Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese
Abstract
:1. Introduction
2. Materials and Methods
2.1. Model Caciotta-Type Cheese Production
Starting Components | Basic Cheese-Making Parameters | ||
---|---|---|---|
cow milk | 10 L | Pasteurization milk | 64 °C, 30 min |
annatto (for winter milk) * | 5–6 drops | Inoculation (fermentation) | 34 °C, 10 min |
* prefabricated bacterial mesophilic culture (Lc. lactis subsp. lactis V-1568; Lc. lactis subsp. cremoris V-1569) (control cheese A) (National Bioresource Center Russian Collection of Industrial Microorganisms (VKPM)) | 150 g (0.5% of the milk volume | Flocculation multiplier | 3 |
** prefabricated bacterial mesophilic culture (Lc. lactis subsp. lactis V-1568; Lc. lactis subsp. cremoris V-1569; Lac. casei V-9227) (experimental cheese B) (National Bioresource Center Russian Collection of Industrial Microorganisms (VKPM)) | 100 g (50/50, respectively) | Cheese cube size | 1.0 cm |
calcium chloride (10–20% solution CaCl2) in an aqueous solution (for pasteurized and winter milk) | 10 mL | Granular curd heating temperature | 45 °C |
milk-clotting enzyme (“Carlina” (composition: 90% rennet chymosin, 10% pepsin; manufacturer: Danisco France SAS, France) | 0.35 g (in the amount necessary for 12–15 min of flocculation time) | Stuffature (the cheese head was turned eight times); | 1.5 h at 45 °C |
Development at room temperature ≥ 22 °C | 4 h | ||
Maturation time (see final product in Figure 1). | 90 days |
2.2. Micrographs of the Lactobacilli
- – Type of measurement—according to the Fraunhofer method;
- – Measurement range—from 0.1 μm to 1021.87 μm;
- – Resolution—102 channels;
- – Absorption—10.00%;
- – Measurement duration—90 scans.
2.3. Protein Analyses
2.4. The Molecular Weight Distribution
2.5. Amino Acid Analyses
2.6. Biological Activity of Peptides In Silico
2.7. Visualization of Dihedral Amino-Acid Angles
2.8. D protein Structure Modeling
2.9. Modeling the Structure of Peptides
2.10. Hydrophobicity and Hydrophilicity of Proteins
3. Results
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Index | Cheese A * (Control) | Cheese B ** (Test) |
---|---|---|
Mass fraction of solids, % | 55.16 ± 0.21 | 54.85 ± 0.23 |
Mass fraction of fat in solids, % | 48.93 ± 1.95 | 49.50 ± 1.04 |
Mass fraction of total protein, % | 20.23 ± 0.28 | 21.23 ± 0.31 |
Mass fraction of salt, % | 2.34 ± 0.72 | 3.13 ± 0.55 |
pH | 4.74 ± 0.18 | 4.13 ± 0.06 |
Sample | Fragment in Amino Acid Sequence | Peptide Sequence in one Letter Code * | Bioactivity | Molecular Weight, Da |
---|---|---|---|---|
A | 1–5 | MMKSF | 0.730558 | 643.3 |
A | 1–5 | MKVLI | 0.194789 | 603.4 |
A | 1–7 | MMSFVSL | 0.488188 | 894.4 |
A | 7–11 | LVVTI | 0.0498343 | 624.3 |
A | 8–12 | VVTIL | 0.0759513 | 624.3 |
A | 11–16 | TCGAQA | 0.162151 | 550.2 |
A | 16–21 | RPKHPI | 0.396125 | 747.5 |
B | 20–28 | EQLTKCEVF | 0.154299 | 1176.5 |
B | 22–31 | KHQGLPQEVL | 0.224327 | 1148.6 |
A | 22–31 | NVPGEIVESL | 0.118838 | 1056.6 |
A | 23–28 | TKCEVF | 0.182253 | 806.3 |
A, B | 31–35 | SQETY | 0.0993374 | 627.3 |
B | 31–42 | SQETYKQEKNMA | 0.127054 | 1536.6 |
A | 32–38 | SSSEESI | 0.0916819 | 978.2 |
A, B | 35–42 | KGYGGVSL | 0.226416 | 780.4 |
A, B | 38–45 | GGVSLPEW | 0.628953 | 844.4 |
A, B | 39–43 | FSDKI | 0.403109 | 609.3 |
A | 39–45 | TRINKKI | 0.0758366 | 872.6 |
A | 43–50 | INPSKENL | 0.208794 | 914.5 |
A | 43–50 | PEWVCTTF | 0.703949 | 1142.4 |
A | 44–50 | NPSKENL | 0.209493 | 801.4 |
A, B | 46–50 | VCTTF | 0.383259 | 650.2 |
A | 48–59 | GKEKVNELSKDI | 0.105419 | 1439.7 |
A, B | 51–62 | CSTFCKEVVRNA | 0.32156 | 1436.6 |
A | 51–55 | QSAPL | 0.491633 | 515.3 |
A, B | 51–55 | HTSGY | 0.16794 | 724.2 |
A, B | 51–59 | HTSGYDTQA | 0.090863 | 1139.3 |
A | 52–56 | VLSRY | 0.181831 | 637.4 |
A, B | 54–59 | SRYPSY | 0.442889 | 1012.3 |
A, B | 55–67 | CKEVVRNANEEEY | 0.0499419 | 1662.7 |
A | 56–60 | DTQAI | 0.094131 | 547.3 |
A | 57–61 | PSYGL | 0.748397 | 696.2 |
B | 60–67 | GSESTEDQAMEDI | 0.0764591 | 1571.5 |
A, B | 60–68 | GSESTEDQA | 0.0703232 | 1163.3 |
B | 61–69 | VQNNDSTEY | 0.0623822 | 1149.4 |
B | 63–69 | NEEEYSI | 0.0502548 | 883.4 |
A | 64–70 | YQQKPVA | 0.12662 | 913.4 |
A | 65–70 | QQKPVA | 0.121875 | 670.4 |
A | 69–73 | QTQSL | 0.105763 | 656.3 |
B | 70–77 | GSSSEESA | 0.0857066 | 833.3 |
A | 72–76 | INNQF | 0.436729 | 635.3 |
A | 73–77 | NNQFL | 0.693175 | 635.3 |
B | 73–80 | KQMEAESI | 0.0604811 | 1015.4 |
A | 76–81 | TFPGPIP | 0.774112 | 627.4 |
A | 78–86 | EVATEEVKI | 0.0379171 | 1017.5 |
B | 78–86 | ESISSSEEI | 0.0703352 | 1140.4 |
B | 80–91 | CKDDQNPHSSNI | 0.313549 | 1437.5 |
B | 80–94 | CKDDQNPHSSNICNI | 0.61108 | 1687.7 |
B | 87–93 | TVDDKHY | 0.0687443 | 957.4 |
A | 87–96 | TVDDKHYQKA | 0.0839258 | 1284.6 |
B | 87–96 | VPNSVEQKHI | 0.119726 | 1150.6 |
A, B | 87–92 | AVRSPA | 0.171253 | 680.3 |
A, B | 88–94 | VRSPAQI | 0.149257 | 850.4 |
A, B | 90–94 | EKTKI | 0.0411874 | 618.4 |
A, B | 90–96 | EKTKIPA | 0.0778473 | 866.4 |
A, B | 93–102 | TQTPVVVPPF | 0.213655 | 1164.6 |
B | 93–103 | TQTPVVVPPFL | 0.336248 | 1197.7 |
B | 95–100 | SCDKFL | 0.844337 | 712.3 |
A | 96–100 | QWQVL | 0.584037 | 673.4 |
A | 100–104 | LDDDL | 0.294973 | 590.3 |
A | 101–108 | DDDLTDDI | 0.139488 | 921.4 |
A | 103–109 | LNENKVL | 0.0983577 | 829.5 |
A | 104–109 | NENKVL | 0.0944044 | 716.4 |
B | 107–117 | KSCQAQPTTMA | 0.451658 | 1325.5 |
A | 110–115 | VLDTDY | 0.109603 | 805.3 |
A, B | 115–119 | RLKKY | 0.162844 | 707.5 |
A | 116–122 | DKVGINY | 0.13778 | 644.4 |
A, B | 120–126 | KVPQLEI | 0.109796 | 826.5 |
A | 122–127 | CMENSA | 0.152971 | 734.2 |
A, B | 125–131 | DQVKRNA | 0.0817682 | 830.4 |
A | 127–131 | VPNSA | 0.12024 | 567.2 |
A | 127–134 | PKYPVEPF | 0.630562 | 976.5 |
B | 128–133 | EPEQSL | 0.108742 | 702.3 |
A | 128–134 | EPEQSLA | 0.111383 | 853.3 |
B | 129–134 | LCSEKL | 0.227722 | 888.4 |
A, B | 130–134 | CSEKL | 0.263366 | 692.4 |
A | 130–134 | PVEPF | 0.604782 | 588.3 |
B | 130–137 | CSEKLDQW | 0.393924 | 579.3 |
A, B | 135–140 | TESQSL | 0.0615565 | 904.2 |
A, B | 135–142 | TESQSLTL | 0.0988356 | 1198.3 |
A | 135–143 | TPTLNREQL | 0.0748829 | 1151.5 |
B | 136–142 | HSMKEGI | 0.177846 | 801.4 |
A, B | 138–142 | LCEKL | 0.274007 | 1008.4 |
A, B | 143–151 | HAQQKEPIM | 0.258844 | 1081.5 |
A | 148–159 | SGEPTSTPTTEA | 0.0824745 | 1177.5 |
A | 160–165 | VESTVA | 0.0342661 | 605.3 |
A, B | 160–167 | VESTVATL | 0.0738447 | 899.4 |
A, B | 163–176 | TKKTKLTEEEKNRL | 0.0531694 | 922.5 |
B | 166–172 | SFNPTQL | 0.619614 | 806.4 |
A | 166–174 | TLEDSPEVI | 0.0723477 | 1162.4 |
A, B | 167–172 | PPTVMF | 0.826762 | 771.3 |
A | 168–180 | EDSPEVIESPPEI | 0.166577 | 1440.7 |
A | 168–172 | NPTQL | 0.293133 | 572.3 |
A, B | 173–180 | PPQSVLSL | 0.487707 | 840.5 |
A | 174–178 | YPSGA | 0.433892 | 574.2 |
A, B | 175–179 | PSGAW | 0.870583 | 597.2 |
A | 175–180 | ESPPEI | 0.211756 | 671.3 |
A, B | 179–186 | SLSQSKVL | 0.184348 | 941.5 |
A | 180–186 | KKISQRY | 0.127085 | 922.5 |
A, B | 181–186 | SQSKVL | 0.210141 | 741.4 |
B | 181–189 | TVQVTSTAV | 0.0291752 | 1160.4 |
A, B | 181–192 | SQPKVLPVPQKA | 0.343103 | 1281.8 |
A | 182–188 | VPLGTQY | 0.161862 | 937.3 |
A, B | 183–189 | SQRYQKF | 0.584592 | 1036.5 |
A, B | 185–191 | GTQYTDA | 0.086917 | 755.3 |
A | 189–194 | TDAPSF | 0.417727 | 717.2 |
A | 192–197 | PSFSDI | 0.547239 | 665.3 |
A, B | 195–201 | SDIPNPI | 0.573163 | 755.4 |
A | 200–204 | QHQKA | 0.0976463 | 611.3 |
A, B | 202–213 | IGSENSEKTTMPLW | 0.351255 | 1533.5 |
A, B | 205–209 | MKPWI | 0.853622 | 674.4 |
A | 208–213 | YQEPVL | 0.234191 | 748.4 |
A | 209–216 | IQPKTKVI | 0.108562 | 926.6 |
B | 210–218 | QPKTKVIPY | 0.213985 | 697.4 |
A, B | 217–221 | PYVRY | 0.446831 | 1233.6 |
Sample | Peptide Sequence | Bioactivity * | Potential Bioactive Properties ** | Peptide Structure *** |
---|---|---|---|---|
A, B | PSGAW | 0.870583 | ACE inhibitors | |
A, B | MKPWI | 0.853622 | ACE inhibitors | |
B | SCDKFL | 0.844337 | ACE inhibitor | |
A, B | PPTVMF | 0.826762 | DPP-4 inhibitors | |
A | TFPGPIP | 0.774112 | DPP-4 inhibitor | |
A | PSYGL | 0.748397 | Opioid | |
A | MMKSF | 0.730558 | ACE inhibitor | |
A | PEWVCTTF | 0.703949 | ACE inhibitor | |
A | NNQFL | 0.693175 | DPP-4 inhibitor | |
A | PKYPVEPF | 0.630562 | Antioxidant | |
A, B | GGVSLPEW | 0.628953 | ACE inhibitors | |
B | SFNPTQL | 0.619614 | ACE inhibitor | |
B | CKDDQNPHSSNICNI | 0.61108 | Antimicrobial | |
A | PVEPF | 0.604782 | Opioid; DPP-4 inhibitor; antioxidant | |
A | QWQVL | 0.584037 | Immunomodulating | |
A, B | SDIPNPI | 0.573163 | Growth stimulators | |
A | PSFSDI | 0.547239 | Anticancer; antimicrobial |
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Kurbanova, M.; Voroshilin, R.; Kozlova, O.; Atuchin, V. Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese. Microorganisms 2022, 10, 2068. https://doi.org/10.3390/microorganisms10102068
Kurbanova M, Voroshilin R, Kozlova O, Atuchin V. Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese. Microorganisms. 2022; 10(10):2068. https://doi.org/10.3390/microorganisms10102068
Chicago/Turabian StyleKurbanova, Marina, Roman Voroshilin, Oksana Kozlova, and Victor Atuchin. 2022. "Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese" Microorganisms 10, no. 10: 2068. https://doi.org/10.3390/microorganisms10102068