Colostrum-derived bioactive peptides obtained by fermentation with kefir grains enriched with selected yeasts

Mihaela Cotârleț; Aida Mihaela Vasile; Alina Mihaela Cantaragiu; Alexandra Gaspar-Pintiliescu; Oana Crăciunescu; Anca Oancea; Angela Moraru; Ionuț Moraru; Gabriela Elena Bahrim

doi:10.35219/foodtechnology.2019.1.04

Mihaela Cotârleț Faculty of Food Science and Engineering, Dunărea de Jos University, Galaţi
Aida Mihaela Vasile Faculty of Food Science and Engineering, Dunărea de Jos University, Galaţi
Alina Mihaela Cantaragiu Cross-Border Faculty, Dunărea de Jos University, Galaţi
Alexandra Gaspar-Pintiliescu The National Institute of Research and Development for Biological Sciences, Bucharest
Oana Crăciunescu The National Institute of Research and Development for Biological Sciences, Bucharest https://orcid.org/0000-0003-0625-3650
Anca Oancea The National Institute of Research and Development for Biological Sciences, Bucharest https://orcid.org/0000-0002-6335-9569
Angela Moraru Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine, Bucharest
Ionuț Moraru Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine, Bucharest
Gabriela Elena Bahrim Faculty of Food Science and Engineering, Dunărea de Jos University, Galaţi https://orcid.org/0000-0001-8210-1793

DOI: https://doi.org/10.35219/foodtechnology.2019.1.04

Keywords: colostrum, fermentation, kefir grains, bioactive peptides, ACE inhibition, antioxidant activity, scanning electron microscopy

Abstract

The aim of this study was to improve the bovine colostrum biological function through fermentation with kefir grains enhanced with selected yeasts, for developing new nutraceutical and cosmeceutical products. It was found that fermentations with coculture of 2.5 g% artisanal kefir grains and selected yeast strains (106 CFU/100 mL) increased the functional quality of the fermented products compared to the product obtained only with kefir grains. Fresh fermented products obtained with a consortium based on kefir grains and Candida lipolytica MIUG D67 demonstrated an increased antioxidant activity of 2.69 mM Trolox Equivalent/g, after 48 h of fermentation. Instead, peptide fractions with MW<10 kDa isolated by membrane filtration from
lyophilized fermented products, based on colostrum fermentation with kefir grains enhanced with Candida lipolytica MIUG D99 starter, presented markedly increase in vitro of ABTS radical scavenging activity, similar to a concentration of 2 nM captopril. These results indicated their possible application in enhance of the quality of the fermented products in order to increase the postbiotic composition with functional impact in vivo.

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