乳酸菌对成熟奶酪中生物活性肽的影响及其序列鉴定
Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese.
作者信息
Kurbanova Marina, Voroshilin Roman, Kozlova Oksana, Atuchin Victor
机构信息
Department of Animal Products Technology, Technological Institute of Food Industry, Kemerovo State University, Stroiteley Ave., 47., 650056 Kemerovo, Russia.
Department of Biotechnology, Technological Institute of Food Industry, Kemerovo State University, Stroiteley Ave., 47., 650056 Kemerovo, Russia.
出版信息
Microorganisms. 2022 Oct 19;10(10):2068. doi: 10.3390/microorganisms10102068.
An in silico study that featured the effect of starter cultures on the bioactivity and other health benefits of peptides in semi-hard cheese is presented in this contribution. Model Caciotta-type cheese samples were obtained in laboratory conditions in two variations. Sample A included starter cultures of subsp. and subsp. . Sample B included starter cultures of subsp. subsp. and a culture of lactobacilli . The in silico method showed that the peptides inhibited angiotensin-converting enzymes (ACE) and ipeptidyl peptidase IV (DPP-4), as well as possessed antioxidant properties. subsp. and subsp. had a greater effect on the formation of bioactive peptides.
本论文介绍了一项计算机模拟研究，该研究聚焦于发酵剂对半硬质奶酪中肽的生物活性及其他健康益处的影响。在实验室条件下制备了两种不同的卡乔塔型奶酪模型样品。样品A包含亚种和亚种的发酵剂。样品B包含亚种亚种的发酵剂以及一种乳酸菌培养物。计算机模拟方法表明，这些肽可抑制血管紧张素转换酶（ACE）和二肽基肽酶IV（DPP-4），并具有抗氧化特性。亚种和亚种对生物活性肽的形成有更大影响。
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