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乳酸菌对干制新鲜奶酪中酪蛋白衍生生物活性肽含量的影响。

A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese.

机构信息

Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

BICRO Biocentre Ltd., Borongajska cesta 83H, 10000 Zagreb, Croatia.

出版信息

Molecules. 2021 Dec 28;27(1):160. doi: 10.3390/molecules27010160.

DOI:10.3390/molecules27010160
PMID:35011392
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8746304/
Abstract

This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three strains: S-layer carrying D6, exopolysaccharides producing D12 and plantaricin expressing D13, and one strain, ZGZA7-10. Chosen autochthonous LAB strains exhibited efficient adherence to the Caco-2 cell line and impacted faecal microbiota biodiversity. The cheese produced by the LAB consortium showed better physicochemical, textural and sensory properties than the cheese produced by a commercial starter culture. Liquid chromatography coupled with matrix-assisted laser desorption/ionization-time of flight tandem mass spectrometry (LC-MALDI-TOF/TOF) showed the presence of 18 specific biopeptides in dried fresh cheeses. Their identification and relative quantification was confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using multiple reaction monitoring (MRM). The results also showed that their synthesis resulted mainly from β-casein and also α-S1 casein degradation by proteolytic activities of the LAB consortium. The designed LAB consortium enhanced the functional value of the final product through impact on biopeptide concentrations and specific probiotic properties.

摘要

本研究旨在通过特定的益生菌特性和生物活性肽（生物活性肽）的合成，定义一组能为干鲜奶酪带来附加值的乳酸菌（LAB）。设计的 LAB 联合体由三个菌株组成：携带 S-层的 D6 菌株、产生胞外多糖的 D12 菌株和表达植物乳杆菌素的 D13 菌株，以及一株 ZGZA7-10 菌株。选择的本土 LAB 菌株对 Caco-2 细胞系具有高效的黏附能力，并影响粪便微生物群落的生物多样性。LAB 联合体生产的奶酪在理化性质、质地和感官特性方面均优于商业发酵剂生产的奶酪。液相色谱与基质辅助激光解吸/电离飞行时间串联质谱（LC-MALDI-TOF/TOF）显示，干鲜奶酪中存在 18 种特定的生物活性肽。通过使用多重反应监测（MRM）的液相色谱-串联质谱（LC-MS/MS）对其进行鉴定和相对定量。结果还表明，它们的合成主要来源于β-酪蛋白，也来源于 LAB 联合体的蛋白水解活性对α-S1 酪蛋白的降解。设计的 LAB 联合体通过对生物活性肽浓度和特定益生菌特性的影响，提高了最终产品的功能价值。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c1c0/8746304/3b3c9275f046/molecules-27-00160-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c1c0/8746304/310472c9d64d/molecules-27-00160-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c1c0/8746304/b3d0bb56ac75/molecules-27-00160-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c1c0/8746304/3b3c9275f046/molecules-27-00160-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c1c0/8746304/310472c9d64d/molecules-27-00160-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c1c0/8746304/b3d0bb56ac75/molecules-27-00160-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c1c0/8746304/3b3c9275f046/molecules-27-00160-g003.jpg

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