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经化学酸化处理的、活性及热灭活的发酵乳酸奶呈现出不同的生物活性肽、游离氨基酸和小分子化合物谱。

Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles.

作者信息

Nielsen Søren D, Jakobsen Louise M A, Geiker Nina R W, Bertram Hanne Christine

机构信息

Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.

Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.

出版信息

Food Chem. 2021 Dec 23;376:131919. doi: 10.1016/j.foodchem.2021.131919.

DOI:10.1016/j.foodchem.2021.131919
PMID:34968909
Abstract

Previous studies found variations in the health-promoting effects of consuming different dairy products. This study aims at investigating the chemical composition of microbial fermented yogurt, chemically acidified yogurt and whole milk to understand the differences in the effects these products exert on human health. For this purpose, peptides and small compounds present in the products were examined using a combination of liquid chromatography mass spectrometry and nuclear magnetic resonance spectroscopic techniques. Results revealed that each product had its own characteristic peptide, free amino acid and small compound profile, and database search for bioactivity disclosed that fermented yogurt manufactured using a starter culture is associated with a higher bioactivity potential than chemically acidified yogurt or whole milk. Additional cold storage (14 days) further enhances the bioactivity potential of fermented yogurt while heat-inactivation, ensuring long shelf-life, modulates the proteins available for proteolysis and thereby the peptide profile generated.

摘要

先前的研究发现，食用不同乳制品对健康的促进作用存在差异。本研究旨在调查微生物发酵酸奶、化学酸化酸奶和全脂牛奶的化学成分，以了解这些产品对人体健康影响的差异。为此，采用液相色谱质谱联用和核磁共振光谱技术相结合的方法，对产品中存在的肽和小分子化合物进行了检测。结果显示，每种产品都有其独特的肽、游离氨基酸和小分子化合物谱，通过数据库搜索生物活性发现，使用发酵剂生产的发酵酸奶比化学酸化酸奶或全脂牛奶具有更高的生物活性潜力。额外的冷藏（14天）进一步提高了发酵酸奶的生物活性潜力，而热灭活可确保较长的保质期，它会调节可用于蛋白水解的蛋白质，从而调节产生的肽谱。

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