Paper Report for: Kurbanova_2022_Microorganisms_10_
Reference
Title: Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese Kurbanova M, Voroshilin R, Kozlova O, Atuchin V Ref: Microorganisms, 10:, 2022 : PubMed
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.
        
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Kurbanova M, Voroshilin R, Kozlova O, Atuchin V (2022) Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese Microorganisms10:
Kurbanova M, Voroshilin R, Kozlova O, Atuchin V (2022) Microorganisms10: