FMDB338 | 21787916 | NA | NA | YQEPVLGPVRGPFPI | YQEPVLGPVRGPFPI | 15 | mexican frescocheese WSE | β-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Lactobacillus casei | proteinase and peptidase | LC-ESI-MS | 835.0 (+2) | 1668.04 | 5.3 ± 0.10ug/ml |
FMDB339 | 21787916 | NA | NA | YQEPVLGPVRGPFPIIV | YQEPVLGPVRGPFPIIV | 17 | mexican frescocheese WSE | β-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Lactobacillus casei | proteinase and peptidase | LC-ESI-MS | 941.4 (+2) | 1880.28 | 5.3 ± 0.10ug/ml |
FMDB340 | 21787916 | NA | NA | EVLNENLLRF | EVLNENLLRF | 10 | mexican frescocheese WSE | αS1-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Lactobacillus casei | proteinase and peptidase | LC-ESI-MS | 624 (+2) | 1236.82 | 5.3 ± 0.10ug/ml |
FMDB341 | 21787916 | NA | NA | FVAPFPEVFGK | FVAPFPEVFGK | 11 | mexican frescocheese WSE | αS1-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Lactobacillus casei | proteinase and peptidase | LC-ESI-MS | 619.4 (+2) | 1245.86 | 5.3 ± 0.10ug/ml |
FMDB342 | 21787916 | NA | NA | YQEPVLGPVRGPFPIIV | YQEPVLGPVRGPFPIIV | 17 | mexican frescocheese WSE | β-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Enterococcus faecium | proteinase and peptidase | LC-ESI-MS | 941.4 (+2) | 1880.28 | 10.4 ± 0.40 ug/ml |
FMDB343 | 21787916 | NA | NA | RPKHPIKHQGLPQEV | RPKHPIKHQGLPQEV | 15 | mexican frescocheese WSE | αS1-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Enterococcus faecium | proteinase and peptidase | LC-ESI-MS | 945.2 (+2) | 1893.38 | 10.4 ± 0.40 ug/ml |
FMDB344 | 21787916 | NA | NA | RPKHPIKHQGLPQEVLNENLLR | RPKHPIKHQGLPQEVLNENLLR | 22 | mexican frescocheese WSE | αS1-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Enterococcus faecium | proteinase and peptidase | LC-ESI-MS | 922.3 (+2) | 2763.87 | 10.4 ± 0.40 ug/ml |
FMDB345 | 21787916 | NA | NA | FVAPFPEVFGK | FVAPFPEVFGK | 11 | mexican frescocheese WSE | αS1-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Enterococcus faecium | proteinase and peptidase | LC-ESI-MS | 619.5 (+2) | 1236.9 | 10.4 ± 0.40 ug/ml |
FMDB346 | 21787916 | NA | NA | EVLNENLLRF | EVLNENLLRF | 10 | mexican frescocheese WSE | αS1-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Enterococcus faecium | proteinase and peptidase | LC-ESI-MS | 624.2 (+2) | 1246.22 | 10.4 ± 0.40 ug/ml |
FMDB347 | 21787916 | NA | NA | YQEPVLGPVRGPF | YQEPVLGPVRGPF | 13 | mexican frescocheese WSE | β-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Enterococcus faecium | proteinase and peptidase | LC-ESI-MS | 729.9 (+2) | 1457.8 | 10.4 ± 0.40 ug/ml |
FMDB348 | 21787916 | NA | NA | YQEPVLGPVRGPFPIIV | YQEPVLGPVRGPFPIIV | 17 | mexican frescocheese WSE | β-Casein | NA | 34C &4C | After 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripening | Ace-inhibitory | In vitro | NA | spectrophotometeric assay using HHL as substrate | Enterococcus faecium | proteinase and peptidase | LC-ESI-MS | 941.7 (+2) | 1881.46 | 10.4 ± 0.40 ug/ml |
FMDB862 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | RPKHPIKHQ | RPKHPIKHQ | 9 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26. | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1140.7g/mol | 0.25mg/ml |
FMDB863 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | RPKHPIK | RPKHPIK | 7 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26. | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 877g/mol | 0.25mg/ml |
FMDB864 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | RPKHPI | RPKHPI | 6 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26. | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 745.4g/mol | 0.25mg/ml |
FMDB865 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | DKIHPF | DKIHPF | 6 | WSE of Cheddar cheese | β-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26. | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 755.4g/mol | 0.14mg/ml |
FMDB866 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | FVAPFPEVF | FVAPFPEVF | 9 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26. | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1053.3g/mol | 0.11mg/ml |
FMDB867 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | KKYKVPQLE | KKYKVPQLE | 9 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26. | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1132.4g/mol | 0.11mg/ml |
FMDB868 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | YQEPVLGPVRGPFPIIV | YQEPVLGPVRGPFPIIV | 17 | WSE of Cheddar cheese | β-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26. | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1881.1g/mol | 0.14mg/ml |
FMDB869 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | RPKHPIKHQ | RPKHPIKHQ | 9 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279 | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1140.7g/mol | 0.18mg/ml |
FMDB870 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | RPKHPIK | RPKHPIK | 7 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279 | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 877g/mol | 0.18mg/ml |
FMDB871 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | RPKHPI | RPKHPI | 6 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279 | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 745.4g/mol | 0.18mg/ml |
FMDB872 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | DKIHPF | DKIHPF | 6 | WSE of Cheddar cheese | β-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279 | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 755.4g/mol | 0.12mg/ml |
FMDB873 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | FVAPFPEVF | FVAPFPEVF | 9 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279 | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1053.3g/mol | 0.09mg/ml |
FMDB874 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | KKYKVPQLE | KKYKVPQLE | 9 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279 | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1132.4g/mol | 0.09mg/ml |
FMDB875 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | YQEPVLGPVRGPFPIIV | YQEPVLGPVRGPFPIIV | 17 | WSE of Cheddar cheese | β-Casein | NA | 4c | 24wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279 | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1881.1g/mol | 0.17mg/ml |
FMDB876 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | RPKHPIKHQ | RPKHPIKHQ | 9 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 36wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1140.7g/mol | 0.20mg/ml |
FMDB877 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | RPKHPIK | RPKHPIK | 7 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 36wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 877g/mol | 0.20mg/ml |
FMDB878 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | RPKHPI | RPKHPI | 6 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 36wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 745.4g/mol | 0.20mg/ml |
FMDB879 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | DKIHPF | DKIHPF | 6 | WSE of Cheddar cheese | β-Casein | NA | 4c | 36wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 755.4g/mol | 0.16mg/ml |
FMDB880 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | FVAPFPEVF | FVAPFPEVF | 9 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 36wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1053.3g/mol | 0.12mg/ml |
FMDB881 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | KKYKVPQLE | KKYKVPQLE | 9 | WSE of Cheddar cheese | αS1-Casein | NA | 4c | 36wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1132.4g/mol | 0.12mg/ml |
FMDB882 | NA | ong07 | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. | YQEPVLGPVRGPFPIIV | YQEPVLGPVRGPFPIIV | 17 | WSE of Cheddar cheese | β-Casein | NA | 4c | 36wk | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | L. lactis subsp. lactis and L. lactis subsp. Cremoris | proteinase and peptidases | RPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MS | NA | 1881.1g/mol | 0.14mg/ml |
FMDB890 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | VPKVKET | VPKVKET | 7 | raw Ewe's mik , Manchego cheese | β-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 400.7 +2 | 800.3 | NA |
FMDB891 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | LKKISQ | LKKISQ | 6 | raw Ewe's mik , Manchego cheese | αS2-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 358.7 +2 | 715.4 | NA |
FMDB892 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | VPKVKE | VPKVKE | 6 | raw Ewe's mik , Manchego cheese | β-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 350.2+ 2 | 698.5 | NA |
FMDB893 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | DKIHP | DKIHP | 5 | raw Ewe's mik , Manchego cheese | β-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 305.1 +2 | 608.3 | NA |
FMDB894 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | KQMK | KQMK | 4 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 268.1+ 2 | 534.4 | NA |
FMDB895 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | KKYNVPQ | KKYNVPQ | 7 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 438.7 +2 | 875.4 | NA |
FMDB896 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | VPSERY | VPSERY | 6 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 375.7 +2 | 749.4 | NA |
FMDB897 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | FPE | FPE | 3 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 392.1 +1 | 391.1 | NA |
FMDB898 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | DVPSERY | DVPSERY | 7 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 433.1+ 2 | 864.4 | NA |
FMDB899 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | REQEEL | REQEEL | 6 | raw Ewe's mik , Manchego cheese | β-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 402.1 +2 | 802.4 | NA |
FMDB900 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | IPY | IPY | 3 | raw Ewe's mik , Manchego cheese | αS2-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 392.1 +1 | 391.1 | NA |
FMDB901 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | AWPQ | AWPQ | 4 | raw Ewe's mik , Manchego cheese | αS2-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 501.1+ 1 | 500.1 | NA |
FMDB902 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | FP | FP | 2 | raw Ewe's mik , Manchego cheese | various Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 263.0+ 1 | 262 | NA |
FMDB903 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | TQPKTNAIPY | TQPKTNAIPY | 10 | raw Ewe's mik , Manchego cheese | αS2-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 566.7+ 2 | 1131.3 | NA |
FMDB904 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | DVPSERYLG | DVPSERYLG | 9 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 518.1+ 2 | 1035.3 | NA |
FMDB905 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | VPSERYL | VPSERYL | 7 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 432.2 +2 | 862.3 | NA |
FMDB906 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | LEIVPK | LEIVPK | 6 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 349.6+ 2 | 697.3 | NA |
FMDB907 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | VRYL | VRYL | 4 | raw Ewe's mik , Manchego cheese | αS2-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 275.5 +2 | 549.3 | NA |
FMDB908 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | VRGPFP | VRGPFP | 6 | raw Ewe's mik , Manchego cheese | β-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 672.4+ 1 | 671.4 | NA |
FMDB909 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | VVAPFPE | VVAPFPE | 7 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 758.1 +1 | 757.4 | NA |
FMDB910 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | KKYNVPQL | KKYNVPQL | 8 | raw Ewe's mik , Manchego cheese | αS1-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 495.3+ 2 | 988.4 | NA |
FMDB911 | NA | ruiz02 | Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures | GPVRGPFP | GPVRGPFP | 8 | raw Ewe's mik , Manchego cheese | β-Casein | NA | NA | 8month aged | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using hippuryl-L-histidyl-L-leucine substrate | Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%), | NA | ESI-MS/MS | 413.7 +2 | 825.6 | NA |
FMDB1072 | NA | smacchi98 | Peptides from several Italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas fluorescens ATCC 948 and to the angiotensin I-converting enzyme | LVYPFPGPIHNSLPQ | LVYPFPGPIHNSLPQ | 15 | WSE of Crescenza cheese | β-Casein | NA | NA | NA | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substrate | Lactobacillus delbrueckii ssp. bulgaricus B397, Streptococcus thermophilus 305, and Lactococcus lactis ssp. cremoris Wg2 | peptidases | NA | 835.0 (+2) | NA | NA |
FMDB1073 | 27606488 | NA | NA | GPVRGPFP | GPVRGPFP | 8 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 826 | NA | NA |
FMDB1074 | 27606488 | NA | NA | GPVRGPFP | GPVRGPFP | 8 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 826 | NA | NA |
FMDB1075 | 27606488 | NA | NA | GPVRGPFP | GPVRGPFP | 8 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 826 | NA | NA |
FMDB1076 | 27606488 | NA | NA | ARHPHPH | ARHPHPH | 7 | WSE of probiotic gouda cheese | k-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 851 | NA | NA |
FMDB1077 | 27606488 | NA | NA | ARHPHPH | ARHPHPH | 7 | WSE of probiotic gouda cheese | k-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 851 | NA | NA |
FMDB1078 | 27606488 | NA | NA | ARHPHPH | ARHPHPH | 7 | WSE of probiotic gouda cheese | k-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 851 | NA | NA |
FMDB1079 | 27606488 | NA | NA | LPQYLKT | LPQYLKT | 7 | WSE of probiotic gouda cheese | αS2-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 862 | NA | NA |
FMDB1080 | 27606488 | NA | NA | RPKHPIK | RPKHPIK | 7 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 875 | NA | NA |
FMDB1081 | 27606488 | NA | NA | RPKHPIK | RPKHPIK | 7 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 875 | NA | NA |
FMDB1082 | 27606488 | NA | NA | RPKHPIK | RPKHPIK | 7 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 875 | NA | NA |
FMDB1083 | 27606488 | NA | NA | KPWIQPK | KPWIQPK | 7 | WSE of probiotic gouda cheese | αS2-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 896 | NA | NA |
FMDB1084 | 27606488 | NA | NA | KPWIQPK | KPWIQPK | 7 | WSE of probiotic gouda cheese | αS2-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 896 | NA | NA |
FMDB1085 | 27606488 | NA | NA | KPWIQPK | KPWIQPK | 7 | WSE of probiotic gouda cheese | αS2-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 896 | NA | NA |
FMDB1086 | 27606488 | NA | NA | VPSERYLG | VPSERYLG | 8 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 920 | NA | NA |
FMDB1087 | 27606488 | NA | NA | GPVRGPFPI | GPVRGPFPI | 9 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 939 | NA | NA |
FMDB1088 | 27606488 | NA | NA | APFPEVFGK | APFPEVFGK | 9 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 991 | NA | NA |
FMDB1089 | 27606488 | NA | NA | YPFPGPIPN | YPFPGPIPN | 9 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1001 | NA | NA |
FMDB1090 | 27606488 | NA | NA | YPFPGPIPN | YPFPGPIPN | 9 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1001 | NA | NA |
FMDB1091 | 27606488 | NA | NA | RPKHPIKH | RPKHPIKH | 8 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1012 | NA | NA |
FMDB1092 | 27606488 | NA | NA | RPKHPIKH | RPKHPIKH | 8 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1012 | NA | NA |
FMDB1093 | 27606488 | NA | NA | RPKHPIKH | RPKHPIKH | 8 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1012 | NA | NA |
FMDB1094 | 27606488 | NA | NA | VLGPVRGPFP | VLGPVRGPFP | 10 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1038 | NA | NA |
FMDB1095 | 27606488 | NA | NA | VPSERYLGY | VPSERYLGY | 9 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1083 | NA | NA |
FMDB1096 | 27606488 | NA | NA | VPSERYLGY | VPSERYLGY | 9 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1083 | NA | NA |
FMDB1097 | 27606488 | NA | NA | RPKHPIKHQ | RPKHPIKHQ | 9 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1140 | NA | NA |
FMDB1098 | 27606488 | NA | NA | RPKHPIKHQ | RPKHPIKHQ | 9 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1140 | NA | NA |
FMDB1099 | 27606488 | NA | NA | RPKHPIKHQ | RPKHPIKHQ | 9 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1140 | NA | NA |
FMDB1100 | 27606488 | NA | NA | HPIKHQGLPQ | HPIKHQGLPQ | 10 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1154 | NA | NA |
FMDB1101 | 27606488 | NA | NA | RPKHPIKHQG | RPKHPIKHQG | 10 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1197 | NA | NA |
FMDB1102 | 27606488 | NA | NA | APFPEVFGKEK | APFPEVFGKEK | 11 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1248 | NA | NA |
FMDB1103 | 27606488 | NA | NA | EPVLGPVRGPFP | EPVLGPVRGPFP | 12 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1264 | NA | NA |
FMDB1104 | 27606488 | NA | NA | EPVLGPVRGPFP | EPVLGPVRGPFP | 12 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1264 | NA | NA |
FMDB1105 | 27606488 | NA | NA | EPVLGPVRGPFP | EPVLGPVRGPFP | 12 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1264 | NA | NA |
FMDB1106 | 27606488 | NA | NA | HPIKHQGLPQE | HPIKHQGLPQE | 11 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1283 | NA | NA |
FMDB1107 | 27606488 | NA | NA | YQEPVLGPVRGP | YQEPVLGPVRGP | 12 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1311 | NA | NA |
FMDB1108 | 27606488 | NA | NA | QEPVLGPVRGPFP | QEPVLGPVRGPFP | 13 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1392 | NA | NA |
FMDB1109 | 27606488 | NA | NA | RPKHPIKHQGLP | RPKHPIKHQGLP | 12 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1407 | NA | NA |
FMDB1110 | 27606488 | NA | NA | RPKHPIKHQGLP | RPKHPIKHQGLP | 12 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1407 | NA | NA |
FMDB1111 | 27606488 | NA | NA | RPKHPIKHQGLP | RPKHPIKHQGLP | 12 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1407 | NA | NA |
FMDB1112 | 27606488 | NA | NA | RPKHPIKHQGLPQ | RPKHPIKHQGLPQ | 13 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1535 | NA | NA |
FMDB1113 | 27606488 | NA | NA | RPKHPIKHQGLPQ | RPKHPIKHQGLPQ | 13 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1535 | NA | NA |
FMDB1114 | 27606488 | NA | NA | RPKHPIKHQGLPQ | RPKHPIKHQGLPQ | 13 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1535 | NA | NA |
FMDB1115 | 27606488 | NA | NA | EPVLGPVRGPF PIIV | EPVLGPVRGPF PIIV | 16 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1589 | NA | NA |
FMDB1116 | 27606488 | NA | NA | RPKHPIKHQGLPQE | RPKHPIKHQGLPQE | 14 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1664 | NA | NA |
FMDB1117 | 27606488 | NA | NA | RPKHPIKHQGLPQE | RPKHPIKHQGLPQE | 14 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1664 | NA | NA |
FMDB1118 | 27606488 | NA | NA | RPKHPIKHQGLPQE | RPKHPIKHQGLPQE | 14 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1664 | NA | NA |
FMDB1119 | 27606488 | NA | NA | RPKHPIKHQGLPQEV | RPKHPIKHQGLPQEV | 15 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1763 | NA | NA |
FMDB1120 | 27606488 | NA | NA | RPKHPIKHQGLPQEVL | RPKHPIKHQGLPQEVL | 16 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct cultureLb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1876 | NA | NA |
FMDB1121 | 27606488 | NA | NA | YQEPVLGPVRGPFPIIV | YQEPVLGPVRGPFPIIV | 17 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1880 | NA | NA |
FMDB1122 | 27606488 | NA | NA | YQEPVLGPVRGPFPIIV | YQEPVLGPVRGPFPIIV | 17 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1880 | NA | NA |
FMDB1123 | 27606488 | NA | NA | YQEPVLGPVRGPFPIIV | YQEPVLGPVRGPFPIIV | 17 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1880 | NA | NA |
FMDB1124 | 27606488 | NA | NA | RPKHPIKHQGLPQEVLN | RPKHPIKHQGLPQEVLN | 17 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 1990 | NA | NA |
FMDB1125 | 27606488 | NA | NA | RPKHPIKHQGLPQEVLN | RPKHPIKHQGLPQEVLN | 17 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct cultureLb. plantarum H4 | NA | MALDI-TOF/MS/MS | 1990 | NA | NA |
FMDB1126 | 27606488 | NA | NA | RPKHPIKHQGLPQEVLN | RPKHPIKHQGLPQEVLN | 17 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 1990 | NA | NA |
FMDB1127 | 27606488 | NA | NA | RPKHPIKHQGLPQEVLNENLLRF | RPKHPIKHQGLPQEVLNENLLRF | 23 | WSE of probiotic gouda cheese | αS1-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis | NA | MALDI-TOF/MS/MS | 2763 | NA | NA |
FMDB1128 | 27606488 | NA | NA | VSKVKEAMAPKHKEMPFPKYPVEPF | VSKVKEAMAPKHKEMPFPKYPVEPF | 25 | WSE of probiotic gouda cheese | β-Casein | NA | 15C | cheese ripening times 8 weeks | NA | NA | NA | NA | Lc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9 | NA | MALDI-TOF/MS/MS | 2914 | NA | NA |
FMDB1195 | 25218972 | NA | NA | LAFNPTQLEGQCHV | LAFNPTQLEGQCHV | 14 | Sheep cheese Whey | ovine βlactoglobulin, f(149–162) | NA | 45c | 4h | Ace-inhibitory | In vitro | NA | Spectrophotometric assay using HHL as substrate | Bacillus sp.P7 | protease | nano-ESI-MS | 778.8811 | NA | NA |
FMDB1196 | 25218972 | NA | NA | LAFNPTQLEGQCHV | LAFNPTQLEGQCHV | 14 | Sheep cheese Whey | ovine βlactoglobulin, f(149–162) | NA | 45c | 4h | Antioxidant | In vitro | NA | ABTS radical scavenging assay | Bacillus sp.P7 | protease | nano-ESI-MS | 778.8811 | NA | NA |
FMDB1574 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | KEMPFPKYPVE | KEMPFPKYPVE | 11 | WSE of Roquefort type cheese | β-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 682.840 +2 | 1363.68 | NA |
FMDB1575 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | WMHQPPQPLPPTVMFPPQSVL | WMHQPPQPLPPTVMFPPQSVL | 21 | WSE of Roquefort type cheese | β-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 1214.088+2 | 2426.18 | NA |
FMDB1576 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | MHQPPQPLPPTVMFPPQSVL | MHQPPQPLPPTVMFPPQSVL | 20 | WSE of Roquefort type cheese | β-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 1121.057+2 | 2240.11 | NA |
FMDB1577 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | HQPPQPLPPTVMFPPQSVL | HQPPQPLPPTVMFPPQSVL | 19 | WSE of Roquefort type cheese | β-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant;Anti-microbial | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 1055.544+2 | 2109.09 | NA |
FMDB1578 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | YQEPVLGPVRGPFPI | YQEPVLGPVRGPFPI | 15 | WSE of Roquefort type cheese | β-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant;Anti-microbial | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 834.880 +2 | 1667.76 | NA |
FMDB1579 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | QEPVLGPVRGPFPILV | QEPVLGPVRGPFPILV | 16 | WSE of Roquefort type cheese | β-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 859.491 +2 | 1716.98 | NA |
FMDB1580 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | QEPVLGPVRGPFPI | QEPVLGPVRGPFPI | 14 | WSE of Roquefort type cheese | β-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 753.416 +2 | 1504.83 | NA |
FMDB1581 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | PVLGPVRGPFPI | PVLGPVRGPFPI | 12 | WSE of Roquefort type cheese | β-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 624.847+ 2 | 1247.69 | NA |
FMDB1582 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | LGPVRGPFPI | LGPVRGPFPI | 10 | WSE of Roquefort type cheese | β-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 526.808 +2 | 1051.61 | NA |
FMDB1583 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | TDAPSFSDIPNPIGSENSGK | TDAPSFSDIPNPIGSENSGK | 20 | WSE of Roquefort type cheese | αS1-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 1016.976+2 | 2031.95 | NA |
FMDB1584 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | DIPNPIGSENSGKTTMPLW | DIPNPIGSENSGKTTMPLW | 19 | WSE of Roquefort type cheese | αS1-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant;Anti-microbial | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 1028.993+2 | 2055.98 | NA |
FMDB1585 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | IPNPIGSENSGKIT | IPNPIGSENSGKIT | 14 | WSE of Roquefort type cheese | αS1-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 713.872 +2 | 1425.74 | NA |
FMDB1586 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | NAGPFTPTVNR | NAGPFTPTVNR | 11 | WSE of Roquefort type cheese | αS2-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 587.320 +2 | 1172.62 | NA |
FMDB1587 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | YQGPIVLNPWDQVKR | YQGPIVLNPWDQVKR | 15 | WSE of Roquefort type cheese | αS2-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 604.993+ 3 | 1811.96 | NA |
FMDB1588 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | YQGPIVLNPWDQVK | YQGPIVLNPWDQVK | 14 | WSE of Roquefort type cheese | αS2-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 828.895 +2 | 1655.78 | NA |
FMDB1589 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | GPIVLNPWDQVKR | GPIVLNPWDQVKR | 13 | WSE of Roquefort type cheese | αS2-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 761.428+ 2 | 1520.86 | NA |
FMDB1590 | NA | meira12 | Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay | VLNPWDQVKR | VLNPWDQVKR | 10 | WSE of Roquefort type cheese | αS2-Casein | NA | 31-33 c coking temp. | 90days of ripening | Anti-hypertensive;Antioxidant | In vitro | NA | spectrophotometric assay using HHL as substrate and DPPH radical scavenging activity | NA | NA | nano-ESI tandem mass spectrometry (MS/MS) | 627.840 +2 | 1253.68 | NA |
FMDB1591 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | RPK | RPK | 3 | WSE of commercial goat cheese | αS1-Casein | NA | NA | 2month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 400.2 | NA |
FMDB1592 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | VRGP | VRGP | 4 | WSE of commercial goat cheese | β-Casein | NA | NA | 2month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 428.2 | 120.9µM |
FMDB1593 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | GVPK | GVPK | 4 | WSE of commercial goat cheese | β-Casein | NA | NA | 2month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 400.2 | NA |
FMDB1594 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | VVVPP | VVVPP | 5 | WSE of commercial goat cheese | β-Casein | NA | NA | 2month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 504.2 | NA |
FMDB1595 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | TDVEK | TDVEK | 5 | WSE of commercial goat cheese | β-Casein | NA | NA | 2month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 591.2 | NA |
FMDB1596 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHP | DKIHP | 5 | WSE of commercial goat cheese | β-Casein | NA | NA | 2month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 609.2 | 113.1µM |
FMDB1597 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PLTQTP | PLTQTP | 6 | WSE of commercial goat cheese | β-Casein | NA | NA | 2month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 656.2 | NA |
FMDB1598 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHPF | DKIHPF | 6 | WSE of commercial goat cheese | β-Casein | NA | NA | 2month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 756.3 | 2419.4µM |
FMDB1599 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | QP | QP | 2 | WSE of commercial goat cheese | Various fragments | NA | NA | 2month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 244 | 598.1µM |
FMDB1600 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PP | PP | 2 | WSE of commercial goat cheese | Various fragments | NA | NA | 2month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 212.9 | 2284.7µM |
FMDB1601 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PK | PK | 2 | WSE of commercial mahon cheese ( cow Milk) | Various fragments | NA | NA | After 2months ripening | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 244 | NA |
FMDB1602 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PQ | PQ | 2 | WSE of commercial mahon cheese ( cow Milk) | Various fragments | NA | NA | After 2months ripening | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 244 | NA |
FMDB1603 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | RI/RL | RI/RL | 5 | WSE of commercial mahon cheese ( cow Milk) | Various fragments | NA | NA | After 2months ripening | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 288.1 | NA |
FMDB1604 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | ENLL | ENLL | 4 | WSE of commercial mahon cheese ( cow Milk) | αS1-Casein | NA | NA | After 2months ripening | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 488.1 | NA |
FMDB1605 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | EVLN | EVLN | 4 | WSE of commercial mahon cheese ( cow Milk) | αS1-Casein | NA | NA | After 2months ripening | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 474.1 | NA |
FMDB1606 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PQEVL | PQEVL | 5 | WSE of commercial mahon cheese ( cow Milk) | αS1-Casein | NA | NA | After 2months ripening | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 585.2 | NA |
FMDB1607 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | NENLL | NENLL | 5 | WSE of commercial mahon cheese ( cow Milk) | αS1-Casein | NA | NA | After 2months ripening | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 602.2 | NA |
FMDB1608 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | NLLRF | NLLRF | 5 | WSE of commercial mahon cheese ( cow Milk) | αS1-Casein | NA | NA | After 2months ripening | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 662.3 | NA |
FMDB1609 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PP | PP | 2 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | Various fragments | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 212.9 | 2284.7µM |
FMDB1610 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | MPI/MPL | MPI/MPL | 7 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | Various fragments | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 360.1 | NA |
FMDB1611 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | REL | REL | 3 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | β-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 417.2 | NA |
FMDB1612 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | EVVR | EVVR | 4 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | Various fragments | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 502.2 | NA |
FMDB1613 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | GPIH | GPIH | 4 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | β-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 423.2 | NA |
FMDB1614 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PEVP | PEVP | 4 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | β-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 441.1 | NA |
FMDB1615 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHP | DKIHP | 5 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | β-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 609.2 | 113.1µM |
FMDB1616 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PGPIH | PGPIH | 5 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | β-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 520.2 | NA |
FMDB1617 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PVEPF | PVEPF | 5 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | β-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 588.2 | NA |
FMDB1618 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHPF | DKIHPF | 6 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | β-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 756.3 | 2419.4µM |
FMDB1619 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | FPGPIH | FPGPIH | 6 | WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk ) | β-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 667.2 | NA |
FMDB1620 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | HPIK | HPIK | 4 | WSE of commercial manchego cheese ( ewe's Milk) | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 494.2 | NA |
FMDB1621 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | HQGL | HQGL | 4 | WSE of commercial manchego cheese ( ewe's Milk) | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 454.2 | NA |
FMDB1622 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHP | DKIHP | 5 | WSE of commercial manchego cheese ( ewe's Milk) | β-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 609.2 | 113.1µM |
FMDB1623 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHPF | DKIHPF | 6 | WSE of commercial manchego cheese ( ewe's Milk) | β-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 756.3 | 2419.4µM |
FMDB1624 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | TGPIPN | TGPIPN | 6 | WSE of commercial manchego cheese ( ewe's Milk) | β-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 598.3 | NA |
FMDB1625 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | QP | QP | 2 | WSE of commercial manchego cheese ( ewe's Milk) | Various fragments | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 244 | 598.1µM |
FMDB1626 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PP | PP | 2 | WSE of commercial manchego cheese ( ewe's Milk) | Various fragments | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 212.9 | 2284.7µM |
FMDB1627 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | FP | FP | 2 | WSE of commercial manchego cheese ( ewe's Milk) | Various fragments | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 263 | 1215.7µM |
FMDB1628 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PFP | PFP | 3 | WSE of commercial manchego cheese ( ewe's Milk) | Various fragments | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 360.1 | 144.4µM |
FMDB1629 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | QP | QP | 2 | WSE of roncal cheese | Various fragments | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 244 | 598.1µM |
FMDB1630 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PP | PP | 2 | WSE of roncal cheese | Various fragments | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 212.9 | 2284.7µM |
FMDB1631 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | HPIK | HPIK | 4 | WSE of roncal cheese | αS1-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 494.2 | NA |
FMDB1632 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | HQGL | HQGL | 4 | WSE of roncal cheese | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 454.2 | NA |
FMDB1633 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHP | DKIHP | 5 | WSE of roncal cheese | β-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 609.2 | 113.1µM |
FMDB1634 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHPF | DKIHPF | 6 | WSE of roncal cheese | β-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 756.3 | 2419.4µM |
FMDB1635 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | GPVR | GPVR | 4 | WSE of roncal cheese | β-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 428.2 | NA |
FMDB1636 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PKHP | PKHP | 4 | WSE of roncal cheese | αS1-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 478.2 | 709.1µM |
FMDB1637 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | RPKHP | RPKHP | 5 | WSE of roncal cheese | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 634.3 | NA |
FMDB1638 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | QP | QP | 2 | WSE of Idiaz´abal cheese ( Ovine Milk) | Various fragments | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 244 | 598.1µM |
FMDB1639 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | FP | FP | 2 | WSE of Idiaz´abal cheese ( Ovine Milk) | Various fragments | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 263 | 1215.7µM |
FMDB1640 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PQL | PQL | 3 | WSE of Idiaz´abal cheese ( Ovine Milk) | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 357.1 | NA |
FMDB1641 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | AWY | AWY | 3 | WSE of Idiaz´abal cheese ( Ovine Milk) | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 439 | NA |
FMDB1642 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | PSE | PSE | 3 | WSE of Idiaz´abal cheese ( Ovine Milk) | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 332.1 | NA |
FMDB1643 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | NINE | NINE | 4 | WSE of Idiaz´abal cheese ( Ovine Milk) | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 489.1 | NA |
FMDB1644 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | ERYL | ERYL | 4 | WSE of Idiaz´abal cheese ( Ovine Milk) | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 580.2 | NA |
FMDB1645 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHP | DKIHP | 5 | WSE of Idiaz´abal cheese ( Ovine Milk) | β-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 609.2 | 113.1µM |
FMDB1646 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | EIVPK | EIVPK | 5 | WSE of Idiaz´abal cheese ( Ovine Milk) | αS1-Casein | NA | NA | 4month old | NA | NA | NA | NA | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 585.3 | NA |
FMDB1647 | NA | ruiz06 | Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | DKIHPF | DKIHPF | 6 | WSE of Idiaz´abal cheese ( Ovine Milk) | β-Casein | NA | NA | 4month old | Ace-inhibitory | In vitro | NA | spectrophotometric assay using HHL as substrate | NA | NA | RP-HPLC-MS/MS and off-line ESI-MS/MS | NA | 756.3 | 2419.4µM |
FMDB1648 | Rizello 2005 | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | GLSPEVLNENLL | GLSPEVLNENLL | 12 | WSE of Pecorino Romano cheese | Sheep αS1- Casein | 5.3 | 45-46C cooking ; ripenin 10mo | 10monthold | Antibacterial | In vitro | NA | NA | natural culture in scotta | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1297.6 | NA |
FMDB1649 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | RFVVAPFPE | RFVVAPFPE | 9 | WSE of Pecorino Romano cheese | Sheep αS1-Casein | 5.3 | 45-46C cooking ; ripenin 10mo | 10monthold | Antibacterial | In vitro | NA | NA | natural culture in scotta | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1061.7 | NA |
FMDB1650 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | VVAPFPEV | VVAPFPEV | 8 | WSE of Pecorino Romano cheese | Sheep αS1-Casein | 5.3 | 45-46C cooking ; ripenin 10mo | 10monthold | Antibacterial | In vitro | NA | NA | natural culture in scotta | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 857.5 | NA |
FMDB1651 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | VMFPPQSVL | VMFPPQSVL | 9 | WSE of Pecorino Romano cheese | Sheep β-Casein | 5.3 | 45-46C cooking ; ripenin 10mo | 10monthold | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | natural culture in scotta | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1017.4 | NA |
FMDB1652 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | MAIPPKKNQD | MAIPPKKNQD | 10 | WSE of Canestrato Pugliese cheese | Cow k-Casein | 5 | NA | 6month old ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | natural Whey culture | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1141.5 | NA |
FMDB1653 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | TVQVTSTAV | TVQVTSTAV | 9 | WSE of Canestrato Pugliese cheese | Cow k-Casein | 5 | NA | 6month old ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | natural Whey culture | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 905.3 | NA |
FMDB1656 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | GKEKVNELSKD | GKEKVNELSKD | 11 | WSE of Canestrato Pugliese cheese | cow αS1-Casein | 5 | NA | 6month old ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | natural Whey culture | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1246.7 | NA |
FMDB1657 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | FVAPFPEVFG | FVAPFPEVFG | 10 | WSE of Canestrato Pugliese cheese | cow αS1-Casein | 5 | NA | 6month old ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | natural Whey culture | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1109.5 | NA |
FMDB1659 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | GLPQE | GLPQE | 5 | WSE of Caciocavallo cheese | cow αS1-Casein | 5.2 | stretching at 90-95C | 4 monthold ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | natural Milk culture | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 543.1 | NA |
FMDB1660 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | MAIPPKKNQD | MAIPPKKNQD | 10 | WSE of Crescenza cheese | Cow k-Casein | 5.6 | NA | 7days ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | freeze dried culture | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1141.5 | NA |
FMDB1662 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | MPIQAFLL | MPIQAFLL | 8 | WSE of Crescenza cheese | Cow β-Casein | 5.6 | NA | 7days ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | freeze dried culture | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 932.5 | NA |
FMDB1663 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | FVAPFPEVFG | FVAPFPEVFG | 10 | WSE of Crescenza cheese | cow αS1-Casein | 5.6 | NA | 7days ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | freeze dried culture | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1109.4 | NA |
FMDB1664 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | FVAPFPEVF | FVAPFPEVF | 9 | WSE of Crescenza cheese | cow αS1-Casein | 5.6 | NA | 7days ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | freeze dried culture | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1052.7 | NA |
FMDB1665 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | YPFTGPIPN | YPFTGPIPN | 9 | WSE of Caprino del piemonte cheese | Goat β-Casein | 4.7 | NA | 30days ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | NA | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1005.5 | NA |
FMDB1667 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | VFMFPPQSV | VFMFPPQSV | 9 | WSE of Caprino del piemonte cheese | Goat β-Casein | 4.7 | NA | 30days ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | NA | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 904.4 | NA |
FMDB1668 | NA | | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | VVAPFPE | VVAPFPE | 7 | WSE of Caprino del piemonte cheese | Goat αS1-Casein | 4.7 | NA | 30days ripening | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | NA | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 758.4 | NA |
FMDB2119 | NA | NA | NA | VKEAMAPK | VKEAMAPK | 8 | Cheddar cheese | β-Casein | NA | NA | NA | Antioxidant | In vitro | NA | NA | Lactobacillus casei ssp. casei 300 | NA | LC-MS/MS | NA | 872.5048 | NA |
FMDB2120 | NA | NA | NA | HIQKEDVPSER | HIQKEDVPSER | 11 | Cheddar cheese | αS1-Casein | NA | NA | NA | Antioxidant | In vitro | NA | NA | Lactobacillus casei ssp. casei 300 | NA | LC-MS/MS | NA | 1336.7034 | NA |