Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins.
作者： David C. Dallas , Florine Citerne , Tian Tian , Vitor L.M. Silva , Karen M. Kalanetra
DOI: 10.1016/J.FOODCHEM.2015.10.116
关键词: Proteases 、 Protease 、 Lactobacillus 、 Lactose 、 Biology 、 Gel electrophoresis 、 Digestion 、 Kefir 、 Biochemistry 、 Cultured Milk Products
摘要: Abstract Scope The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used examine proteolytic activity of on bovine proteins. Methods results Gel electrophoresis revealed substantial digestion by grains, with mass spectrometric analysis showing release 609 protein fragments alteration abundance >1500 peptides derived from 27 Kefir contained 25 identified literature as having biological activity, including those antihypertensive, antimicrobial, immunomodulatory, opioid anti-oxidative functions. 16S rRNA shotgun metagenomic sequencing principle taxa in culture Lactobacillus species. Conclusion model sample thousands released part native proteases.
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