Iron binding and antithrombotic peptides released during the fermentation of milk by Lactobacillus casei shirota

Abstract

Fermented milks have been associated with health benefits for a long time, which could arise from indirect effects such as the production of bioactive peptides released by lactic acid bacteria from milk proteins. In this work, the production of iron binding and antithrombotic peptides from milk fermented with Lactobacillus casei Shirota under different fermentation conditions of pH and temperature was investigated. Lactobacillus casei Shirota produced both iron binding and antithrombotic peptides in the different fermentations. The highest iron binding activity (4.62×10-4 mmol Fe2+/mg protein) and the highest antithrombotic activity (clot inhibition of 79.1%), were observed at pH 6.0 at 39.5 °C at 12 h. The results here obtained are useful for the adequate selection of fermentation milk conditions to produce bioactive peptides by L casei Shirota.