic compounds, antioxidant compounds and others. The skim milk containing 1.08 per cent of GBF was chosen after a central composite rotational design and response surface methodology. The response variable was the growth of Lactobacillus plantarum (LP) and Lactobacillus helveticus (LH). Design/methodology/approach During the fermentation process, the antioxidant activity, plasmid DNA protection capacity, proteolytic activity and inhibitory activity of angiotensin-converting enzyme (ACE) of the fermented milk was determined. Findings All variables were influenced by the fermentation time. The antioxidant activity evaluated by the ABTS radical presented values of 0.83 ± 0.04 µM Trolox.mL−1 and 0.79 ± 0.02 µM Trolox.mL−1, respectively, for the fermented LP and LH. The extracts fermented by L. plantarum and L. helveticus were able to inhibit the oxidation of plasmidial DNA. The proteolytic activity was higher in the fermented with LH (1.16 ± 0.03) than in the fermented with LP (0.71 ± 0.02). The ACE inhibitory activity was higher in the fermented LH (59.01 per cent) than in the fermented LP (54.45 per cent). Originality/value Fermented milk with 1.08 per cent GBF presented positive results in the analyzed variables and could be studied commercially as a functional food alternative.

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Probiotic Potential and Functional Properties of Lactobacillus Reuteri, Lactobacillus Rhamnosus and Lactobacillus Helveticus: A Comparative Study

KnE Life Sciences ◽

10.18502/kls.v7i1.10144 ◽

2022 ◽

Author(s):

Tatyana V. Fedorova ◽

Olga S. Savinova ◽

Anna V. Begunova ◽

Konstantin V. Moiseenko ◽

Irina V. Rozhkova

Keyword(s):

Bioactive Peptides ◽

Lactobacillus Reuteri ◽

Lactobacillus Rhamnosus ◽

Skim Milk ◽

Milk Proteins ◽

Lactobacillus Helveticus ◽

Converting Enzyme ◽

Probiotic Potential ◽

Milk Fermentation ◽

Pure Cultures

This study was conducted to evaluate and comparethe probiotic propertiesofLactobacillus helveticusNK1, Lactobacillus rhamnosusF and Lactobacillus reuteriLR1lactobacilli strains.Changes in pH, cell growth, proteolytic activity, antioxidantactivity, and angiotensin-converting enzyme(ACE)inhibitoryactivity were monitored during fermentation ofreconstituted skim milk (RSM) by pure cultures of lactobacilli.Among the tested strains, L. helveticusNK1 showed the highest proteolytic, ACE inhibitoryand antioxidantactivitiesduring milk fermentation,followed by L. rhamnosus F and L. reuteriLR1.The promising capability of all of the lactobacilli strains to release bioactivepeptides from the milk proteins was demonstrated. Keywords: Lactobacillus, probiotic, milk fermentation, bioactive peptides

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Bioactive Bioflavonoids from Platonia insignis (Bacuri) Residues as Added Value Compounds

Journal of the Brazilian Chemical Society ◽

10.21577/0103-5053.20200230 ◽

2021 ◽

Author(s):

Dayane Ribeiro ◽

Helena Russo ◽

Karina Fraige ◽

Maria Zeraik ◽

Cláudio Nogueira ◽

...

Keyword(s):

Liquid Chromatography ◽

Solid Phase ◽

Biological Activities ◽

Drug Carrier ◽

Antioxidant Properties ◽

Added Value ◽

Main Compound ◽

Anti Inflammatory

Platonia insignis fruit, popularly known as bacuri, is traditionally used in folk medicine for its anti-inflammatory and antioxidant properties. Therefore, this study determined the chemical composition and biological activities of the bacuri’s shell and seeds extracts, considered residues from its consumption and industrial uses. Four biflavonoids (GB-2a, GB-1a, morelloflavone, and volkensiflavone) were identified in the extracts by high-performance liquid chromatography-diode array detection (HPLC-DAD), liquid chromatography tandem mass spectrometry (LC-MS/MS), and liquid chromatography-solid phase extraction-nuclear magnetic resonance (LC-SPE-NMR) techniques. Morelloflavone was identified as the main compound in the shell ethyl acetate extract, being responsible for the high in vitro antioxidant (50% effective concentration (EC50) ranging from 8.0-10.5 µg mL−1 in different protocols), anti-glycant (80%), and moderate inhibition of nitric oxide (1.56 µg mL−1 for > 90% cell viability) activities. This extract showed promising in vivo anti-inflammatory activity evaluated through the paw edema protocol after its incorporation into a liquid-crystalline drug carrier system, reducing the edema by up to 31%. The results demonstrated the potential of the fruit for the development of drugs of natural origin and corroborated to add economic value to these discarded residues.

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State of the Art in the Studies on Crotamine, a Cell Penetrating Peptide from South American Rattlesnake

BioMed Research International ◽

10.1155/2014/675985 ◽

2014 ◽

Vol 2014 ◽

pp. 1-9 ◽

Cited By ~ 22

Author(s):

Irina Kerkis ◽

Mirian A. F. Hayashi ◽

Alvaro R. B. Prieto da Silva ◽

Alexandre Pereira ◽

Paulo Luiz De Sá Júnior ◽

...

Keyword(s):

Bioactive Peptides ◽

Biological Activities ◽

Wide Spectrum ◽

South American ◽

Structural And Functional Properties ◽

Cell Penetrating ◽

Melanoma Model ◽

A Cell

Animal venoms comprise a naturally selected cocktail of bioactive peptides/proteins and other molecules, each of which playing a defined role thanks to the highly specific interactions with diverse molecular targets found in the prey. Research focused on isolation, structural, and functional characterizations of novel natural biologics (bioactive peptides/proteins from natural sources) has a long way to go through from the basic science to clinical applications. Herein, we overview the structural and functional characteristics of the myoneurotoxin crotamine, firstly isolated from the South American rattlesnake venom. Crotamine is the first venom peptide classified as a natural cell penetrating and antimicrobial peptide (CPP and AMP) with a more pronounced antifungal activity. In contrast to other known natural CPPs and AMPs, crotamine demonstrates a wide spectrum of biological activities with potential biotechnological and therapeutic values. More recent studies have demonstrated the selectivein vitroanticancer activity of crotamine.In vivo, using a murine melanoma model, it was shown that crotamine delays tumor implantation, inhibits tumor cells proliferation, and also increases the survival of mice engrafted with subcutaneous melanoma. The structural and functional properties and also the possible biotechnological applications of minimized molecules derived from crotamine are also discussed.

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Gut microbiota-mediated deglycosylation of ginsenoside Rb1 in rats: in vitro and in vivo insights from quantitative ultra-performance liquid chromatography-mass spectrometry analysis

Analytical Methods ◽

10.1039/c5ay01098e ◽

2015 ◽

Vol 7 (15) ◽

pp. 6173-6181 ◽

Cited By ~ 5

Author(s):

Kang An ◽

Zhang Shengjie ◽

Shan Jinjun ◽

Di Liuqing

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Biological Activities ◽

Ultra Performance Liquid Chromatography ◽

Mass Spectrometry Analysis ◽

Ginsenoside Rb1 ◽

Liquid Chromatography Mass Spectrometry ◽

Spectrometry Analysis

Ginsenoside Rb1, an ingredient of the herbal medicine Panax ginseng, possesses a variety of biological activities.

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The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana

International Journal of Food Science ◽

10.1155/2014/721067 ◽

2014 ◽

Vol 2014 ◽

pp. 1-11 ◽

Cited By ~ 18

Author(s):

Fortune Akabanda ◽

James Owusu-Kwarteng ◽

Kwaku Tano-Debrah ◽

Charles Parkouda ◽

Lene Jespersen

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Antimicrobial Activities ◽

Starter Cultures ◽

Lactobacillus Helveticus ◽

Milk Product ◽

Technological Properties

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified fromNunuproduct were assessedin vitrofor their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties,Lactobacillus fermentum22-16,Lactobacillus plantarum8-2,Lactobacillus helveticus22-7, andLeuconostoc mesenteroides14-11 were used as single and combined starter cultures forNunufermentation. Starter culture fermentedNunusamples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging toLactobacillus helveticus, L. plantarum, L. fermentum, andLeu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50%Leu. mesenteroides,40%L. fermentum,41%L. helveticus, 27%L. plantarum,and 10%Ent. faeciumspecies. In starter culture fermentedNunusamples, all amino acids determined were detected inNunufermented with single starters ofL. plantarumandL. helveticusand combined starter ofL. fermntumandL. helveticus. Consumer sensory analysis showed varying degrees of acceptability forNunufermented with the different starter cultures.

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