Characterization of Antimicrobial Peptide Fraction Producing Lactobacillus spp. Based on LC/MS-MS and Determination of ACE-inhibitory Activity in Kefir

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dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.contributor.authorAtalay, Merve
dc.contributor.authorSahingil, Didem
dc.date.accessioned2024-08-04T20:10:13Z
dc.date.available2024-08-04T20:10:13Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn the present study, bioactive properties such as ACE-I activity and antimicrobial activity of kefir using different Lactobacillus (Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842, Lactobacillus helveticus ATCC 15009 and Lactobacillus plantarum ATCC 14917) on some pathogen and Gram-positive bacteria during 28 day-storage periods was investigated and proteolysis (RP-HPLC peptide profiles, RP-HPLC amino acid profiles) were studied. The antimicrobial activity was investigated in kefir extract and separated peptide fractions (<3 kDa, named F2) which were characterized by LC-MS/MS and precursor and product ions were determined. Antimicrobial activity has been observed against pathogenic bacteria such as Escherichia coli (E. coli) in all samples. But the results revealed that the F2 fraction separated from kefir manufactured using Lactobacillus had a stronger antibacterial effect than control samples. It was determined that the F2 fraction has antimicrobial activity against S. aureus, S. warneri 95052 and S. hominis. The ACE-I activity of samples A, B, C and K were 76.47%, 84.95%, 87.33% and 85.57%, respectively. In the kefir using Lactobacillus has increase of ACE-I activity and was significant (P<0.01). In this study, it was concluded that the using of adjunct Lactobacillus contributed to the functional value of kefir.en_US
dc.description.sponsorshipScientific and Research Project Units of Inonu University, Malatya, Turkey [FYL-2017-728]en_US
dc.description.sponsorshipThis study was financially supported by Scientific and Research Project Units of Inonu University, Malatya, Turkey with project number FYL-2017-728.en_US
dc.identifier.doi10.15832/ankutbd.880744
dc.identifier.endpage384en_US
dc.identifier.issn1300-7580
dc.identifier.issn2148-9297
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85137875502en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage372en_US
dc.identifier.trdizinid1138124en_US
dc.identifier.urihttps://doi.org/10.15832/ankutbd.880744
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1138124
dc.identifier.urihttps://hdl.handle.net/11616/92671
dc.identifier.volume28en_US
dc.identifier.wosWOS:000877379000003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherGalenos Publ Houseen_US
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBioactive peptidesen_US
dc.subjectIn-Vitro antimicrobial peptidesen_US
dc.subjectACE-I activityen_US
dc.subjectpurificationen_US
dc.subjectLC-MSen_US
dc.subjectMSen_US
dc.titleCharacterization of Antimicrobial Peptide Fraction Producing Lactobacillus spp. Based on LC/MS-MS and Determination of ACE-inhibitory Activity in Kefiren_US
dc.typeArticleen_US

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