Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk
This study aims to identify antioxidant and antimicrobial peptides from sheep milk produced using Lactobacillus plantarum (KGL3A). It was inferred that antioxidative and antimicrobial activities increased with increasing incubation time, and antioxidative properties (ABTS assay, superoxide free radi...
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| Veröffentlicht in: | Journal of food science and technology 2022-11, Vol.59 (11), p.4262-4272 |
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| creator | Ashokbhai, Jodhani Keyur Basaiawmoit, Bethsheba Sakure, Amar Das, Sujit Patil, G. B. Mankad, Maunil Hati, Subrota |
| description | This study aims to identify antioxidant and antimicrobial peptides from sheep milk produced using
Lactobacillus plantarum
(KGL3A). It was inferred that antioxidative and antimicrobial activities increased with increasing incubation time, and antioxidative properties (ABTS assay, superoxide free radical & hydroxyl free radical scavenging activity were 34.5, 34.7, and 29.2% respectively) and antimicrobial properties against
Escherichia coli, S. typhimurium
,
E. faecalis
, &
B. cereus
were 11.3, 12.7, 13.3, & 12.3 mm. However, inoculation of culture at a level of 2.5% and 48 h fermentation give the highest proteolysis activities. Fermented sheep milk fractions of 3 & 10 kDa were analysed for antioxidative and antimicrobial activity, and the 10 kDa permeate showed the highest ABTS assay. The hydroxyl free radical scavenging activity was greatest in 10 kDa retentate and superoxide free radical scavenging activity was observed in 3 kDa permeate (34.7, 43.4, and 34.6%, respectively). Antimicrobial activity of 10 kDa retentate against
B. cereus
&
E. coli
(13.3 mm) was greater than 3 and 10 kDa retentate against
S. typhimurium
(13 mm) and 3 kDa retentate against
E. faecalis
(13.7 mm). The molecular weight of the protein was estimated using SDS-PAGE. On electrophoresis on a 2-D gel, 6 peptides were identified using RP-LC/MS. BIOPEP, a database for antioxidative and antimicrobial peptides, validated the antioxidative & antimicrobial activities of several peptides in sheep's milk that has been fermented. Sheep milk fermented using
Lactobacillus
could be considered a novel source of antioxidative and antimicrobial proteins. |
| doi_str_mv | 10.1007/s13197-022-05493-2 |
| format | Article |
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Lactobacillus plantarum
(KGL3A). It was inferred that antioxidative and antimicrobial activities increased with increasing incubation time, and antioxidative properties (ABTS assay, superoxide free radical & hydroxyl free radical scavenging activity were 34.5, 34.7, and 29.2% respectively) and antimicrobial properties against
Escherichia coli, S. typhimurium
,
E. faecalis
, &
B. cereus
were 11.3, 12.7, 13.3, & 12.3 mm. However, inoculation of culture at a level of 2.5% and 48 h fermentation give the highest proteolysis activities. Fermented sheep milk fractions of 3 & 10 kDa were analysed for antioxidative and antimicrobial activity, and the 10 kDa permeate showed the highest ABTS assay. The hydroxyl free radical scavenging activity was greatest in 10 kDa retentate and superoxide free radical scavenging activity was observed in 3 kDa permeate (34.7, 43.4, and 34.6%, respectively). Antimicrobial activity of 10 kDa retentate against
B. cereus
&
E. coli
(13.3 mm) was greater than 3 and 10 kDa retentate against
S. typhimurium
(13 mm) and 3 kDa retentate against
E. faecalis
(13.7 mm). The molecular weight of the protein was estimated using SDS-PAGE. On electrophoresis on a 2-D gel, 6 peptides were identified using RP-LC/MS. BIOPEP, a database for antioxidative and antimicrobial peptides, validated the antioxidative & antimicrobial activities of several peptides in sheep's milk that has been fermented. Sheep milk fermented using
Lactobacillus
could be considered a novel source of antioxidative and antimicrobial proteins.]]></description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-022-05493-2</identifier><identifier>PMID: 36193483</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Antiinfectives and antibacterials ; Antimicrobial activity ; Antimicrobial agents ; Antimicrobial peptides ; Cheese ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; E coli ; Electrophoresis ; Escherichia coli ; Fermentation ; Fermented milk products ; Food Science ; Free radicals ; Gel electrophoresis ; Goats ; Inoculation ; Milk ; Molecular weight ; Nutrition ; Original ; Original Article ; Peptides ; Protein purification ; Proteins ; Proteolysis ; Scavenging ; Sheep ; Sheep's milk ; Sodium lauryl sulfate ; Superoxide</subject><ispartof>Journal of food science and technology, 2022-11, Vol.59 (11), p.4262-4272</ispartof><rights>Association of Food Scientists & Technologists (India) 2022</rights><rights>Association of Food Scientists & Technologists (India) 2022.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c430t-ed1b0b1ed459ad866577aed503ad8157d1c984a1b0915a8a331d894db48722c43</citedby><cites>FETCH-LOGICAL-c430t-ed1b0b1ed459ad866577aed503ad8157d1c984a1b0915a8a331d894db48722c43</cites><orcidid>0000-0002-4010-204X ; 0000-0002-3084-0954 ; 0000-0002-2019-9614</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525493/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525493/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36193483$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ashokbhai, Jodhani Keyur</creatorcontrib><creatorcontrib>Basaiawmoit, Bethsheba</creatorcontrib><creatorcontrib>Sakure, Amar</creatorcontrib><creatorcontrib>Das, Sujit</creatorcontrib><creatorcontrib>Patil, G. B.</creatorcontrib><creatorcontrib>Mankad, Maunil</creatorcontrib><creatorcontrib>Hati, Subrota</creatorcontrib><title>Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description><![CDATA[This study aims to identify antioxidant and antimicrobial peptides from sheep milk produced using
Lactobacillus plantarum
(KGL3A). It was inferred that antioxidative and antimicrobial activities increased with increasing incubation time, and antioxidative properties (ABTS assay, superoxide free radical & hydroxyl free radical scavenging activity were 34.5, 34.7, and 29.2% respectively) and antimicrobial properties against
Escherichia coli, S. typhimurium
,
E. faecalis
, &
B. cereus
were 11.3, 12.7, 13.3, & 12.3 mm. However, inoculation of culture at a level of 2.5% and 48 h fermentation give the highest proteolysis activities. Fermented sheep milk fractions of 3 & 10 kDa were analysed for antioxidative and antimicrobial activity, and the 10 kDa permeate showed the highest ABTS assay. The hydroxyl free radical scavenging activity was greatest in 10 kDa retentate and superoxide free radical scavenging activity was observed in 3 kDa permeate (34.7, 43.4, and 34.6%, respectively). Antimicrobial activity of 10 kDa retentate against
B. cereus
&
E. coli
(13.3 mm) was greater than 3 and 10 kDa retentate against
S. typhimurium
(13 mm) and 3 kDa retentate against
E. faecalis
(13.7 mm). The molecular weight of the protein was estimated using SDS-PAGE. On electrophoresis on a 2-D gel, 6 peptides were identified using RP-LC/MS. BIOPEP, a database for antioxidative and antimicrobial peptides, validated the antioxidative & antimicrobial activities of several peptides in sheep's milk that has been fermented. Sheep milk fermented using
Lactobacillus
could be considered a novel source of antioxidative and antimicrobial proteins.]]></description><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Antimicrobial peptides</subject><subject>Cheese</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>E coli</subject><subject>Electrophoresis</subject><subject>Escherichia coli</subject><subject>Fermentation</subject><subject>Fermented milk products</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Gel electrophoresis</subject><subject>Goats</subject><subject>Inoculation</subject><subject>Milk</subject><subject>Molecular weight</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Peptides</subject><subject>Protein purification</subject><subject>Proteins</subject><subject>Proteolysis</subject><subject>Scavenging</subject><subject>Sheep</subject><subject>Sheep's milk</subject><subject>Sodium lauryl sulfate</subject><subject>Superoxide</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kctu1jAQhSMEolXpC7BAkdiwCfga2xskVFFAqgQLWFuOPenvksTBTirg6TtpSrks8Mb2zDfHMz5V9ZSSl5QQ9apQTo1qCGMNkcLwhj2ojolRstGCsId43lKUSnlUnZZyRXBxpjQjj6sj3lLDhebH1fRpzbGP3i0xTbWbQu0PLju_QI4_92DqMY6n7zFg4BpuqS0yRp9TF91QzzAvMUCp-5zGesDy6Jse8gjTAqEuB4C5HuPw9Un1qHdDgdO7_aT6cv7289n75uLjuw9nby4aLzhZGgi0Ix2FIKRxQbetVMpBkITjjUoVqDdaOIQMlU47zmnQRoROaMUYapxUr3fdee1GCB77yG6wc46jyz9sctH-nZniwV6ma2sk234TBV7cCeT0bYWy2DEWD8PgJkhrsUwxyqRu1YY-_we9SmuecDykqGmJwCaRYjuFf1ZKhv6-GUrs5qjdHbVom7111DIsevbnGPclv_xDgO9AwdR0Cfn32_-RvQFZ3K46</recordid><startdate>20221101</startdate><enddate>20221101</enddate><creator>Ashokbhai, Jodhani Keyur</creator><creator>Basaiawmoit, Bethsheba</creator><creator>Sakure, Amar</creator><creator>Das, Sujit</creator><creator>Patil, G. B.</creator><creator>Mankad, Maunil</creator><creator>Hati, Subrota</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-4010-204X</orcidid><orcidid>https://orcid.org/0000-0002-3084-0954</orcidid><orcidid>https://orcid.org/0000-0002-2019-9614</orcidid></search><sort><creationdate>20221101</creationdate><title>Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk</title><author>Ashokbhai, Jodhani Keyur ; Basaiawmoit, Bethsheba ; Sakure, Amar ; Das, Sujit ; Patil, G. B. ; Mankad, Maunil ; Hati, Subrota</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c430t-ed1b0b1ed459ad866577aed503ad8157d1c984a1b0915a8a331d894db48722c43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>Antimicrobial peptides</topic><topic>Cheese</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>E coli</topic><topic>Electrophoresis</topic><topic>Escherichia coli</topic><topic>Fermentation</topic><topic>Fermented milk products</topic><topic>Food Science</topic><topic>Free radicals</topic><topic>Gel electrophoresis</topic><topic>Goats</topic><topic>Inoculation</topic><topic>Milk</topic><topic>Molecular weight</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Peptides</topic><topic>Protein purification</topic><topic>Proteins</topic><topic>Proteolysis</topic><topic>Scavenging</topic><topic>Sheep</topic><topic>Sheep's milk</topic><topic>Sodium lauryl sulfate</topic><topic>Superoxide</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ashokbhai, Jodhani Keyur</creatorcontrib><creatorcontrib>Basaiawmoit, Bethsheba</creatorcontrib><creatorcontrib>Sakure, Amar</creatorcontrib><creatorcontrib>Das, Sujit</creatorcontrib><creatorcontrib>Patil, G. B.</creatorcontrib><creatorcontrib>Mankad, Maunil</creatorcontrib><creatorcontrib>Hati, Subrota</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Access via ABI/INFORM (ProQuest)</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ashokbhai, Jodhani Keyur</au><au>Basaiawmoit, Bethsheba</au><au>Sakure, Amar</au><au>Das, Sujit</au><au>Patil, G. B.</au><au>Mankad, Maunil</au><au>Hati, Subrota</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2022-11-01</date><risdate>2022</risdate><volume>59</volume><issue>11</issue><spage>4262</spage><epage>4272</epage><pages>4262-4272</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract><![CDATA[This study aims to identify antioxidant and antimicrobial peptides from sheep milk produced using
Lactobacillus plantarum
(KGL3A). It was inferred that antioxidative and antimicrobial activities increased with increasing incubation time, and antioxidative properties (ABTS assay, superoxide free radical & hydroxyl free radical scavenging activity were 34.5, 34.7, and 29.2% respectively) and antimicrobial properties against
Escherichia coli, S. typhimurium
,
E. faecalis
, &
B. cereus
were 11.3, 12.7, 13.3, & 12.3 mm. However, inoculation of culture at a level of 2.5% and 48 h fermentation give the highest proteolysis activities. Fermented sheep milk fractions of 3 & 10 kDa were analysed for antioxidative and antimicrobial activity, and the 10 kDa permeate showed the highest ABTS assay. The hydroxyl free radical scavenging activity was greatest in 10 kDa retentate and superoxide free radical scavenging activity was observed in 3 kDa permeate (34.7, 43.4, and 34.6%, respectively). Antimicrobial activity of 10 kDa retentate against
B. cereus
&
E. coli
(13.3 mm) was greater than 3 and 10 kDa retentate against
S. typhimurium
(13 mm) and 3 kDa retentate against
E. faecalis
(13.7 mm). The molecular weight of the protein was estimated using SDS-PAGE. On electrophoresis on a 2-D gel, 6 peptides were identified using RP-LC/MS. BIOPEP, a database for antioxidative and antimicrobial peptides, validated the antioxidative & antimicrobial activities of several peptides in sheep's milk that has been fermented. Sheep milk fermented using
Lactobacillus
could be considered a novel source of antioxidative and antimicrobial proteins.]]></abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>36193483</pmid><doi>10.1007/s13197-022-05493-2</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-4010-204X</orcidid><orcidid>https://orcid.org/0000-0002-3084-0954</orcidid><orcidid>https://orcid.org/0000-0002-2019-9614</orcidid></addata></record> |
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| ispartof | Journal of food science and technology, 2022-11, Vol.59 (11), p.4262-4272 |
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| language | eng |
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| source | SpringerNature Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents Antimicrobial peptides Cheese Chemistry Chemistry and Materials Science Chemistry/Food Science E coli Electrophoresis Escherichia coli Fermentation Fermented milk products Food Science Free radicals Gel electrophoresis Goats Inoculation Milk Molecular weight Nutrition Original Original Article Peptides Protein purification Proteins Proteolysis Scavenging Sheep Sheep's milk Sodium lauryl sulfate Superoxide |
| title | Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk |
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