Article abstract

International Journal of Biotechnology and Food Science

Research Article | Published October 2019 | Volume 7, Issue 4, pp. 49-55.

doi: https://doi.org/10.33495/ijbfs_v7i4.19.103

 

Utilization of bioactive peptides derived from camel milk proteins as biopreservatives in Kareish cheese

 

 

 

 

 

Mervet M. El-Bayoumi

 

  Email Author

 

Breeding of Animal and Poultry Department, Desert Research Center, Cairo, Egypt.

 

 

 

 

…………....................……..............................…………….......………............……....…….......................................................……...........….........…………

Citation: El-Bayoumi MM (2019). Utilization of bioactive peptides derived from camel milk proteins as biopreservatives in Kareish cheese. Int. J. Biotechnol. Food Sci. 7(4): 49-55.

…………....................……..............................…………….......………............……....…….......................................................……...........….........…………

 

 

 

 Abstract 


Kareish cheese is one of the popular white soft cheese produced in Egypt. The manufacture of Kareish cheese is characterized by a long preparation and making period. Meanwhile, Kareish cheese has a convenient content of nutrients for microbial growth. It has also higher water content; therefore its shelf life is short due to fast microbial deterioration caused by microbial activity, which results in production of many undesirable biohazards. The antimicrobial peptides derived from milk proteins have been found to be active against broad range of pathogenic organisms. These bioactive peptides have the potential to be used as natural preservatives. The aim of this study was focused on studying the antibacterial activity of bioactive peptides derived from camel milk fermented whey protein and casein solution by some probiotics against some pathogens as Enterobacteria spp. and Staphylococcus sp. in Kareish cheese. Meanwhile, antibacterial activity of fermented whey and casein solution against pure strains of Escherichia coli (ACCT8739) and Staphylococcus aureus (ATCC6538) was also studied. Camel milk samples of whey and casein solution (2%) were heat treated at 65°C/30 min, cooled to 42°C and then divided into four portions, which were inoculated with Bifidobacterium bifidium (ATCC15708), L. acidophilus (ATCC4356), L. helveticus (ATCC15009) and Lactobacillus delbrueckii ssp. bulgaricus (ATCC7995) and incubated at 42°C for 24 hours. After fermentation, samples were centrifuged at 15000 ×g for 15 min at 4°C .The resulted supernatants were then sterilized using Millipore Membrane Filter, 0.45 µm and kept at 4°C for treatments as preservation solutions. Kareish cheese samples were immersed in all sterilized supernatants of fermented whey and casein solutions, at 4°C and kept for 72 h under static conditions. Samples were taken at zero time, 12, 24, 36, 48, 60 and 72 h for microbiological analyses. Results revealed that all supernatants of fermented whey and casein solution of camel milk have the ability to inhibit the growth of examined pathogenic bacteria in Kareish cheese stored at 4°C for 72 h. However, fermented rennet whey has higher antibacterial activities against both Enterobacteria spp. and Staphylococcus sp. than fermented casein solution. The maximum antibacterial activity was found in the Kareish cheese treated with supernatant of fermented whey by all probiotics after 48 and 72 h. Fermentation of rennet whey or casein solution by Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus had a remarkable higher antibacterial activity against both pathogens than fermentation by Bifidobacterium bifidium or Lactobacillus acidophilus. Among all probiotics, the highest antibacterial activity was found in Kareish cheese preserved in the supernatants produced from fermented whey and casein by Lactobacillus delbrueckii ssp. bulgaricus (ATCC7995). Results of this study may provide knowledge to utilize a new method to preserve and enhance the quality of Kareish cheese.

Keywords  Bio-preservation   antibacterial activity   probiotics   pathogenic bacteria   Kareish cheese- whey and casein    camel milk proteins  

 

Copyright © 2019 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0




 References


Adebolu TT, Ademulegun OH (2006). Antibacterial activity of Micrococcus lactis strain isolated from Nigerian Fermented cheese whey against diarrhea -causing organisms. J. Biol. Sci. 4:24-27.

Ali A, Fooladi I, Forooshai MC, Saffarian P, Mehrab R (2014). Antimicrobial Effect of Four Lactobacilli strains isolated from Yoghurt against Escherichia coli 0157:H7. J. Food Saf. 34(2):150-160.

Clare DA, Swaisgood HE (2000). Bioactive milk peptides : A prospectus. J Dairy Sci. 83:1187-1195.

Collins CH, Lyne PM, Grange JM (1995). Collins and Lyne's microbiological methods, 8th Edition, Butterworth –Heinemann, Oxford. p. 98.

De Vuyst L, Leroy F (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15(2):67-78.

De Vuyst L, Leroy F (2007). Bacteroicins from Lactic acid bacteria: production, purification and food applications. J. Mol. Microbiol. Biotechnol. 13(4):194-199.

Donkor O, Henriksson A, Vasiljevic T, Shah NP (2007). Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin–converting enzyme inhibitory activity in fermented milk. Lait, 86:21-38.

El-Agamy EI (2009). Bioactive components in camel milk. In: Bioactive components in milk and dairy products, Wiley-Blackwell Publishers, University of Georgia, Athens, USA. p. 159.

El-Agamy EI (2016). Camel milk .In: Hand Book of Milk of Non-Bovine Mammals, 2nd Ed., Black Well,& University of Fort Vally, Georgia, USA. p. 409.

EL-Agamy EI, Nawar MA (2000). Nutritive and immunological values of camel milk: A comparative study with milk of other species In: 2nd International Camelid Conference. Agroeconomics of Camelid Farming, Almaty, Kazakhstan, 8-12 September.

FitzGeraid RJ, Meisel H (2003). Milk protein hydrolysates and bioactive peptides. In Advanced dairy chemistry: Proteins, PF Fox and PLH McSweeney (Eds.), p. 675.

FitzGeraid RJ, Murray BA (2006). Bioactive peptides and lactic fermentations. Int. J. Dairy Technol. 59:118-125.

FitzGeraid RJ, Murray BA, Walsh DJ (2004). Hypotensive peptides from milk proteins. J. Nutr. 134(4):980S-8S.

Fuglsang A, Rattray FP, Nilsson D, Nyborg NCB (2003). Lactic acid bacteria: Inhibition of angiotensin converting enzyme in vitro and in vivo. Antonie van Leeuwenhoek, 83:27-34.

Galia WC, Perrin M, Genay, Dary A (2009). Variability and molecular typing of Streptococcus thermophiles strains displaying different proteolytic and acidifying properties. Int. Dairy J. 19:89-95.

Gauthier SF, Pouliot Y , Saint-Sauvur D (2006). Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins. Int. Dairy J. 16:315-1323.

Gilliland SE, Speck ML (1977). Antagonistic action of Lactobacillus acidophilus towards intestinal and food borne pathogens associated culture. J. Food Prot. 40:820-823.

Gobbetti M, Minervini F, Rizzello CG (2004). Angiotensin I-converting -enzyme-inhibitory and antimicrobial bioactive peptides. Int. J. Dairy Technol. 57:172-188.

Gobbetti M, Minervini F, Rizzello CG (2007). Bioactive peptides in dairy products ,In: Handbook of food products manufacturing, Hui YH (Ed.), Hoboken, New jersey: John Wiley and Sons, Inc. p. 489.

Gomez-Ruiz JA, Ramos M, Recio I (2002). Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures. Int. Dairy J. 12:697-706.

Guzel–Seydim ZB, Kok-Tas T, Greene A K , Seydim A C (2011). Review: Functional properties of Kefir . Crit. Rev. Food Sci. Nutr. 51:261-268.

Haller D, Colbus H, Ganzle MG, Scheren Bacher P, Bode C, Hammes WP (2001). Metabolic and functional properties of lactic acid bacteria in the gastrointestinal ecosystem: a comparative in vitro study between bacteria of intestinal and fermented food origin. Syst. Appl. Microbial. 24:218-226.

Tebyanian H, Akhtiari AB ,Karami A and Kariminik A (2017). Antimicrobial Activity of some Lactobacillus species against intestinal pathogenic bacteria . Int. Lett. Nat. Sci. 65:10-15.

Kilara A, Panyam D (2003). Peptides from milk proteins and their properties .Crit. Rev. Food Sci. Nutr. 43:607-633.

Korhonen H, Pihlanto A (2003). Food-derived bioactive peptides--opportunities for designing future foods. Curr. Pharm. Des. 9(16):1297-308.

Korhonen H, Pihlanto A (2006). Bioactive peptides: Production and functionally. Int. Dairy J. 16:945-960.

Korhonen H, Pihlanto A (2007). Bioactive peptides from food proteins .In Y.H.Hui(Ed), Handbook of food products manufacturing (pp. 5-37). Hoboken, New Jersy: John Wiley and Sons Inc.

Kunji ERG, Fang CM, Stratingh J, Bruins AP, Poolman B Konings WN (1998). Reconstruction of the proteolytic pathway for use of beta-casein by Lactococcus lactis. Mol. Microbial. 27:1107-1118.

Lopez-Fandino R, Otte J, VanCamp J (2006). Physiological, chemical and technological aspects of milk–protein-derived peptides with antihypertensive and ACE-inhibitory activity. Int. Dairy J. 16:1277-1293.

Lopez-Exposito I, Recio I (2008). Protective effect of milk peptides: Antibacterial and antitumor properties. In Advances in experimental medicine and biology: Bioactive components of milk, Bosze Z (Ed.), Newyork, USA, Springer. 606:271-294.

Matar C, LeBlanc MartinJG, Perdigon G (2003). Biologically active peptides released in fermented milk: Role and functions. In: Handbook of fermented functional food. Function food and nutraceuticals series. Farnworth ER (Ed.), Florida, CRC press, pp. 177-201.

Meisel H (2005). Biochemical properties of peptides encrypted in bovine milk proteins. Curr. Med. Chem.12:1905-1919.

Minervini FF, Algaron C, GRizzello P, Fox F, Monnet V, Gobbetri M (2003). Angiotensin1-Converting -enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PRA proteinase-hydrolyzed casein of milk from six species. Appl. Environ. Microbial. 69:5297-5305.

Miclo L, Roux E, Genay M, Brusseaux E, Poirson C, Jameh N (2012). Variability of hydrolysis of β, αs1,and αs2 caseins by 10 strains of Streptococcus thermophiles and resulting bioactive peptides. J. Agric. Food Chem. 60:554-565.

Mohanty D, Tripathy P, Mohapatra S, Samantaray DP (2014). Bioactive potential assessment of antibacterial peptide produced by Lactobacillus isolated from milk and milk products. Int. J. Curr. Microbiol. Appl. Sci.3:72-80.

Moreno FMR, Sarantino poulos P, Tsakalidou E (2006). The role and application of enterococci in food and health. Int. J. Food Microbial. 106(1):1-24.

Nakamura Y, Yamamoto N, Sakai K, Takano T (1995). Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin 1-converting enzyme. J. Dairy Sci. 78:1253:1257.

Pihlanto A (2006). Antioxidantive peptides derived from milk proteins. Int. Dairy J. 16:1306-1314.

Pihlanto A, Korhonen H (2003). Bioactive peptides and proteins. In:Advances in food and nutrition research, Taylor SL (Ed.), San Diego, USA: Elsevier Inc., 47:175.

Pritchard GG, Coolbear T (1993). The physiology and biochemistry of the proteolytic system in lactic acid bacteria. FEMS Microbial. Rev. 12:179-206.

Robinson RK (1990). Dairy Microbiology 2nd Ed., Chapman and Hall, London ,New York. p. 67.

Ray B (1996). Fundamental Food Microbiology CRC press. New York.

Saarela M, Lahteenmaki L ,Crittenden R, Salminen S, Mattila T (2002). Gut bacteria and health foods. The European perspective. Int. J. Food Microbial. 78(1-2):99-117.

Santos JPV, Araújo TF, Ferreira CLF, Goulart SM (2013). Evaluation of antagonistic activity of milk fermented with Kefir grains of different origins. Braz. Arch. Biol. Technol. 56:823-827.

Silva SV, Malcata FX (2005). Caseins as source of bioactive peptides .Int. Dairy J. 15:1-15.

Weschenfelder S, Pinto PM, Gerhardt C, Carvalho HHC, Wiest JM (2018). Antibacterial activity of different formulations of cheese and whey produced with Kefir grains . Rev. Ciênc. Agron. 49(3):443-449.

Singh P, Prakash A (2009). Screening of Lactic acid bacteria for antimicrobial properties against Listeria monocytogenies isolated from milk products at Agra,region. Int. J. Food Saf. 11:81-87.

Tsakalidou E, Anastasiou R, Vanden berghe I, Beeumen JV, Kalantzopoulos G (1999). Cell-wall-bound proteinase of Lactobacillus delbrueckii sup sp. Lactis ACA-DC178: Characterization and specificity for B-casein. Appl. Environ. Microbiol. 65:2035-2040.

Warner RC (1944). Separation of α-and B casein. J. Am. Cem. Soc. 66:1725.

Warny MA, Fatimi AN, Bostwick EF, Laine DC, Lebel F, LaMont JT, Pothoulakis C, Kelly, CP (1999). Bovine immunoglobulin concentrate-clostridium difficile retains C difficile toxin neutralising activity after passage through the human stomach and small intestine. Gut. 44(2):212-217.

Weschennfelder S, Wiest JM, Carvalho HHC (2009). Anti-Escherichia coli activity in traditional kefir and kefir whey. Rev. Inst. Latic. “Cândido Tostes”, Mar/Jun, nº 367/368, 64:48-55.,

Yamamoto N, Ejiri M, Mizuno S (2003). Biogenic peptides and their potential use. Curr. Pharm. Des. 9:134S-135S.