Antioxidant peptides from goat milk fermented by lactobacillus casei l61: Preparation, optimization, and stability evaluation in simulated gastrointestinal fluid

Abstract

Antioxidant peptides are currently the focus of many studies, since they eliminate free radicals in the human body without harmful effects. In the present study, Lactobacillus casei L61 was used as a starter culture to ferment goat milk because of its high capacity to produce antioxidant peptides. An optimal nutrients formula (casein, casein peptone, glucose, soybean peptone, inulin, calcium lactate, and cysteine) was investigated by Plackett–Burman (P–B) and Box–Behnken (B–B) designs for response surface methodology (RSM). Antioxidant peptides were successively isolated and purified from the fermented goat milk. Furthermore, the stability of the antioxidant peptides was evaluated in a simulated gastrointestinal tract at 37 °C. The results showed that calcium lactate, glucose, and casein peptone significantly affected the antioxidant activity of goat milk. The optimal additive amounts were 0.99% (w/v) calcium lactate, 0.21% (w/v) glucose, and 0.29% (w/v) casein peptone. The hydroxyl free radical scavenging rate increased significantly (p < 0.001) from 56.50 ± 0.57% to 88.01 ± 0.69%; the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate increased up to 63.48 ± 1.22% under the optimal conditions (n = 3). Our research provides a fitted mathematical model for antioxidant peptides production. Besides, these antioxidant peptides had great stability during simulated gastrointestinal digestion.