USING THE IN SILICO METHOD TO PREDICT THE BIOACTIVE PEPTIDES PROPERTIES

The purpose of the work is to conduct research on the study of the accumulation of bioactive peptides during the ripening of semi-hard cheeses, depending on the strains of microorganisms included in starter cultures using the in silico method. Tasks: to carry out the development of model semi-hard cheeses with the participation of starter cultures containing strains; determine the chemical composition of model semi-hard cheeses at the age of 90 days, as well as their peptide sequence; to study the effect of strains of starter cultures on the bioactivity and other properties of peptides of model semi-solid varieties. For research, model samples of semi-hard cheeses developed in the workshop of scientific and experimental foundations of food systems at the Technological Institute of Food Industry of the Kemerovo State University (KemSU) were used in two variations: cheese A – starter cultures were used, consisting of strains of microorganisms Lactococcus lactis subs. lactis and Lactococcus lactis subs. cremoris; cheese B – from strains of microorganisms Lactococcus lactis subs. lactis and Lactococcus lactis subsp. Cremoris, and a culture containing the bacteria Lactocaseibacillus casei. By evaluating the bioactive properties by the in silico method, it was determined that the studied peptide samples have the following main properties: ACE inhibitors, DPP-IV inhibitor and antioxidant properties. In this regard, it can be assumed that with the regular use of mature cheeses in the diet, pharmacological preparations can be avoided