Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9

Detalhes bibliográficos
Autor(a) principal: Santos, Maria Isabel
Data de Publicação: 2021
Outros Autores: Lima, Ana, Mota, Joana, Rebelo, Patrícia, Ferreira, Ricardo Boavida, Pedroso, Laurentina, Ferreira, Maria Adélia, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/22301
Resumo: Our previous works produced a whey fermentation methodology that yielded antibacterial activity and potential inhibition of matrix metalloproteases (MMP)-2 and -9. Here, we evaluated if these activities were due to fermentation-produced peptides. Prolonged fermentation was carried out in the presence of our specific lactic acid bacteria (LAB) consortium. LAB fermentation yielded a total of 11 polypeptides, which were predominantly produced after 6 days of fermentation. One which was derived from beat casein presented a particularly high antibacterial activity against food pathogenic bacteria and was more effective than standard food disinfectants. This polypeptide was further studied and was also found to be active against several strains of pathogenic bacteria, including methicillin-resistant Staphylococcus aureus (MRSA), in a dose-dependent manner. It also inhibited MMP-2 and MMP-9 whilst reducing HT29 cancer cell migration in vitro. Overall, this novel whey-derived polypeptide presents dual antibacterial and anti-inflammatory activity, revealing a strong potential to be used in functional foods or as a nutraceutical. Its identification and further characterization can open novel perspectives in the field of preventive/curative diets related to gut microbiota, gut inflammation, and cancer prevention, particularly if used in in vivo studies
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spelling Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9wheyfermentationMMP-9MMP-2antibacterial activityMMP inhibitorpeptideOur previous works produced a whey fermentation methodology that yielded antibacterial activity and potential inhibition of matrix metalloproteases (MMP)-2 and -9. Here, we evaluated if these activities were due to fermentation-produced peptides. Prolonged fermentation was carried out in the presence of our specific lactic acid bacteria (LAB) consortium. LAB fermentation yielded a total of 11 polypeptides, which were predominantly produced after 6 days of fermentation. One which was derived from beat casein presented a particularly high antibacterial activity against food pathogenic bacteria and was more effective than standard food disinfectants. This polypeptide was further studied and was also found to be active against several strains of pathogenic bacteria, including methicillin-resistant Staphylococcus aureus (MRSA), in a dose-dependent manner. It also inhibited MMP-2 and MMP-9 whilst reducing HT29 cancer cell migration in vitro. Overall, this novel whey-derived polypeptide presents dual antibacterial and anti-inflammatory activity, revealing a strong potential to be used in functional foods or as a nutraceutical. Its identification and further characterization can open novel perspectives in the field of preventive/curative diets related to gut microbiota, gut inflammation, and cancer prevention, particularly if used in in vivo studiesMDPIRepositório da Universidade de LisboaSantos, Maria IsabelLima, AnaMota, JoanaRebelo, PatríciaFerreira, Ricardo BoavidaPedroso, LaurentinaFerreira, Maria AdéliaSousa, Isabel2021-10-19T14:08:54Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/22301engSantos, M.I.; Lima, A.; Mota, J.; Rebelo, P.; Ferreira, R.B.; Pedroso, L.; Ferreira, M.A.; Sousa, I. Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9. Int. J. Mol. Sci. 2021, 22, 11130https://doi.org/10.3390/ ijms222011130info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:51:50Zoai:www.repository.utl.pt:10400.5/22301Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:45.794787Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9
title Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9
spellingShingle Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9
Santos, Maria Isabel
whey
fermentation
MMP-9
MMP-2
antibacterial activity
MMP inhibitor
peptide
title_short Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9
title_full Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9
title_fullStr Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9
title_full_unstemmed Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9
title_sort Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9
author Santos, Maria Isabel
author_facet Santos, Maria Isabel
Lima, Ana
Mota, Joana
Rebelo, Patrícia
Ferreira, Ricardo Boavida
Pedroso, Laurentina
Ferreira, Maria Adélia
Sousa, Isabel
author_role author
author2 Lima, Ana
Mota, Joana
Rebelo, Patrícia
Ferreira, Ricardo Boavida
Pedroso, Laurentina
Ferreira, Maria Adélia
Sousa, Isabel
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Santos, Maria Isabel
Lima, Ana
Mota, Joana
Rebelo, Patrícia
Ferreira, Ricardo Boavida
Pedroso, Laurentina
Ferreira, Maria Adélia
Sousa, Isabel
dc.subject.por.fl_str_mv whey
fermentation
MMP-9
MMP-2
antibacterial activity
MMP inhibitor
peptide
topic whey
fermentation
MMP-9
MMP-2
antibacterial activity
MMP inhibitor
peptide
description Our previous works produced a whey fermentation methodology that yielded antibacterial activity and potential inhibition of matrix metalloproteases (MMP)-2 and -9. Here, we evaluated if these activities were due to fermentation-produced peptides. Prolonged fermentation was carried out in the presence of our specific lactic acid bacteria (LAB) consortium. LAB fermentation yielded a total of 11 polypeptides, which were predominantly produced after 6 days of fermentation. One which was derived from beat casein presented a particularly high antibacterial activity against food pathogenic bacteria and was more effective than standard food disinfectants. This polypeptide was further studied and was also found to be active against several strains of pathogenic bacteria, including methicillin-resistant Staphylococcus aureus (MRSA), in a dose-dependent manner. It also inhibited MMP-2 and MMP-9 whilst reducing HT29 cancer cell migration in vitro. Overall, this novel whey-derived polypeptide presents dual antibacterial and anti-inflammatory activity, revealing a strong potential to be used in functional foods or as a nutraceutical. Its identification and further characterization can open novel perspectives in the field of preventive/curative diets related to gut microbiota, gut inflammation, and cancer prevention, particularly if used in in vivo studies
publishDate 2021
dc.date.none.fl_str_mv 2021-10-19T14:08:54Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/22301
url http://hdl.handle.net/10400.5/22301
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Santos, M.I.; Lima, A.; Mota, J.; Rebelo, P.; Ferreira, R.B.; Pedroso, L.; Ferreira, M.A.; Sousa, I. Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9. Int. J. Mol. Sci. 2021, 22, 11130
https://doi.org/10.3390/ ijms222011130
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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