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Proteomic characterization of kefir milk by two‐dimensional electrophoresis followed by mass spectrometry
Author(s) -
Santini Giuseppe,
Bonazza Francesca,
Pucciarelli Stefania,
Polidori Paolo,
Ricciutelli Massimo,
Klimanova Yulia,
Silvi Stefania,
Polzonetti Valeria,
Vincenzetti Silvia
Publication year - 2020
Publication title -
journal of mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 1076-5174
DOI - 10.1002/jms.4635
Subject(s) - kefir , chemistry , nutraceutical , fermentation , lactic acid , food science , fermented milk products , mass spectrometry , acetic acid , biochemistry , bacteria , chromatography , biology , genetics
Kefir is a type of fermented milk obtained thanks to the introduction of “kefir grains” in mammalian milk. Kefir grains consist of lactic and acetic acid bacteria and yeasts in alternative proportions that are held together by a matrix of complex sugars known as “kefiran.” Thanks to the fermentative process, the kefir milk is rich in nutraceutical substances such as amino acids, vitamins, and mineral salts. The most valuable compounds of kefir fermentation are mainly lactic acid, exopolysaccharides, and bioactive peptides, the resulting products of proteolytic release from milk proteins (caseins and whey proteins). Among the nutraceutical properties of kefir are antimicrobial and antitumor activity, immunomodulating effect, and cholesterol‐lowering effect. Therefore, in light of these intriguing properties of kefir milk, in this work, a proteomic analysis, by two‐dimensional electrophoresis followed by mass spectrometry, has been performed. As a result, milk‐derived polypeptides were identified in commercial kefir milk from organic farming. In particular, polypeptides deriving from κ‐, α s1 ‐, and α s2 ‐caseins that may have potentially beneficial effects on human health have been detected.