ArticleFrontiers in microbiology2013
Lactobacillus helveticus: the proteolytic system.
Article in Frontiers in microbiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 58 papers, 1 of them a synthesis that pooled it.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
58 citing papers in PubMed, 1 synthesis or guideline pooled it, 227 citations in OpenAlex.
- A Systematic Overview of Type II and III Toxin-Antitoxin Systems with a Focus on Druggability.Toxins · 2018Pooled it
- Trial
- Proteolytic Activity of Commercial Thermophilic Starter Cultures and Changes in Protein Fractions and Free Amino Acids in Organic and Conventional Fermented Milk.Food science & nutrition · 2026Article
- Genomic and Proteolytic Profiling of Lacticaseibacillus sp. PRA205: Insights into PepX-Mediated Bioactive Peptide Metabolism.Probiotics and antimicrobial proteins · 2026Article
- Acid adaptation of Lactobacillus helveticus during continuous cultures to improve undissociated lactic acid production.Bioresources and bioprocessing · 2026Article
- Dietary calcium citrate enhances nutrient digestibility and modulates cecal microbiota function in pre-laying hens.Veterinary world · 2026Article
- Condition the water before adding the fish: a hypothesis on probiotic selection without prior gut assessment.Frontiers in microbiology · 2026Article
- Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production.Frontiers in microbiology · 2026Article
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- Whole-genome sequencing ofFrontiers in microbiology · 2026Article
- Identification and functional analysis of two oligopeptide transporters supporting the growth ofMicrobiology (Reading, England) · 2025Article
- The influence of the alcoholic extract of lemon balm on the growth ofJournal of food science and technology · 2025Article
- Profiling protein hydrolysis and amino acid metabolism in camel and bovine milk fermented by Lactobacillus helveticus, L. bulgaricus, and Streptococcus thermophilus.Scientific reports · 2025Article
- Genomic insights into habitat adaptation of Lactobacillus species.World journal of microbiology & biotechnology · 2025Article
- In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented withFoods (Basel, Switzerland) · 2024Article
- Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese.Frontiers in microbiology · 2024Article
- Genomic insights and functional evaluation ofFrontiers in microbiology · 2024Article
- Comparison of three different lactic acid bacteria-fermented proteins on RAW 264.7 osteoclast and MC3T3-E1 osteoblast differentiation.Scientific reports · 2023Article
- From microbes to molecules: a review of microbial-driven antioxidant peptide generation.World journal of microbiology & biotechnology · 2023Review
- Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactobacillus helveticus is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented milk beverages and some types of hard cheese. The versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (CEPs), transport system and intracellular peptidases. Besides use of L. helveticus in cheese processing, the production of fermented milk preparations with health promoting properties has become an important industrial application. Studies have shown that fermented dairy products are able to decrease blood pressure, stimulate the immune system, promote calcium absorption, and exert an anti-virulent effect against pathogens. These beneficial effects are produced by a variety of peptides released during the hydrolysis of milk proteins by the proteolytic system of L. helveticus, which provides the bacterium with its nutritional requirements for growth. In recent years, studies have focused on understanding the factors that affect the kinetics of milk protein hydrolysis by specific strains and have concentrated on the effect of pH, temperature, growth phase, and matrix composition on the bacterial enzymatic system. This review focuses on the role of the proteolytic system of L. helveticus in the production of bioactive compounds formed during fermentation of dairy products. Taking advantage of the powerful proteolytic system of this bacterium opens up future opportunities to search for novel food-derived compounds with potential health promoting properties.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.