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.

中文翻译：

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多品种发酵剂对酸奶肽谱的影响

摘要 评估了多种发酵剂对酸奶肽谱的影响。生产了三种类型的酸奶：第一种 (Y1) 使用常见的酸奶发酵剂（Lactobacillus delbrueckii ssp. bulgaricus LB4 和 Streptococcus thermophilus ST447），第二种（Y2）使用副干酪乳杆菌 IMC502 除了相同的酸奶发酵剂（第三种酸奶发酵剂， Y3) 用嗜热链球菌 ST447、嗜酸乳杆菌 NCFM、鼠李糖乳杆菌 GG 和双歧杆菌 HN019 发酵。使用 UPLC-MS/MS 确定酸奶的肽谱。多品种发酵剂促进了酸奶中肽的形成。肽类型、切割位点数量和易水解区域均遵循 Y3 > Y2 > Y1 模式。研究了 44 种生物活性肽，Y2和Y3的生物活性肽含量高于Y1。筛选出的一种潜在生物活性肽 (NENLLRFF) 可能具有血管紧张素-I 转化酶抑制、抗氧化、降压和刺激特性。