Lactic Acid Bacteria as Cell Factories for the Generation of Bioactive Peptides
2017
There is a growing interest in the incorporation of functional foods in the daily diet to
achieve health promotion and disease risk reduction. Numerous studies have focused on the production
of biologically active peptides as nutraceuticals and functional food ingredients due to their
health benefits. These short peptides, displaying antihypertensive, antioxidant, mineral binding, immunomodulatory
and antimicrobial activities are hidden in a latent state within the primary sequences
of food proteins requiring enzymatic proteolysis for their release. While microbial fermentation
is one of the major and economically most convenient processes used to generate bioactive peptides,
lactic acid bacteria (LAB) are widely used as starter cultures for the production of diverse fermented
foods. This article reviews the current knowledge on LAB as cell factories for the production
of bioactive peptides from a variety of food protein sources. These microorganisms depend on a
complex proteolytic system to ensure successful fermentation processes. In the dairy industry, LAB
containing cell envelope-associated proteinases (CEPs) are employed as biocatalysts for the first step
of casein breakdown releasing bioactive peptides during milk fermentation. A better understanding
of the functionality and regulation of the proteolytic system of LAB opens up future opportunities for
the production of novel food-derived compounds with potential health-promoting properties.
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
0
References
23
Citations
NaN
KQI