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

Abstract

In this study, ultrafiltered (UF) Iranian white cheese made with adjunct cultures including six Lactobacillus isolates (Lactobacillus brevis, L. casei and L. plantarum) from traditional Iranian Motal cheese. The peptide extract (<5 kDa) of cheese samples were assessed for angiotensin-converting enzyme (ACE)-inhibitory activity during ripening (5°C). Among the strains used, L. brevis KX572382 (M8) was selected because of the greater increase in (ACE)-inhibitory activity in the cheese (P < 0.05). The highest activity of M8 extract was observed on the 28th (71.72%) day of ripening (P < 0.05). Proteolytic activity assessment and RP-HPLC peptide profile of M8 water-soluble extracts (WSEs) indicated the effect of M8 on further protein degradation due to secondary proteolysis. A total of 7 different peptide sequences, previously known in the literature for their ACE-inhibitory activity, were tentatively identified by LC/ESI-MS in 28-day M8 peptide extract. Although the effect of M8 on pH and the proteolysis development in cheese was significant, no adverse effect was observed on the sensory properties. In conclusion, M8 strain can enhance the functional properties of Iranian UF white cheese.

ACE inhibitory and antioxidant peptides from Alcalase‐assisted Lactiplantibacillus plantarum L60 and Lacticaseibacillus rhamnosus LR22 fermentation of goat milk: Optimization and identification

“…The peptides of ENINELSK and KENINELSK derived from αs1‐casein, KISQYYQK, TKLTEEEK, YQGPIVLNPWDQVK, EQLSTSEENSK, LNFLK, AMKPWTQPK, ISQYYQK, LTEEEK, KISQYYQK, ITVDDK, peptides derived from αs1‐casein, CEVFQK, KILDK, VGINYWLAHK, DDQNPHSR, LDQWLCEK, NICNISCDK, FLDDDLTDDIVCAK, β‐lactoglobulin peptides VLVLDTDYK, VLVLDTDYKK, TPEVDKEALEK, GLDIQK, IDALNENK, IPAVFK, KIIAEK, TPEVDK, β‐Lactoglobulin peptides QTEMDK, β‐Lactoglobulin Q, GLDIQK, IDALNENK, IPAVFK, KIAEK, TPEVDK, β‐LactinQ, ETMVPK, MPFPK, VLSLSQPK, VLPVPQK, HKEMPFPK, κ‐casein peptides VLPNTVPAK, and FFDK. Yousefi et al (2021) isolated ACE inhibitory peptides GPVR, FPIIV, and PGEIVE from Iranian ultrafiltered white cheese. When the penultimate C‐terminal of the amino acid sequence is basic amino acids, aliphatic amino acids (V, I, A), and aromatic amino acids (Y, F), the ACE inhibition rate is higher (Kohmura et al, 1990).…”

“…Jouki et al (2021) encapsulated Lacticaseibacillus casei in gum‐alginate beads, and the free radical scavenging rate of functional synbiotic drink powder produced by freeze‐drying technology reached 67.34%. Yousefi et al (2021) fermented Iranian ultrafiltered white cheese with Levilactobacillus brevis KX572382, which were tested by ACE inhabitation assay to exhibit significant antihypertensive activity. The antioxidation and alleviating blood pressure rise of probiotics have become more and more popular research topics.…”

Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides

“…According to in vitro and in vivo studies, these bioactive compounds may have antiproliferative, antimicrobial, and antioxidant activities and inhibit ACE (angiotensin-converting enzyme) ( 51 , 52 ). As shown in Table 2 , many bioactive peptides have been identified in different fermented dairy products, such as Iranian ultrafiltered white cheese ( 53 ), fermented milk ( 54 ), cultured dairy product ( 55 ), Hard cow milk cheese ( 56 ), fermented casein ( 57 ), Prato cheese ( 58 ), fermented whey proteins ( 59 ), commercial fermented milk ( 60 ), goat milk Tulum cheese and cow milk Tulum cheese ( 61 ), cow and buffalo cheddar cheeses ( 62 ), fermented milk (Lassi) ( 63 ), yogurt ( 64 ), symbiotic yogurt ( 65 ), and curd and whey ( 66 ).…”

Functional peptides in Asian protein rich fermented foods: production and health benefits

“…Fermented soybean products consumed in Asia have been reported as a source of ACE inhibitory peptides [32,33,91]. Antihypertensive peptides have been reported in fermented soy product such as tofuyo and natto in Japan [20,94,95], douchi and sufu in China [33,96]. Aspergillus egyptiacus fermented soybean product douchi or douchi qu in China has been reported to possess antihypertensive activities [33].…”