Application of different Lactobacillus strains in production pea seed protein hydrolysates with antioxidative activity
2013
Аутори
Stanisavljević, NemanjaVukotić, Goran
Fira, Đorđe
Jovanović, Živko
Miljuš-Đukić, Jovanka
Radović, Svetlana
Mikić, Aleksandar
Maksimović, Vesna
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In recent years antioxidant properties of plant derived protein hydrolysates were established. Antioxidative activity of these hydrolysates largely depends on specificity of the proteinase used for hydrolysis, duration of proteinase treatment, as well as composition and molecular weight of hydrolysis derived peptides. In order to explore potential use of nine proteinase containing Lactobacillus strains in production of antioxidative peptides we tested their ability to hydrolyze lyophilized hydrosoluble protein fraction from dehulled and defatted dry pea seeds (Pisum sativum), cultivar NS Mraz. We also developed plant protein based liquid medium for cultivation of lactobacilli which was later used as starter for hydrolysis reaction in larger volume. We found that all nine strains could hydrolyze plant hydrosoluble fraction of pea seed proteins but with different efficiency. We also examined the effect of duration of hydrolysis on antioxidative activity in <10kDa fraction of obtained pep...tide extracts, using most proteolyticaly active strain, human vaginal isolate Lactobacillus rhamnosus T10. General conclusion was that antioxidative activity was positively correlated with increase of hydrolysis duration and amount of small peptides, which reached up to 34% of total proteins after 24h of hydrolysis treatment.
Кључне речи:
Lactobacillus / strains / pea / seed protein hydrolysates / hydrolysates / antioxidative activityИзвор:
Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad, 2013, 286-286Издавач:
- International Legume Society
- Novi Sad : Institute of Field and Vegetable Crops
Финансирање / пројекти:
- Молекуларни механизми одговора биљака на абиотички стрес-улога транскрипционих фактора и малих РНК и анализа генетичког диверзитета биљних култура од интереса за пољопривреду и биотехнологију (RS-MESTD-Basic Research (BR or ON)-173005)
- Молекуларна карактеризација бактерија из родова Bacillus и Pseudomonas као потенцијалних агенаса за биолошку контролу (RS-MESTD-Basic Research (BR or ON)-173026)
Колекције
Институција/група
FiVeRTY - CONF AU - Stanisavljević, Nemanja AU - Vukotić, Goran AU - Fira, Đorđe AU - Jovanović, Živko AU - Miljuš-Đukić, Jovanka AU - Radović, Svetlana AU - Mikić, Aleksandar AU - Maksimović, Vesna PY - 2013 UR - http://fiver.ifvcns.rs/handle/123456789/3040 AB - In recent years antioxidant properties of plant derived protein hydrolysates were established. Antioxidative activity of these hydrolysates largely depends on specificity of the proteinase used for hydrolysis, duration of proteinase treatment, as well as composition and molecular weight of hydrolysis derived peptides. In order to explore potential use of nine proteinase containing Lactobacillus strains in production of antioxidative peptides we tested their ability to hydrolyze lyophilized hydrosoluble protein fraction from dehulled and defatted dry pea seeds (Pisum sativum), cultivar NS Mraz. We also developed plant protein based liquid medium for cultivation of lactobacilli which was later used as starter for hydrolysis reaction in larger volume. We found that all nine strains could hydrolyze plant hydrosoluble fraction of pea seed proteins but with different efficiency. We also examined the effect of duration of hydrolysis on antioxidative activity in <10kDa fraction of obtained peptide extracts, using most proteolyticaly active strain, human vaginal isolate Lactobacillus rhamnosus T10. General conclusion was that antioxidative activity was positively correlated with increase of hydrolysis duration and amount of small peptides, which reached up to 34% of total proteins after 24h of hydrolysis treatment. PB - International Legume Society PB - Novi Sad : Institute of Field and Vegetable Crops C3 - Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad T1 - Application of different Lactobacillus strains in production pea seed protein hydrolysates with antioxidative activity EP - 286 SP - 286 UR - https://hdl.handle.net/21.15107/rcub_fiver_3040 ER -
@conference{ author = "Stanisavljević, Nemanja and Vukotić, Goran and Fira, Đorđe and Jovanović, Živko and Miljuš-Đukić, Jovanka and Radović, Svetlana and Mikić, Aleksandar and Maksimović, Vesna", year = "2013", abstract = "In recent years antioxidant properties of plant derived protein hydrolysates were established. Antioxidative activity of these hydrolysates largely depends on specificity of the proteinase used for hydrolysis, duration of proteinase treatment, as well as composition and molecular weight of hydrolysis derived peptides. In order to explore potential use of nine proteinase containing Lactobacillus strains in production of antioxidative peptides we tested their ability to hydrolyze lyophilized hydrosoluble protein fraction from dehulled and defatted dry pea seeds (Pisum sativum), cultivar NS Mraz. We also developed plant protein based liquid medium for cultivation of lactobacilli which was later used as starter for hydrolysis reaction in larger volume. We found that all nine strains could hydrolyze plant hydrosoluble fraction of pea seed proteins but with different efficiency. We also examined the effect of duration of hydrolysis on antioxidative activity in <10kDa fraction of obtained peptide extracts, using most proteolyticaly active strain, human vaginal isolate Lactobacillus rhamnosus T10. General conclusion was that antioxidative activity was positively correlated with increase of hydrolysis duration and amount of small peptides, which reached up to 34% of total proteins after 24h of hydrolysis treatment.", publisher = "International Legume Society, Novi Sad : Institute of Field and Vegetable Crops", journal = "Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad", title = "Application of different Lactobacillus strains in production pea seed protein hydrolysates with antioxidative activity", pages = "286-286", url = "https://hdl.handle.net/21.15107/rcub_fiver_3040" }
Stanisavljević, N., Vukotić, G., Fira, Đ., Jovanović, Ž., Miljuš-Đukić, J., Radović, S., Mikić, A.,& Maksimović, V.. (2013). Application of different Lactobacillus strains in production pea seed protein hydrolysates with antioxidative activity. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad International Legume Society., 286-286. https://hdl.handle.net/21.15107/rcub_fiver_3040
Stanisavljević N, Vukotić G, Fira Đ, Jovanović Ž, Miljuš-Đukić J, Radović S, Mikić A, Maksimović V. Application of different Lactobacillus strains in production pea seed protein hydrolysates with antioxidative activity. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad. 2013;:286-286. https://hdl.handle.net/21.15107/rcub_fiver_3040 .
Stanisavljević, Nemanja, Vukotić, Goran, Fira, Đorđe, Jovanović, Živko, Miljuš-Đukić, Jovanka, Radović, Svetlana, Mikić, Aleksandar, Maksimović, Vesna, "Application of different Lactobacillus strains in production pea seed protein hydrolysates with antioxidative activity" in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad (2013):286-286, https://hdl.handle.net/21.15107/rcub_fiver_3040 .