Selected adjunct cultures remarkably increase the content of bioactive peptides in Bulgarian white brined cheese

Figures & data

Table 1. ACE-inhibitory and Ca-binding activities of the 20 strains with the highest activity.

No.	Strain	ACE-inhibitory activity (%)	Bonded Ca mmol/L (at 10 mmol/L total Ca)
1	L. lactis 1	58.4	1.88
2	L. lactis 3	3.1	0.21
3	L. lactis 4	3.0	0.15
4	L. lactis 6	7.2	0.1
5	L. lactis 7	9.0	0.04
6	L. lactis 10	8.7	0.09
7	L. helveticus 4	14.2	1.64
8	L. helveticus 7	12.2	2.08
9	L. helveticus 8	60.1	2.64
10	L. plantarum 2	13.2	0.2
11	L. helveticus A1	94.0	6.08
12	L. casei 1	7.8	2.8
13	L. casei C3	82.1	6.4
14	L. casei 4	38.2	4.08
15	L. salivarius 3	3.5	0.1
16	L. helveticus Hh	34.0	4.32
17	L. helveticus V28	68.2	4.96
18	L. helveticus Q40	11.8	2.56
19	L. helveticus 48	9.3	3.48
20	L. delbrueckii subsp. bulgaricus J24	36.5	3.48

Figure 1. Crude fractionating of peptides released by strain L. helveticus A1.

Figure 2. Reverse phase re-fractionating of the most active fraction received after the crude fractionating.

Figure 3. Ion-exchange purification of single ACE-inhibitory peptide from L. helveticus A1.

Table 2. Sequences of peptides with ACE-inhibitory activity released by the selected strains L. helveticus A1, L. casei C3 and L. delbrueckii subsp. bulgaricus J24.

Strain	Sequence of ACE-inhibitory peptides
L. helveticus A1	Ala-Leu-Pro-Met
L. casei C3	Ala-Pro-Phe-Ala-Lys
L. delbrueckii subsp. bulgaricus J24	Leu-Gly-Pro-Val-Arg-Gly-Pro-Phe-Pro