Characterization of Antimicrobial Peptide Fraction Producing Lactobacillus spp. Based on LC/MS-MS and Determination of ACE-inhibitory Activity in Kefir
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Date
2022
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Publisher
Ankara Üniversitesi
Abstract
In the present study, bioactive properties such as ACE-I activity and
antimicrobial activity of kefir using different Lactobacillus
(Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842, Lactobacillus
helveticus ATCC 15009 and Lactobacillus plantarum ATCC 14917) on
some pathogen and Gram-positive bacteria during 28 day-storage periods
was investigated and proteolysis (RP-HPLC peptide profiles, RP-HPLC
amino acid profiles) were studied. The antimicrobial activity was
investigated in kefir extract and separated peptide fractions (<3 kDa,
named F2) which were characterized by LC-MS/MS and precursor and
product ions were determined. Antimicrobial activity has been observed
against pathogenic bacteria such as Escherichia coli (E. coli) in all
samples. But the results revealed that the F2 fraction separated from kefir
manufactured using Lactobacillus had a stronger antibacterial effect than
control samples. It was determined that the F2 fraction has antimicrobial
activity against S. aureus, S. warneri 95052 and S. hominis. The ACE-I
activity of samples A, B, C and K were 76.47%, 84.95%, 87.33% and
85.57%, respectively. In the kefir using Lactobacillus has increase of
ACE-I activity and was significant (P<0.01). In this study, it was
concluded that the using of adj
Description
Keywords
Bioactive peptides,, In-Vitro antimicrobial peptides