Abstract
In order to evaluate differences in the peptide profile and bioactive potential in dairy products, by increasing the
protein content and using proteolytic bacteria strain to enable the release of bioactive peptides, a high-protein
yogurt with adjunct culture was developed. The effect of protein content, the addition of Lactobacillus helveticus
LH-B02, and storage time were evaluated. The qualitative analysis of peptide profile was performed using a mass
spectrometry approach (MALDI-ToF-MS), and the potential bioactivity evaluated by ACE inhibition activity.
Protein content did not affect the peptide profile in yogurts, and the addition of Lactobacillus helveticus LH-B02
favored the formation of peptides recognized as bioactive, such as αS1-CN f(24–32) and β-CN f(193–209).
Increased protein content and adjunct culture addition increased the ACE inhibitory activity. The combination of
both factors had no additional effect on the bioactive potential of yogurts.