Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese

An in silico study that featured the effect of starter cultures on the bioactivity and other health benefits of peptides in semi-hard cheese is presented in this contribution. Model Caciotta-type cheese samples were obtained in laboratory conditions in two variations. Sample A included starter cultu...

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Autores principales: Kurbanova, Marina, Voroshilin, Roman, Kozlova, Oksana, Atuchin, Victor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9610201/
https://www.ncbi.nlm.nih.gov/pubmed/36296344
http://dx.doi.org/10.3390/microorganisms10102068
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author Kurbanova, Marina
Voroshilin, Roman
Kozlova, Oksana
Atuchin, Victor
author_facet Kurbanova, Marina
Voroshilin, Roman
Kozlova, Oksana
Atuchin, Victor
author_sort Kurbanova, Marina
collection PubMed
description An in silico study that featured the effect of starter cultures on the bioactivity and other health benefits of peptides in semi-hard cheese is presented in this contribution. Model Caciotta-type cheese samples were obtained in laboratory conditions in two variations. Sample A included starter cultures of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. Sample B included starter cultures of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and a culture of lactobacilli Lacticaseibacillus casei. The in silico method showed that the peptides inhibited angiotensin-converting enzymes (ACE) and ipeptidyl peptidase IV (DPP-4), as well as possessed antioxidant properties. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris had a greater effect on the formation of bioactive peptides.
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spelling pubmed-96102012022-10-28 Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese Kurbanova, Marina Voroshilin, Roman Kozlova, Oksana Atuchin, Victor Microorganisms Article An in silico study that featured the effect of starter cultures on the bioactivity and other health benefits of peptides in semi-hard cheese is presented in this contribution. Model Caciotta-type cheese samples were obtained in laboratory conditions in two variations. Sample A included starter cultures of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. Sample B included starter cultures of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and a culture of lactobacilli Lacticaseibacillus casei. The in silico method showed that the peptides inhibited angiotensin-converting enzymes (ACE) and ipeptidyl peptidase IV (DPP-4), as well as possessed antioxidant properties. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris had a greater effect on the formation of bioactive peptides. MDPI 2022-10-19 /pmc/articles/PMC9610201/ /pubmed/36296344 http://dx.doi.org/10.3390/microorganisms10102068 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kurbanova, Marina
Voroshilin, Roman
Kozlova, Oksana
Atuchin, Victor
Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese
title Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese
title_full Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese
title_fullStr Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese
title_full_unstemmed Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese
title_short Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese
title_sort effect of lactobacteria on bioactive peptides and their sequence identification in mature cheese
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9610201/
https://www.ncbi.nlm.nih.gov/pubmed/36296344
http://dx.doi.org/10.3390/microorganisms10102068
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AT kozlovaoksana effectoflactobacteriaonbioactivepeptidesandtheirsequenceidentificationinmaturecheese
AT atuchinvictor effectoflactobacteriaonbioactivepeptidesandtheirsequenceidentificationinmaturecheese

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