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High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity.

  • 2020-12
  • Food Chemistry 333
    • Flávia Giacometti Cavalheiro
    • Débora Parra Baptista
    • Bruno Domingues Galli
    • F. Negrão
    • Marcos Nogueira Eberlin
    • Mirna Lúcia Gigante

Abstract

In order to evaluate differences in the peptide profile and bioactive potential in dairy products, by increasing the protein content and using proteolytic bacteria strain to enable the release of bioactive peptides, a high-protein yogurt with adjunct culture was developed. The effect of protein content, the addition of Lactobacillus helveticus LH-B02, and storage time were evaluated. The qualitative analysis of peptide profile was performed using a mass spectrometry approach (MALDI-ToF-MS), and the potential bioactivity evaluated by ACE inhibition activity. Protein content did not affect the peptide profile in yogurts, and the addition of Lactobacillus helveticus LH-B02 favored the formation of peptides recognized as bioactive, such as αS1-CN f(24-32) and β-CN f(193-209). Increased protein content and adjunct culture addition increased the ACE inhibitory activity. The combination of both factors had no additional effect on the bioactive potential of yogurts.

Keywords: Bioactive peptides; Chemometrics; Mass spectrometry.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactobacillus helveticusIncreased ACE Inhibitor ActivityBeneficial
Moderate

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