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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using
Mahboobeh Ahangaran1, Mahmood Gharaviri1, Ivan A Fomenko1
1Department of Biotechnology and Bioorganic Synthesis, Russian Biotechnological University (ROSBIOTECH), Volokolamskoye Highway, 11, 125080 Moscow, Russia.
Foods (Basel, Switzerland)
|June 26, 2026
Summary
Fermenting chickpea milk with lactic acid bacteria (LAB) produces bioactive peptides with health benefits. Strains like L. fermentum and L. sakei show promise for developing functional beverages.
Area of Science:
- Food Science
- Microbiology
- Biochemistry
Background:
- Chickpea milk, a blend of plant and animal proteins, serves as a rich substrate for producing bioactive peptides via fermentation.
- Lactic acid bacteria (LAB) fermentation enhances the nutritional value, digestibility, and bioavailability of nutrients in chickpea beverages through proteolytic activity.
Purpose of the Study:
- To investigate the production of bioactive peptides in fermented chickpea water extract.
- To identify and characterize peptides with potential health benefits using various analytical techniques.
- To evaluate specific bacterial strains for their efficacy in producing these bioactive peptides.
Main Methods:
- Quantification of proteolytic activity using the trinitrobenzene sulfonic acid (TNBS) method.
- Confirmation of proteolytic genes via agarose gel electrophoresis.
- Identification of released peptides using 2D electrophoresis, MALDI-TOF MS, and tandem mass spectrometry.
- In silico analysis to predict potential biological activities of identified peptides.
Main Results:
- Ten bacterial strains were tested for proteolytic activity and gene presence.
- Fermentation yielded peptides with predicted antioxidant, antihypertensive, anticancer, antibacterial, antifungal, antituberculosis, and ACE inhibitory activities.
- Lactobacillus fermentum SB-2 and Lactobacillus sakei SD-8 were identified as optimal strains for bioactive peptide production.
Conclusions:
- Fermented chickpea water extract is a viable source of bioactive peptides.
- Specific LAB strains, L. fermentum SB-2 and L. sakei SD-8, are effective in producing peptides with diverse health-promoting properties.
- These findings support the development of functional chickpea-based beverages with enhanced nutritional and therapeutic value.
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