1. Antioxidant Peptides Derived from Cheese Products via Single and Mixed LactobacillusStrain Fermentation
- Author
-
Liang, Yu, Chang, Chun, Jiang, Ting, Zheng, Ting, Ji, Youwei, Guo, Yuxing, Pan, Daodong, Zhang, Tao, and Wu, Zhen
- Abstract
Probiotics are used in cheese fermentation to endow the product with unique functional properties, such as enhanced flavor and aroma development through proteolysis and lipolysis. In this study, two probiotic Lactobacillusstrains, Lactobacillus plantarumA3 and Lactobacillus reuteriWQY-1, were selected to develop new probiotic cheeses in the form of single- and mixed-strain starters. The results demonstrated that the L. plantarumA3 single-strain group and the L. plantarumA3/L. reuteriWQY-1 mixed fermentation group exhibited superior product performance, particularly the release of functional hydrolysates during cheese ripening. Furthermore, Label-free quantitative proteomic analysis revealed 26 unique antioxidant peptides in the L. plantarumA3 single-strain group and 53 in the L. plantarumA3/L. reuteriWQY-1 mixed fermentation group. Among these, CMENSAEPEQSLACQCL (β-lactoglobulin), CMENSAEPEQSLVCQCL (β-lactoglobulin), and IQYVLSR (κ-casein) have been found to possess potential antioxidant properties both in vitroand in vivo. This confirmed that milk-derived protein peptides in cheese products exhibit potential antioxidant functions through the hydrolysis of probiotic strains.
- Published
- 2024
- Full Text
- View/download PDF