Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-24T16:33:39.916Z Has data issue: false hasContentIssue false
  • English
  • Français

Growth-promoting effects of pepsin- and trypsin-treated caseinomacropeptide from bovine milk on probiotics

Published online by Cambridge University Press:  24 June 2014

Gilles Robitaille  and
Claude P Champagne
Gilles Robitaille*
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, J2S 8E3, Canada
Claude P Champagne
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, J2S 8E3, Canada
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Probiotic Lactobacillus and Bifidobacterium species are generally fastidious bacteria and require rich media for propagation. In milk-based media, they grow poorly, and nitrogen supplementation is required to produce high bacterial biomass levels. It has been reported that caseinomacropeptide (CMP), a 7-kDa peptide released from κ-casein during renneting or gastric digestion, exhibits some growth-promoting activity for lactobacilli and bifidobacteria. During the digestive process, peptides derived from CMP are detected in the intestinal lumen The aim of this study was to evaluate the effects of peptic and tryptic digests of CMP on probiotic lactic acid bacteria growth in de Man, Rogosa and Sharpe broth (MRS) and in milk during fermentation at 37 °C under anaerobic conditions. The study showed that pepsin-treated CMP used as supplements at 0·5 g/l can promote the growth of probiotics even in peptone-rich environments such as MRS. The effect was strain-dependent and evident for the strains that grow poorly in MRS, with an improvement of >1·5 times (P<0·05) by addition of pepsin-treated CMP. Trypsin-treated CMP was much less efficient as growth promoter. Moreover, pepsin-treated CMP was effective in promoting the growth in milk of all probiotic lactic acid bacteria tested, with biomass levels being improved significantly, by 1·7 to 2·6 times (P<0·05), depending on the strain. Thus, supplementation of MRS and of milk with pepsin-treated CMP would be advantageous for the production of high biomass levels for Bifidobacteria and Lactobacilli.

Keywords

Caseinomacropeptidepepsintrypsingrowth-promoting factorprobiotic
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 3 , August 2014 , pp. 319 - 324
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Araya, M, Morelli, L, Reid, G, Sanders, ME, Stanton, C, Pineiro, M & Ben Embarek, P 2002 Guidelines for the evaluation of probiotics in food. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. London, ON, Canada, ftp://ftp.fao.org/es/esn/food/wgreport2.pdfGoogle Scholar
Azuma, N, Yamauchi, K & Mitsuoka, T 1984 Bifidus growth-promoting activity of a glycomacropeptide derived from human κ-casein. Agricultural and Biological Chemistry 48 2159–2162Google Scholar
Boutrou, R, Gaudichon, C, Dupont, D, Jardin, J, Airinei, G, Marsset-Baglieri, A, Benamouzig, R, Tomé, D & Leonil, J 2013 Sequential release of milk protein–derived bioactive peptides in the jejunum in healthy humans. American Journal of Clinical Nutrition 97 1314–1323Google Scholar
Brück, WM, Redgrave, M, Tuohy, KM, Lönnerdal, B, Graverholt, G, Hernell, O & Gibson, GR 2006 Effects of bovine α-lactalbumin and casein glycomacropeptide–enriched infant formulae on faecal microbiota in healthy term infants. Journal of Pediatric Gastroenterology and Nutrition 43 673–679Google Scholar
Canadian Food Inspection Agency 2009 Probiotic claims. Chapter 8, Section 8.7, http://www.inspection.gc.ca/english/fssa/labeti/guide/ch8ae.shtmlGoogle Scholar
Chabance, B, Marteau, P, Rambaud, JC, Migliore-Samour, D, Boynard, M, Perrotin, P, Guillet, R, Jollès, P & Fiat, AM 1998 Casein peptide release and passage to the blood in humans during digestion of milk or yogurt. Biochimie 80 155–165Google Scholar
Champagne, CP & Fustier, P 2007 Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion in Biotechnology 18 184–190Google Scholar
Champagne, CP, Gardner, NJ & Roy, D 2005 Challenges in the addition of probiotic cultures to foods. Critical Reviews in Food Science and Nutrition 45 61–84CrossRefGoogle ScholarPubMed
Champagne, CP, Ross, RP, Saarela, M, Hansen, KF & Charalampopoulos, D 2011 Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology 149 185–193CrossRefGoogle ScholarPubMed
Cicvárek, J, Čurda, L, Elich, O, Dvořáková, E & Dvořák, M 2010 Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria. Czech Journal of Food Sciences 28 485–494Google Scholar
Dave, RI & Shah, NP 1998 Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Journal of Dairy Science 81 2804–2816Google Scholar
Donkor, ON, Henriksson, A, Vasiljevic, T & Shah, NP 2007 α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chemistry 104 10–20CrossRefGoogle Scholar
Farrell, HM Jr, Jimenez-Flores, R, Bleck, GT, Brown, EM, Butler, JE, Creamer, LK, Hicks, CL, Hollar, CM, Ng-Kwai-Hang, KF & Swaisgood, HE 2004 Nomenclature of the proteins of cows’ milk—Sixth revision. Journal of Dairy Science 87 1641–1674CrossRefGoogle ScholarPubMed
Gaudreau, H, Renard, N, Champagne, CP & van Horn, D 2002 The evaluation of mixtures of yeast and potato extracts in growth media for biomass production of lactic cultures. Canadian Journal of Microbiology 48 626–634Google Scholar
Gomes, AMP, Malcata, FX & Klaver, FAM 1998 Growth enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by milk hydrolyzates. Journal of Dairy Science 81 2817–2825CrossRefGoogle Scholar
Hermes, GR, Molist, F, Francisco, Pérez, J, de Segura, AG, Ywazaki, M, Davin, R, Nofrarías, M, Korhonen, TK, Virkola, R & Martín-Orúe, SM 2013 Casein glycomacropeptide in the diet may reduce Escherichia coli attachment to the intestinal mucosa and increase the intestinal lactobacilli of early weaned piglets after an enterotoxigenic E. coli K88 challenge. British Journal of Nutrition 109 1001–1012Google Scholar
Ibrahim, SA & Bezkorovainy, A 1994 Growth-promoting factors for Bifidobacterium longum. Journal of Food Science 59 189–191CrossRefGoogle Scholar
Idota, T, Kawakami, H & Nakajima, I 1994 Growth-promoting effects of N-acetylneuraminic acid-containing substances on Bifidobacteria. Bioscience, Biotechnology, and Biochemistry 58 1720–1722CrossRefGoogle Scholar
Janer, C, Peláez, C & Requena, T 2004 Caseinomacropeptide and whey protein concentrate enhance Bifidobacterium lactis growth in milk. Food Chemistry 86 263–267CrossRefGoogle Scholar
Janer, C, Arigoni, F, Lee, BH, Peláez, C & Requena, T 2005 Enzymatic ability of Bifidobacterium animalis subsp. lactis to hydrolyze milk proteins: identification and characterization of endopeptidase O. Applied and Environmental Microbiology 71 8460–846Google Scholar
Klaver, FAM, Kingma, F & Weerkamp, AH 1993 Growth and survival of bifidobacteria in milk. Netherland Milk and Dairy Journal 47 151–164Google Scholar
Kunji, ERS 1996 The proteolytic systems of lactic acid bacteria. Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology 70 187–221CrossRefGoogle ScholarPubMed
Ledoux, N, Mahé, S, Dubarry, M, Bourras, M, Benamouzig, R & Tomé, D 1999 Intraluminal immunoreactive caseinomacropeptide after milk protein ingestion in humans. Nahrung 43 196–200Google Scholar
Oliveira, MN, Sodini, I, Remeuf, F & Corrieu, G 2001 Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal 11 935–942CrossRefGoogle Scholar
Petschow, BW & Talbott, RD 1991 Response of Bifidobacterium species to growth promoters in human and cow milk. Pediatric Research 29 208–213CrossRefGoogle ScholarPubMed
Poch, M & Bezkorovainy, A 1991 Bovine milk κ-casein trypsin digest is a growth enhancer for the genus Bifidobacterium. Journal of Agricultural and Food Chemistry 39 73–77Google Scholar
Proulx, M, Ward, P, Gauthier, SF & Roy, D 1994 Comparison of bifidobacterial growth-promoting activity of ultrafiltered casein hydrolyzate fractions. Lait 74 139–152CrossRefGoogle Scholar
Robitaille, G 2013 Growth-promoting effects of caseinomacropeptide from cow and goat milk on probiotics. Journal of Dairy Research 80 58–63Google Scholar
Robitaille, G, Lapointe, C, Leclerc, D & Britten, M 2012 Effect of pepsin-treated bovine and goat caseinomacropeptide on Escherichia coli and Lactobacillus rhamnosus in acidic conditions. Journal of Dairy Science 95 1–8Google Scholar
Saarela, M, Virkajärvi, I, Alakomi, HL, Sigvart-Mattila, P & Mättö, J 2006 Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk. International Dairy Journal 16 1477–1482CrossRefGoogle Scholar
Saxelin, M, Grenov, B, Svensson, U, Fondén, R, Reniero, R & Mattila-Sandholm, T 1999 The technology of probiotics. Trends in Food Science and Technology 10 387–392CrossRefGoogle Scholar
Thomä-Worringer, C, Sørensen, J & López-Fandiño, R 2006 Health effects and technological features of caseinomacropeptide: technological and health aspects of bioactive components of milk. International Dairy Journal 16 1324–1333CrossRefGoogle Scholar