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Food Chem. 2019 Oct 15;295:456-465. doi: 10.1016/j.foodchem.2019.05.178. Epub 2019 May 25.

Proteomic analysis of goat milk kefir: Profiling the fermentation-time dependent protein digestion and identification of potential peptides with biological activity.

Author information

1
Departamento de Bioquímica y Biología Molecular, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, Córdoba, Spain.
2
Unidad de Bioinformática, Servicio Central de Apoyo a la Investigación (SCAI), Universidad de Córdoba, Córdoba, Spain.
3
Unidad de Proteómica, Servicio Central de Apoyo a la Investigación (SCAI), Universidad de Córdoba, Córdoba, Spain.
4
Departamento de Bioquímica y Biología Molecular, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, Córdoba, Spain. Electronic address: mjrodriguez@uco.es.

Abstract

Kefir is a fermented dairy product, associated to health benefits because of being a probiotic and due to the presence of molecules with biological activity. In this work, we have profiled the peptide composition of goat milk kefir at three different fermentation times using a peptidomics approach, in order to study changes in peptide concentrations and patterns of protein digestion throughout the fermentation time. We identified 2328 unique peptides corresponding to 22 protein annotations, with a maximum of peptides found after 24 h fermentation. We established different digestion patterns according to the nature of the proteins, and quantified the changes in the peptides appearing in all the fermentation times. We also identified 11 peptides that matched exactly to sequences with biological activity in databases, almost all of them belonging to caseins. This is the most comprehensive proteomic analysis of goat milk kefir to date.

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