Bioactive Protein Hydrolysates Obtained from Amaranth by Fermentation with Lactic Acid Bacteria and Species

Overview

Journal Heliyon

Specialty Social Sciences

Date 2023 Feb 27

PMID 36846651

Authors

Dora Elisa Cruz-Casas

Cristobal N Aguilar

Juan A Ascacio-Valdes

Raul Rodriguez-Herrera

Monica L Chavez-Gonzalez

Adriana C Flores-Gallegos

Affiliations

Soon will be listed here.

Abstract

Protein hydrolysates are a promising source of bioactive peptides. One strategy by which they can be obtained is fermentation. This method uses the proteolytic system of microorganisms to hydrolyze the parental protein. Fermentation is a little-explored method for obtaining protein hydrolysates from amaranth. Different strains of lactic acid bacteria (LAB) and species isolated from goat milk, broccoli, aguamiel, and amaranth flour were used in this work. First, the total protein degradation (%TPD) of amaranth demonstrated by the strains was determined. The results ranged from 0 to 95.95%, the strains that produced a higher %TPD were selected. These strains were identified by molecular biology and were found to correspond to the genera and . Fermentation was carried out with amaranth flour and the selected strains. After this process, water/salt extracts (WSE) containing the released protein hydrolysates were obtained from amaranth doughs. The peptide concentration was measured by the OPA method. The antioxidant, antihypertensive and antimicrobial activity of the WSE was evaluated. In the FRAP test, the best WSE was LR9 with a concentration of 1.99 μMTE/L ± 0.07. In ABTS, 18C6 obtained the highest concentration with 19.18 μMTE/L ± 0.96. In the DPPH test, there was no significant difference. In terms of antihypertensive activity, inhibition percentages ranging from 0 to 80.65% were obtained. Some WSE were found to have antimicrobial properties against and . Fermentation of amaranth with LAB and spp. allowed the release of protein hydrolysates with antioxidant, antihypertensive, and antimicrobial activity.

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