Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese

Marina Kurbanova; Roman Voroshilin; Oksana Kozlova; Victor Atuchin

doi:10.3390/microorganisms10102068

Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese

Microorganisms. 2022 Oct 19;10(10):2068. doi: 10.3390/microorganisms10102068.

Authors

Marina Kurbanova¹, Roman Voroshilin¹, Oksana Kozlova², Victor Atuchin^{3

4

5

6}

Affiliations

¹ Department of Animal Products Technology, Technological Institute of Food Industry, Kemerovo State University, Stroiteley Ave., 47., 650056 Kemerovo, Russia.
² Department of Biotechnology, Technological Institute of Food Industry, Kemerovo State University, Stroiteley Ave., 47., 650056 Kemerovo, Russia.
³ Laboratory of Optical Materials and Structures, Institute of Semiconductor Physics, 630090 Novosibirsk, Russia.
⁴ Research and Development Department, Kemerovo State University, 650000 Kemerovo, Russia.
⁵ Department of Industrial Machinery Design, Novosibirsk State Technical University, 630073 Novosibirsk, Russia.
⁶ R&D Center "Advanced Electronic Technologies", Tomsk State University, 634034 Tomsk, Russia.

Abstract

An in silico study that featured the effect of starter cultures on the bioactivity and other health benefits of peptides in semi-hard cheese is presented in this contribution. Model Caciotta-type cheese samples were obtained in laboratory conditions in two variations. Sample A included starter cultures of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. Sample B included starter cultures of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and a culture of lactobacilli Lacticaseibacillus casei. The in silico method showed that the peptides inhibited angiotensin-converting enzymes (ACE) and ipeptidyl peptidase IV (DPP-4), as well as possessed antioxidant properties. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris had a greater effect on the formation of bioactive peptides.

Keywords: Lacticaseibacillus casei; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis; bioactive peptides; semi-hard cheeses; starter cultures.

Grants and funding

075-15-2022-1132/Government of Russia