Bacterial sequences for "Novel proteolytic co-cultures in fermented dairy yogurt enhance bioactive peptide abundance following in vitro gut digestion"

Le résumé fourni par la source

Dairy milk differs in protein abundance and sequence across animal species which influences the peptides released from fermentation and subsequent digestion. Understanding these differences is important for predicting their potential health benefits. We compared peptide profiles generated in yogurts fermented with different proteolytic adjunct cultures in cow, sheep and goat milks, following in vitro digestion, and predicted their potential bioactivities. We hypothesised that yogurts produced with proteolytic adjuncts would yield a broader diversity of peptides than those made with the commercial starter culture alone. To ensure sufficient acidification and maximise peptide release, yogurts were produced using commercial starter culture CH-1 (Streptococcus thermophilus and Lactobacillus bulgaricus subspecies delbruckii), either alone (CC) or together with one of the proteolytic adjunct cultures: Lacticaseibacillus paracasei (C1), Limosilactobacillus reuteri (C2), or Ligilactobacillus animalis (C3). All yogurts, including unfermented milks, underwent in vitro gut digestion, and analysed using liquid chromatography tandem mass spectrometry to characterise the resulting peptide profiles. We identified eleven potential bioactive peptides enriched in CH-1 + Ligilactobacillus animalis yogurt, all with higher abundance compared to CH-1 alone. Seven of these from cow and two from goat yogurt had predicted antioxidant, immunomodulatory, anti-hypertensive and anti-thrombotic properties, and one from both sheep and goat was anti-diabetic. Our findings demonstrate a proof of concept for assessing the use of novel bacterial cultures alongside commercial yogurt cultures to enrich for potential bioactive peptides that support healthy aging through immune function, cardiovascular regulation and glucose metabolism.

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