Begunova, A. V., et al. “In Vitro Assessment of Probiotic Potential and Functional Properties of Lactobacillus Reuteri LR1.” Applied Biochemistry and Microbiology, no. 5, Pleiades Publishing Ltd, Sept. 2020, pp. 544–52. Crossref, doi:10.1134/s000368382005004x.
Research on the effects of various antimicrobial agents on the strain Lactobacillus reuteri LR1 indicated its susceptibility to lincomycin, amoxicillin, and chloramphenicol, as well as resistance to other studied antibiotics. Upon milk fermentation by L. reuteri LR1 for 24 h, there was a significant increase in antioxidant and ACE-inhibitory activities, along with a decrease in L-leucine equivalents, as compared to the original milk. Further cultivation resulted in an increase in the inhibitory activity of the proteolytic, antioxidant, and angiotensin-converting enzyme (ACE), reaching its highest value after 96 h. HPLC-MS/MS analysis of the peptide profile of milk fermented by the lactobacillus showed the presence of peptides possessing ACE-inhibitory, antimicrobial, antioxidant, and immunomodulatory activities. Analysis of the substrate specificity of specificity of L. reuteri LR1 CEP proteinase toward the (f1-23) αs1-casein fragment revealed its unique specificity, which may indicate the PI/PIII type.