Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks
AUTOR(ES)
Pérez-Escalante, Emmanuel, Jaimez-Ordaz, Judith, Castañeda-Ovando, Araceli, Contreras-López, Elizabeth, Añorve-Morga, Javier, González-Olivares, Luis Guillermo
FONTE
Braz. arch. biol. technol.
DATA DE PUBLICAÇÃO
29/11/2018
RESUMO
ABSTRACT In the last decade, thrombosis has been one of the pathologies with high incidence creating great concern in Health Institutes all around the world. Considering this, the aim of this research was to determine the antithrombotic activity of peptides released during lactic fermentation. Reconstituted skim milk powder was fermented by Lactobacillus casei Shirota and Lactobacillus johnsonii LA1 isolated from commercial fermented milks. The hydrolysis degree and proteolytic profile were analyzed by trinitrobenzenesulfonic acid spectrophotometry method and by peptide polyacrylamide electrophoresis gel separation. The milk fermented by Lactobacillus casei Shirota exhibited a higher concentration of free amino groups than that fermented by Lactobacillus johnsonii LA1. Additionally, in both fermentation systems peptides with molecular weights lower than 1.4 kDa were observed. The highest inhibition of thrombin (31.67±2.35%) was observed in milk fermented by Lactobacillus johnsonii LA1 at 10 hours of fermentation. Finally, no relationship was found between the antithrombotic capacity and the proteolytic profile.
Documentos Relacionados
- Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka"
- Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk
- Characteristics of Lactic Acid Bacteria from Commercial Cucumber Fermentations 1
- Zearalenone adsorption capacity of lactic acid bacteria isolated from pigs
- Inhibition of food-borne bacterial pathogens by bacteriocins from lactic acid bacteria isolated from meat.