High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity

Cavalheiro, Flávia Giacometti; Baptista, Débora Parra; Galli, Bruno; Negrão, Fernanda; Eberlin, Marcos N.; Gigante, Mirna Lúcia

doi:10.1016/j.foodchem.2020.127482

Cited by 38 publications

(20 citation statements)

References 35 publications

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“…While the strain L. helveticus NK1 demonstrated comparable proteolytic activity to those previously reported for this LAB species [18,19], the strain L. rhamnosus F studied in this work showed a higher proteolytic activity than those described in the literature-the L. rhamnosus PRA331 strain after 72 h of fermentation on milk had a proteolytic activity of 6.4 mM (Leu) (pH 4.0) [20]. Unfortunately, no comparable data on the proteolytic activity of L. reuteri have been previously published.…”

Section: Growth Performance Acidification Capability and Proteolyticsupporting

confidence: 77%

Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study

Begunova

Savinova

Glazunova

et al. 2020

Foods

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Bioactive peptides derived from milk proteins are an active research area. Exhibiting numerous positive physiological effects on digestive, cardiovascular, immune and nervous systems, these peptides thought to be one of the most promising ingredients for functional food. Generally, these peptides are inactive within the parent proteins and can be liberated during milk fermentation by the specific proteolytic systems of various Lactobacillus spp. Here we present the study of milk fermentation by Lactobacillus helveticus NK1, Lactobacillus rhamnosus F and Lactobacillus reuteri LR1 strains. It was demonstrated that the antioxidant activity of the milk fermented by these strains concomitantly increased with the strains’ proteolytic activity. For the angiotensin I-converting enzyme (ACE) inhibitory activity, the same tendency was not observed. Although the proteolytic activity of L. helveticus NK1 was two times higher than that of L. rhamnosus F, the milk fermented by these strains showed comparable ACE inhibition. The analysis of the peptide profiles of the fermented milk samples allowed us to hypothesize that some previously unreported peptides can be produced by L. rhamnosus F. In addition, it was demonstrated that these potential ACE-inhibiting peptides originated from the C-terminus of αS2-casein.

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Section: Growth Performance Acidification Capability and Proteolyticsupporting

confidence: 77%

Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study

Begunova

Savinova

Glazunova

et al. 2020

Foods

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“…However, individual proteins can deviate from the exact position of the peak, and subsequently their molecular mass due to genetic and environmental factors, in particular, the processing conditions of milk (thermal denaturation and proteolysis) can modify individual protein structure [ 14 ]. Accordingly, the m / z peaks 1869.6 and 2754.8 showing the higher relative intensities in all the samples can be assigned to a s1 -CNf(1–16) and a s1 -CNf(1–23) fragments corresponding to m / z 1877 and 2764, respectively, mentioned in previous studies [ 27 , 28 , 29 , 30 ]. The a s1 -CNf(1–23) recognized for immunomodulatory and antimicrobial potential is found mainly in casein-hydrolyzing peptidases from the starter microorganisms [ 25 , 31 ].…”

Section: Resultssupporting

confidence: 58%

Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis

et al. 2021

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Geographical origin and authenticity are the two crucial factors that propel overall cheese perception in terms of quality and price; therefore, they are of great importance to consumers and commercial cheese producers. Herein, we demonstrate a rapid, accurate method for discrimination of domestic and import mozzarella cheeses in the Republic of Korea by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). The protein profiles’ data aided by multivariate statistical analysis successfully differentiated farmstead and import mozzarella cheeses according to their geographical location of origin. A similar investigation within domestic samples (farmsteads/companies) also showed clear discrimination regarding the producer. Using the biomarker discovery tool, we identified seven distinct proteins, of which two (m/z 7407.8 and 11,416.6) were specific in farmstead cheeses, acting as potential markers to ensure authentication and traceability. The outcome of this study can be a good resource in building a database for Korean domestic cheeses. This study also emphasizes the combined utility of MALDI-TOF MS and multivariate analysis in preventing fraudulent practices, thereby ensuring market protection for Korean farmstead cheeses.

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“…Various studies have reported the release of this type of compound during fermentation of milk with different lactic acid bacteria, including antihypertensive peptides released by L. rhamnosus GG [12][13][14][15]. Begunova et al [16] determined that the antihypertensive activity of the peptides released by a milk fermentation with a specie of L. rhamnosus, is greater than that compared to other types of lactobacilli, which release a higher concentration of antioxidant peptides.…”

Section: Introductionmentioning

confidence: 99%

Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity

et al. 2021

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Health benefits of probiotics and production of inhibitors of angiotensin converting enzyme (ACE) released during milk fermentation are well known. That is why in this investigation the proteolytic profile and ACE inhibitory capacity of peptide fractions from protein hydrolysis of milk during fermentation processes was analyzed. Milk fermentation was carried out inoculating 106 CFU of L. rhamnosus GG, S. thermophilus SY-102 and with both bacteria. The proteolytic profile was determined using: TNBS, SDS-PAGE and SEC-HPLC techniques. In vitro ACE inhibition capacity was measured. The pH of 4.5 was reached at 56 h when the milk was fermented with L. rhamnosus, at 12 h with S. thermophillus and at 41 h in the co-culture. Production of free amino groups corresponded with the profile of low molecular weight peptides observed by SDS-PAGE and SEC-HPLC. Co-culture fermentation showed both the highest concentration of low molecular weight peptides and the ACE inhibitory activity (>80%). Results indicated that the combination of lactic cultures could be useful in manufacture of fermented milk with an added value that goes beyond basic nutrition, such as the production of ACE-inhibitory peptides.

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High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity

Cited by 38 publications

References 35 publications

Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study

Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study

Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis

Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity

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