Baptista Débora Parra, Negrão Fernanda, Eberlin Marcos Nogueira, Gigante Mirna Lúcia
Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil.
Department of Organic Chemistry, Institute of Chemistry, University of Campinas - UNICAMP, POB 6154, 13083-862 Campinas, SP, Brazil.
Food Res Int. 2020 Jul;133:109190. doi: 10.1016/j.foodres.2020.109190. Epub 2020 Mar 19.
Among strategies to improve the health-related aspects of dairy products, great prominence has been given to salt reduction and the use of adjunct cultures that can favor the release of bioactive peptides during cheese ripening. This study aimed to evaluate the effect of the salt reduction, the addition of Lactobacillus helveticus LH-B02 and the ripening time of Prato cheese on the casein hydrolysis profile by capillary electrophoresis, peptide profile by mass spectrometry, and antihypertensive potential evaluated in vitro through the inhibitory activity of the angiotensin-converting enzyme (ACE). Both the salt reduction and the addition of adjunct culture favored the accumulation of the bioactive peptide β-CN (f193-209) (m/z 1881). The adjunct culture led to a higher ACE inhibitory activity during the ripening of Prato cheese, thus proving to be an effective strategy for the development of potentially bioactive cheese.
在改善乳制品健康相关方面的策略中，减少盐分以及使用辅助培养物备受关注，这些辅助培养物有助于在奶酪成熟过程中释放生物活性肽。本研究旨在通过毛细管电泳评估盐分减少、添加瑞士乳杆菌LH - B02以及普拉托奶酪成熟时间对酪蛋白水解谱的影响，通过质谱分析评估肽谱，并通过体外评估血管紧张素转换酶（ACE）的抑制活性来评估其降压潜力。减少盐分和添加辅助培养物均有利于生物活性肽β - CN（f193 - 209）（m/z 1881）的积累。辅助培养物在普拉托奶酪成熟过程中导致更高的ACE抑制活性，因此被证明是开发具有潜在生物活性奶酪的有效策略。
