ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS

The present study investigated the antioxidant and antibacterial properties of hydrolysates obtained from bovine whey proteins, after hydrolysis with Lactobacillus plantarum strains isolated from ewe milk and Lactobacillus brevis isolated from camel milk. The aim here was to valorize whey proteins a...

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Autores principales:	Hayet MESSAOUI, Salima ROUDJ, Nour-Eddine KARAM
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	lactobacillus plantarum milk whey hydrolysates degree of hydrolysis electrophoresissds–page Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/668edc7e7e184aa496ee1ab09828fdc7
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spelling	oai:doaj.org-article:668edc7e7e184aa496ee1ab09828fdc72021-12-02T19:35:53ZANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS2068-66092559-6381https://doaj.org/article/668edc7e7e184aa496ee1ab09828fdc72020-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/703/634https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The present study investigated the antioxidant and antibacterial properties of hydrolysates obtained from bovine whey proteins, after hydrolysis with Lactobacillus plantarum strains isolated from ewe milk and Lactobacillus brevis isolated from camel milk. The aim here was to valorize whey proteins and to constitute local collection of bacteria, with potentially interesting technological and biological features. The protein hydrolysis was determined by degree of hydrolysis (DH) and electrophoresis SDS–PAGE, and then optimized using temperature, pH, cells/whey proteins ratio and time incubation. Antioxidant activity of hydrolysates was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide (NO) free radicals scavenging methods. The antibacterial activity was examined by the agar well diffusion assay. The results revealed that Lb. plantarum LBBS2 and Lb. plantarum LBM2 exhibited an optimum of hydrolysis of whey proteins at pH 7, at 30 °C, with (2/1) as ratio cells/whey proteins and after 48 h of incubation. Under these conditions, the hydrolysates exhibited an antibacterial activity against Gram positive and Gram negative bacteria, including some pathogenic and spoilage microorganisms. Meanwhile, scavenging radical properties by the same hydrolysates reached a maximum after 24 h. These results suggest that Lb. plantarum LBBS2 and Lb. plantarum LBM2 could be used as new potential adjunct bacteria with interesting proteolytic activity. Moreover, milk whey which is the main by-product of food industry could be used for the production of molecules with a promising interest as antioxidants and antibacterials.Hayet MESSAOUISalima ROUDJNour-Eddine KARAMStefan cel Mare University of Suceavaarticlelactobacillus plantarummilk wheyhydrolysatesdegree of hydrolysiselectrophoresissds–pageFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 1, Pp 25-39 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	lactobacillus plantarum milk whey hydrolysates degree of hydrolysis electrophoresissds–page Food processing and manufacture TP368-456
spellingShingle	lactobacillus plantarum milk whey hydrolysates degree of hydrolysis electrophoresissds–page Food processing and manufacture TP368-456 Hayet MESSAOUI Salima ROUDJ Nour-Eddine KARAM ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS
description	The present study investigated the antioxidant and antibacterial properties of hydrolysates obtained from bovine whey proteins, after hydrolysis with Lactobacillus plantarum strains isolated from ewe milk and Lactobacillus brevis isolated from camel milk. The aim here was to valorize whey proteins and to constitute local collection of bacteria, with potentially interesting technological and biological features. The protein hydrolysis was determined by degree of hydrolysis (DH) and electrophoresis SDS–PAGE, and then optimized using temperature, pH, cells/whey proteins ratio and time incubation. Antioxidant activity of hydrolysates was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide (NO) free radicals scavenging methods. The antibacterial activity was examined by the agar well diffusion assay. The results revealed that Lb. plantarum LBBS2 and Lb. plantarum LBM2 exhibited an optimum of hydrolysis of whey proteins at pH 7, at 30 °C, with (2/1) as ratio cells/whey proteins and after 48 h of incubation. Under these conditions, the hydrolysates exhibited an antibacterial activity against Gram positive and Gram negative bacteria, including some pathogenic and spoilage microorganisms. Meanwhile, scavenging radical properties by the same hydrolysates reached a maximum after 24 h. These results suggest that Lb. plantarum LBBS2 and Lb. plantarum LBM2 could be used as new potential adjunct bacteria with interesting proteolytic activity. Moreover, milk whey which is the main by-product of food industry could be used for the production of molecules with a promising interest as antioxidants and antibacterials.
format	article
author	Hayet MESSAOUI Salima ROUDJ Nour-Eddine KARAM
author_facet	Hayet MESSAOUI Salima ROUDJ Nour-Eddine KARAM
author_sort	Hayet MESSAOUI
title	ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS
title_short	ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS
title_full	ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS
title_fullStr	ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS
title_full_unstemmed	ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS
title_sort	antioxidant and antibacterial activities of bovine whey proteins hydrolysed with selected lactobacillus strains
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/668edc7e7e184aa496ee1ab09828fdc7
work_keys_str_mv	AT hayetmessaoui antioxidantandantibacterialactivitiesofbovinewheyproteinshydrolysedwithselectedlactobacillusstrains AT salimaroudj antioxidantandantibacterialactivitiesofbovinewheyproteinshydrolysedwithselectedlactobacillusstrains AT noureddinekaram antioxidantandantibacterialactivitiesofbovinewheyproteinshydrolysedwithselectedlactobacillusstrains
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ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS

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