Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics

Hao, Xinyue; Yang, Wanshuang; Zhu, Qipeng; Zhang, Gengxu; Zhang, Xiuxiu; Lü, Ling; Li, Xiaodong; Hussain, Muhammad; Ni, Chenyu; Jiang, Xin

doi:10.1016/j.lwt.2021.111295

Cited by 32 publications

(20 citation statements)

References 35 publications

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“…The peptides ranged from 232 to 384 in the fermented milk samples, with 88 detected in skim milk. Among these peptides, 20–51% of the peptides originated from β-casein, followed by αs1-casein, αs2-casein, and κ-casein in general, as reported previously [ 17 ].…”

Section: Resultssupporting

confidence: 75%

Comparative Peptidomics Analysis of Fermented Milk by Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus delbrueckii ssp. lactis

Zhang

Jiang

et al. 2021

Foods

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Few studies have investigated the peptidomics of fermented milk by Lactobacillus delbrueckii. The aim of the present study was to interpret the peptidomic pattern of the fermented milk by five strains of L. delbrueckii ssp. bulgaricus and ssp. lactis prior to and after the simulated gastrointestinal digestion in vitro. The results indicated variations in the peptidomics among the samples, particularly between the samples of different subspecies. The peptides originating from β-casein were abundant in the samples of ssp. bulgaricus, whereas the peptides derived from αs1-casein and αs2-casein were more likely to dominate in those of ssp. lactis. For β-casein, the strains of ssp. bulgaricus displayed extensive hydrolysis in the regions of (73–97), (100–120), and (130–209), whereas ssp. lactis mainly focused on (160–209). The digestion appears to reduce the variations of the peptidomics profile in general. Among the five strains, L. delbrueckii ssp. bulgaricus DQHXNS8L6 was the most efficient in the generation of bioactive peptides prior to and after digestion. This research provided an approach for evaluating the peptide profile of the strains during fermentation and digestion.

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Section: Resultssupporting

confidence: 75%

Comparative Peptidomics Analysis of Fermented Milk by Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus delbrueckii ssp. lactis

Zhang

Jiang

et al. 2021

Foods

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“…To confirm which peptides contributed to the DPP-IV inhibition activity, peptidomics was used to select the peptides with DPP-IV inhibitory bioactivity. Previous studies found that small-molecule peptides (generally ≤10 amino acids (AAs)) with various hydrophobic amino acids in the structure possessed good DPP-IV inhibitory activity ( Hao et al, 2021 ; Lacroix and Li-Chan, 2013 ; Tu et al, 2021 ). Among hydrophobic amino acids, the presence of proline in the peptides contributed most to the inhibition of DPP-IV, especially when it exited at the first three amino acids at the N-terminal ( Lacroix and Li-Chan, 2014 ; Lafarga, O Connor & Hayes, 2015 ; Song et al, 2017 ), such as PAL- ( Ji et al, 2017 ), VPL ( Rahfeld et al, 1991 ), IPQ- ( Xu et al, 2019 ), and GGP- ( Neves, Harnedy, O'Keeffe, Alashi, Aluko & FitzGerald, 2017 ).…”

Section: Resultsmentioning

confidence: 99%

Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)

Yang

et al. 2022

Current Research in Food Science

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“…These bioactive peptides have been studied for their anti-hypertensive effect, and several guidelines suggest consuming fermented dairy products as a non-pharmacological way of controlling hypertension. Scientific evidence reported two main peptides as carriers of hypotensive effect: VPP (valine, proline, proline) and IPP (isoleucine, proline, proline) [29,31,32]. ACE inhibition occurs when ACE I is sequestered by the C-terminal sequence of ACE-inhibitors.…”

Section: Health Effects Of Foods Fermented By Labmentioning

confidence: 99%

“…In this way, ACE cannot convert angiotensin I in angiotensin II, a potent vasoconstrictor. Synthesis of angiotensin II leads also to degradation of bradykinin, a vasodilator; soaring blood vessels' constriction; and dramatically increasing blood pressure [31,32].…”

Section: Health Effects Of Foods Fermented By Labmentioning

confidence: 99%

Eating Fermented: Health Benefits of LAB-Fermented Foods

Castellone

Bancalari

Rubert

et al. 2021

Foods

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Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.

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Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics

Cited by 32 publications

References 35 publications

Comparative Peptidomics Analysis of Fermented Milk by Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus delbrueckii ssp. lactis

Comparative Peptidomics Analysis of Fermented Milk by Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus delbrueckii ssp. lactis

Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)

Eating Fermented: Health Benefits of LAB-Fermented Foods

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