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Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS

Fideler, Jennifer ; Johanningsmeier, Suzanne D. ; Ekelöf, Måns ; Muddiman, David C.

Food chemistry, 2019-01, Vol.271, p.715-723 [Periódico revisado por pares]

England: Elsevier Ltd

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  • Título:
    Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS
  • Autor: Fideler, Jennifer ; Johanningsmeier, Suzanne D. ; Ekelöf, Måns ; Muddiman, David C.
  • Assuntos: ACE-inhibitory peptides ; Cucumis sativus - chemistry ; Fermentation ; Isoleucine-proline-proline ; Lactic acid fermentation ; Leucine-proline-proline ; Peptides - chemistry ; Sodium Chloride ; Tandem Mass Spectrometry ; Valine-proline-proline ; Vegetable composition
  • É parte de: Food chemistry, 2019-01, Vol.271, p.715-723
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: •A novel mass spectrometry technique was used for bioactive peptide discovery.•Bioactive peptides were quantified in raw, acidified and fermented cucumbers.•Four proline-containing peptides were enhanced in lactic acid fermented cucumbers. Bioactive peptides have been identified in lactic acid bacteria fermented foods including cultured milk, sourdough, and cured meats; however, their presence has not been investigated in fermented vegetables. In this study, infrared, matrix-assisted laser desorption electrospray ionization (IR-MALDESI) mass spectrometry (MS) was employed to identify bioactive peptides in fermented cucumber. Natural and starter culture fermented cucumbers were prepared in triplicate in sodium chloride brines and compared to acidified cucumbers. Putative matches of known food-derived bioactive peptides were identified by direct analysis using IR-MALDESI-MS. Peptides were confirmed by IR-MALDESI MS/MS and quantified by LC-MS/MS. Three angiotensin converting enzyme (ACE) inhibitory peptides, IPP (0.42–0.49 mg/kg), LPP (0.30–0.33 mg/kg), and VPP (0.32–0.35 mg/kg) were formed in fermented cucumbers. A fourth ACE inhibitory peptide, KP (0.93–1.5 mg/kg), was enhanced 3–5 fold in fermented cucumbers compared with acidified cucumbers. This work demonstrates that lactic acid bacteria fermentation can enhance bioactive peptide content in vegetables.
  • Editor: England: Elsevier Ltd
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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