Optimizing protein quality and bioactive peptide production in almond-based dairy alternatives through lactic acid fermentation and enzyme-assisted hydrolysis for cardiovascular health benefits

被引：0

作者：

Areche, Franklin Ore ^{[1
]}

Caceres, Carmen Gisela Mindani ^{[2
]}

Quispe, Vladimiro Ibanez ^{[2
]}

Jorge, Jose Luis Cahuana ^{[3
,4
]}

Llatasi, Fredy Grimaldo Calizaya ^{[2
]}

Ticona, Danitza Corina Paricanaza ^{[1
]}

Vilca, Olivia Magaly Luque ^{[5
]}

Rivera, Tania Jakeline Choque ^{[5
]}

Huaman, Jovencio Ticsihua ^{[1
]}

Huaman, Ciro William Taipe ^{[5
]}

Condori, Jose Manuel Barrera ^{[6
]}

Arata, Daphne Heela Castro ^{[6
]}

机构：

[1] Univ Nacl Huancavelica, Huancavelica, Peru

[2] Univ Nacl Altiplano, Puno, Peru

[3] Ctr Invest Avanzadas & Formac Super Educ Salud & M, Puno, Peru

[4] Serv Nacl Sanidad Agr SENASA, Lima, Peru

[5] Univ Nacl Juliaca, Juliaca, Peru

[6] CITE Agroind Moquegua, Inst Tecnol Prod, Moquegua, Peru

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2025年 / 62卷 / 03期

关键词：

Almond-based dairy alternatives; Lactic acid fermentation; Enzyme-assisted hydrolysis; Protein quality; Bioactive peptides; Cardiovascular health;

D O I：

10.1007/s13197-024-06188-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Almond-based dairy alternatives have gained popularity for their plant-based origins, but they often suffer from low protein content and incomplete amino acid profiles compared to traditional dairy products. This study investigates the enhancement of protein quality and bioactive peptide production in almond-based dairy alternatives through lactic acid fermentation and enzyme-assisted hydrolysis, focusing on potential cardiovascular health benefits. Lactic acid bacteria (LAB) Case Studies: Enzymatic Treatment of Plant-Based Proteins for Improved Functional Properties strains such as Lactobacillus plantarum and Lactobacillus acidophilus were used to improve sensory properties, enhance nutrient bioavailability, and generate bioactive peptides. These peptides exhibit health-promoting activities such as angiotensin-converting enzyme (ACE) inhibition, antioxidant effects, and anti-inflammatory properties, all of which are critical for cardiovascular health. Enzyme-assisted hydrolysis further improves protein digestibility by breaking down almond proteins into smaller, more absorbable peptides. The dual approach of combining fermentation and enzymatic hydrolysis was found to optimize the production of bioactive peptides while enhancing the overall sensory profile and functionality of almond-based products. The study also highlights the need for further research into optimizing processing conditions, understanding the synergistic mechanisms of LAB fermentation and enzymatic hydrolysis, and validating the cardiovascular benefits of almond-derived bioactive peptides through clinical trials. These findings pave the way for developing functional almond-based products with enhanced nutritional profiles and potential heart-health benefits.

引用

页码：413 / 432

页数：20