Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening

Author(s)

Cavalheiro, Flavia Giacometti ^[3] ; Negrao, Fernanda ^[2]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, UNICAMP, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Inst Chem, ThoMSon Mass Spectrometry Lab, POB 6154, BR-13083970 Campinas, SP - Brazil

• Document type: Journal article
• Source: INTERNATIONAL DAIRY JOURNAL; v. 87, p. 75-83, DEC 2018.
• Web of Science Citations: 3

Abstract

Adjunct cultures are traditionally used in cheesemaking with the aim of improving the flavour development of ripened cheeses. Additionally, different adjunct cultures are recognised for the ability to produce enzymes with specificity to hydrolyse caseins, leading to the release of bioactive peptides. The objective of this study was to evaluate the effect of the addition of the adjunct culture Lactobacillus helveticus LH-B02 on the proteolysis and peptide profile of Prato cheese during ripening. The addition of the adjunct culture affected the Prato cheese peptide profile and favoured the release of peptides from 13 casein and, in particular, the angiotensin-converting enzyme-inhibitory peptide beta-CH (f194-209) (m/z 1718), which was the most important variable for samples discrimination after 60 d of ripening. (C) 2018 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 17/09633-7 - Prato cheese with salt reduction and adjunct culture: manufacture, bioactive potential, and bioacessibility
• Grantee: Mirna Lúcia Gigante
• Support Opportunities: Regular Research Grants