High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity

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dc.contributor.authorGiacometti Cavalheiro F.
dc.contributor.authorParra Baptista D.
dc.contributor.authorDomingues Galli B.
dc.contributor.authorNegrao F.
dc.contributor.authorNogueira Eberlin M.
dc.contributor.authorLucia Gigante M.
dc.date.accessioned2024-03-12T19:23:59Z
dc.date.available2024-03-12T19:23:59Z
dc.date.issued2020
dc.description.abstract© 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.
dc.description.volume333
dc.identifier.doi10.1016/j.foodchem.2020.127482
dc.identifier.issn1873-7072
dc.identifier.urihttps://dspace.mackenzie.br/handle/10899/34850
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Aberto
dc.subject.otherlanguageBioactive peptides
dc.subject.otherlanguageChemometrics
dc.subject.otherlanguageMass spectrometry
dc.titleHigh protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity
dc.typeArtigo
local.scopus.citations49
local.scopus.eid2-s2.0-85087591157
local.scopus.subjectACE-inhibitory activity
local.scopus.subjectAdjunct cultures
local.scopus.subjectAngiotensin-converting enzyme
local.scopus.subjectBioactive peptides
local.scopus.subjectLactobacillus helveticus
local.scopus.subjectPeptide profile
local.scopus.subjectProtein contents
local.scopus.subjectQualitative analysis
local.scopus.subjectAngiotensin-Converting Enzyme Inhibitors
local.scopus.subjectAnimals
local.scopus.subjectFermentation
local.scopus.subjectLactobacillus helveticus
local.scopus.subjectPeptides
local.scopus.subjectYogurt
local.scopus.updated2024-05-01
local.scopus.urlhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85087591157&origin=inward
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