Table 1.

Bioactive peptides identified in milk samples fermented by Lactobacillus spp. strains after 16 h of milk fermentation *.

Peptide	Protein Fragment	MS Extracted Ion Intensity				Activity	Ref.
		Control	Lr LR1	Lrh F	Lhel NK1
DKIHPF	β-CN f (47–52)	nd	nd	1.34 × 106	3.33 × 106	ACE-I/Antioxidant	[29]
VVPPFLQPE	β-CN f (83–91)	nd	nd	nd	1.44 × 106	ACE-I	[30]
YPFPGPIPN	β-CN f (60–68)	nd	2.77 × 105	nd	nd	ACE-I	[31]
NIPPLTQTPV	β-CN f (73–82)	nd	nd	nd	6.56 × 106	ACE-I	[29]
TQTPVVVPPFLQPE	β-CN f (78–91)	nd	nd	nd	1.25 × 106	Antioxidant	[32]
DVENLHLPLPLLQSWM	β-CN f (129–144)	nd	nd	nd	8.21 × 105	ACE-I	[33]
LHLPLPLLQSW	β-CN f (133–143)	nd	nd	nd	1.29 × 105	ACE-I	[29,30]
SLSQSKVLPVPQK	β-CN f (164–176)	nd	nd	nd	9.27 × 106	Antioxidant	[32]
KVLPVPQ	β-CN f (169–175)	nd	nd	nd	2.17 × 105	ACE-I	[34]
LLYQEPVLGPVRGPFPIIV	β-CN f (191–209)	8.89 × 106	8.52 × 105	nd	1.28 × 108	ACE-I/Antioxidant	[32]
YQEPVLGPVRGPFP	β-CN f (193–206)	nd	3.42 × 106	1.73 × 105	nd	ACE-I	[32]
QEPVLGPVRGPFPIIV	β-CN f (194–209)	nd	1.8 × 106	3.04 × 107	1.13 × 108	ACE-I/Antioxidant	[32]
EPVLGPVRGPFP	β-CN f (195–206)	nd	4.17 × 105	nd	nd	ACE-I	[35]
GPVRGPFPIIV	β-CN f (199–209)	1.17 × 106	7.49 × 106	2.66 × 104	2.42 × 107	ACE-I	[30]
RPKHPIKHQ	αS1-CN f (1–9)	nd	4.09 × 104	nd	6.06 × 106	ACE-I	[31]
EVLNENLLRF	αS1-CN f (14–23)	nd	1.46 × 105	nd	nd	ACE-I	[32]
FVAPFPEVFGKE	αS1-CN f (24–35)	nd	nd	nd	3.72 × 105	ACE-I/Antioxidant	[30]
VAPFPEVFGKE	αS1-CN f (25–35)	nd	nd	nd	4.45 × 105	ACE-I	[32]
LYQGPIVLNPWDQVK	αS2-CN f (99–113)	nd	nd	nd	3.9 × 105	ACE-I	[32]
NAVPITPT	αS2-CN f (115–122)	6.11 × 105	5.81 × 105	nd	nd	ACE-I	[32]
KYIPIQYVL	κ-CN f (30–38)	nd	nd	nd	4.47 × 105	Antioxidant	[33]
VQVTSTAV	κ-CN f (162–169)	3.21 × 105	3.15 × 105	nd	nd	ACE-I	[30]

* Unfermented milk was used as a control. Abbreviations: β-CN—β-casein; α_S1-CN—αS1-casein; α_S2-CN—α_S2-casein; κ-CN—κ-casein. Lr LR1—L. reuteri LR1; Lrh F—L. rhamnosus F; Lhel NK1—L. helveticus NK1.