Peptidomics approaches to the discovery and ACE inhibitory effect of casein peptides derived from fermented bovine milk by kefir grains

Introduction Kefir grains with efficient proteolytic system is an excellent starter culture for the production of bioactive peptides and milk products. This study explores casein derived from fermented bovine by kefir using peptidomics approaches. The angiotensin converting enzyme (ACE) inhibitory activity these were also investigated. Methods After fermentation, based on LC-MS/MS was used to investigate dynamic profile structure specificity generated peptides. ACE determined measuring amount hippuric acid (HA) a spectrophotometer at 228 nm. Results results indicated that cell envelope proteinases (CEPs) P I -/P III -type. A total 122 identified. β-casein preferentially hydrolyzed grains, main hydrolysis regions f57-93, f132-160 f192-209. αs1-, κ-casein weaker degree. In process accumulated increased fermentation time. products exhibited activity, this bioactivity remained 63% after simulated gastrointestinal (GI) digestion in vitro . Additionally, 14 Pro-containing Conclusion These provide new insights evidence as well reference development functional foods.