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Journal of Dairy Science Vol. 79 No. 6 971-979
© 1996 by American Dairy Science Association ®
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The Effect of Milk Fermentation by Lactobacillus helveticus on the Release of Peptides During In Vitro Digestion

Chantal Matar 1, Jean Amiot 1, Laurent Savoie 1, and Jacques Goulet 1

1 Dairy Research Center (STELA), Department of Food Science and Technology and Department of Human Nutrition, Université Laval, Québec, QC, Canada, G1K 7P4

This study evaluated the effect of protein hydrolysis by lactic acid bacteria during milk fermentation on the release of amino acids and peptides duing subsequently simulated peptic and pancreatic digestion. After digestion with trypsin, we compared the elution patterns of proteins and peptides obtained from unfermented milk and from milk fermented by Lactobacillus helveticus under pH control, using HPLC gel filtration and reverse-phase HPLC. The results indicate that milk fermentation affects the release of some amino acids during simulated gastrointestinal digestion and has a major impact on the modification of protein elution profiles obtained after digestion with trypsin. We conclude that proteolysis during fermentation may lead to the formation of novel peptides during gastrointestinal digestion.

Key Words: Lactobacillus helveticus • peptides • fermentation • milk

Submitted on July 12, 1995
Accepted on January 18, 1996




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