ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species

ŞAHİNGİL D., Gokce Y., ÇELİKBIÇAK Ö., HAYALOĞLU A. A.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.110, 2022 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 110
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.jfca.2022.104579
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Peptide fractions, Cheese, Proteolysis, HPLC-coupled fraction collector, Adjunct lactobacilli, Cheese ripening, ANGIOTENSIN-CONVERTING ENZYME, VAL-PRO-PRO, BIOACTIVE PEPTIDES, ANTIHYPERTENSIVE PEPTIDES, CHEDDAR CHEESES, BLOOD-PRESSURE, CASEIN HYDROLYSATE, MILK-PRODUCTS, PRATO CHEESE, ANTIOXIDANT
  • İnönü Üniversitesi Adresli: Evet

Özet

In this study, the effects of five adjunct lactobacilli on the formation of angiotensin-converting enzyme inhibitory (ACE-i) peptides in model cheeses were investigated. A total of seven peptide fractions (less than 3 kDa) were obtained by means of a fraction collector coupled with a HPLC system. ACE-i activity and peptide sequence analysis of the seven fractions were determined by RP-HPLC and then MALDI-ToF-MS techniques, respectively. Peptides produced from alpha s1- and kappa-caseins had higher amounts compared to those produced by other caseins. There were considerable differences between the fractions in terms of peptide sequences and ACE-i activities. In general, the peptide fraction containing Lactobacillus delbrueckii ssp. bulgaricus exhibited a higher level of ACE-i activity (79.56%) than the other samples. The next highest ACE-i activity was determined in the cheese containing L. plantarum and significant differences were observed between the ACE-i activities of the fractions. The highest ACE-i activity was identified in fractions including f1 (51.39%) for L. casei, f6 (33.49%) for L. helveticus, f4 (46.62%) for L. helveticus DPC4571 and f1 (47.96%) for cheese containing non-adjunct culture. In conclusion, use of lactobacilli as an adjunct in model cheese increased the peptide types and amounts and also ACE-i activity.