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Open AccessArticle

Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid

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School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
2
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
3
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an 710089, China
*
Authors to whom correspondence should be addressed.
Nutrients 2018, 10(6), 797; https://doi.org/10.3390/nu10060797
Received: 10 May 2018 / Revised: 9 June 2018 / Accepted: 18 June 2018 / Published: 20 June 2018
(This article belongs to the Special Issue Health Benefits of Fermentation)
Antioxidant peptides are currently the focus of many studies, since they eliminate free radicals in the human body without harmful effects. In the present study, Lactobacillus casei L61 was used as a starter culture to ferment goat milk because of its high capacity to produce antioxidant peptides. An optimal nutrients formula (casein, casein peptone, glucose, soybean peptone, inulin, calcium lactate, and cysteine) was investigated by Plackett–Burman (P–B) and Box–Behnken (B–B) designs for response surface methodology (RSM). Antioxidant peptides were successively isolated and purified from the fermented goat milk. Furthermore, the stability of the antioxidant peptides was evaluated in a simulated gastrointestinal tract at 37 °C. The results showed that calcium lactate, glucose, and casein peptone significantly affected the antioxidant activity of goat milk. The optimal additive amounts were 0.99% (w/v) calcium lactate, 0.21% (w/v) glucose, and 0.29% (w/v) casein peptone. The hydroxyl free radical scavenging rate increased significantly (p < 0.001) from 56.50 ± 0.57% to 88.01 ± 0.69%; the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate increased up to 63.48 ± 1.22% under the optimal conditions (n = 3). Our research provides a fitted mathematical model for antioxidant peptides production. Besides, these antioxidant peptides had great stability during simulated gastrointestinal digestion. View Full-Text
Keywords: goat milk; antioxidant peptides; Lactobacillus casei L61; response surface methodology; simulated gastrointestinal digestion; scavenging rate of hydroxyl radical; DPPH goat milk; antioxidant peptides; Lactobacillus casei L61; response surface methodology; simulated gastrointestinal digestion; scavenging rate of hydroxyl radical; DPPH
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Shu, G.; Shi, X.; Chen, L.; Kou, J.; Meng, J.; Chen, H. Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid. Nutrients 2018, 10, 797.

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