Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles

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Previous studies found variations in the health-promoting effects of consuming different dairy products. This study aims at investigating the chemical composition of microbial fermented yogurt, chemically acidified yogurt and whole milk to understand the differences in the effects these products exert on human health. For this purpose, peptides and small compounds present in the products were examined using a combination of liquid chromatography mass spectrometry and nuclear magnetic resonance spectroscopic techniques. Results revealed that each product had its own characteristic peptide, free amino acid and small compound profile, and database search for bioactivity disclosed that fermented yogurt manufactured using a starter culture is associated with a higher bioactivity potential than chemically acidified yogurt or whole milk. Additional cold storage (14 days) further enhances the bioactivity potential of fermented yogurt while heat-inactivation, ensuring long shelf-life, modulates the proteins available for proteolysis and thereby the peptide profile generated.

Original languageEnglish
Article number131919
JournalFood Chemistry
Volume376
Number of pages10
ISSN0308-8146
DOIs
Publication statusPublished - 2022

Bibliographical note

Copyright © 2021 The Authors. Published by Elsevier Ltd.. All rights reserved.

    Research areas

  • Faculty of Science - Metabolites, Bioactive, Proteolysis, Starter cultures, Mass spectrometry, Extended shelf-life

ID: 288654144