Raveschot Cyril, Cudennec Benoit, Coutte François, Flahaut Christophe, Fremont Marc, Drider Djamel, Dhulster Pascal
INRA, ISA, EA 7394-ICV Institut Charles Viollette, Université Lille, Université d'Artois, Université Littoral Côte d'Opale, Lille, France.
VF Bioscience, Parc Eurasanté, Loos-lez-Lille, France.
Front Microbiol. 2018 Oct 17;9:2354. doi: 10.3389/fmicb.2018.02354. eCollection 2018.
To compensate for their amino acid auxotrophy, lactobacilli have developed the ability to hydrolyze proteins present in their environment. This proteolytic activity not only generates the free amino acids needed by the bacteria, but also a large variety of peptides, some of which are endowed with biological activities. These so-called "bioactive peptides" (BAPs) are interesting from a nutrition and healthcare perspective. The use of lactic acid bacteria (LAB) such as lactobacilli is an effective strategy for production and valorization of new BAPs. The proteolytic activity of lactobacilli is exerted in a strain- and species-dependent manner: each species exhibits different proteinase content, leading to a large variety of proteolytic activities. This underlines the high potential of strains to produce novel hydrolysates and BAPs of major interest. This review aims at discussing the potential of different species to release BAPs from fermentation media and processes. Strategies used for peptide production are presented. Additionally, we propose a methodology to select the most promising strains as sources of BAPs. This methodology combines conventional approaches and analyses.
为了弥补其氨基酸营养缺陷，乳酸杆菌已发展出水解其周围环境中存在的蛋白质的能力。这种蛋白水解活性不仅产生细菌所需的游离氨基酸，还产生各种各样的肽，其中一些具有生物活性。这些所谓的“生物活性肽”（BAPs）从营养和医疗保健角度来看很有意思。使用诸如乳酸杆菌之类的乳酸菌是生产和增值新型BAPs的有效策略。乳酸杆菌的蛋白水解活性以菌株和物种依赖性方式发挥作用：每个物种表现出不同的蛋白酶含量，导致各种各样的蛋白水解活性。这突出了菌株产生新型水解产物和备受关注的BAPs的巨大潜力。本综述旨在讨论不同物种从发酵培养基和过程中释放BAPs的潜力。介绍了用于肽生产的策略。此外，我们提出了一种方法来选择最有前途的菌株作为BAPs的来源。该方法结合了传统方法和分析。
