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Antioxidant Peptides Derived from Cheese Products via Single and Mixed Lactobacillus Strain Fermentation
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-16 , DOI: 10.1021/acs.jafc.4c05721
Yu Liang, Chun Chang, Ting Jiang, Ting Zheng, Youwei Ji, Yuxing Guo, Daodong Pan, Tao Zhang, Zhen Wu
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-16 , DOI: 10.1021/acs.jafc.4c05721
Yu Liang, Chun Chang, Ting Jiang, Ting Zheng, Youwei Ji, Yuxing Guo, Daodong Pan, Tao Zhang, Zhen Wu
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 Lactobacillus strains, Lactobacillus plantarum A3 and Lactobacillus reuteri WQY-1, were selected to develop new probiotic cheeses in the form of single- and mixed-strain starters. The results demonstrated that the L. plantarum A3 single-strain group and the L. plantarum A3/L. reuteri WQY-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. plantarum A3 single-strain group and 53 in the L. plantarum A3/L. reuteri WQY-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 vitro and in vivo. This confirmed that milk-derived protein peptides in cheese products exhibit potential antioxidant functions through the hydrolysis of probiotic strains.
中文翻译:
通过单一和混合乳酸菌菌株发酵从奶酪产品中提取抗氧化肽
益生菌用于奶酪发酵,赋予产品独特的功能特性,例如通过蛋白水解和脂肪分解增强风味和香气。在这项研究中,选择了两种益生菌乳杆菌菌株,即植物乳杆菌A3 和罗伊氏乳杆菌WQY-1,以单菌株和混合菌株发酵剂的形式开发新型益生菌奶酪。结果表明,植物乳杆菌A3单菌株组和植物乳杆菌A3/罗伊氏乳杆菌WQY-1混合发酵组表现出优异的产品性能,特别是在奶酪成熟过程中功能性水解产物的释放。此外,无标记定量蛋白质组学分析显示,植物乳杆菌A3单菌株组中存在26种独特的抗氧化肽,植物乳杆菌A3/罗伊氏乳杆菌WQY-1混合发酵组中存在53种独特的抗氧化肽。其中,CMENSAEPEQSLACQCL(β-乳球蛋白)、CMENSAEPEQSLVCQCL(β-乳球蛋白)和IQYVLSR(κ-酪蛋白)已被发现在体外和体内都具有潜在的抗氧化特性。这证实了奶酪产品中的乳源蛋白肽通过益生菌菌株的水解表现出潜在的抗氧化功能。
更新日期:2024-09-16
中文翻译:
通过单一和混合乳酸菌菌株发酵从奶酪产品中提取抗氧化肽
益生菌用于奶酪发酵,赋予产品独特的功能特性,例如通过蛋白水解和脂肪分解增强风味和香气。在这项研究中,选择了两种益生菌乳杆菌菌株,即植物乳杆菌A3 和罗伊氏乳杆菌WQY-1,以单菌株和混合菌株发酵剂的形式开发新型益生菌奶酪。结果表明,植物乳杆菌A3单菌株组和植物乳杆菌A3/罗伊氏乳杆菌WQY-1混合发酵组表现出优异的产品性能,特别是在奶酪成熟过程中功能性水解产物的释放。此外,无标记定量蛋白质组学分析显示,植物乳杆菌A3单菌株组中存在26种独特的抗氧化肽,植物乳杆菌A3/罗伊氏乳杆菌WQY-1混合发酵组中存在53种独特的抗氧化肽。其中,CMENSAEPEQSLACQCL(β-乳球蛋白)、CMENSAEPEQSLVCQCL(β-乳球蛋白)和IQYVLSR(κ-酪蛋白)已被发现在体外和体内都具有潜在的抗氧化特性。这证实了奶酪产品中的乳源蛋白肽通过益生菌菌株的水解表现出潜在的抗氧化功能。