Lactococcus lactis subsp . cremoris NCFB 712 CALCIUM AND IRON BINDING PEPTIDES PRODUCTION BY Lactococcus lactis s bsp . cremoris NCFB 712

Content Provider	Semantic Scholar
Author	Figueroa-Hernández, C. Cruz-Guerrero, Alma Rodríguez-Serrano, Gabriela Gómez-Ruíz, Lorena García-Garibay, Mariano Jiménez-Guzmán, Judith
Copyright Year	2012
Abstract	Lactococcus lactis is a bacteria with a high potential of bioactive peptide roduction. 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 effect 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+ mg−1 protein) was improved, with respect to fermentatio without pH control (0.23 mmol Ca2+ mg−1 protein). Ther 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 pepti es generated match with the sequence reported molecular weights and calcium and iron binding.
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Language	English
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Content Type	Text
Resource Type	Article