Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria
2015
Аутори
Stanisavljević, Nemanja S.Vukotić, Goran N.
Pastor, Ferenc
Sužnjević, Desanka
Jovanović, Živko S.
Strahinic, Ivana D.
Fira, Dorde A.
Radovic, Svetlana S.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic activity against pea proteins. The AO activity of the pea hydrolysate fraction, MW lt 10 kDa, obtained by the fermentation of purified pea proteins with Lactobacillus rhamnosus BGT10, was tested by standard spectrophotometric assays (DPPH, ABTS, Fe3+-reducing capacity) and the recently developed direct current (DC) polarographic assay. The low molecular weight fraction of the obtained hydrolysate was separated using ion exchange chromatography, while the AO activity of eluted fractions was determined by means of a sensitive DC polarographic assay without previous concentration of samples. Results revealed that the fra...ction present in low abundance that contained basic peptides possessed the highest antioxidant activity. Based on the obtained results, it can be concluded that Lactobacillus rhamnosus BGT10 should be further investigated as a candidate strain for large-scale production of bioactive peptides from legume proteins.
Кључне речи:
Pisum sativum L. / pea protein hydrolysate / Lactobacillus / antioxidant peptides / batch fermentationИзвор:
Archives of biological sciences, 2015, 67, 3, 1033-1042Издавач:
- Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd
Финансирање / пројекти:
- Молекуларни механизми одговора биљака на абиотички стрес-улога транскрипционих фактора и малих РНК и анализа генетичког диверзитета биљних култура од интереса за пољопривреду и биотехнологију (RS-MESTD-Basic Research (BR or ON)-173005)
- Молекуларна карактеризација бактерија из родова Bacillus и Pseudomonas као потенцијалних агенаса за биолошку контролу (RS-MESTD-Basic Research (BR or ON)-173026)
DOI: 10.2298/ABS150130066S
ISSN: 0354-4664
WoS: 000366794800032
Scopus: 2-s2.0-84950105658
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Stanisavljević, Nemanja S. AU - Vukotić, Goran N. AU - Pastor, Ferenc AU - Sužnjević, Desanka AU - Jovanović, Živko S. AU - Strahinic, Ivana D. AU - Fira, Dorde A. AU - Radovic, Svetlana S. PY - 2015 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1961 AB - Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic activity against pea proteins. The AO activity of the pea hydrolysate fraction, MW lt 10 kDa, obtained by the fermentation of purified pea proteins with Lactobacillus rhamnosus BGT10, was tested by standard spectrophotometric assays (DPPH, ABTS, Fe3+-reducing capacity) and the recently developed direct current (DC) polarographic assay. The low molecular weight fraction of the obtained hydrolysate was separated using ion exchange chromatography, while the AO activity of eluted fractions was determined by means of a sensitive DC polarographic assay without previous concentration of samples. Results revealed that the fraction present in low abundance that contained basic peptides possessed the highest antioxidant activity. Based on the obtained results, it can be concluded that Lactobacillus rhamnosus BGT10 should be further investigated as a candidate strain for large-scale production of bioactive peptides from legume proteins. PB - Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd T2 - Archives of biological sciences T1 - Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria VL - 67 IS - 3 SP - 1033 EP - 1042 DO - 10.2298/ABS150130066S ER -
@article{ author = "Stanisavljević, Nemanja S. and Vukotić, Goran N. and Pastor, Ferenc and Sužnjević, Desanka and Jovanović, Živko S. and Strahinic, Ivana D. and Fira, Dorde A. and Radovic, Svetlana S.", year = "2015", abstract = "Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic activity against pea proteins. The AO activity of the pea hydrolysate fraction, MW lt 10 kDa, obtained by the fermentation of purified pea proteins with Lactobacillus rhamnosus BGT10, was tested by standard spectrophotometric assays (DPPH, ABTS, Fe3+-reducing capacity) and the recently developed direct current (DC) polarographic assay. The low molecular weight fraction of the obtained hydrolysate was separated using ion exchange chromatography, while the AO activity of eluted fractions was determined by means of a sensitive DC polarographic assay without previous concentration of samples. Results revealed that the fraction present in low abundance that contained basic peptides possessed the highest antioxidant activity. Based on the obtained results, it can be concluded that Lactobacillus rhamnosus BGT10 should be further investigated as a candidate strain for large-scale production of bioactive peptides from legume proteins.", publisher = "Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd", journal = "Archives of biological sciences", title = "Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria", volume = "67", number = "3", pages = "1033-1042", doi = "10.2298/ABS150130066S" }
Stanisavljević, N. S., Vukotić, G. N., Pastor, F., Sužnjević, D., Jovanović, Ž. S., Strahinic, I. D., Fira, D. A.,& Radovic, S. S.. (2015). Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria. in Archives of biological sciences Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd., 67(3), 1033-1042. https://doi.org/10.2298/ABS150130066S
Stanisavljević NS, Vukotić GN, Pastor F, Sužnjević D, Jovanović ŽS, Strahinic ID, Fira DA, Radovic SS. Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria. in Archives of biological sciences. 2015;67(3):1033-1042. doi:10.2298/ABS150130066S .
Stanisavljević, Nemanja S., Vukotić, Goran N., Pastor, Ferenc, Sužnjević, Desanka, Jovanović, Živko S., Strahinic, Ivana D., Fira, Dorde A., Radovic, Svetlana S., "Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria" in Archives of biological sciences, 67, no. 3 (2015):1033-1042, https://doi.org/10.2298/ABS150130066S . .