Lactic acid bacteria harbor a unique proteolytic system that will hydrolyse substrate proteins; in this process, small to medium size peptides are released in the fermentation medium. Some of these peptides display specific bioactivities, and will confer health-promoting properties to the finished product.
Lactobacillus helveticus VFH45 presents a remarkable proteolytic activity over a variety of protein substrates. Hydrolysis of milk casein by L. helveticus VFH45 leads to the release of peptides with a capacity to inhibit angiotensin-converting enzyme (ACE), which is involved in several physiological processes, including regulation of blood pressure. L. helveticus VFH45 can be used for…
Lactobacillus delbrueckii VFL50 presents superior growth performance and acidification capacity, and is therefore suitable for the production of fermented dairy products, especially yogurts. Furthermore, hydrolysis of milk casein by this unique strain leads to the generation of bioactive casein phosphopeptides that will facilitate the solubilisation and subsequent absorption of calcium.
