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Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
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Author to whom correspondence should be addressed.
Fermentation 2019, 5(4), 96; https://doi.org/10.3390/fermentation5040096
Received: 18 October 2019 / Revised: 31 October 2019 / Accepted: 1 November 2019 / Published: 5 November 2019
(This article belongs to the Special Issue Probiotics and Prebiotics: New Knowledge)
With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release. View Full-Text
Keywords: fermented dairy food; bioactive peptides; Lactobacillus; Lactococcus; Streptococcus; antihypertensive peptides; antioxidant peptides; anti-microbial peptides; anti-diabetic peptides; proteolytic system fermented dairy food; bioactive peptides; Lactobacillus; Lactococcus; Streptococcus; antihypertensive peptides; antioxidant peptides; anti-microbial peptides; anti-diabetic peptides; proteolytic system
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    Doi: 10.5281/zenodo.3506765
    Link: https://zenodo.org/record/3506765#.Xam1lGbOOUk
    Description: Table S1. Peptides with in vitro angiotensin-converting enzyme (ACE) inhibitory activity identified in commercial fermented dairy products.
MDPI and ACS Style

Tagliazucchi, D.; Martini, S.; Solieri, L. Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. Fermentation 2019, 5, 96. https://doi.org/10.3390/fermentation5040096

AMA Style

Tagliazucchi D, Martini S, Solieri L. Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. Fermentation. 2019; 5(4):96. https://doi.org/10.3390/fermentation5040096

Chicago/Turabian Style

Tagliazucchi, Davide; Martini, Serena; Solieri, Lisa. 2019. "Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food" Fermentation 5, no. 4: 96. https://doi.org/10.3390/fermentation5040096

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