Development of Functional Soybean-Enriched Cheese: Identification of Novel Angiotensin-Converting Enzyme-Inhibitory and Predicted Dipeptidyl Peptidase IV-Related Peptides
FOOD SCIENCE & NUTRITION, cilt.14, sa.7, ss.1-12, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 14 Sayı: 7
- Basım Tarihi: 2026
- Dergi Adı: FOOD SCIENCE & NUTRITION
- Derginin Tarandığı İndeksler: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Health Research Premium Collection (ProQuest), Scopus, Science Citation Index Expanded (SCI-EXPANDED), Greenfile
- Sayfa Sayıları: ss.1-12
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
This study investigated the peptidomic profiles and bioactivity potential of hybrid cheeses fortified with soybean beverage (0%,13%, 26%, and 39%) and co-fermented with Lactobacillus helveticus or Lactobacillus acidophilus over a 45-day ripening period.Peptidomic profiling identified 102 peptide sequences, comprising 74 milk-derived and 28 soybean-derived peptides. Severalsoybean-derived peptides, including DQMPRRF, NANSIIYAL, and QSKPNTIL, were identified for the first time in a cheesematrix. The highest angiotensin-converting enzyme-inhibitory (ACE-I) activity was observed in the 39% soybean beveragecheese fermented with L. helveticus, suggesting that this strain promoted the release of bioactive peptide sequences from the hy-brid dairy-soy protein matrix. In silico docking analyses further indicated that selected soybean- derived peptides, together withcasein-derived sequences such as FFVAPFPEVFGK, may interact favorably with angiotensin-converting enzyme (ACE) anddipeptidyl peptidase IV (DPP-IV) binding regions. These predicted interactions provide supportive structural evidence for thefunctional potential of the identified peptides, while not serving as direct confirmation of biological activity. Overall, this studyhighlights the potential of combining plant and dairy proteins with proteolytic starter cultures as a sustainable strategy for de-veloping value-added hybrid cheeses with potential relevance to dietary approaches targeting hypertension and type 2 diabetes.