<i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity
Due to climate change and the development of sustainable foods, protein vegetable sources are being considered as promising food commodities. Fermentation is an ancient tool for obtaining bioactive compounds, and has been exploited for bioactive peptide production from different sources. Thus, this...
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2025-02-01
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| author | Areli Elizabeth García-Escamilla Zaira Daniela Solís-Macías Gabriela Mariana Rodríguez-Serrano Luis Guillermo González-Olivares Jesús Guadalupe Pérez-Flores Elizabeth Contreras-López Laura García-Curiel Emmanuel Pérez-Escalante |
| author_facet | Areli Elizabeth García-Escamilla Zaira Daniela Solís-Macías Gabriela Mariana Rodríguez-Serrano Luis Guillermo González-Olivares Jesús Guadalupe Pérez-Flores Elizabeth Contreras-López Laura García-Curiel Emmanuel Pérez-Escalante |
| author_sort | Areli Elizabeth García-Escamilla |
| collection | DOAJ |
| description | Due to climate change and the development of sustainable foods, protein vegetable sources are being considered as promising food commodities. Fermentation is an ancient tool for obtaining bioactive compounds, and has been exploited for bioactive peptide production from different sources. Thus, this work aimed to evaluate growth and the antidiabetic peptides released from a rye-enriched medium fermented by probiotics. The culture was made with 7.5% rye protein isolate and 1% glucose, with buffering at pH = 6.8. Fermentation began with 1% inoculum addition and was performed for 24 h. The proposed medium allowed the growth of <i>L. rhamnosus</i> GG and <i>L. casei</i> Shirota to reach concentrations of 9.72 and 10.52 log cfu/mL, respectively, superior to those recommended to obtain beneficial effects on humans. In addition, the nitrogen demands of each strain tested produced peptides capable of inhibiting the DPP-IV enzyme at percentages between 20 and 27%, which converted the hydrolysates into an interesting tool for glycemic control. Finally, rye fermentation by probiotics is a promising process for developing plant-based products with functional properties. |
| format | Article |
| id | doaj-art-b80e7d8c20f646e3ae125cd224f2ecbd |
| institution | Matheson Library |
| issn | 2673-9976 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj-art-b80e7d8c20f646e3ae125cd224f2ecbd2025-06-25T13:34:47ZengMDPI AGBiology and Life Sciences Forum2673-99762025-02-014013410.3390/blsf2024040034<i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory ActivityAreli Elizabeth García-Escamilla0Zaira Daniela Solís-Macías1Gabriela Mariana Rodríguez-Serrano2Luis Guillermo González-Olivares3Jesús Guadalupe Pérez-Flores4Elizabeth Contreras-López5Laura García-Curiel6Emmanuel Pérez-Escalante7Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km. 4.5, Ciudad del Conocimiento, Mineral de la Reforma 42184, MexicoÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km. 4.5, Ciudad del Conocimiento, Mineral de la Reforma 42184, MexicoDepartamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Av. San Rafael Atlixco 186, Alcaldía de Iztapalapa, Ciudad de México 09340, MexicoÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km. 4.5, Ciudad del Conocimiento, Mineral de la Reforma 42184, MexicoÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km. 4.5, Ciudad del Conocimiento, Mineral de la Reforma 42184, MexicoÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km. 4.5, Ciudad del Conocimiento, Mineral de la Reforma 42184, MexicoÁrea Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Actopan camino a Tilcuautla s/n, San Agustín Tlaxiaca 42060, MexicoÁrea Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km. 4.5, Ciudad del Conocimiento, Mineral de la Reforma 42184, MexicoDue to climate change and the development of sustainable foods, protein vegetable sources are being considered as promising food commodities. Fermentation is an ancient tool for obtaining bioactive compounds, and has been exploited for bioactive peptide production from different sources. Thus, this work aimed to evaluate growth and the antidiabetic peptides released from a rye-enriched medium fermented by probiotics. The culture was made with 7.5% rye protein isolate and 1% glucose, with buffering at pH = 6.8. Fermentation began with 1% inoculum addition and was performed for 24 h. The proposed medium allowed the growth of <i>L. rhamnosus</i> GG and <i>L. casei</i> Shirota to reach concentrations of 9.72 and 10.52 log cfu/mL, respectively, superior to those recommended to obtain beneficial effects on humans. In addition, the nitrogen demands of each strain tested produced peptides capable of inhibiting the DPP-IV enzyme at percentages between 20 and 27%, which converted the hydrolysates into an interesting tool for glycemic control. Finally, rye fermentation by probiotics is a promising process for developing plant-based products with functional properties.https://www.mdpi.com/2673-9976/40/1/34rye proteinlactic fermentationprobioticsantidiabetic peptides |
| spellingShingle | Areli Elizabeth García-Escamilla Zaira Daniela Solís-Macías Gabriela Mariana Rodríguez-Serrano Luis Guillermo González-Olivares Jesús Guadalupe Pérez-Flores Elizabeth Contreras-López Laura García-Curiel Emmanuel Pérez-Escalante <i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity Biology and Life Sciences Forum rye protein lactic fermentation probiotics antidiabetic peptides |
| title | <i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity |
| title_full | <i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity |
| title_fullStr | <i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity |
| title_full_unstemmed | <i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity |
| title_short | <i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity |
| title_sort | i lacticaseibacillus rhamnosus i gg and i lactobacillus casei i shirota growth on a medium enriched with rye protein and assessment of dpp iv inhibitory activity |
| topic | rye protein lactic fermentation probiotics antidiabetic peptides |
| url | https://www.mdpi.com/2673-9976/40/1/34 |
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