Antioxidative Peptide from Milk Fermented with Lactobacillus delbrueckii subsp. bulgaricus IFO13953.
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- KUDOH Yasufumi
- Kumamoto Food Processing Research Institute
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- MATSUDA Shigeki
- Kumamoto Industrial Research Institute
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- IGOSHI Keiji
- Departmennt of Bioscience, Kyushu Tokai University
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- OKI Tomoyuki
- Kyushu National Agricultural Experiment Station, Nishigoshi
Bibliographic Information
- Other Title
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- Lactobacillus delbrueckii subsp. bulgaricus IFO13953で発酵させた発酵乳から分離された抗酸化ペプチド
- Lactobacillus delbrueckii subsp bulgaricus IFO13953 デ ハッコウ サセタ ハッコウニュウ カラ ブンリ サレタ コウサンカ ペプチド
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Abstract
An antioxidative peptide was isolated from milk fermented with Lactobacillus delbrueckii subsp. bulgaricus IFO13953 by Sephadex LH-20 gel filtration chromatography and ODS reversed phase partition chromatography. The peptide was analyzed using a mass spectrograph and an amino acid sequencer. The peptide 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 106th of k-casein of skim milk used as raw material. Therefore, this antioxidative 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 stronger antioxidative activity than BHT in the β-carotene decolorization system.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 48 (1), 44-50, 2001
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206407278848
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- NII Article ID
- 10007577199
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- NII Book ID
- AN10467499
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- COI
- 1:CAS:528:DC%2BD3MXhtFWlt70%3D
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL BIB ID
- 5637368
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed