Y. Kudoh et al., Antioxidative peptide from milk fermented with Lactobacillus delbrueckii subsp bulgaricus IFO13953, J JPN SOC F, 48(1), 2001, pp. 44-50
Citations number
9
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
An antioxidative peptide was isolated from milk fermented with Lactobacillu
s delbrueckii subsp. bulgaricus IFO13953 by Sephadex LH-20 gel filtration c
hromatography and ODS reversed phase partition chromatography. The peptide
was analyzed using a mass spectrograph and an amino acid sequencer. The pep
tide was composed of eleven amino acid residues. The amino acid sequence of
the peptide was determined as Ala-Arg-His-Pro-His-Pro-His-Leu-Ser-Phe-Met.
Which corresponded with the amino acid arrangement from the 96th to the 10
6th of kappa -casein of skim milk used as raw material. Therefore, this ant
ioxidative peptide was estimated to be a peptide Formed by the lactic acid
fermentation of IFO13953. Although the scavenging activity of DPPH radical
of the peptide was lower than BHT, the peptide showed about 5 times stronge
r antioxidative activity than BHT in the beta -carotene decolorization syst
em.