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首页> 外文期刊>Australian Journal of Dairy Technology >Identification of bioactive peptides in commercial Australian organic cheddar cheeses.
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Identification of bioactive peptides in commercial Australian organic cheddar cheeses.

机译：澳大利亚商业有机切达干酪中生物活性肽的鉴定。

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摘要

This study examined two commercial Australian organic cheddar cheeses (A and B) for the presence of antimicrobial, antioxidant and antihypertensive activities. The antimicrobial activity of the peptides was determined by the growth inhibition of Escherichia coli, Bacillus cereus and Staphylococcus aureus. The bacteria were inhibited the greatest by the whole peptide extracts derived from organic cheddar cheese A. Overall, B. cereus was inhibited the most by fractionated peptides derived from organic cheddar cheese A between >5 kDa and <10 kDa (34.6%), followed by E. coli (28%), which was inhibited the most by fractionated peptides greater than 10 kDa derived from organic cheddar cheese A. Antioxidant activity was determined by the inhibition of the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). Overall, both organic cheddar cheese peptide extracts had similar inhibition. No significant differences (p50 value (0.114 mg/mL), followed closely by the fraction containing peptides between 5 kDa and 10 kDa from organic cheddar cheese B (0.122 mg/mL). This study has shown that peptides derived from Australian organic cheddar cheeses potentially have antioxidant, antihypertensive and antioxidant properties.
机译：这项研究检查了两种澳大利亚商业有机切达干酪（A和B）是否存在抗微生物，抗氧化剂和降压活性。通过对大肠杆菌，蜡状芽孢杆菌和金黄色葡萄球菌的生长抑制来确定肽的抗菌活性。源自有机切达干酪A的全肽提取物对细菌的抑制作用最大。总体而言，B。在大于5 kDa和<10 kDa之间（34.6％），从有机切达干酪A衍生的分离肽对蜡状芽孢杆菌的抑制作用最大，其次是 E。大肠杆菌（28％），其对有机切达干酪A衍生的大于10 kDa的分离肽的抑制作用最大。抗氧化活性是通过抑制自由基1,1-二苯基-2-吡啶并肼（ DPPH）。总体而言，两种切达干酪奶酪肽的有机提取物均具有相似的抑制作用。没有观察到显着差异（ p 50 值最低（0.114 mg / mL），紧随其后的是来自有机切达干酪B的5 kDa至10 kDa肽段（ 0.122 mg / mL）。这项研究表明，源自澳大利亚有机切达干酪的肽可能具有抗氧化，降压和抗氧化特性。

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