Cargando…
A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese
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...
Autores principales: | , , , , , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746304/ https://www.ncbi.nlm.nih.gov/pubmed/35011392 http://dx.doi.org/10.3390/molecules27010160 |
_version_ | 1784630552868945920 |
---|---|
author | Novak, Jasna Butorac, Katarina Leboš Pavunc, Andreja Banić, Martina Butorac, Ana Lepur, Adriana Oršolić, Nada Tonković, Katarina Bendelja, Krešo Čuljak, Nina Lovrić, Marija Šušković, Jagoda Kos, Blaženka |
author_facet | Novak, Jasna Butorac, Katarina Leboš Pavunc, Andreja Banić, Martina Butorac, Ana Lepur, Adriana Oršolić, Nada Tonković, Katarina Bendelja, Krešo Čuljak, Nina Lovrić, Marija Šušković, Jagoda Kos, Blaženka |
author_sort | Novak, Jasna |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8746304 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87463042022-01-11 A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese Novak, Jasna Butorac, Katarina Leboš Pavunc, Andreja Banić, Martina Butorac, Ana Lepur, Adriana Oršolić, Nada Tonković, Katarina Bendelja, Krešo Čuljak, Nina Lovrić, Marija Šušković, Jagoda Kos, Blaženka Molecules Article 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. MDPI 2021-12-28 /pmc/articles/PMC8746304/ /pubmed/35011392 http://dx.doi.org/10.3390/molecules27010160 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Novak, Jasna Butorac, Katarina Leboš Pavunc, Andreja Banić, Martina Butorac, Ana Lepur, Adriana Oršolić, Nada Tonković, Katarina Bendelja, Krešo Čuljak, Nina Lovrić, Marija Šušković, Jagoda Kos, Blaženka A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese |
title | A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese |
title_full | A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese |
title_fullStr | A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese |
title_full_unstemmed | A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese |
title_short | A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese |
title_sort | lactic acid bacteria consortium impacted the content of casein-derived biopeptides in dried fresh cheese |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746304/ https://www.ncbi.nlm.nih.gov/pubmed/35011392 http://dx.doi.org/10.3390/molecules27010160 |
work_keys_str_mv | AT novakjasna alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT butorackatarina alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT lebospavuncandreja alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT banicmartina alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT butoracana alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT lepuradriana alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT orsolicnada alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT tonkovickatarina alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT bendeljakreso alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT culjaknina alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT lovricmarija alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT suskovicjagoda alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT kosblazenka alacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT novakjasna lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT butorackatarina lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT lebospavuncandreja lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT banicmartina lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT butoracana lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT lepuradriana lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT orsolicnada lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT tonkovickatarina lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT bendeljakreso lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT culjaknina lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT lovricmarija lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT suskovicjagoda lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese AT kosblazenka lacticacidbacteriaconsortiumimpactedthecontentofcaseinderivedbiopeptidesindriedfreshcheese |