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Characterization of Antimicrobial and Antioxidative Peptides Synthesized by L. rhamnosus C6 Fermentation of Milk

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Abstract

Lactobacillus rhamnosus C6 was used for milk fermentation with the aim of synthesizing antimicrobial and antioxidant peptides rich preparations. The proteolysis was checked for an incubation period of 72 h to check the extent of both bioactivities in fermentate. The 36 h incubated fermentate showed higher inhibition zone diameter against E. coli ATCC 25922 as well as antioxidant activity. Ultrafiltrate was further purified by solid phase extraction and then subjected to reverse phase chromatography. Among 12 fractions collected, higher activity containing fractions were sequenced through LC–MS and characterized. Total 49 peptide sequences identified including 13 novel sequences rich in proline with helix forming ability. Higher antimicrobial activity containing fractions have potent previously reported Casicidin-17 peptides along with a series of proline rich peptides. Antioxidant rich peptides profile contains 21 peptide of smaller sequence of mainly 9–12 amino acids with lower molecular weight. This study demonstrates the capacity of L. rhamnosus C6 to release antioxidative and antimicrobial peptide by proteolysis of milk proteins through peptide profiling and characterization.

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Acknowledgements

The research work was supported by National Dairy Research Institute, Karnal.

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Authors and Affiliations

  1. Dairy Chemistry Division, NDRI, Karnal, India

    Seema Rana, Rajesh Bajaj & Bimlesh Mann

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  1. Seema Rana
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  2. Rajesh Bajaj
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  3. Bimlesh Mann
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Correspondence to Seema Rana.

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Rana, S., Bajaj, R. & Mann, B. Characterization of Antimicrobial and Antioxidative Peptides Synthesized by L. rhamnosus C6 Fermentation of Milk. Int J Pept Res Ther 24, 309–321 (2018). https://doi.org/10.1007/s10989-017-9616-2

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  • DOI: https://doi.org/10.1007/s10989-017-9616-2

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