期刊
JOURNAL OF DAIRY SCIENCE
卷 94, 期 8, 页码 3794-3800出版社
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2011-4237
关键词
bioactive peptide; lactic acid bacteria; Mexican Fresco cheese
资金
- Mexican National Council of Science and Technology (CONACyT) [CB-2006-1-62543, CB-2009-1-134295]
The objective of this study was to evaluate if Mexican Fresco cheese manufactured with specific lactic acid bacteria (LAB) presented angiotensin I-converting enzyme inhibitory (ACEI) activity. Water-soluble extracts (3 kDa) obtained from Mexican Fresco cheese prepared with specific LAB (Lactococcus, Lactobacillus, Enterococcus, and mixtures: Lactococcus-Lactobacillus and Lactococcus-Enterococcus) were evaluated for ACEI activity. Specific peptide fractions with high ACEI were analyzed using reverse phase-HPLC coupled to mass spectrometry for determination of amino acid sequence. Cheese containing Enterococcus faecium or a Lactococcus lactis ssp. lactis-Enterococcus faecium mixture showed the largest number of fractions with ACEI activity and the lowest half-maximal inhibitory concentration (IC50; <10 mu g/mL). Various ACEI peptides derived from beta-casein [(f(193-205), f(193-207), and f(193-209)] and alpha(S1)-casein [f(1-15), f(1-22), f(14-23), and f(24-34)] were found. The Mexican Fresco cheese manufactured with specific LAB strains produced peptides with potential antihypertensive activity.
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