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Proteomics analysis of goat milk peptides with potential biological activity

ABSTRACT: Time course profile comparison of goat kefir peptides with potential biological activity

INSTRUMENT(S): Orbitrap Fusion

ORGANISM(S): Capra Hircus (goat)

TISSUE(S): Milk

SUBMITTER: Carlos Fuentes

LAB HEAD: Manuel J. Rodriguez-Ortega

PROVIDER: PXD012142 | Pride | 2019-06-12

REPOSITORIES: Pride

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Proteomic analysis of goat milk kefir: Profiling the fermentation-time dependent protein digestion and identification of potential peptides with biological activity.

Izquierdo-González Juan J JJ Amil-Ruiz Francisco F Zazzu Sabina S Sánchez-Lucas Rosa R Fuentes-Almagro Carlos A CA Rodríguez-Ortega Manuel J MJ

Food chemistry 20190525

Kefir is a fermented dairy product, associated to health benefits because of being a probiotic and due to the presence of molecules with biological activity. In this work, we have profiled the peptide composition of goat milk kefir at three different fermentation times using a peptidomics approach, in order to study changes in peptide concentrations and patterns of protein digestion throughout the fermentation time. We identified 2328 unique peptides corresponding to 22 protein annotations, with ...[more]

PMID: 31174782

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