Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSahingil, D.
dc.contributor.authorGokce, Y.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:54:46Z
dc.date.available2024-08-04T20:54:46Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBioactive properties, proteolysis and microbiology of model cheeses with and without adjunct lactobacilli (Lactobacillus helveticus, Lactiplantibacillus plantarum, Lactobacillus bulgaricus and L. casei) were studied during 120 days of storage at 8 or 16 C-degrees. Bioactive properties were observed in peptide fractions (< 3 kDa, 3-10 kDa, < 10 kDa) separated using ultrafiltration membranes. Antioxidant activity of these fractions was determined by radical scavenging assays as ABTS [2, 2 ' -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)]. Angiotensin-converting enzyme-inhibitory (ACE-i) activity (% and IC50) and peptide profiles of 70% ethanol-soluble and -insoluble fractions were determined by RP-HPLC. Use of lactobacilli as an adjunct culture significantly changed the RP-HPLC peptide profiles of the cheeses; however, slight changes were observed in the patterns of urea-polyacrylamide gel electrophoresis. Fractions smaller than 3 kDa had higher ACE-i and antioxidant activities for all cheese samples. In conclusion, this study indicates that the addition of lactobacilli as an adjunct culture contributed to the formation of bioactive compounds in the model cheeses and also changed the proteolysis levels.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) [213 O 131]en_US
dc.description.sponsorshipThe authors sincerely thank to the Scientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) for financial support (project number 213 O 131).en_US
dc.identifier.doi10.1007/s13197-023-05846-5
dc.identifier.endpage365en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue2en_US
dc.identifier.pmid38196707en_US
dc.identifier.scopus2-s2.0-85173946470en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage353en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-023-05846-5
dc.identifier.urihttps://hdl.handle.net/11616/101620
dc.identifier.volume61en_US
dc.identifier.wosWOS:001081114300001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheeseen_US
dc.subjectProteolysisen_US
dc.subjectAdjunct lactobacillien_US
dc.subjectACE-inhibition, Antioxidant activityen_US
dc.subjectRipeningen_US
dc.titleDetermination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese studyen_US
dc.typeArticleen_US

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