Luis Guillermo González-Olivares

Bioactive peptides derived from food proteins have gained attention as potential functional food components. This study evaluated proteolytic and functional changes during whey fermentation with Lactococcus lactis NCFB 724, with emphasis on the in vitro inhibition of angiotensin-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV). Whey was fermented for 48 h, monitoring microbial growth, pH, titratable acidity, free amino group concentration, electrophoretic profile, and ACE- and DPP-IV-inhibitory activities. Pearson correlation analysis and principal component analysis (PCA) were additionally performed as exploratory approaches. During fermentation, pH decreased from 6.07 to 4.00, while cell viability increased from 5.9 to 8.8 log CFU/mL and free amino group concentration increased from 407.02 to 539.20 µg/mL. Electrophoretic analysis revealed changes in signal distribution in the low-molecular-weight region (<10 kDa). DPP-IV-inhibitory activity showed no significant differences among fermentation times, with values of 35.49% at 0 h and 37.80% at 48 h, whereas ACE inhibition showed a time-dependent response, reaching its highest value (57.14%) at 24 h. The first two principal components explained 82.69% of the total variance, providing an exploratory visualization of the temporal patterns among the evaluated variables. Overall, greater proteolysis did not correspond to greater enzyme-inhibitory activity. These findings identify 24 h as a fermentation stage of interest for further characteriza tion.

Lactic acid bacteria (LAB) are widely recognized as probiotics, offering various health benefits. The hypothesis that the formation of bacterial consortia enhances these health benefits is based on the premise that synergistic interactions between strains increase viability and metabolic activity. The aim of this study was to examine the interactions between LAB strains isolated from aguamiel, blackberry, and pulque to assess their probiotic potential and incorporation into blackberry juice. Previously isolated LAB strains from three samples of aguamiel, blackberry, and pulque were used. The identification of these strains was facilitated by using an API kit. As a result, 16 distinct co-cultures were established, each composed of three unique strains. A total of four co-cultures exhibited growth of all strains through mutualistic interactions. These co-cultures (Co-1, Co-6, Co-11 and Co-13), were considered bacterial consortia and were selected for the evaluation of growth kinetics in MRS medium and blackberry juice fermentation. These strains showed a reduced exponential phase, allowing them to reach the stationary phase more quickly. This accelerated adaptation suggests that LAB consortia can adjust more effectively to new environmental conditions, suggesting their potential use as probiotics for functional beverage applications.

Introducción: La generación de péptidos bioactivos a partir de matrices fermentadas es una estrategia prometedora en nutrición funcional por su potencial en el desarrollo de alimentos con propiedades antidiabéticas y de control. Materiales y métodos: En este estudio se evaluó la inhibición de la enzima dipeptidil peptidasa IV (DPP-IV) en péptidos generados in situ durante la fermentación de aguamiel enriquecido con proteínas de suero de leche mediante Lacticaseibacillus rhamnosus GG, sin hidrólisis enzimática previa. Se monitorearon el crecimiento microbiano, la liberación de grupos amino libres, el perfil peptídico y la capacidad de inhibición de DPP-IV durante 48 h de fermentación. Resultados: L. rhamnosus GG alcanzó una concentración máxima de 9,0 log UFC/mL a las 24 h, coincidiendo con la mayor producción de fracciones peptídicas, con un contenido aproximado de 450 mg/L de grupos amino libres. El análisis por SDS-PAGE evidenció la acumulación progresiva de péptidos de bajo peso molecular, especialmente <2,4 kDa, hacia el final de la fermentación. Estos cambios estructurales se correlacionaron con un aumento significativo de la actividad inhibidora de DPP-IV, cuyo valor máximo se registró a las 24 h (86,45 ± 4,41%), disminuyendo ligeramente a las 48 h sin diferencias significativas. Discusión: La inhibición de DPP-IV fue determinada mediante ensayos in vitro, por lo que los resultados reflejan el potencial bioactivo del sistema. Conclusión: La fermentación de aguamiel enriquecido con proteínas de suero mediante L. rhamnosus GG favorece la generación de péptidos bioactivos con máxima actividad a las 24 h, lo que evidencia su potencial como base para el desarrollo de alimentos funcionales o simbióticos orientados al control glicémico.

Perbutyrylated carbohydrates are useful precursors for chemoenzymatic transformations but can be difficult to access; we demonstrate a microwave-assisted methodology for their preparation. Using imidazole as base under microwave heating, O-perbutyrylated-β-phenyl-galactose was obtained in 1 h in 50% yield, and these conditions were shown to be generalizable to O-perbutyrylated-β-phenyl-glucose, O-perbutyrylated-α/β-galactose, O-perbutyrylated-α/β-glucose, O-perbutyrylated-α/β-fucose, and O-perbutyrylated-α/β-lactose. This improved synthesis is as high yielding as reported protocols but uses a less toxic base and reduces reaction time by 6-8-fold. This is the first time that microwave heating has been employed for the perbutyrylation of sugars and suggests that it might be amenable for peracylation syntheses more generally.

Introduction: Although animal proteins are widely recognized for their high nutritional quality, concerns about their environmental burden and the health implications of excessive consumption of certain animal-derived foods have stimulated interest in more sustainable protein sources and value-added derivatives. This study aimed to analyze global scientific production on bioactive peptides derived from oilseed proteins, with emphasis on the evolution of themes, research gaps, and sustainability-oriented prospects. Methods: A bibliometric analysis was conducted using 233 records from the Web of Science Core Collection, indexed from 2004 to 2024. The dataset was examined using Bibliometrix in R and VOSviewer, complemented by thematic and temporal mapping approaches. Results: The literature showed sustained growth, with an annual growth rate of 15.39%, and was organized primarily around enzymatic hydrolysis, antioxidant activity, and cardiometabolic bioactivities. Network mapping identified major thematic domains related to peptide generation, bioactivity screening, by-product valorization, and emerging applied contexts. Temporal and conceptual analyses indicated that the field remained centered on hydrolysis-based discovery workflows, while more recent studies increasingly incorporated peptide identification, process refinement, and application-oriented evaluation. Soybean and other oilseed meals were recurrent substrates, whereas antioxidant, antihypertensive, anti-inflammatory, and antidiabetic activities were among the most frequently reported outcomes. Discussion: The field was found to be increasingly interdisciplinary, although methodological heterogeneity and uneven validation still limited cross-study comparability and translational interpretation. Conclusion: Research on oilseed-derived bioactive peptides has advanced toward more integrated, sustainability-oriented approaches, but further advances will depend on experimental designs that connect peptide generation, sequence-level characterization, gastrointestinal fate, and application-level validation within comparable, reproducible frameworks.

This study evaluated the impact of heat treatment and enzymatic hydrolysis using Viscozyme^® L (a carbohydrase blend) on the proteolytic profile, total phenolic content, and the antioxidant, antidiabetic, and antihypertensive properties of tepejilote (Chamaedorea tepejilote Liebm) inflorescence powders. Heat treatment increased free amino groups relative to the untreated sample, with the greatest increase observed when combined with enzymatic hydrolysis, particularly under boiling and steam-pressure conditions, due to the release of intracellular compounds. This pattern was confirmed by electrophoretic analyses using Tris–Glycine and Tris–Tricine buffers. The phenolic content also showed a statistically significant increase (p < 0.05) following thermal processing, reaching approximately 1.3- to 1.8-fold higher values than the untreated control. The addition of Viscozyme^® L further enhanced this effect, indicating improved bioaccessibility of phenolic compounds, which was reflected in increased antioxidant activity, as measured by DPPH• and FRAP assays. In assays for DPP-IV enzyme inhibition, heat treatments, particularly steam pressure, enhanced inhibitory activity compared to the control. Likewise, the combination of heat and Viscozyme^® L resulted in angiotensin-converting enzyme (ACE) inhibition exceeding 50%. These findings suggest that integrating thermal processing and enzymatic hydrolysis significantly enhances the biofunctional properties of tepejilote, highlighting its potential as a value-added ingredient in food and nutraceutical formulations.

This study aimed to evaluate whey fermentation with Enterococcus faecium ABMC-05 to obtain a product with three functional ingredients: probiotic strains, selenium enrichment, and hydrolysates with antioxidant and antihypertensive properties. Whey, with and without sodium selenite (184 mg/mL), was fermented by Enterococcus faecium ABMC-05 and analyzed for 120 h. Free amino groups (TNBS), protein hydrolysis (Tris-Glycine-SDS-PAGE), lower molecular protein fractions (Tris-Tricine-SDS-PAGE and SEC-HPLC), antioxidant activity (DPPH and FRAP), and antihypertensive activity (ACE inhibition) were determined. The results showed that selenium accumulation in Enterococcus faecium ABMC-05 gradually increased during fermentation, reaching 2.21 µg Se/Log CFU. This was associated with a delay in the initial stage of bacterial growth and a greater release of free amino groups. Partial hydrolysis of serum β-lactoglobulin was observed by SDS-PAGE and confirmed by HPLC only in the fermentation without selenium. The levels of inhibition of the DPPH radical decreased during fermentation in both systems, while FRAP remained unchanged during the fermentation time in the selenium system. In contrast, ACE inhibitory activity increased to 53% at 120 h of fermentation in the selenium system. Therefore, the combination of the three functional ingredients may enhance bioactivity and serve as an alternative in functional dairy foods.

The global market for fermented functional foods containing probiotics has expanded rapidly, driven by increasing consumer interest in health-oriented food products. However, despite their long history and recognized benefits, the international commercialization of these products is hindered by heterogeneous regulatory frameworks. This review examines the current global regulatory landscape governing probiotic fermented foods, with particular emphasis on key regions, including the United States, the European Union, Asia, Africa, Oceania, and Latin America. Differences in product classification, safety assessment, the permitted use of the term “probiotic”, and scientific substantiation requirements for health claims are discussed. Additionally, major regulatory barriers affecting international trade are analyzed, including non-tariff barriers, labeling restrictions, and variability in sanitary registration and approval processes. These challenges are further compounded by inconsistencies in evaluation methodologies and the lack of harmonized criteria for microbial characterization and functional validation. Together, these factors limit product standardization, increase development costs, and hinder innovation and market access, particularly for emerging probiotic strains. This review highlights the need for greater international harmonization and for integrating robust scientific evidence into regulatory frameworks to facilitate global trade while ensuring consumer safety and claimed product functionality.