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首页> 外文期刊>LWT-Food Science & Technology >Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses.
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Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses.

机译：切达干酪中成熟温度和益生菌添加剂的影响下血管紧张素转化酶抑制肽的释放和鉴定。

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The aim of the study was to examine the release of angiotensin-converting enzyme (ACE)-inhibitory peptides in Cheddar cheeses made with starter lactococci and Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTIReg. B94, Lactobacillus casei 279, Lb. casei LAFTIReg. L26, Lb. acidophilus 4962 or Lb. acidophilus LAFTIReg. L10 during ripening at 4 and 8 degrees C for 24 weeks. ACE-inhibitory activity of the cheeses was maximum at 24 weeks. Cheeses made with the addition of Lb. casei 279, Lb. casei LAFTIReg. L26 or Lb. acidophilus LAFTIReg. L10 had significantly higher (P <0.05) ACE-inhibitory activity than those without any probiotic adjunct after 24 weeks at 4 and 8 degrees C. The IC50 of cheeses ripened at 4 degrees C was not significantly different (P >0.05) to that ripened at 8 degrees C. The lowest value of the IC50 (0.13 mg ml-1) and therefore the highest ACE-inhibitory activity corresponded to the cheese with the addition of Lb. acidophilus LAFTIReg. L10. Several ACE-inhibitory peptides were identified as kappa-CN (f 96-102), alphas1-CN (f 1-9), alphas1-CN (f 1-7), alphas1-CN (f 1-6), alphas1-CN (f 24-32) and beta-CN (f 193-209). Most of the ACE-inhibitory peptides accumulated at the early stage of ripening, and as proteolysis proceeded, some of the peptides were hydrolyzed into smaller peptides.
机译：这项研究的目的是研究用入门乳球菌和长双歧杆菌1941（动物双歧杆菌亚种）制得的切达干酪中血管紧张素转化酶（ACE）抑制性肽的释放。乳酸LAFTIReg。 B94，干酪乳杆菌279，Lb。 casei LAFTIReg。 L26，Lb。嗜酸性4962或Lb。嗜酸性LAFTIReg。 L10在4和8摄氏度下成熟24周。奶酪的ACE抑制活性在24周时达到最大。添加了Lb制成的奶酪。凯西279，磅。 casei LAFTIReg。 L26或Lb。嗜酸性LAFTIReg。 L10在4和8摄氏度下经过24周后，其ACE抑制活性明显高于没有任何益生菌辅助成分的ACE抑制活性。在4摄氏度下成熟的奶酪的IC50与成熟后的IC50并无显着差异（P> 0.05）。在8摄氏度下。IC50的最低值（0.13 mg ml-1）和因此最高的ACE抑制活性与添加Lb的奶酪相对应。嗜酸性LAFTIReg。 L10。几种ACE抑制肽被鉴定为kappa-CN（f 96-102），alphas1-CN（f 1-9），alphas1-CN（f 1-7），alphas1-CN（f 1-6），alphas1- CN（f 24-32）和beta-CN（f 193-209）。大多数ACE抑制肽在成熟的早期积累，并且随着蛋白水解的进行，一些肽被水解成较小的肽。

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