Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis

Lei Cui; Guo Yang; Shuyi Lu; Xiaoqun Zeng; Jun He; Yuxing Guo; Daodong Pan; Zhen Wu

doi:10.1016/j.foodres.2022.111339

Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis

Food Res Int. 2022 Jun:156:111339. doi: 10.1016/j.foodres.2022.111339. Epub 2022 May 6.

Authors

Lei Cui¹, Guo Yang¹, Shuyi Lu¹, Xiaoqun Zeng¹, Jun He¹, Yuxing Guo², Daodong Pan³, Zhen Wu⁴

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China.
² School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, PR China.
³ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China; School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, PR China.
⁴ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China. Electronic address: woodsen@163.com.

PMID: 35651087
DOI: 10.1016/j.foodres.2022.111339

Abstract

Milk-derived peptides have been identified as the essential ingredients in the food industry for the health-promoting properties. Some bioactive peptides in the milk product can be released by the specific protease system of lactic acid bacteria (LAB) during the fermentation processing. In this research, the bioactive peptides released from the casein and whey protein are investigated by the hydrolyzing ability of the Lactobacillus brevis CGMCC15954, Lactobacillus reuteri WQ-Y1 and Lactobacillus plantarum A3. Results found that the hydrolysates of casein/whey protein generated by L. reuteri WQ-Y1 have the potential antioxidant activity. Furthermore, milk-derived peptides identified by the liquid chromatography-mass spectrometry (LC-MS/MS) with the BIOPEP-UWM database showed the YLGYLEQLLR (α_S1-casein), VKEAMAPK (β-casein), YIPIQYVLSR (κ-casein) fragment had the promising antioxidant activity, especially VKEAMAPK, which exhibited IC₅₀ of 0.63 and 0.86 mg/mL in DPPH and ABTS free radical scavenging activity. The finding of this study sheds some light of obtaining milk-derived peptides by using the Lactobacillus strains and proves the potential bioactive function of the LAB fermented milk products.

Keywords: Amino acid sequences; Antioxidant activity; BIOPEP-UWM; LC-MS/MS; Lactobacillus; Milk-derived peptides.

Publication types

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

MeSH terms

Antioxidants* / chemistry
Caseins / chemistry
Chromatography, Liquid
Lactobacillus / metabolism
Milk Proteins* / analysis
Peptides / chemistry
Tandem Mass Spectrometry
Whey Proteins / analysis

Substances

Antioxidants
Caseins
Milk Proteins
Peptides
Whey Proteins