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Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382
Author(s) -
Yousefi Leila,
Habibi Najafi Mohammad Bagher,
Edalatian Dovom Mohammad Reza,
Mortazavian Amir Mohammad
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14891
Subject(s) - proteolysis , food science , lactobacillus plantarum , chemistry , ripening , lactobacillus casei , peptide , lactobacillus brevis , lactobacillus , angiotensin converting enzyme , enzyme , biochemistry , fermentation , bacteria , lactic acid , biology , blood pressure , genetics , endocrinology
In this study, ultrafiltered (UF) Iranian white cheese made with adjunct cultures including six Lactobacillus isolates ( Lactobacillus brevis , L . casei and L . plantarum ) from traditional Iranian Motal cheese. The peptide extract (<5 kDa) of cheese samples were assessed for angiotensin‐converting enzyme (ACE)‐inhibitory activity during ripening (5 °C). Among the strains used, L . brevis KX572382 (M8) was selected because of the greater increase in (ACE)‐inhibitory activity in the cheese ( P < 0.05). The highest activity of M8 extract was observed on the 28th (71.72%) day of ripening ( P < 0.05). Proteolytic activity assessment and RP‐HPLC peptide profile of M8 water‐soluble extracts (WSEs) indicated the effect of M8 on further protein degradation due to secondary proteolysis. A total of 7 different peptide sequences, previously known in the literature for their ACE‐inhibitory activity, were tentatively identified by LC/ESI‐MS in 28‐day M8 peptide extract. Although the effect of M8 on pH and the proteolysis development in cheese was significant, no adverse effect was observed on the sensory properties. In conclusion, M8 strain can enhance the functional properties of Iranian UF white cheese.