Identification of Hydrolyzed Peptides from Casein in Milk Fermented with Lactobacillus delbruekii subsp. bulgaricus IFO13953

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  • Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｄｅｌｂｒｕｅｋｉｉ　ｓｕｂｓｐ．ｂｕｌｇａｒｉｃｕｓ　ＩＦＯ１３９５３による発酵乳中の加水分解生成ペプチドとそれらの同定
  • Lactobacillus delbruekii subsp bulgaricus IFO13953 ニ ヨル ハッコウニュウチュウ ノ カスイ ブンカイ セイセイ ペプチド ト ソレラ ノ ドウテイ

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Abstract

To clarify the mechanism of casein degradation in the fermented milk, peptides in milk fermented with Lactobacillus delbruekii subsp. bulgaricus IFO 13953 were separated using reversed phase high performance liquid chromatography (HPLC), purified and identified. A 70% ethanol-soluble fraction was prepared from the fermented milk whey, and the peptides contained therein were isolated and analyzed by HPLC with an ODS column. The primary structure of these peptides was studied for amino acid composition and N-terminal sequence analyses. As the result, 24 peptides were identified which include 15 derived from β-casein, 4 from κ-casein and 5 from αs2-casein. No peptides derived from αs1-casein was found. The β-casein derived peptides were noted at 47-93 and 166-209 region of its peptides chain, while the κ- and αs2-casein derived peptides were noted at para-κ-casein and the C-terminal region, respectively. None of the identified peptides corresponded with any functional peptides derived from casein, except of antioxidative peptide from κ-casein. However, some peptides have functional peptides.

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