Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil.
Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil.
Food Chem. 2020 Dec 15;333:127482. doi: 10.1016/j.foodchem.2020.127482. Epub 2020 Jul 6.
In order to evaluate differences in the peptide profile and bioactive potential in dairy products, by increasing the protein content and using proteolytic bacteria strain to enable the release of bioactive peptides, a high-protein yogurt with adjunct culture was developed. The effect of protein content, the addition of Lactobacillus helveticus LH-B02, and storage time were evaluated. The qualitative analysis of peptide profile was performed using a mass spectrometry approach (MALDI-ToF-MS), and the potential bioactivity evaluated by ACE inhibition activity. Protein content did not affect the peptide profile in yogurts, and the addition of Lactobacillus helveticus LH-B02 favored the formation of peptides recognized as bioactive, such as α-CN f(24-32) and β-CN f(193-209). Increased protein content and adjunct culture addition increased the ACE inhibitory activity. The combination of both factors had no additional effect on the bioactive potential of yogurts.
为了评估乳制品中肽谱和生物活性潜力的差异，通过增加蛋白质含量并使用蛋白水解细菌菌株来释放生物活性肽，开发了一种添加共生菌的高蛋白酸奶。评估了蛋白质含量、添加瑞士乳杆菌 LH-B02 和储存时间的影响。使用质谱分析方法（MALDI-ToF-MS）进行肽谱的定性分析，并通过 ACE 抑制活性评估潜在的生物活性。蛋白质含量不会影响酸奶中的肽谱，添加瑞士乳杆菌 LH-B02 有利于形成被认为具有生物活性的肽，如 α-CN f(24-32)和 β-CN f(193-209)。增加蛋白质含量和添加共生菌均可提高 ACE 抑制活性。这两个因素的结合对酸奶的生物活性潜力没有额外的影响。
