Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus.

Katarzyna Skrzypczak,Anna Kononiuk,Wojciech Radzki,Adam Waśko,Dorota Domagała,Waldemar Gustaw,Ewa Jabłońska-Ryś,Aneta Sławińska,Emilia Fornal,Alejandro Castillo

doi:10.1155/2021/8822161

Abstract

The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of hardness (0.416 ± 0.05 N) were recorded for beverages fermented by DSMZ containing the addition of CGMP, while the lowest value of this parameter (0.186 ± 0.06 N) was noted for products containing α-la and fermented by B734. Moreover, CGMP-containing fermented products were characterized by a generally higher value of the proteolysis index (PI) than analogous variants containing α-la. The use of analyzed strains and the selected protein preparations has a positive effect on the texture of fermented milk beverages and might contribute to an increase in the health-promoting potential of such products.

Highlights

Are milk proteins appreciated for their good nutritional quality, but they are perceived as a reach precursor for a wide range of in vivo biologically active peptides exhibiting antilipidaemic, antimicrobial, mineral binding, and anticancer properties [1,2,3,4]
The investigations of determination of biologically active activities of peptides sequences might be performed in silico in accordance with the procedure provided in the created data bases that might be designed to analyze a wide range of biopeptides and their precursors or to determination-selected sources of proteins, e.g., milk bioactive peptide database [30,31,32,33, 40, 41]
The findings have revealed that diverse biopeptides can be obtained through the hydrolysis of α-la and CGMP conducted with using selected L. helveticus strains (Table 1)

Summary

Introduction

Are milk proteins appreciated for their good nutritional quality, but they are perceived as a reach precursor for a wide range of in vivo biologically active peptides exhibiting antilipidaemic, antimicrobial, mineral binding, and anticancer properties [1,2,3,4]. These findings prompt approaches based on application of biologically active peptides (BAPs) as one of the potential therapeutic tools leading to a decrease to some of disease-related risk factors of noncommunicable civilization disorders [5,6,7]. It is indicated that BAPs (including biopeptides derived from milk and whey proteins) might be involved in specific interactions with cellular receptors (or pivotal metabolic enzymes) that affect the modulation of specific physiological responses and influence the enhancement of a desired health-promoting effects [6,7,8,9,10].

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