Dataset Information

Donkey milk fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus affects the antiviral and antibacterial milk properties

ABSTRACT: Background: milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties. Methods: Lactobacillus rhamnosus 17D10 and Lactococcus lactis subsp. cremoris 40FEL3 were selected for their ability to produce peptides from donkey milk. The endogenous peptides and those obtained after bacterial fermentation were assayed for their antioxidant, antibacterial and antiviral activities. The peptide mixtures were characterized by means of LC-MS/MS, and then analyzed in silico using the Milk Bioactive Peptide DataBase. Results: the peptides produced by the two selected bacteria enhanced the antioxidant activity and reduced E. coli growth. Only the peptides produced by L. rhamnosus 17D10 were able to reduce S. aureus growth. All the peptide mixtures were able to inhibit the replication of HSV-1 by more than 50%. Seventeen peptides were found to have 60% sequence similarity with already known bioactive peptides. Conclusion: a lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health.

INSTRUMENT(S): TripleTOF 5600

ORGANISM(S): Lactobacillus Rhamnosus Gg Equus Asinus (donkey) Lactococcus Lactis Subsp. Cremoris Uc509.9

TISSUE(S): Milk

SUBMITTER: Marcello Manfredi

LAB HEAD: Marcello Manfredi

PROVIDER: PXD027765 | Pride | 2021-09-07

REPOSITORIES: Pride

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Donkey Milk Fermentation by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Lactobacillus rhamnosus</i> Affects the Antiviral and Antibacterial Milk Properties.

Cirrincione Simona S Luganini Anna A Lamberti Cristina C Manfredi Marcello M Cavallarin Laura L Giuffrida Maria Gabriella MG Pessione Enrica E

Molecules (Basel, Switzerland) 20210823 16

<h4>Background</h4>Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties.<h4>Methods</h4><i>Lactobacillus rhamnosus</i> 17D10 and <i>Lactococcus lactis</i> subsp. <i>cremoris</i> 40FEL3 were selected for ...[more]

PMID: 34443691

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Project description:Sourdough fermentation, owing to a mixture of yeast and Lactic Acid Bacteria (LAB), is an old biotechnology process that deeply influences the sensory, chemical features and shelf life properties of leavened baked goods. Besides a plethora of functional active metabolites, LABs are able to produce peptides from enzymatic digestion of cereals proteins; which are defined bioactive peptides having important roles in nutrition and healthcare perspective. Starting from the observation that production of peptides is a strain specific feature and that some LAB strains are more efficient in producing Low Molecular Weight peptides, L. farciminis H3 and A11 strains and L. sanfranciscensis I4 strain have been selected for their high ability to produce peptides equipped with biological activity. The peptides isolated from the respective sourdough show antioxidant and anti-inflammatory activity detected as the ability either to reduce intracellular ROS production and to decrease the expression of inflammatory markers like NF-kB and IL-1β in cultured murine macrophages. Herein solid proofs of keeping of the biological activity of the peptides in baked bread are provided to increase the literature data on biological activity in the finished products that is, till now, still scanty. Low Molecular Weight peptides from breads obtained with the LAB strains above mentioned, show the same antioxidant and anti-inflammatory activity as that observed in doughs. Mass spectrometry performed both on doughs and breads highlights a lot of peptides derived from native proteins: among these only three peptides are present in all the analyzed extracts, while a large number of peptides are strain-specific. Moreover, comparing doughs vs breads peptides, major differences can be noticed either in amino acidic composition and in proteins from which they derive. However, irrespective of the sequences, all the tested strains produce bioactive peptides equipped with antioxidant and anti-inflammatory activity

			Action	DRS
	CtlP1.mgf	Mgf
	CtlP2.mgf	Mgf
	CtlP3.mgf	Mgf
	LcP1.mgf	Mgf
	LcP2.mgf	Mgf