Hostname: page-component-cd9895bd7-jkksz Total loading time: 0 Render date: 2024-12-31T19:40:12.301Z Has data issue: false hasContentIssue false
  • English
  • Français

Goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus release tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin

Published online by Cambridge University Press:  04 August 2009

Vanessa Hamme ,
Frederic Sannier ,
Jean-Marie Piot  and
Stephanie Bordenave-Juchereau
Vanessa Hamme*
Affiliation:
Laboratoire LIENSs, CNRS UMR 6250, site Marie Curie, UFR Sciences Technologies Santé, Avenue Michel Crépeau, F-17042La Rochelle cedex 01, France
Frederic Sannier
Affiliation:
Laboratoire LIENSs, CNRS UMR 6250, site Marie Curie, UFR Sciences Technologies Santé, Avenue Michel Crépeau, F-17042La Rochelle cedex 01, France
Jean-Marie Piot
Affiliation:
Laboratoire LIENSs, CNRS UMR 6250, site Marie Curie, UFR Sciences Technologies Santé, Avenue Michel Crépeau, F-17042La Rochelle cedex 01, France
Stephanie Bordenave-Juchereau
Affiliation:
Laboratoire LIENSs, CNRS UMR 6250, site Marie Curie, UFR Sciences Technologies Santé, Avenue Michel Crépeau, F-17042La Rochelle cedex 01, France
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Angiotensin-I-Converting Enzyme (ACE) inhibitors peptides were produced from unsupplemented acid goat whey fermented aerobically for 168 h by Kluyveromyces marxianus and Lactobacillus rhamnosus. This yeast-lactobacillus association is GRAS. Two novel lactokinins were identified: NYW and W with IC50 of 20 and 0·86 μm respectively. They both were resistant toward simulated gastrointestinal digestion. In addition, WLAHK was found in the hydrolysate. These three sequences belong to f(99–110) of α-la which seems to be a lactokinin cryptic zone. W was the major molecule released by the fermentation process. Considering that W is the precursor of serotonin, the hydrolysate produced could be of interest for the generation of functional health ingredient involved in regulation of affective disorders and hypertension.

Keywords

Whey fermentationtryptophanACE inhibition
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 3 , August 2009 , pp. 379 - 383
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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

Autelitano, DJ, Rajic, A, Smith, AI, Berndt, MC, Ilag, LL & Vadas, M 2006 The cryptome: a subset of the proteome, comprising cryptic peptides with distinct bioactivities. Drug Discovery Today 11 7–8Google Scholar
Belem, MA, Gibbs, BF & Lee, BH 1999 Proposing sequences for peptides derived from whey fermentation with potential bioactive sites. Journal of Dairy Science 82 486–493Google Scholar
Blomstrand, E, Hassmén, P, Ekblom, B & Newsholme, EA 1991 Administration of branches-chain amino acids during sustained exercise – effects on performance and on plasma concentration of some amino acids. European Journal of Applied Physiology 63 83–88Google Scholar
Bordenave, S, Sannier, F, Piot, JM & Ricart, G 1999 Continuous hydrolysis of goat whey in an ultrafiltration reactor: generation of alpha-lactorphin. Preparative Biochemistry and Biotechnology 29 189–202CrossRefGoogle Scholar
Cheung, HS, Wang, FL, Ondetti, MA, Sabo, EF & Cushman, DW 1980 Binding of peptide substrates and inhibitors of angiotensin converting enzyme – Importance of the COOH-terminal dipeptide sequence. Journal of Biological Chemistry 255 401–407Google Scholar
De Wit, JN 1998 Nutritional and Functional Characteristics of Whey Proteins in Food Products. Journal of Dairy Science 81 597–608Google Scholar
Didelot, S, Bordenave-Juchereau, S, Rosenfeld, E, Piot, JM & Sannier, F 2006a Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora. Journal of Dairy Research 73 163–170Google Scholar
Didelot, S, Bordenave-Juchereau, S, Rosenfeld, E, Fruitier-Arnaudin, I, Piot, JM & Sannier, F 2006b Preparation of angiotensin-I-converting enzyme inhibitory hydrolysates from unsupplemented caprine whey fermentation by various cheese microflora. International Dairy Journal 16 976–983CrossRefGoogle Scholar
FitzGerald, RJ & Meisel, H 1999 Lactokinins: Whey protein-derived ACE inhibitory peptides. Nahrung 43 165–1673.0.CO;2-2>CrossRefGoogle ScholarPubMed
Gobetti, M, Ferranti, P, Smacchi, E, Goffredi, F & Addeo, F 2000 Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp bulgaricus SS1 and Lacticoccus lactis subsp cremoris FT4. Applied Environmental Microbiology 66 3898–3904CrossRefGoogle Scholar
Hammé, V, Sannier, F, Piot, JM, Didelot, S & Bordenave-Juchereau, S 2009 Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity. Journal of Dairy Research 76 1–6Google ScholarPubMed
Heine, W, Radke, M, Wutzke, KD, Peters, E & Kundt, G 1996 Alpha-lactalbumin-enriched low-protein infant formulas: a comparison to breast milk feeding. Acta Paediatrica 85 1024–1028Google Scholar
Hernández-Ledesma, B, Recio, I, Ramos, M & Amigo, L 2002 Preparation of ovine and caprine β-lactoglobulin hydrolysates with ACE-inhibitory activity. Identification of active peptides from caprine β-lactoglobulin hydrolysed with thermolysin. International Dairy Journal 12 805–812Google Scholar
Hong, F, Ming, L, Yi, S, Zhanxia, L, Yongquan, W & Chi, L 2008 The antihypertensive effect of peptides: A novel alternative to drugs? Peptides 29 1062–1071Google Scholar
Jauhiainen, T, Colline, M, Narva, M, Cheng, ZJ, Poussa, T, Vapaatalo, H & Korpela, R 2005 Effect of long-term intake of milk peptides and minerals on blood pressure and arterial function in spontaneously hypertensive rats. Milchwissenschaft 60 358–363Google Scholar
Lopez-Fandiño, R, Otte, J & Van Camp, J 2006 Physiological, chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activity. International Dairy Journal 16 1277–1293Google Scholar
Markus, RC, Olivier, B, Panhuysen, GEM, Van der Gugten, J, Alles, SM, Tuiten, A, Westenberg, HGM, Fekkes, D, Koppeschaar, FH & de Haan, EEHF 2000 The bovine protein α-lactalbumin increases the plasma ratio of tryptophan to the other large neutral amino acids, and in vulnerable subjects raises brain serotonin activity, reduces cortisol concentration, and improves mood under stress. American Journal of Clinical Nutrition 71 1536–1544Google Scholar
Markus, RC, Olivier, B & de Haan, EDF 2001 Whey protein rich in α-lactalbumin increases the ratio of plasma tryptophan to the sum of the other large neutral amino acids and improves cognitive performance in stress-vulnerable subjects. American Journal of Clinical Nutrition 75 1051–1556CrossRefGoogle Scholar
Markus, RC, Jonkman, LM, Lammers, HCMJ, Deutz, EPN, Messer, HM & Rigtering, N 2005 Evening intake of α-lactalbumin increases plasma tryptophan availability and improves morning alertness and brain measures of attention. American Journal of Clinical Nutrition 81 1026–1033Google Scholar
Minet-Ringuet, J, Le Ruyet, PM, Tomé, D & Even, PC 2004 A tryptophan-rich diet efficiently restores sleep after food deprivation in the rat. Behavioural Brain Research 152 335–340CrossRefGoogle ScholarPubMed
Mullaly, MM, Meisel, H & FitzGerald, RJ 1996 Synthetic peptides corresponding to α-lactalbumin and β-lactoglobulin sequences with angiotensin-I-converting enzyme inhibitory activity. Biological Chemistry Hoppe-Seyler 377 259–260Google Scholar
Mullaly, MM, Meisel, H & FitzGerald, RJ 1997a Angiotensin-I-converting enzyme inhibitory activities of gastric and pancreatic proteinase digests of whey proteins. International Dairy Journal 7 299–303Google Scholar
Nchinda, AT, Chibale, K, Redelinghuys, P & Sturrock, ED 2006 Synthesis and molecular modelling of a linisopril-tryptophan analogue inhibitor of angiotensin I-converting enzyme. Bioorganic & Medicinal Chemistry Letters 16 4616–4619CrossRefGoogle ScholarPubMed
Orosco, M, Rouch, C, Beslot, F, Feurte, S, Regnault, A & Dauge, V 2004 Alpha-lactalbumin-enriched diets enhance serotonin release and induce anxiolytic and rewarding effects in the rat. Behavioural Brain Research 148 1–10CrossRefGoogle ScholarPubMed
Pihlanto-Leppälä, A, Rokka, T & Korhonen, H 1998 Angiotensin I converting enzyme inhibitory peptides derived from bovine milk proteins. International Dairy Journal 8 325–331CrossRefGoogle Scholar
Pihlanto-Leppala, A, Koshinen, P, Piilota, K, Tupasela, T & Korhonen, H 2000 Angiotensin I-converting Enzyme Inhibitory Properties of Whey Protein Digest: Concentration and Characterization of Active Peptides. Journal of Dairy Research 67 53–64CrossRefGoogle ScholarPubMed
Tuomilehto, J, Lindström, J, Hyrynen, J, Korpela, R, Karhunen, ML, Mikola, L, Jauhiainen, T, Seppo, L & Nissinen, A 2004 Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension. Journal of Human Hypertension 18 795–802CrossRefGoogle ScholarPubMed
Vermeirssen, V, Van Camp, J, Decross, K, Van Wijmelbeke, L & Verstraete, W 2003 The impact of fermentation and in vitro digestion on the formation of angiotensin-I-converting enzyme inhibitory activity from pea and whey protein. Journal of Dairy Science 86 429–438Google Scholar
Yoshikawa, M, Tani, F, Yoshimura, T & Chiba, H 1986 Opioid peptides from milk proteins. Agricultural and Biological Chemistry 50 241–242Google Scholar
Zhao, Q, Sannier, F, Garreau, I, Le Cœur, C & Piot, JM 1996 Reversed-phase high performance liquid chromatography coupled with second-order derivative spectroscopy for the quantitation of aromatic amino acids in peptides: application to hemorphins. Journal of chromatography 723 35–41Google Scholar