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...

Full description

Saved in:
Bibliographic Details
Published in:Molecules (Basel, Switzerland) Vol. 29; no. 16; p. 3800
Main Authors: Wang, Ying, Zhao, Bingtian, Ding, Yun, Liu, Nan, Yang, Cheng, Sun, Yajuan
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 10.08.2024
MDPI
Subjects:
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
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
content type line 23
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules29163800