Lactic acid bacteria proteases for protein-rich plant based fermented food | Proteases for food
Cooperating countries: Vietnam and Austria
Coordinating institution: University of Natural Resources and Life Sciences Vienna
Project coordinator: Clemens Peterbauer
Partner institution: Hanoi University of Science and Technology
Project duration: 01.10.2023 - 30.09.2026
Project summary
Fermented protein-rich plant-based food can be an important protein source for people who have limited or no access to animal-based protein for economic reasons, and are attractive for people limiting their consumption of animal protein for ecological and ethical reasons. Lactic acid bacteria (LAB) are used in the fermentation of food products of animal and plant origin, are safe for human consumption and are associated with beneficial effects on human health. They impart flavor, texture, and nutritional value through the transformation of raw materials into fermentation products and the production of a variety of metabolites (esters, sulfur compounds, extracellular polysaccharides, antimicrobial agents). Cell Envelope Proteases (CEP), together with peptide transporters and intracellular peptidases, provide amino acids for the cellular metabolism and thus play a crucial role in fermentation processes. Peptides produced by these CEP often have biological properties such as antioxidant and antibacterial activity, angiotensin-converting enzyme (ACE) inhibition and immunomodulation and are referred to as BAPs (bioactive peptides). The peptide spectrum resulting from CEP proteolysis in LAB fermentations is investigated in only few cases, particularly from plant raw materials. The aim of our project is to isolate LAB from fermented plant products and select strains with high CEP activity. These will be evaluated for their use in fermentations of plant-based food products. CEP produced by these strains will be purified and characterized with respect to the BAP profiles they produce from plant protein. Recombinant expression in food-grade systems will be established, and selected enzymes will be engineered for improved proteolytic properties for potential applications in the ex-situ production of BAP from plant protein.
