Selected adjunct cultures remarkably increase the content of bioactive peptides in Bulgarian white brined cheese

Abstract

Some lactic acid bacteria strains in milk media are capable of releasing bioactive peptides. In this study, we evaluated the angiotensin-converting enzyme (ACE)inhibitory activity of 180 lactic acid bacteria and selected several Lactobacillus helveticus, L. delbrueckii subsp. bulgaricus and L. casei strains that demonstrated strong ACE-inhibitory activity. The aim was to carry out a molecular study on the bioactive peptides released by the strains with the best ACE-inhibitory properties and by the strains demonstrating a calcium-binding effect. To the best of our knowledge, this is the first study of bioactive peptides in Bulgarian white cheese. Peptides with the strongest ACE-inhibitory activity were purified and sequenced. The strains were assessed for production of peptides with calcium-binding properties. These peptides were isolated, purified and sequenced. Two strains releasing bioactive peptides with the strongest ACE-inhibitory and calcium-binding activities were selected for development of cheese starters. The strain with the best ACE-inhibitory activity was L. helveticus A1, which releases the peptide Ala-Leu-Pro-Met as a main contributor to the ACE inhibition. The strain with the best calcium-binding activity was L. casei C3 releasing the peptide SpLSpSpSpE (fraction 15–20 of ß-casein) as a main contributor to calcium binding. After pilot production of cheeses with the developed starters, the ACE-inhibitory and calcium-binding effects were confirmed during the cheese ripening. The addition of the two selected adjunct cultures led to increased production of bioactive peptides in the cheese. In this way, it is possible to increase the functional properties of Bulgarian white brined cheese.

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Cowpea: an overview on its nutritional facts and health benefits

“…Besides anti-hypertensive properties, ACE-I inhibition is also reported to have a favorable effect on other regulatory systems involved in modulating blood pressure, immune defense, diabetes and nervous system activities. 144 ACE-I inhibitors with a sulphydryl group are reported to show improved insulin sensitivity in vivo by modifying the actions of bradykinin. 145 Bradykinin has been reported to enhance glucose uptake in vivo and in vitro by enhancing insulin receptor phosphorylation.…”

Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382

“…They showed that the use of adjunct cultures in this type of cheese increases ACE-inhibitory activity until the 60th day of ripening. Dimitrov et al (2015) used different adjunct cultures in Bulgarian cheese to investigate ACE-inhibitory activity. They found that most inhibitory activity generated by L. helveticus A1, which releases the peptide Ala-Leu-Pro-Met as primary ACE inhibitor.…”