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Citation: DONG Hao, YU Yang, YAN Jiaze, JIN Yan. Tracking casein phosphopeptides during fermentation by high performance liquid chromatography-tandem mass spectrometry[J]. Chinese Journal of Chromatography, ;2017, 35(6): 587-593. doi: 10.3724/SP.J.1123.2017.03012 shu

Tracking casein phosphopeptides during fermentation by high performance liquid chromatography-tandem mass spectrometry

DONG Hao ^1,2, ,
YU Yang ¹ ,
YAN Jiaze ¹ ,
JIN Yan ¹

1.
Key Laboratory of Separation Science for Analytical Chemistry, National Chromatographic R & A Center, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China;
2.
University of Chinese Academy of Sciences, Beijing 100049, China

Received Date: 9 March 2017

Fund Project: Financial Support by Key Laboratory of Separation Sciences for Analytical Chemistry, Chinese Academy of Sciences (No. KL-1602)

Casein phosphopeptides (CPPs) are phosphorylated fragments of casein, which have a variety of biological functions such as promotion of mineral absorption, antioxidation and prevention of dental caries. This study investigated CPPs in milk and yogurt fermented by Lb. bulgaricus (Lactobacillus debrueckii subsp. bulgaricus) and S. thermophilus (Streptococcus thermophilus) with high performance liquid chromatography-tandem mass spectrometry. The results showed that milk contained endogenous CPPs, which were mainly derived from high abundance of caseins α_s1-CN and β-CN, in the role of endogenous protease. After milk fermented with Lb. bulgaricus and S. thermophilus, more CPPs and phosphorylation sites were released in the action of lactic acid bacteria proteases. The CPPs with the character of SpSpSpEE were identified in yogurt. The structure of caseins played an important role in CPPs releasing in the process of fermentation. In conclusion, fermentation by lactic acid bacteria is helpful to release CPPs containing SpSpSpEE, which can promote mineral absorption.
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