Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk.

ABSTRACT: This study aims to identify antioxidant and antimicrobial peptides from sheep milk produced using Lactobacillus plantarum (KGL3A). It was inferred that antioxidative and antimicrobial activities increased with increasing incubation time, and antioxidative properties (ABTS assay, superoxide free radical & hydroxyl free radical scavenging activity were 34.5, 34.7, and 29.2% respectively) and antimicrobial properties against Escherichia coli, S. typhimurium, E. faecalis, & B. cereus were 11.3, 12.7, 13.3, & 12.3 mm. However, inoculation of culture at a level of 2.5% and 48 h fermentation give the highest proteolysis activities. Fermented sheep milk fractions of 3 & 10 kDa were analysed for antioxidative and antimicrobial activity, and the 10 kDa permeate showed the

SUBMITTER: Ashokbhai JK 

PROVIDER: S-EPMC9525493 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature