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Scopus YÖKSİS DOI Eşleşti SJR Q1

Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives

Food Bioscience · Ekim 2023

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YÖKSİS Kayıtları
Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives
Elsevier BV · 2023 SCI-Expanded
Doç. Dr. TALHA DEMİRCİ →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Functional constituents of six wild edible Silene species: A focus on their phytochemical profiles and bioactive properties
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Pigmented whole maize grains for functional value added and low glycemic index snack production
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Modulating of food glycemic response by lactic acid bacteria
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Integration of in vitro and in silico approaches to assess three Astragalus species from Turkey flora: A novel spotlight from lab bench to functional applications
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Evaluating the phyto-complexity and poly-pharmacology of spices: The case of Aframomum melegueta K. Schum (Zingiberaceae)
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Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage
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Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives
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Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents
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Unlocking the functional potential of Nitraria schoberi extracts using chemical fingerprinting, biological efficiencies, in silico and network pharmacological approaches
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Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties
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From parasitic life to health-promoting applications - a versatile goldmine discovered in natures secret treasure chest: Orobanche nana
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Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties
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Exploring the chemical constituents and biological activities of leaf and twig extracts of two Amygdalus species from Turkeys flora: Cell-free, in vitro and molecular docking approaches
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Makale Bilgileri

Dergi Food Bioscience
ISSN22124292
Yayın TarihiEkim 2023
Cilt / Sayfa55
DOI10.1016/j.fbio.2023.103086
Scopus ID2-s2.0-85169610513
Özet This study examined in vitro and in situ proteolytic characteristics of 8 lactobacilli strains isolated from Turkish Tulum cheese, consisting of L. plantarum, L. helveticus, L. rhamnosus, and L. paracasei, whose beneficial properties and safety concerns previously evaluated. The studied isolates presented versatile proteolytic activity with acidic, neutral, and alkaline proteases. The proteolytic activity of isolates against azocasein substrate was determined between 10.30 and 19.90 U/mg, and L. plantarum isolates had the highest proteolytic activity at varying pH values. Isolates 15, 449, 480 and 675 harboured proteinase genes in the catalytic region of prtR and prtP, and in the prtP/prtM intergenic region. All isolates were also evaluated in the production of fermented milk. As a result of SDS-PAGE analysis of fermented milk samples, L. plantarum isolates 449, 480 and 675 showed more proteolytic activity on milk caseins. Besides, isolate 480 was also effective in hydrolysis of beta-lactoglobulin. L. plantarum isolates resulted in an increase in amino acid (AA) concentrations especially in arginine, alanine, histidine, and proline during the 24-h fermentation of milk. AA production abilities varied depending on the strain. Generally, isolate 675 offered superior AA production ability. The proteolytic properties of cultures are effective on both human health and technological properties of the product in terms of reducing the allergenicity of milk proteins, forming functional peptides, and improving the sensory properties of the product. Based on the results of this study, L. plantarum isolates 449, 480 and 675 could potentially be used as starter cultures or co-cultures for these purposes.

Yazarlar (5)

1
Meryem Kübra Satılmış
2
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
3
Talha Demirci
4
Begüm Denktaş
5
Nihat Akın
ORCID: 0000-0002-0966-1126

Anahtar Kelimeler

Amino acid profile Extracellular enzyme Fermented milk L. plantarum Proteinase genes Protein hydrolysis

Kurumlar

Konya Gida ve Tarim Üniversitesi
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Bioscience
Q1
SJR Skoru1,119
H-Index94
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Biochemistry (Q1)
Food Science (Q1)
Dergi sayfasına git

Metrikler

20
Atıf
5
Yazar
6
Anahtar Kelime

Sistemimizdeki Yazarlar

TD
TALHA DEMİRCİ
Doç. Dr.

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