Fermented Food 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_ID | PubMed ID | Reference | Title | Peptide_Sequence | Sequence | Length of peptide | Food_Matrix | Protein | pH | Temperature | Incubation Time | Activity | Experiment | Model | Assay for Activity Measurement | Culture | Hydrolysis | Method of analysis | M_Z ratio | Mass | IC50 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |