Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates

Among various food sources, milk proteins remain the major vector for functional peptides endowed with several biological activities. Particularly, proteolytic activity of lactic acid bacteria during fermentation has been one most followed strategies to produce bioactive peptides. In present study, exploration starter cultures, at different times, was firstly investigated by reversed phase-high performance liquid chromatography. tested strains, Lactobacillus helveticus showed a higher and it submitted further investigations changing substrate (skim milk, brain heart infusion, peptone water) as well extraction strategy (trichloroacetic vs. glass beads). The chromatographic analyses in vitro antioxidant antihypertensive assays highlighted considerable differences L. hydrolysates from substrates, while negligible impact two protocols emerged. Furthermore, nano-high pressure chromatography coupled high resolution mass spectrometry analyzer allowed preliminary discrimination fractions fermented skim likely responsible found activity. obtained results suggest possibility varying parameters order maximize effects