Browse result page of FermFooDB Database

This is the result page of browse. This page gives the information about peptides returned against the selected category. Further details of the peptide can be seen by clicking on the FMDB_ID. Further the user can sort the peptides on the basis of various fields by clicking on the respective headers.

The total number entries retrieved from this search are 205

FMDB_IDPubMed IDReferenceTitlePeptide_SequenceSequenceLength of peptideFood_Matrix Protein pHTemperatureIncubation TimeActivityExperimentModelAssay for Activity MeasurementCultureHydrolysisMethod of analysisM_Z ratioMassIC50
FMDB33821787916NANAYQEPVLGPVRGPFPIYQEPVLGPVRGPFPI15mexican frescocheese WSEβ-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateLactobacillus caseiproteinase and peptidaseLC-ESI-MS835.0 (+2) 1668.045.3 ± 0.10ug/ml
FMDB33921787916NANAYQEPVLGPVRGPFPIIVYQEPVLGPVRGPFPIIV17mexican frescocheese WSEβ-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateLactobacillus caseiproteinase and peptidaseLC-ESI-MS941.4 (+2) 1880.285.3 ± 0.10ug/ml
FMDB34021787916NANAEVLNENLLRFEVLNENLLRF10mexican frescocheese WSEαS1-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateLactobacillus caseiproteinase and peptidaseLC-ESI-MS624 (+2) 1236.825.3 ± 0.10ug/ml
FMDB34121787916NANAFVAPFPEVFGKFVAPFPEVFGK11mexican frescocheese WSEαS1-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateLactobacillus caseiproteinase and peptidaseLC-ESI-MS619.4 (+2) 1245.865.3 ± 0.10ug/ml
FMDB34221787916NANAYQEPVLGPVRGPFPIIVYQEPVLGPVRGPFPIIV17mexican frescocheese WSEβ-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateEnterococcus faeciumproteinase and peptidaseLC-ESI-MS941.4 (+2) 1880.2810.4 ± 0.40 ug/ml
FMDB34321787916NANARPKHPIKHQGLPQEVRPKHPIKHQGLPQEV15mexican frescocheese WSEαS1-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateEnterococcus faeciumproteinase and peptidaseLC-ESI-MS945.2 (+2) 1893.3810.4 ± 0.40 ug/ml
FMDB34421787916NANARPKHPIKHQGLPQEVLNENLLRRPKHPIKHQGLPQEVLNENLLR22mexican frescocheese WSEαS1-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateEnterococcus faeciumproteinase and peptidaseLC-ESI-MS922.3 (+2) 2763.8710.4 ± 0.40 ug/ml
FMDB34521787916NANAFVAPFPEVFGKFVAPFPEVFGK11mexican frescocheese WSEαS1-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateEnterococcus faeciumproteinase and peptidaseLC-ESI-MS619.5 (+2) 1236.910.4 ± 0.40 ug/ml
FMDB34621787916NANAEVLNENLLRFEVLNENLLRF10mexican frescocheese WSEαS1-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateEnterococcus faeciumproteinase and peptidaseLC-ESI-MS624.2 (+2) 1246.2210.4 ± 0.40 ug/ml
FMDB34721787916NANAYQEPVLGPVRGPFYQEPVLGPVRGPF13mexican frescocheese WSEβ-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateEnterococcus faeciumproteinase and peptidaseLC-ESI-MS729.9 (+2) 1457.810.4 ± 0.40 ug/ml
FMDB34821787916NANAYQEPVLGPVRGPFPIIVYQEPVLGPVRGPFPIIV17mexican frescocheese WSEβ-CaseinNA34C &4CAfter 2h incbtn rennet addn then coagultn for 1h & stoarge 4C after that5d cheese ripeningAce-inhibitoryIn vitroNAspectrophotometeric assay using HHL as substrateEnterococcus faeciumproteinase and peptidaseLC-ESI-MS941.7 (+2) 1881.4610.4 ± 0.40 ug/ml
FMDB862NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.RPKHPIKHQRPKHPIKHQ9WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26.proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1140.7g/mol0.25mg/ml
FMDB863NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.RPKHPIKRPKHPIK7WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26.proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 877g/mol0.25mg/ml
FMDB864NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.RPKHPIRPKHPI6WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26.proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 745.4g/mol0.25mg/ml
FMDB865NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.DKIHPFDKIHPF6WSE of Cheddar cheeseβ-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26.proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 755.4g/mol0.14mg/ml
FMDB866NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.FVAPFPEVFFVAPFPEVF9WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26.proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1053.3g/mol0.11mg/ml
FMDB867NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.KKYKVPQLEKKYKVPQLE9WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26.proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1132.4g/mol0.11mg/ml
FMDB868NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.YQEPVLGPVRGPFPIIVYQEPVLGPVRGPFPIIV17WSE of Cheddar cheeseβ-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei LAFTI® L26.proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1881.1g/mol0.14mg/ml
FMDB869NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.RPKHPIKHQRPKHPIKHQ9WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1140.7g/mol0.18mg/ml
FMDB870NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.RPKHPIKRPKHPIK7WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 877g/mol0.18mg/ml
FMDB871NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.RPKHPIRPKHPI6WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 745.4g/mol0.18mg/ml
FMDB872NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.DKIHPFDKIHPF6WSE of Cheddar cheeseβ-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 755.4g/mol0.12mg/ml
FMDB873NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.FVAPFPEVFFVAPFPEVF9WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1053.3g/mol0.09mg/ml
FMDB874NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.KKYKVPQLEKKYKVPQLE9WSE of Cheddar cheeseαS1-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1132.4g/mol0.09mg/ml
FMDB875NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.YQEPVLGPVRGPFPIIVYQEPVLGPVRGPFPIIV17WSE of Cheddar cheeseβ-CaseinNA4c24wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremoris and Lb. casei 279proteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1881.1g/mol0.17mg/ml
FMDB876NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.RPKHPIKHQRPKHPIKHQ9WSE of Cheddar cheeseαS1-CaseinNA4c36wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremorisproteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1140.7g/mol0.20mg/ml
FMDB877NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.RPKHPIKRPKHPIK7WSE of Cheddar cheeseαS1-CaseinNA4c36wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremorisproteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 877g/mol0.20mg/ml
FMDB878NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.RPKHPIRPKHPI6WSE of Cheddar cheeseαS1-CaseinNA4c36wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremorisproteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 745.4g/mol0.20mg/ml
FMDB879NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.DKIHPFDKIHPF6WSE of Cheddar cheeseβ-CaseinNA4c36wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremorisproteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 755.4g/mol0.16mg/ml
FMDB880NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.FVAPFPEVFFVAPFPEVF9WSE of Cheddar cheeseαS1-CaseinNA4c36wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremorisproteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1053.3g/mol0.12mg/ml
FMDB881NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.KKYKVPQLEKKYKVPQLE9WSE of Cheddar cheeseαS1-CaseinNA4c36wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremorisproteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1132.4g/mol0.12mg/ml
FMDB882NAong07Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.YQEPVLGPVRGPFPIIVYQEPVLGPVRGPFPIIV17WSE of Cheddar cheeseβ-CaseinNA4c36wkAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateL. lactis subsp. lactis and L. lactis subsp. Cremorisproteinase and peptidasesRPHPLC; Edman degradation method using protein sequencer and MALDI-TOF-MSNA 1881.1g/mol0.14mg/ml
FMDB890NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesVPKVKETVPKVKET7raw Ewe's mik , Manchego cheeseβ-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS400.7 +2 800.3NA
FMDB891NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesLKKISQLKKISQ6raw Ewe's mik , Manchego cheeseαS2-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS358.7 +2 715.4NA
FMDB892NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesVPKVKEVPKVKE6raw Ewe's mik , Manchego cheeseβ-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS350.2+ 2 698.5NA
FMDB893NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesDKIHPDKIHP5raw Ewe's mik , Manchego cheeseβ-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS305.1 +2 608.3NA
FMDB894NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesKQMKKQMK4raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS268.1+ 2 534.4NA
FMDB895NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesKKYNVPQKKYNVPQ7raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS438.7 +2 875.4NA
FMDB896NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesVPSERYVPSERY6raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS375.7 +2 749.4NA
FMDB897NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesFPEFPE3raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS392.1 +1 391.1NA
FMDB898NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesDVPSERYDVPSERY7raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS433.1+ 2 864.4NA
FMDB899NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesREQEELREQEEL6raw Ewe's mik , Manchego cheeseβ-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS402.1 +2 802.4NA
FMDB900NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesIPYIPY3raw Ewe's mik , Manchego cheeseαS2-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS392.1 +1 391.1NA
FMDB901NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesAWPQAWPQ4raw Ewe's mik , Manchego cheeseαS2-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS501.1+ 1 500.1NA
FMDB902NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesFPFP2raw Ewe's mik , Manchego cheesevarious CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS263.0+ 1 262NA
FMDB903NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesTQPKTNAIPYTQPKTNAIPY10raw Ewe's mik , Manchego cheeseαS2-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS566.7+ 2 1131.3NA
FMDB904NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesDVPSERYLGDVPSERYLG9raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS518.1+ 2 1035.3NA
FMDB905NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesVPSERYLVPSERYL7raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS432.2 +2 862.3NA
FMDB906NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesLEIVPKLEIVPK6raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS349.6+ 2 697.3NA
FMDB907NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesVRYLVRYL4raw Ewe's mik , Manchego cheeseαS2-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS275.5 +2 549.3NA
FMDB908NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesVRGPFPVRGPFP6raw Ewe's mik , Manchego cheeseβ-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS672.4+ 1 671.4NA
FMDB909NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesVVAPFPEVVAPFPE7raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS758.1 +1 757.4NA
FMDB910NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesKKYNVPQLKKYNVPQL8raw Ewe's mik , Manchego cheeseαS1-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS495.3+ 2 988.4NA
FMDB911NAruiz02Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter culturesGPVRGPFPGPVRGPFP8raw Ewe's mik , Manchego cheeseβ-CaseinNANA8month agedAce-inhibitoryIn vitroNASpectrophotometric assay using hippuryl-L-histidyl-L-leucine substrateLactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%),NAESI-MS/MS413.7 +2 825.6NA
FMDB1072NAsmacchi98Peptides from several Italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas fluorescens ATCC 948 and to the angiotensin I-converting enzymeLVYPFPGPIHNSLPQLVYPFPGPIHNSLPQ15WSE of Crescenza cheeseβ-CaseinNANANAAce-inhibitoryIn vitroNASpectrophotometric assay using HHL as substrateLactobacillus delbrueckii ssp. bulgaricus B397, Streptococcus thermophilus 305, and Lactococcus lactis ssp. cremoris Wg2peptidasesNA835.0 (+2) NANA
FMDB107327606488NANAGPVRGPFPGPVRGPFP8WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS826 NANA
FMDB107427606488NANAGPVRGPFPGPVRGPFP8WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS826 NANA
FMDB107527606488NANAGPVRGPFPGPVRGPFP8WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS826 NANA
FMDB107627606488NANAARHPHPHARHPHPH7WSE of probiotic gouda cheesek-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS851 NANA
FMDB107727606488NANAARHPHPHARHPHPH7WSE of probiotic gouda cheesek-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS851 NANA
FMDB107827606488NANAARHPHPHARHPHPH7WSE of probiotic gouda cheesek-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS851 NANA
FMDB107927606488NANALPQYLKTLPQYLKT7WSE of probiotic gouda cheeseαS2-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS862 NANA
FMDB108027606488NANARPKHPIKRPKHPIK7WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS875 NANA
FMDB108127606488NANARPKHPIKRPKHPIK7WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS875 NANA
FMDB108227606488NANARPKHPIKRPKHPIK7WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS875 NANA
FMDB108327606488NANAKPWIQPKKPWIQPK7WSE of probiotic gouda cheeseαS2-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS896 NANA
FMDB108427606488NANAKPWIQPKKPWIQPK7WSE of probiotic gouda cheeseαS2-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS896 NANA
FMDB108527606488NANAKPWIQPKKPWIQPK7WSE of probiotic gouda cheeseαS2-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS896 NANA
FMDB108627606488NANAVPSERYLGVPSERYLG8WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS920 NANA
FMDB108727606488NANAGPVRGPFPIGPVRGPFPI9WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS939 NANA
FMDB108827606488NANAAPFPEVFGKAPFPEVFGK9WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS991 NANA
FMDB108927606488NANAYPFPGPIPNYPFPGPIPN9WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1001 NANA
FMDB109027606488NANAYPFPGPIPNYPFPGPIPN9WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1001 NANA
FMDB109127606488NANARPKHPIKHRPKHPIKH8WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1012 NANA
FMDB109227606488NANARPKHPIKHRPKHPIKH8WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1012 NANA
FMDB109327606488NANARPKHPIKHRPKHPIKH8WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1012 NANA
FMDB109427606488NANAVLGPVRGPFPVLGPVRGPFP10WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1038 NANA
FMDB109527606488NANAVPSERYLGYVPSERYLGY9WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1083 NANA
FMDB109627606488NANAVPSERYLGYVPSERYLGY9WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1083 NANA
FMDB109727606488NANARPKHPIKHQRPKHPIKHQ9WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1140 NANA
FMDB109827606488NANARPKHPIKHQRPKHPIKHQ9WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1140 NANA
FMDB109927606488NANARPKHPIKHQRPKHPIKHQ9WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1140 NANA
FMDB110027606488NANAHPIKHQGLPQHPIKHQGLPQ10WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1154 NANA
FMDB110127606488NANARPKHPIKHQGRPKHPIKHQG10WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1197 NANA
FMDB110227606488NANAAPFPEVFGKEKAPFPEVFGKEK11WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1248 NANA
FMDB110327606488NANAEPVLGPVRGPFPEPVLGPVRGPFP12WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1264 NANA
FMDB110427606488NANAEPVLGPVRGPFPEPVLGPVRGPFP12WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1264 NANA
FMDB110527606488NANAEPVLGPVRGPFPEPVLGPVRGPFP12WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1264 NANA
FMDB110627606488NANAHPIKHQGLPQEHPIKHQGLPQE11WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1283 NANA
FMDB110727606488NANAYQEPVLGPVRGPYQEPVLGPVRGP12WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1311 NANA
FMDB110827606488NANAQEPVLGPVRGPFPQEPVLGPVRGPFP13WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1392 NANA
FMDB110927606488NANARPKHPIKHQGLPRPKHPIKHQGLP12WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1407 NANA
FMDB111027606488NANARPKHPIKHQGLPRPKHPIKHQGLP12WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1407 NANA
FMDB111127606488NANARPKHPIKHQGLPRPKHPIKHQGLP12WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1407 NANA
FMDB111227606488NANARPKHPIKHQGLPQRPKHPIKHQGLPQ13WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1535 NANA
FMDB111327606488NANARPKHPIKHQGLPQRPKHPIKHQGLPQ13WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1535 NANA
FMDB111427606488NANARPKHPIKHQGLPQRPKHPIKHQGLPQ13WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1535 NANA
FMDB111527606488NANAEPVLGPVRGPF PIIVEPVLGPVRGPF PIIV16WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1589 NANA
FMDB111627606488NANARPKHPIKHQGLPQERPKHPIKHQGLPQE14WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1664 NANA
FMDB111727606488NANARPKHPIKHQGLPQERPKHPIKHQGLPQE14WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1664 NANA
FMDB111827606488NANARPKHPIKHQGLPQERPKHPIKHQGLPQE14WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1664 NANA
FMDB111927606488NANARPKHPIKHQGLPQEVRPKHPIKHQGLPQEV15WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1763 NANA
FMDB112027606488NANARPKHPIKHQGLPQEVLRPKHPIKHQGLPQEVL16WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct cultureLb. plantarum H4NAMALDI-TOF/MS/MS1876 NANA
FMDB112127606488NANAYQEPVLGPVRGPFPIIVYQEPVLGPVRGPFPIIV17WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1880 NANA
FMDB112227606488NANAYQEPVLGPVRGPFPIIVYQEPVLGPVRGPFPIIV17WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct culture Lb. plantarum H4NAMALDI-TOF/MS/MS1880 NANA
FMDB112327606488NANAYQEPVLGPVRGPFPIIVYQEPVLGPVRGPFPIIV17WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1880 NANA
FMDB112427606488NANARPKHPIKHQGLPQEVLNRPKHPIKHQGLPQEVLN17WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS1990 NANA
FMDB112527606488NANARPKHPIKHQGLPQEVLNRPKHPIKHQGLPQEVLN17WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+ adjunct cultureLb. plantarum H4NAMALDI-TOF/MS/MS1990 NANA
FMDB112627606488NANARPKHPIKHQGLPQEVLNRPKHPIKHQGLPQEVLN17WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS1990 NANA
FMDB112727606488NANARPKHPIKHQGLPQEVLNENLLRFRPKHPIKHQGLPQEVLNENLLRF23WSE of probiotic gouda cheeseαS1-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactisNAMALDI-TOF/MS/MS2763 NANA
FMDB112827606488NANAVSKVKEAMAPKHKEMPFPKYPVEPFVSKVKEAMAPKHKEMPFPKYPVEPF25WSE of probiotic gouda cheeseβ-CaseinNA15Ccheese ripening times 8 weeksNANANANALc. lactis subsp. cremoris, Leuconostoc, Lc. lactis subsp. lactis, and Lc. lactis subsp. lactis biovar diacetylactis+adjunct culture Lb. fermentum H9NAMALDI-TOF/MS/MS2914 NANA
FMDB119525218972NANALAFNPTQLEGQCHVLAFNPTQLEGQCHV14Sheep cheese Wheyovine βlactoglobulin, f(149–162)NA45c4hAce-inhibitoryIn vitroNASpectrophotometric assay using HHL as substrateBacillus sp.P7proteasenano-ESI-MS778.8811 NANA
FMDB119625218972NANALAFNPTQLEGQCHVLAFNPTQLEGQCHV14Sheep cheese Wheyovine βlactoglobulin, f(149–162)NA45c4hAntioxidantIn vitroNAABTS radical scavenging assayBacillus sp.P7proteasenano-ESI-MS778.8811 NANA
FMDB1574NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayKEMPFPKYPVEKEMPFPKYPVE11WSE of Roquefort type cheeseβ-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)682.840 +2 1363.68NA
FMDB1575NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayWMHQPPQPLPPTVMFPPQSVLWMHQPPQPLPPTVMFPPQSVL21WSE of Roquefort type cheeseβ-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)1214.088+2 2426.18NA
FMDB1576NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayMHQPPQPLPPTVMFPPQSVLMHQPPQPLPPTVMFPPQSVL20WSE of Roquefort type cheeseβ-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)1121.057+2 2240.11NA
FMDB1577NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayHQPPQPLPPTVMFPPQSVLHQPPQPLPPTVMFPPQSVL19WSE of Roquefort type cheeseβ-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;Antioxidant;Anti-microbialIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)1055.544+2 2109.09NA
FMDB1578NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayYQEPVLGPVRGPFPIYQEPVLGPVRGPFPI15WSE of Roquefort type cheeseβ-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;Antioxidant;Anti-microbialIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)834.880 +2 1667.76NA
FMDB1579NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayQEPVLGPVRGPFPILVQEPVLGPVRGPFPILV16WSE of Roquefort type cheeseβ-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)859.491 +2 1716.98NA
FMDB1580NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayQEPVLGPVRGPFPIQEPVLGPVRGPFPI14WSE of Roquefort type cheeseβ-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)753.416 +2 1504.83NA
FMDB1581NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayPVLGPVRGPFPIPVLGPVRGPFPI12WSE of Roquefort type cheeseβ-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)624.847+ 2 1247.69NA
FMDB1582NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayLGPVRGPFPILGPVRGPFPI10WSE of Roquefort type cheeseβ-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)526.808 +2 1051.61NA
FMDB1583NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayTDAPSFSDIPNPIGSENSGKTDAPSFSDIPNPIGSENSGK20WSE of Roquefort type cheeseαS1-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)1016.976+2 2031.95NA
FMDB1584NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayDIPNPIGSENSGKTTMPLWDIPNPIGSENSGKTTMPLW19WSE of Roquefort type cheeseαS1-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;Antioxidant;Anti-microbialIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)1028.993+2 2055.98NA
FMDB1585NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayIPNPIGSENSGKITIPNPIGSENSGKIT14WSE of Roquefort type cheeseαS1-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)713.872 +2 1425.74NA
FMDB1586NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayNAGPFTPTVNRNAGPFTPTVNR11WSE of Roquefort type cheeseαS2-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)587.320 +2 1172.62NA
FMDB1587NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayYQGPIVLNPWDQVKRYQGPIVLNPWDQVKR15WSE of Roquefort type cheeseαS2-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)604.993+ 3 1811.96NA
FMDB1588NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayYQGPIVLNPWDQVKYQGPIVLNPWDQVK14WSE of Roquefort type cheeseαS2-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)828.895 +2 1655.78NA
FMDB1589NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayGPIVLNPWDQVKRGPIVLNPWDQVKR13WSE of Roquefort type cheeseαS2-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)761.428+ 2 1520.86NA
FMDB1590NAmeira12Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and UruguayVLNPWDQVKRVLNPWDQVKR10WSE of Roquefort type cheeseαS2-CaseinNA31-33 c coking temp.90days of ripeningAnti-hypertensive;AntioxidantIn vitroNAspectrophotometric assay using HHL as substrate and DPPH radical scavenging activityNANAnano-ESI tandem mass spectrometry (MS/MS)627.840 +2 1253.68NA
FMDB1591NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryRPKRPK3WSE of commercial goat cheeseαS1-CaseinNANA2month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 400.2NA
FMDB1592NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryVRGPVRGP4WSE of commercial goat cheeseβ-CaseinNANA2month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 428.2120.9µM
FMDB1593NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryGVPKGVPK4WSE of commercial goat cheeseβ-CaseinNANA2month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 400.2NA
FMDB1594NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryVVVPPVVVPP5WSE of commercial goat cheeseβ-CaseinNANA2month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 504.2NA
FMDB1595NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryTDVEKTDVEK5WSE of commercial goat cheeseβ-CaseinNANA2month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 591.2NA
FMDB1596NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPDKIHP5WSE of commercial goat cheeseβ-CaseinNANA2month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 609.2113.1µM
FMDB1597NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPLTQTPPLTQTP6WSE of commercial goat cheeseβ-CaseinNANA2month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 656.2NA
FMDB1598NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPFDKIHPF6WSE of commercial goat cheeseβ-CaseinNANA2month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 756.32419.4µM
FMDB1599NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryQPQP2WSE of commercial goat cheeseVarious fragmentsNANA2month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 244598.1µM
FMDB1600NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPPPP2WSE of commercial goat cheeseVarious fragmentsNANA2month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 212.92284.7µM
FMDB1601NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPKPK2WSE of commercial mahon cheese ( cow Milk)Various fragmentsNANAAfter 2months ripeningNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 244NA
FMDB1602NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPQPQ2WSE of commercial mahon cheese ( cow Milk)Various fragmentsNANAAfter 2months ripeningNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 244NA
FMDB1603NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryRI/RLRI/RL5WSE of commercial mahon cheese ( cow Milk)Various fragmentsNANAAfter 2months ripeningNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 288.1NA
FMDB1604NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryENLLENLL4WSE of commercial mahon cheese ( cow Milk)αS1-CaseinNANAAfter 2months ripeningNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 488.1NA
FMDB1605NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryEVLNEVLN4WSE of commercial mahon cheese ( cow Milk)αS1-CaseinNANAAfter 2months ripeningNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 474.1NA
FMDB1606NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPQEVLPQEVL5WSE of commercial mahon cheese ( cow Milk)αS1-CaseinNANAAfter 2months ripeningNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 585.2NA
FMDB1607NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryNENLLNENLL5WSE of commercial mahon cheese ( cow Milk)αS1-CaseinNANAAfter 2months ripeningNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 602.2NA
FMDB1608NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryNLLRFNLLRF5WSE of commercial mahon cheese ( cow Milk)αS1-CaseinNANAAfter 2months ripeningNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 662.3NA
FMDB1609NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPPPP2WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )Various fragmentsNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 212.92284.7µM
FMDB1610NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryMPI/MPLMPI/MPL7WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )Various fragmentsNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 360.1NA
FMDB1611NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryRELREL3WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )β-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 417.2NA
FMDB1612NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryEVVREVVR4WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )Various fragmentsNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 502.2NA
FMDB1613NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryGPIHGPIH4WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )β-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 423.2NA
FMDB1614NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPEVPPEVP4WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )β-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 441.1NA
FMDB1615NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPDKIHP5WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )β-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 609.2113.1µM
FMDB1616NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPGPIHPGPIH5WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )β-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 520.2NA
FMDB1617NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPVEPFPVEPF5WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )β-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 588.2NA
FMDB1618NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPFDKIHPF6WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )β-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 756.32419.4µM
FMDB1619NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryFPGPIHFPGPIH6WSE of commercial Cabrales cheese ( cow Milk + Ewe Milk + goat Milk )β-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 667.2NA
FMDB1620NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryHPIKHPIK4WSE of commercial manchego cheese ( ewe's Milk)αS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 494.2NA
FMDB1621NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryHQGLHQGL4WSE of commercial manchego cheese ( ewe's Milk)αS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 454.2NA
FMDB1622NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPDKIHP5WSE of commercial manchego cheese ( ewe's Milk)β-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 609.2113.1µM
FMDB1623NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPFDKIHPF6WSE of commercial manchego cheese ( ewe's Milk)β-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 756.32419.4µM
FMDB1624NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryTGPIPNTGPIPN6WSE of commercial manchego cheese ( ewe's Milk)β-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 598.3NA
FMDB1625NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryQPQP2WSE of commercial manchego cheese ( ewe's Milk)Various fragmentsNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 244598.1µM
FMDB1626NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPPPP2WSE of commercial manchego cheese ( ewe's Milk)Various fragmentsNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 212.92284.7µM
FMDB1627NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryFPFP2WSE of commercial manchego cheese ( ewe's Milk)Various fragmentsNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 2631215.7µM
FMDB1628NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPFPPFP3WSE of commercial manchego cheese ( ewe's Milk)Various fragmentsNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 360.1144.4µM
FMDB1629NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryQPQP2WSE of roncal cheeseVarious fragmentsNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 244598.1µM
FMDB1630NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPPPP2WSE of roncal cheeseVarious fragmentsNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 212.92284.7µM
FMDB1631NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryHPIKHPIK4WSE of roncal cheeseαS1-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 494.2NA
FMDB1632NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryHQGLHQGL4WSE of roncal cheeseαS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 454.2NA
FMDB1633NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPDKIHP5WSE of roncal cheeseβ-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 609.2113.1µM
FMDB1634NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPFDKIHPF6WSE of roncal cheeseβ-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 756.32419.4µM
FMDB1635NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryGPVRGPVR4WSE of roncal cheeseβ-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 428.2NA
FMDB1636NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPKHPPKHP4WSE of roncal cheeseαS1-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 478.2709.1µM
FMDB1637NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryRPKHPRPKHP5WSE of roncal cheeseαS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 634.3NA
FMDB1638NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryQPQP2WSE of Idiaz´abal cheese ( Ovine Milk)Various fragmentsNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 244598.1µM
FMDB1639NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryFPFP2WSE of Idiaz´abal cheese ( Ovine Milk)Various fragmentsNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 2631215.7µM
FMDB1640NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPQLPQL3WSE of Idiaz´abal cheese ( Ovine Milk)αS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 357.1NA
FMDB1641NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryAWYAWY3WSE of Idiaz´abal cheese ( Ovine Milk)αS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 439NA
FMDB1642NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryPSEPSE3WSE of Idiaz´abal cheese ( Ovine Milk)αS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 332.1NA
FMDB1643NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryNINENINE4WSE of Idiaz´abal cheese ( Ovine Milk)αS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 489.1NA
FMDB1644NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryERYLERYL4WSE of Idiaz´abal cheese ( Ovine Milk)αS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 580.2NA
FMDB1645NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPDKIHP5WSE of Idiaz´abal cheese ( Ovine Milk)β-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 609.2113.1µM
FMDB1646NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryEIVPKEIVPK5WSE of Idiaz´abal cheese ( Ovine Milk)αS1-CaseinNANA4month oldNANANANANANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 585.3NA
FMDB1647NAruiz06Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometryDKIHPFDKIHPF6WSE of Idiaz´abal cheese ( Ovine Milk)β-CaseinNANA4month oldAce-inhibitoryIn vitroNAspectrophotometric assay using HHL as substrateNANARP-HPLC-MS/MS and off-line ESI-MS/MSNA 756.32419.4µM
FMDB1648Rizello 2005Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesGLSPEVLNENLLGLSPEVLNENLL12WSE of Pecorino Romano cheeseSheep αS1- Casein5.345-46C cooking ; ripenin 10mo10montholdAntibacterialIn vitroNANAnatural culture in scottaproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1297.6NA
FMDB1649NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesRFVVAPFPERFVVAPFPE9WSE of Pecorino Romano cheeseSheep αS1-Casein5.345-46C cooking ; ripenin 10mo10montholdAntibacterialIn vitroNANAnatural culture in scottaproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1061.7NA
FMDB1650NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesVVAPFPEVVVAPFPEV8WSE of Pecorino Romano cheeseSheep αS1-Casein5.345-46C cooking ; ripenin 10mo10montholdAntibacterialIn vitroNANAnatural culture in scottaproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 857.5NA
FMDB1651NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesVMFPPQSVLVMFPPQSVL9WSE of Pecorino Romano cheeseSheep β-Casein5.345-46C cooking ; ripenin 10mo10montholdAntibacterialIn vitroNAWell 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 PR4natural culture in scottaproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1017.4NA
FMDB1652NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesMAIPPKKNQDMAIPPKKNQD10WSE of Canestrato Pugliese cheeseCow k-Casein5NA6month old ripeningAntibacterialIn vitroNAWell 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 PR4natural Whey cultureproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1141.5NA
FMDB1653NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesTVQVTSTAVTVQVTSTAV9WSE of Canestrato Pugliese cheeseCow k-Casein5NA6month old ripeningAntibacterialIn vitroNAWell 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 PR4natural Whey cultureproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 905.3NA
FMDB1656NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesGKEKVNELSKDGKEKVNELSKD11WSE of Canestrato Pugliese cheesecow αS1-Casein5NA6month old ripeningAntibacterialIn vitroNAWell 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 PR4natural Whey cultureproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1246.7NA
FMDB1657NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesFVAPFPEVFGFVAPFPEVFG10WSE of Canestrato Pugliese cheesecow αS1-Casein5NA6month old ripeningAntibacterialIn vitroNAWell 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 PR4natural Whey cultureproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1109.5NA
FMDB1659NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesGLPQEGLPQE5WSE of Caciocavallo cheesecow αS1-Casein5.2stretching at 90-95C4 monthold ripeningAntibacterialIn vitroNAWell 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 PR4natural Milk cultureproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 543.1NA
FMDB1660NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesMAIPPKKNQDMAIPPKKNQD10WSE of Crescenza cheeseCow k-Casein5.6NA7days ripeningAntibacterialIn vitroNAWell 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 PR4freeze dried cultureproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1141.5NA
FMDB1662NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesMPIQAFLLMPIQAFLL8WSE of Crescenza cheeseCow β-Casein5.6NA7days ripeningAntibacterialIn vitroNAWell 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 PR4freeze dried cultureproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 932.5NA
FMDB1663NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesFVAPFPEVFGFVAPFPEVFG10WSE of Crescenza cheesecow αS1-Casein5.6NA7days ripeningAntibacterialIn vitroNAWell 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 PR4freeze dried cultureproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1109.4NA
FMDB1664NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesFVAPFPEVFFVAPFPEVF9WSE of Crescenza cheesecow αS1-Casein5.6NA7days ripeningAntibacterialIn vitroNAWell 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 PR4freeze dried cultureproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1052.7NA
FMDB1665NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesYPFTGPIPNYPFTGPIPN9WSE of Caprino del piemonte cheeseGoat β-Casein4.7NA30days ripeningAntibacterialIn vitroNAWell 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 PR4NAproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 1005.5NA
FMDB1667NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesVFMFPPQSVVFMFPPQSV9WSE of Caprino del piemonte cheeseGoat β-Casein4.7NA30days ripeningAntibacterialIn vitroNAWell 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 PR4NAproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 904.4NA
FMDB1668NAAntibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese VarietiesVVAPFPEVVAPFPE7WSE of Caprino del piemonte cheeseGoat αS1-Casein4.7NA30days ripeningAntibacterialIn vitroNAWell 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 PR4NAproteolytic enzymeHPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS)NA 758.4NA
FMDB2119NANANAVKEAMAPKVKEAMAPK8Cheddar cheeseβ-CaseinNANANAAntioxidantIn vitroNANALactobacillus casei ssp. casei 300NALC-MS/MSNA 872.5048NA
FMDB2120NANANAHIQKEDVPSERHIQKEDVPSER11Cheddar cheeseαS1-CaseinNANANAAntioxidantIn vitroNANALactobacillus casei ssp. casei 300NALC-MS/MSNA 1336.7034NA