Among strategies to improve the health-related aspects of dairy products, great prominence has been given to salt reduction and the use of adjunct cultures that can favor the release of bioactive peptides during cheese ripening. This study aimed to evaluate the effect of the salt reduction, the addition of Lactobacillus helveticus LH-B02 and the ripening time of Prato cheese on the casein hydrolysis profile by capillary electrophoresis, peptide profile by mass spectrometry, and antihypertensive potential evaluated in vitro through the inhibitory activity of the angiotensin-converting enzyme (ACE). Both the salt reduction and the addition of adjunct culture favored the accumulation of the bioactive peptide β-CN (f193-209) (m/z 1881). The adjunct culture led to a higher ACE inhibitory activity during the ripening of Prato cheese, thus proving to be an effective strategy for the development of potentially bioactive cheese.

在改善乳制品健康相关方面的策略中，减少盐分的使用和在奶酪成熟过程中有利于生物活性肽释放的辅助培养物的使用已得到了极大的重视。这项研究旨在评估盐析，添加乳酸杆菌LH-B02和普拉托奶酪的成熟时间对毛细管电泳酪蛋白水解谱，质谱分析肽谱和通过体外评估降压潜力的影响。血管紧张素转换酶（ACE）的抑制活性。减盐和添加辅助培养均有利于生物活性肽β-CN（f193-209）（m / z1881年）。辅助培养在Prato奶酪成熟期间导致较高的ACE抑制活性，因此被证明是开发具有潜在生物活性的奶酪的有效策略。