Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture

Débora Parra Baptista; Fernanda Negrão; Marcos Nogueira Eberlin; Mirna Lúcia Gigante

doi:10.1016/j.foodres.2020.109190

Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture

Food Res Int. 2020 Jul:133:109190. doi: 10.1016/j.foodres.2020.109190. Epub 2020 Mar 19.

Authors

Débora Parra Baptista¹, Fernanda Negrão², Marcos Nogueira Eberlin³, Mirna Lúcia Gigante⁴

Affiliations

¹ Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: deborapbaptista@gmail.com.
² Department of Organic Chemistry, Institute of Chemistry, University of Campinas - UNICAMP, POB 6154, 13083-862 Campinas, SP, Brazil.
³ Department of Organic Chemistry, Institute of Chemistry, University of Campinas - UNICAMP, POB 6154, 13083-862 Campinas, SP, Brazil; School of Engineering, Mackenzie Presbyterian University, Rua da Consolação, 930, 01302-907 São Paulo, SP, Brazil.
⁴ Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil.

PMID: 32466918
DOI: 10.1016/j.foodres.2020.109190

Abstract

Among strategies to improve the health-related aspects of dairy products, great prominence has been given to salt reduction and the use of adjunct cultures that can favor the release of bioactive peptides during cheese ripening. This study aimed to evaluate the effect of the salt reduction, the addition of Lactobacillus helveticus LH-B02 and the ripening time of Prato cheese on the casein hydrolysis profile by capillary electrophoresis, peptide profile by mass spectrometry, and antihypertensive potential evaluated in vitro through the inhibitory activity of the angiotensin-converting enzyme (ACE). Both the salt reduction and the addition of adjunct culture favored the accumulation of the bioactive peptide β-CN (f193-209) (m/z 1881). The adjunct culture led to a higher ACE inhibitory activity during the ripening of Prato cheese, thus proving to be an effective strategy for the development of potentially bioactive cheese.

Keywords: Bioactive potential; MALDI-MS; Proteolysis; Ripening.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Angiotensins
Caseins
Cheese*
Lactobacillus helveticus*
Peptides

Substances

Angiotensins
Caseins
Peptides