title: Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation.
abstract: This study aimed at evaluating non-starter lactobacilli (NSLAB) isolated from cheeses for their proteolytic activity and capability to produce fermented milk enriched in angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides. Preliminarily, 34 NSLAB from Parmigiano Reggiano (PR) and 5 from Pecorino Siciliano cheeses were screened based on their capacity to hydrolyze milk proteins. Two NSLAB strains from PR, Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, showed the most proteolytic phenotype and were positively selected to inoculate sterile cow milk. The fermentation process was monitored by measuring viable cell population, kinetic of acidification, consumption of lactose, and synthesis of lactic acid. Milk fermented with Lb. casei PRA205 exhibited higher radical scavenging (1184.83 ± 40.28 mmol/L trolox equivalents) and stronger ACE-inhibitory (IC50 = 54.57 μg/mL) activities than milk fermented with Lb. rhamnosus PRA331 (939.22 ± 82.68 mmol/L trolox equivalents; IC50 = 212.38 μg/mL). Similarly, Lb. casei PRA205 showed the highest production of ACE-inhibitory peptides Val-Pro-Pro and Ile-Pro-Pro, which reached concentrations of 32.88 and 7.52 mg/L after 87 and 96 h of milk fermentation, respectively. This evidence supports Lb. casei PRA205, previously demonstrated to possess characteristics compatible with probiotic properties, as a promising functional culture able to promote health benefits in dairy foods.
authors.affiliation: Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy. Electronic address: lisa.solieri@unimore.it.
authors.forename: Lisa
authors.initials: L
authors.lastname: Solieri
authors.affiliation: Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy.
authors.forename: Giuseppina Sefora
authors.initials: GS
authors.lastname: Rutella
authors.affiliation: Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy.
authors.forename: Davide
authors.initials: D
authors.lastname: Tagliazucchi
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry / Q000378:metabolism*; D002417:Cattle; D002611:Cheese / Q000382:microbiology*; D005260:Female; D005285:Fermentation; D019344:Lactic Acid / Q000096:biosynthesis; D007780:Lacticaseibacillus casei / Q000378:metabolism*; D007785:Lactose / Q000378:metabolism; D008892:Milk / Q000737:chemistry / Q000382:microbiology*; D008894:Milk Proteins / Q000378:metabolism; D009842:Oligopeptides / Q000737:chemistry / Q000378:metabolism; D010455:Peptides / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism* / Q000494:pharmacology; D007703:Peptidyl-Dipeptidase A / Q000378:metabolism*; D019936:Probiotics
chemical_list: D000975:Antioxidants; D008894:Milk Proteins; D009842:Oligopeptides; D010455:Peptides; C489032:isoleucyl-prolyl-proline; C489031:valyl-prolyl-proline; D019344:Lactic Acid; D007703:Peptidyl-Dipeptidase A; D007785:Lactose
keywords: ACE-inhibition; Bioactive peptides; Isoleucine-proline-proline (IPP); Lactobacillus; Probiotic; Valine-proline-proline (VPP)