Exploring the healthy potential of goat milk fermented by novel isolated lactic acid bacteria: Genetic identification, bioactive peptides, nutritional mechanism and sensory evaluation

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-07-18 DOI:10.1016/j.ijfoodmicro.2025.111354

Zongcai Zhang , Guowei Shu , Jianhao Nan , Fanbo Meng , Meng Zhang , Li Chen

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引用次数: 0

Abstract

Lactic acid bacteria (LAB) ferment milk to produce bioactive peptides to benefit human health. In this study, a total of 74 LAB strains were used to ferment goat milk, and two novel strains, Lactobacillus delbrueckii MF55 and Lacticaseibacillus paracasei MF48, were identified with strong angiotensin-converting enzyme (ACE) inhibitory activity 70.73 % and antioxidant activity 63.33 %, respectively. Following ultrafiltration, QExactive identification, in silico simulations, and in vitro assay, five peptides (MPFPK, EMPFPK, FFDDK, GPFPILV, TTMPLW) were collected. Among them, peptide TTMPLW exhibited the strongest ACE inhibitory (IC₅₀ 115.55 μM) and antioxidant (IC₅₀ 2.57 mM) activities, followed by GPFPILV (232.96 μM and 10.27 mM). Molecular docking simulation suggested that peptides TTMPLW and GPFPILV were dual-target ligands for ACE and Keap1. Goat milk fermented by MF55 maintained stable bioactivity and favorable sensory properties during 28 days of cold storage. Our study provided two novel LAB strains with excellent dual-functional activity to help the development of functional dairy products.

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探索新型分离乳酸菌发酵羊奶的健康潜力：遗传鉴定、生物活性肽、营养机制和感官评价

乳酸菌（LAB）发酵牛奶产生生物活性肽，对人体健康有益。本研究利用74株乳酸菌对羊奶进行发酵，鉴定出德布吕氏乳杆菌MF55和副干酪乳杆菌MF48两株新菌株对血管紧张素转换酶（ACE）的抑制活性分别为70.73%和63.33%。经过超滤、QExactive鉴定、硅模拟和体外实验，收集了5种多肽（MPFPK、EMPFPK、FFDDK、GPFPILV、TTMPLW）。其中，肽TTMPLW具有最强的ACE抑制活性（IC50为115.55 μM）和抗氧化活性（IC50为2.57 mM）， GPFPILV次之（IC50为232.96 μM）和10.27 mM。分子对接模拟表明，肽TTMPLW和GPFPILV是ACE和Keap1的双靶配体。用MF55发酵的羊奶在28 d的冷库中保持了稳定的生物活性和良好的感官特性。本研究提供了两株具有优良双功能活性的新型乳酸菌，为功能性乳制品的开发提供了依据。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.