Integrated Continuous Bioprocess Development for ACE-Inhibitory Peptide Production by Lactobacillus helveticus Strains in Membrane Bioreactor.

Cyril Raveschot,Cyril Raveschot,Cyril Raveschot,Cyril Raveschot,Benoit Cudennec,Emmeline Bertrand,Emmeline Bertrand,Emmeline Bertrand,Emmeline Bertrand,Marc Frémont,François Coutte,François Coutte,François Coutte,François Coutte,Barbara Deracinois,Barbara Deracinois,Barbara Deracinois,Barbara Deracinois,Djamel Drider,Djamel Drider,Djamel Drider,Djamel Drider,Pascal Dhulster,Pascal Dhulster,Pascal Dhulster,Pascal Dhulster,Christophe Flahaut,Christophe Flahaut,Christophe Flahaut,Christophe Flahaut

doi:10.3389/fbioe.2020.585815

Abstract

Production of bioactive peptides (BAPs) by Lactobacillus species is a cost-effective approach compared to the use of purified enzymes. In this study, proteolytic Lactobacillus helveticus strains were used for milk fermentation to produce BAPs capable of inhibiting angiotensin converting enzyme (ACE). Fermented milks were produced in bioreactors using batch mode, and the resulting products showed significant ACE-inhibitory activities. However, the benefits of fermentation in terms of peptide composition and ACE-inhibitory activity were noticeably reduced when the samples (fermented milks and non-fermented controls) were subject to simulated gastrointestinal digestion (GID). Introducing an ultrafiltration step after fermentation allowed to prevent this effect of GID and restored the effect of fermentation. Furthermore, an integrated continuous process for peptide production was developed which led to a 3 fold increased peptide productivity compared to batch production. Using a membrane bioreactor allowed to generate and purify in a single step, an active ingredient for ACE inhibition.

Highlights

Milk proteins are source of numerous bioactive peptides (BAPs)
As a result of protein hydrolysis by Lactobacillus strains, the proportion of low molecular weight peptides (LMWPs) increased over time during fermentation
The homofermentative profile of L. helveticus leads to an important production of lactic acid from lactose and a high acidification capacity (Hebert et al, 2000)

Summary

Introduction

Milk proteins are source of numerous bioactive peptides (BAPs) Proteins such as caseins and whey proteins have been used for the production of BAPs because inexpensive and safe sources are readily available (Wakai and Yanamoto, 2012). These peptides can be liberated from proteins upon gastrointestinal digestion (GID), enzymatic hydrolysis or microbial fermentation (Korhonen, 2009). Multiple biological activities, such as antihypertensive, antioxidant, opioid, immunostimulating or calcium binding activities have been associated with BAPs (Nongonierma and FitzGerald, 2015; Nielsen et al, 2017).

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