Production of bioactive peptides during yogurt fermentation, their extraction and functional characterization

This study aimed to evaluate the antioxidant, antibacterial, antidiabetic and angiotensin-converting enzyme (ACE)-inhibitory effects of different fractions of bioactive peptides produced as a result of milk fermentation with yogurt starters and probiotics. In addition to yogurt starters, milk was fe...

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Bibliographic Details
Published in:Food bioscience 2024-10, Vol.61, p.104805, Article 104805
Main Authors: Kayacan Çakmakoğlu, Selma, Dere, Sevda, Beki̇roğlu, Hatice, Bozkurt, Fatih, Karasu, Salih, Dertli̇, Enes, Türker, Mustafa, Sagdic, Osman
Format: Article
Language:English
Subjects:
Fermentation
L. paracasei
L. rhamnosus GG
Peptides
Ultrafiltration
Yogurt starters
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Summary:This study aimed to evaluate the antioxidant, antibacterial, antidiabetic and angiotensin-converting enzyme (ACE)-inhibitory effects of different fractions of bioactive peptides produced as a result of milk fermentation with yogurt starters and probiotics. In addition to yogurt starters, milk was fermented separately and together with Lacticaseibacillus rhamnosus GG and L. paracasei, then passed through 5 and 10 kDa (kilodalton) filters. A significant difference was observed in the fermentation time between the samples. The antioxidant, antibacterial, antidiabetic and ACE-inhibitory activities of the bioactive peptides were significantly affected by the probiotic strains and the molecular weight of the peptide (p 
ISSN:2212-4292
DOI:10.1016/j.fbio.2024.104805