Improved Anti-Oxidant and Anti-Bacterial Capacities of Skim Milk Fermented by Lactobacillus plantarum

Milk, on account of its abundant protein content, is recognized as a vital source of bioactive substances. In this study, the bioactive ingredients in milk were obtained by a combination of protease hydrolysis and fermentation with Lactobacillus plantarum. The compositions of protease hydrolysate (P...

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Vydáno v:Molecules (Basel, Switzerland) Ročník 29; číslo 16; s. 3800
Hlavní autoři: Wang, Ying, Zhao, Bingtian, Ding, Yun, Liu, Nan, Yang, Cheng, Sun, Yajuan
Médium: Journal Article
Jazyk:angličtina
Vydáno: Switzerland MDPI AG 10.08.2024
MDPI
Témata:
Animals
anti-bacterial
Anti-Bacterial Agents - chemistry
Anti-Bacterial Agents - pharmacology
anti-oxidant
Antioxidants - chemistry
Antioxidants - pharmacology
Bacteria
E coli
Fermentation
Gram-positive bacteria
Hypotheses
Lactobacillus plantarum - metabolism
Milk
Milk - chemistry
Milk - microbiology
Molecular weight
Peptides
Peptides - chemistry
Peptides - pharmacology
Permeability
Probiotics
protease hydrolysis
Proteins
skim milk
Survival analysis
Tandem Mass Spectrometry
protease hydrolysis
anti-oxidant
fermentation
anti-bacterial
skim milk
ISSN:1420-3049, 1420-3049
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Shrnutí:Milk, on account of its abundant protein content, is recognized as a vital source of bioactive substances. In this study, the bioactive ingredients in milk were obtained by a combination of protease hydrolysis and fermentation with Lactobacillus plantarum. The compositions of protease hydrolysate (PM) and fermentation supernatant (FM) were determined, and their anti-oxidant and anti-bacterial activities were evaluated. Using LC-MS/MS, the molecular weights and sequences of the peptides were characterized, among which a total of 25 bioactive peptides were identified. The DPPH radical scavenging results demonstrated that FM exhibited an enhanced anti-oxidant capacity compared to PM. The bacterial survival rate results revealed that FM had a remarkable anti-bacterial ability compared to PM. Additionally, the anti-bacterial component and potential anti-bacterial mechanisms were determined. The results of cytoplasmic membrane depolarization, cell membrane permeability, and morphological observation indicated that FM could interact with bacterial membranes to achieve its anti-bacterial effect. These findings suggested that FM, as a bioactive substance of natural origin, holds potential applications in the functional food, pharmaceutical, and cosmetic industries.
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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules29163800