African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Optimization of conditions for generation of antimicrobial peptides from milk proteins by Lactobacillus spp.

Seema Rana*
  • Seema Rana*
  • National Dairy Research Institute, Karnal, India
  • Google Scholar
Rajesh Bajaj
  • Rajesh Bajaj
  • National Dairy Research Institute, Karnal, India
  • Google Scholar


  •  Received: 04 March 2015
  •  Accepted: 15 June 2015
  •  Published: 17 June 2015

References

Ageyi D, Potumarthi R, Danquah MK (2012). Optimisation of batch culture conditions for cell-envelope-associated proteinase production from Lactobacillus delbrueckii subsp. lactisatcc® 7830™. Appl. Biochem. Biotechnol. 168:1035-1050.
Crossref

 

Anas M, Eddine H, Mebrouk H (2008). Antimicrobial activity of Lactobacillus species isolated from algerian raw goat's milk against Staphylococcus aureus. World J. Dairy Food Sci. 3(2):39-49.

 
 

Benkerroum N (2010). Review: Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. Int. J. Dairy Technol. 63(3):320-338.
Crossref

 
 

Church F, Swaisgood H, Porter D, Ca-Tignani G (1983). Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J. Dairy Sci. 66: 1219-1227.
Crossref

 
 

Danquah MK, Forde GM (2007) Growth medium selection and its economic impact on plasmid DNA production. J. Biosci. Bioeng. 104:490-497.
Crossref

 
 

Donkor O, Henriksson A, Vasiljevic T, Shah NP (2007). Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. Le Lait 87: 21-38.
Crossref

 
 

Dziuba M, Darewicz M (2007). Food proteins as precursors of bioactive peptides classification into families. Food Sci. Technol. Int. 13:393-404.
Crossref

 
 

Franca F, Marieta de Jesus A, Oliveira F (2009). Enhancement of lactic acid fermentation by Lactobacillus delbrueckii ATCC 6949 using sugarcane molasses. Can. J. Pure Appl. Sci. 3:774-778.

 
 

Fuglsang A, Rattray F, Nilsson D, Nyborg N (2003). Lactic acid bacteria: inhibition of angiotensin converting enzyme in vitro and in vivo. Antonie van Leeuwenhoek 83:27-34.
Crossref

 
 

Gandhi A, Shah NP (2014) Cell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions. Int. J. Food Sci. Nutr. 65(8):937-941.
Crossref

 
 

Haq IU, Muktar H (2009). Biosynthesis of protease from Lactobacillus Paracaseii: Kinetic analysis of fermentation parameters. Int. J. Biochem. Biophys. 43:377-381.

 
 

Hayes M, Ross RP, Fitzgerald GF, Stanton C, Hill C (2006). Casein-derived antimicrobial peptides generated by Lactobacillus acidophilus DPC6026. Appl. Environ. Microbiol. 72:2260-2264.
Crossref

 
 

Hebert EM, Raya R, Degiori G (1997). Characterization of a cell membrane associated proteinase from Lactobacillus helveticus CRL 581. Curr. Microbiol. 35:161-164.
Crossref

 
 

Hebert EM, Raya R, Degiori G (2000). Nutritional requirements and nitrogen-dependent regulation of proteinase activity of Lactobacillus helveticus CRL 1062. Appl. Environ. Microbiol. 66:5316-5321.
Crossref

 
 

Hebert EM, Mamone G, Picariello G, Raya R. (2008). Characterization of the pattern of αs1- and β-Casein breakdown and release of a bioactive peptide by a Cell Envelope Proteinase from Lactobacillus delbrueckii subsp. lactis CRL 581. Appl. Environ. Microbiol. 74:3682-3689
Crossref

 
 

Heller KJ (2008). Probiotic bacteria in fermented foods: product characteristics and starter organisms. Am. J. Clin. Nutr. 73:374S-9S.

 
 

Kanasaki M, Breheny S, Hillier AJ, Jago GR (1975). Effect of temperature on growth and acid production of lactic acid bacteria. Aust. J. Dairy Technol. 30:142-144.

 
 

Kelly AL, Flaherty FO, Fox PF (2006) Indigenous proteolytic enzymes in milk: A brief overview of the present state of knowledge. Int. Dairy J. 16(6):563-576.
Crossref

 
 

Kholif AM, Maharan GA, Nawawy MA, Ismail AA, Salem MM, Zaky WM (2011). Evaluation of proteolytic activity of some dairy lactobacilli. World J. Dairy Food Sci. 6:21-26.

 
 

Koutsoumanis KP, Sofos JN (2005). Effect of inoculum size on the combined temperature, pH and aw limits for growth of Listeria monocytogenes. Int. J. Food Microbiol. 104:83-91.
Crossref

 
 

Kunji ES, Mierau I, Hagting A, Poolman B, Konings N (1996).The proteolytic system of lactic acid bacteria. Antonie van Leeuwenhoek 70:187-221.
Crossref

 
 

Leclerc P, Gauthier SF, Bachelard H, Santure M, Roy D (2002). Antihypertensive activity of casein-enriched milk fermented by Lactobacillus helveticus. Int. Dairy J. 12:995-1004.
Crossref

 
 

Lopez-Exposito I, Quiros A, Amigo L, Recio I (2007). Casein hydrolysates as a source of antimicrobial, antioxidant and antihypertensive peptides. Le Lait 87:241-249.
Crossref

 
 

Misra AK, Kuila RK (1992). Use of Bifidobacterium bifidum in the manufacture of bifidus milk and its antibacterial activity. Le Lait 72:213-220.
Crossref

 
 

Morishita T, Deguchi Y, Yajima M, Sakurai T, Yura T (1981). Multiple nutritional requirements of lactobacilli: genetic lesions affecting amino acid biosynthetic pathways. J. Bacteriol. 148:64-71.
Pubmed

 
 

Muller N, Scholz-Ahrens K, Roos N, Schrezenmeir J (2008). Bioactive peptides and proteins from foods: indication for health effects. Eur. J. Nutr. 47:171-182.
Crossref

 
 

Otte J, Lenhard T, Flambard B, Kim I (2011). Influence of fermentation temperature and autolysis on ACE-inhibitory activity and peptide profiles of milk fermented by selected strains of Lactobacillus helveticus and Lactococcus lactis. Int. Dairy J. 21:229-238.
Crossref

 
 

Pan D, Guo Y (2010). Optimization of sour milk fermentation for the production of ACE-inhibitory peptides and purification of a novel peptide from whey protein hydrolysate. Int. Dairy J. 20:472-479.
Crossref

 
 

Pihlanto A, Virtanen T, Korhonen H (2010). Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk. Int. Dairy J. 20:3-10.
Crossref

 
 

Ramesh V (2011). Production and characterization of casein derived antioxidative peptides by proteinases from Lactobacillus. Ph.D dissertation, NDRI, India.

 
 

Rydengard V, Shannon O, Lundquist K, Kaeprzyk L, Olsson AK (2008). Histidine-rich glycoprotein protects from systemic Candida infection. PLOS Pathogens 4(8):1-12.
Crossref

 
 

Savijoki K, Ingmer H, Vermanan P (2006). Proteolytic system of lactic acid bacteria. Appl. Microbiol. Biotechnol. 71:394-406.
Crossref

 
 

Tadesse G, Ephraim E, Ashenafi M (2006). Assessment of the antimicrobial activity of lactic acid bacteria isolated from Borde and Shamita, traditional Ethiopian fermented beverages, on some foodborne pathogens and effect of growth medium on the inhibitory activity. Internet J. Food Saf. 5:13-20.