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dc.creatorStanisavljević, Nemanja S.
dc.creatorVukotić, Goran N.
dc.creatorPastor, Ferenc
dc.creatorSuznjevic, Desanka
dc.creatorJovanović, Živko S.
dc.creatorStrahinic, Ivana D.
dc.creatorFira, Dorde A.
dc.creatorRadovic, Svetlana S.
dc.date.accessioned2018-11-22T00:32:34Z
dc.date.available2018-11-22T00:32:34Z
dc.date.issued2015
dc.identifier.issn0354-4664
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1961
dc.description.abstractNine 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.en
dc.publisherInst Bioloska Istrazivanja Sinisa Stankovic, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173005/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173026/RS//
dc.rightsopenAccess
dc.sourceArchives of biological sciences
dc.subjectPisum sativum L.en
dc.subjectpea protein hydrolysateen
dc.subjectLactobacillusen
dc.subjectantioxidant peptidesen
dc.subjectbatch fermentationen
dc.titleAntioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteriaen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractПастор, Ференц; Страхиниц, Ивана Д.; Вукотиц, Горан Н.; Станисављевиц, Немања С.; Сузњевиц, Десанка; Фира, Дорде A.; Радовиц, Светлана С.; Јовановиц, Зивко С.;
dc.citation.volume67
dc.citation.issue3
dc.citation.spage1033
dc.citation.epage1042
dc.identifier.wos000366794800032
dc.identifier.doi10.2298/ABS150130066S
dc.citation.other67(3): 1033-1042
dc.citation.rankM23
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-84950105658
dc.identifier.fulltexthttp://cherry.chem.bg.ac.rs/bitstream/id/9000/1959.pdf
dc.identifier.rcubKon_2916


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