Profiling protein hydrolysis and amino acid metabolism in camel and bovine milk fermented by Lactobacillus helveticus, L. bulgaricus, and Streptococcus thermophilus.

Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN: 2045-2322 (Electronic) Linking ISSN: 20452322 NLM ISO Abbreviation: Sci Rep Subsets: MEDLINE

Original Publication: London : Nature Publishing Group, copyright 2011-

Streptococcus thermophilus*/metabolism ; Amino Acids*/metabolism ; Milk*/metabolism ; Milk*/microbiology ; Milk*/chemistry ; Lactobacillus helveticus*/metabolism ; Lactobacillus*/metabolism ; Milk Proteins*/metabolism; Lactobacillus delbrueckii/metabolism ; Animals ; Cattle ; Fermentation ; Camelus ; Hydrolysis ; Proteolysis

Fermented milk has received significant attention due to its multiple health benefits. The fermentation of milk is a complex and dynamic process that is greatly affected by the selection of the starter cultures. This study examined the impacts of mono- and co-fermentation involving Lactobacillus helveticus, L. delbrueckii subsp. bulgaricus, and Streptococcus salivarius subsp. thermophilus on proteolysis and amino acid metabolism in camel milk (CM) and bovine milk (BM). Fermentation of CM was accompanied by more degradation of caseins and formation of free amino groups compared with BM. Two-way ANOVA analysis showed that residual caseins and free amino group content are affected by bacteria, milk type, and their interactions (p < 0.001). Metabolomic analysis revealed variations in the amino acid metabolites between CM and BM including 12 free amino acids, 13 dipeptides, 12 tri- and higher peptides, and 7 lactoyl amino acids. Importantly, proline-rich peptides, known for their angiotensin-converting enzyme (ACE) inhibitory activity, were more abundant in CM and BM fermented with L. helveticus. These insights into milk differences and proteolytic system variations across bacterial cultures support the selection of strains with enhanced metabolic potential for fermented functional foods.
(© 2025. The Author(s).)

Declarations. Competing interests: The authors declare no competing interests.

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Keywords: ACE inhibitory peptides; Amino acid metabolites; Bovine milk; Camel milk; Fermentation; Protein hydrolysis

0 (Amino Acids)
0 (Milk Proteins)

Date Created: 20250526 Date Completed: 20250526 Latest Revision: 20250530

20260130

PMC12106841

10.1038/s41598-025-02944-6

40419683