Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study

• Published in: Journal of food science and technology Vol. 61; no. 2; pp. 353 - 365
• Main Authors: Sahingil, D., Gokce, Y., Hayaloglu, A. A.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.02.2024; Springer Nature B.V
• Subjects: Angiotensin; Antioxidants; Bioactive compounds; Biological activity; Cheese; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dairy products; Electrophoresis; Ethanol; Food Science; Fractions; High-performance liquid chromatography; Lactobacilli; Liquid chromatography; Microbiology; Nutrition; Original Article; Peptides; Peptidyl-dipeptidase A; Polyacrylamide; Proteolysis; Scavenging; Sulfonic acid; Ultrafiltration; Urea; Ripening; ACE-inhibition, Antioxidant activity; Cheese; Adjunct lactobacilli; Proteolysis
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-023-05846-5

Bioactive properties, proteolysis and microbiology of model cheeses with and without adjunct lactobacilli ( Lactobacillus helveticus , Lactiplantibacillus plantarum , Lactobacillus bulgaricus and L. casei ) were studied during 120 days of storage at 8 or 16 °C. Bioactive properties were observed in peptide fractions (< 3 kDa, 3–10 kDa, < 10 kDa) separated using ultrafiltration membranes. Antioxidant activity of these fractions was determined by radical scavenging assays as ABTS [2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)]. Angiotensin-converting enzyme-inhibitory (ACE-i) activity (% and IC 50 ) and peptide profiles of 70% ethanol-soluble and -insoluble fractions were determined by RP-HPLC. Use of lactobacilli as an adjunct culture significantly changed the RP-HPLC peptide profiles of the cheeses; however, slight changes were observed in the patterns of urea-polyacrylamide gel electrophoresis. Fractions smaller than 3 kDa had higher ACE-i and antioxidant activities for all cheese samples. In conclusion, this study indicates that the addition of lactobacilli as an adjunct culture contributed to the formation of bioactive compounds in the model cheeses and also changed the proteolysis levels.