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

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

• starter cultures
• bioactive peptides
• semi-hard cheeses
• <i>Lactococcus lactis</i> subsp. <i>lactis</i>
• <i>Lactococcus lactis</i> subsp. <i>cremoris</i>
• <i>Lacticaseibacillus casei</i>