Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiri

Ufuk Gökçe Ayranci, Anil Şeker, Sevda Arisoy, Hüseyin Çimen and Özlem Üstün-Aytekin
Additional contact information
Ufuk Gökçe Ayranci: Department of Food Engineering, Faculty of Engineering, Pamukkale University, Kinikli-Denizli, Turkey
Anil Şeker: Department of Food Engineering, Faculty of Engineering, Pamukkale University, Kinikli-Denizli, Turkey
Sevda Arisoy: Department of Nutrition and Dietetic, Faculty of Health Sciences, Health Sciences University, Istanbul, Turkey
Hüseyin Çimen: Department of Genetics and Bioengineering, Yeditepe Proteomics and Mass Spectrometry Laboratory (YediPROT), Yeditepe University, Istanbul, Turkey
Özlem Üstün-Aytekin: Department of Nutrition and Dietetic, Faculty of Health Sciences, Health Sciences University, Istanbul, Turkey

Czech Journal of Food Sciences, 2019, vol. 37, issue 3, 155-164

Abstract: Casein, gluten, and soy protein are widely used in food processing for structure, texture, and flavour improvement. These large proteins might be hydrolysed to shorter peptides or amino acids, which provide antioxidant activities through enzymatic and fermentative food processes. Casein, gluten, and soy protein were digested with an enzyme supplement product containing dipeptidyl peptidase IV (DPPIV) and protease in this study. Then, each protein was hydrolysed by Lactobacillus kefiri strain. 2,2, diphenyl 1-picryl hydrazyl (DPPH) radical scavenging activity and reducing power (RP) were measured for undigested and digested samples. According to our results, all proteins were hydrolysed. Soy protein demonstrated the highest IC50 value of DPPH for undigested (2.64 mg/ml) and digested samples (1.56 mg/ml) as well as the highest RP value (0.171 for undigested and 0.234 for digested at 700 nm). On the other hand, casein provided the weakest DPPH radical scavenging activity (1.58 ± 0.041% for undigested and 21.86 ± 0.012% for digested samples). A strong correlation was found between cell growth and antioxidant activity of casein during the microbial fermentation. In addition, the changes in protein expression levels by microbial fermentation were analysed by using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Mass spectrometry-based protein identification studies revealed that EF-G, DNA-K, and DNA-J were mainly overexpressed indicating L. kefiri adapts itself by changing the overall proteome.

Keywords: casein; DPPH radical scavenging activity; gluten; Lactobacillus kefiri; MALDI-TOF/TOF; soy protein (search for similar items in EconPapers)
Date: 2019
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/138/2018-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/138/2018-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:138-2018-cjfs

DOI: 10.17221/138/2018-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().