Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351467
Type: Artigo
Title: High protein yogurt with addition of Lactobacillus helveticus: peptide profile and angiotensin-converting enzyme ACE-inhibitory activity
Author: Cavalheiro, Flávia Giacometti
Baptista, Débora Parra
Galli, Bruno Domingues
Negrão, Fernanda
Eberlin, Marcos Nogueira
Gigante, Mirna Lúcia
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.
Subject: Peptídeos bioativos
Quimiometria
Espectrometria de massa
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodchem.2020.127482
Address: https://www.sciencedirect.com/science/article/pii/S0308814620313443
Date Issue: 2020
Appears in Collections:IB - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

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