High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity
Tipo
Artigo
Data de publicação
2020
Periódico
Food Chemistry
Citações (Scopus)
49
Autores
Giacometti Cavalheiro F.
Parra Baptista D.
Domingues Galli B.
Negrao F.
Nogueira Eberlin M.
Lucia Gigante M.
Parra Baptista D.
Domingues Galli B.
Negrao F.
Nogueira Eberlin M.
Lucia Gigante M.
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Resumo
© 2020 Elsevier LtdIn order to evaluate differences in the peptide profile and bioactive potential in dairy products, by increasing the protein content and using proteolytic bacteria strain to enable the release of bioactive peptides, a high-protein yogurt with adjunct culture was developed. The effect of protein content, the addition of Lactobacillus helveticus LH-B02, and storage time were evaluated. The qualitative analysis of peptide profile was performed using a mass spectrometry approach (MALDI-ToF-MS), and the potential bioactivity evaluated by ACE inhibition activity. Protein content did not affect the peptide profile in yogurts, and the addition of Lactobacillus helveticus LH-B02 favored the formation of peptides recognized as bioactive, such as αS1-CN f(24–32) and β-CN f(193–209). Increased protein content and adjunct culture addition increased the ACE inhibitory activity. The combination of both factors had no additional effect on the bioactive potential of yogurts.
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Assuntos Scopus
ACE-inhibitory activity , Adjunct cultures , Angiotensin-converting enzyme , Bioactive peptides , Lactobacillus helveticus , Peptide profile , Protein contents , Qualitative analysis , Angiotensin-Converting Enzyme Inhibitors , Animals , Fermentation , Lactobacillus helveticus , Peptides , Yogurt