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Influence of Whey Protein Concentrate on the Production of Antibacterial Peptides Derived from Fermented Milk by Lactic Acid Bacteria

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Abstract

In the study, growth, proteolysis and antimicrobial activity of lactic acid bacteria were evaluated in skim milk medium supplemented with different concentration of whey protein concentrate (WPC 70). Lactobacillus helveticus (V3) showed maximum pH reduction with 1% WPC. Lactobacillus rhamnosus (NS4) also produced maximum lactic acid production and viable cells counts at 1 and 1.5% WPC, respectively. However, V3 showed maximum proteolytic activity with 1.5% WPC. Streptococcus thermophilus (MD2) was found to exhibit maximum antimicrobial activity with 1.5% WPC. Peptides formed during fermentation were purified by RP-HPLC and identified using RP-LC/MS analysis. Antimicrobial peptide was identified as lactoferrin, which was found in fermented milk supplemented with 1.5% WPC by NS4.

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Acknowledgements

This work is sponsored by Department of Science and Technology, New Delhi, India under Young Scientist Scheme (Grant No. DST/LS351/2013).

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Authors and Affiliations

  1. Department Dairy Microbiology, Anand Agricultural University, Anand, Gujarat, 388110, India

    Subrota Hati & Nikita Patel

  2. Department Plant biotechnology, Anand Agricultural University, Anand, Gujarat, 388110, India

    Amar Sakure

  3. Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, 132001, India

    Surajit Mandal

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  1. Subrota Hati
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  2. Nikita Patel
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Correspondence to Subrota Hati.

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Hati, S., Patel, N., Sakure, A. et al. Influence of Whey Protein Concentrate on the Production of Antibacterial Peptides Derived from Fermented Milk by Lactic Acid Bacteria. Int J Pept Res Ther 24, 87–98 (2018). https://doi.org/10.1007/s10989-017-9596-2

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