Producción de péptidos fijadores de calcio y hierro por lactococcus lactis subsp : cremoris NCFB 712
Calcium and iron binding peptides production by lactococcus lactis subsp : cremoris NCFB 712
Producción de péptidos fijadores de calcio y hierro por lactococcus lactis subsp : cremoris NCFB 712
Calcium and iron binding peptides production by lactococcus lactis subsp : cremoris NCFB 712
Date
2012
Authors
Mariano Garcia-Garibay, 0000-0002-9132-7126
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Autonoma Metropolitana. Unidad Iztapalapa
Abstract
Description
Lactococcus lactis es una bacteria que presenta un alto potencial de generacion de péptidos bioactivos. Una de las actividades más importantes que ejercen los péptidos bioactivos es la fijacion de minerales como el calcio, hierro y zinc. El objetivo de este trabajo fue evaluar el efecto del pH en la producción de péptidos fijadores de calcio y hierro en fermentaciones con Lactococcus Lactis subsp. cremoris NCFB 712. Se observó que en la fermentacion con controlde pH se favoreció la producción de péptidos fijadores de calcio (0.28 mmoles de Ca2 Mg1 de proteína) con respecto a la fermentacion sin control de pH (0.23 mmoles de Ca2 Mg1 de proteína). Existe una correlación entre la actividad proteolitíca y el calcio fijado por los sobrenadantes de las fermentaciones con y sin control de pH. En cuanto a la actividad fijadora de hierro se observo un aumento en la fermentación con control de pH con respecto a la fermantación sin control, en la cual se mantuvo la actividad fijadora inicial propia de las proteinas de la leche . Se encontró que los pesos moleculares de algunos de los péptidos generados coinciden con los pesos moleculares de secuencias reportadas como fijadoras de calcio y hierro.
Lactococcus lactis is a bacteria with a high potential of bioactive peptide production. One of the most important activities of these peptides is metal chelating activity especially of calcium, iron and zinc. The aim of this work was evaluated the efect of pH on calcium and iron chelating peptides production in fermentations by Lactoccocus lactis subsp. cremoris NCFB 712. It was observed that during fermentation with pH control, the production of calcium binding peptides (0.28 mmol Ca2+ mg1 protein) was improved, with respect to fermentation without pH control (0.23 mmol Ca2+ mg1 protein). There is a correlation between proteolytic activity and calcium-binding activity by the supernatants of fermentations with or without pH control. As for the iron-binding activity was observed an increase in the fermentation with pH control with respect to fermentation without control, which was maintained as the initial binding activity characteristic of the milk proteins. It was found that the molecular weights of some of the peptides generated match with the sequence reported molecular weights and calcium and iron binding.
Lactococcus lactis is a bacteria with a high potential of bioactive peptide production. One of the most important activities of these peptides is metal chelating activity especially of calcium, iron and zinc. The aim of this work was evaluated the efect of pH on calcium and iron chelating peptides production in fermentations by Lactoccocus lactis subsp. cremoris NCFB 712. It was observed that during fermentation with pH control, the production of calcium binding peptides (0.28 mmol Ca2+ mg1 protein) was improved, with respect to fermentation without pH control (0.23 mmol Ca2+ mg1 protein). There is a correlation between proteolytic activity and calcium-binding activity by the supernatants of fermentations with or without pH control. As for the iron-binding activity was observed an increase in the fermentation with pH control with respect to fermentation without control, which was maintained as the initial binding activity characteristic of the milk proteins. It was found that the molecular weights of some of the peptides generated match with the sequence reported molecular weights and calcium and iron binding.
Keywords
BIOLOGÍA Y QUÍMICA