Abstract
The impact of multiple-species starters on the peptide profiles of yoghurts was evaluated. Three types of yoghurts were produced: the first (Y1) used common yoghurt starters (Lactobacillus delbrueckii ssp. bulgaricus LB4 and Streptococcus thermophilus ST447), the second (Y2) used Lactobacillus paracasei IMC502 in addition to the same yoghurt starters, and the third (Y3) was fermented with S. thermophilus ST447, Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus GG and Bifidobacterium lactis HN019. The peptide profiles of the yoghurts were determined using UPLC-MS/MS. Multiple-species starters promoted the formation of peptides in the yoghurts. The peptide types, the number of cleavage sites and the regions susceptible to hydrolysis all followed the pattern Y3 > Y2 > Y1. Forty-four bioactive peptides were investigated, and the content of bioactive peptides in Y2 and Y3 was higher than that in Y1. One potential bioactive peptide (NENLLRFF) screened might have angiotensin-I converting enzyme inhibitory, antioxidative, hypotensive and stimulating properties.
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