研究表明日常摄入奶酪对人体骨骼与肌肉健康具有积极的促进作用,但是目前针对奶酪中具有调控肌肉与骨骼健康功效的生物活性肽生产情况的研究较少。CCFM1263是一株具有优良蛋白水解活性的乳杆菌,其对酪蛋白具有独特的切割位点,在发酵乳中可生成多种生物活性肽。该研究将瑞士乳杆菌CCFM1263添加到切达奶酪中,测定了蛋白水解、生物活性肽含量,以及奶酪提取物对成骨细胞和成肌细胞的增殖影响,探讨其对切达奶酪在成熟过程中具有调控肌肉与骨骼健康功效的生物活性肽生产及其功能性的影响。研究结果表明CCFM1263在成熟过程中加速了蛋白质水解,加速了具有调控肌肉与骨骼健康功效的生物活性肽FPP、RHPHPHLSF和NIPPLTQTPVVVPPFLQPE的生成,增加了IPP和VPP的含量。添加附属发酵剂CCFM1263还能够提高奶酪对成骨细胞和成肌细胞增殖的作用。因此,瑞士乳杆菌CCFM1263具有缩短切达奶酪成熟时间,增加奶酪调控肌肉与骨骼健康功能性的应用潜力。
Previous studies have showed that daily intake of cheese was associated with the health benefits to the bone and muscle function.However, few studies have explored the generation of osteogenic and myogenic regulatory bioactive peptides and their roles in the function of cheese.CCFM1263 is a strain with excellent proteolytic activity, characterized by its unique cleavage sites on casein.In fermented milk, it produces a variety of bioactive peptides.Both the fermented milk and whey derived from CCFM1263 demonstrate specific beneficial effects on bone and muscle tissues.This study investigated the impact of adding Lactobacillus helveticus CCFM1263 to cheddar cheese on bioactive peptide production and functionality during ripening.We analyzed proteolysis levels, key bioactive peptides during ripening, and the promoting effects of cheese extracts on osteoblast and myoblast proliferation, and investigated its potential regulatory role in bone and muscle health.Results showed that CCFM1263 accelerated protein hydrolysis, boosted the formation of bioactive peptides FPP, RHPHPHLSF, and NIPPLTQTPVVVPPFLQPE, and elevated IPP and VPP levels during maturation.Moreover, CCFM1263 enhanced the ability of cheddar cheese to promote osteoblast and myoblast proliferation.Overall, CCFM1263 has the potential to reduce maturation time and enhance cheese functionality.
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