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Identification of antioxidant peptides from cheddar cheese made with Lactobacillus helveticus
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NSTL
Elsevier
The aim of the study was to identify potential antioxidant peptides from cheese made with Lactobacillus helveticus 1.0612. The results demonstrated that the nutrient composition of cheese was not affected by the addition of Lactobacillus helveticus, and Lactobacillus helveticus maintained its viability at 7.64 log CFU/g at the end of ripening. Lactobacillus helveticus can significantly increased the antioxidant activity of cheese during ripening time (P < 0.05), and the antioxidant activity reached maximum at the 5th month of ripening time. The potential antioxidant activity water soluble extracts of cheese were fractioned and purified by ultrafiltration and size exclusion technology. The fraction with the highest antioxidant activity was subjected to Q Exactive Plus-Orbitrap mass spectrometer for the identification of peptides. 15 peptides were identified from the most active fractions, and mainly derived from beta- and alpha(s1)-casein. The size of the identified peptide sequence varied from 6 to 14 amino acid residues, and the molecular weight ranges from 700 to 1300 Da. 10 peptides contained at least one hydrophobic amino acids proline residue. Peptides VLPVPQK and EDVPSER have been reported for their antioxidant activity, DKIHPF for ACE-inhibitory activity. Moreover, several new peptides (EMPFPK, KEMPFPK, SDIPNPIGSENSEK), with potential antioxidant activity, have been identified.
NSTL
Elsevier
