Functional properties of specific peptides derived from whey protein fermented with lactic acid bacteria isolated from dog feces

To prevent degenerative joint diseases in dogs, the development of fermented whey peptides that enhance calcium absorption is essential. This study examined the physiological traits of lactic acid bacteria (LAB) derived from canine feces. It also analyzed the functional properties of the whey peptides fermented by these bacteria. Three lactic acid bacterial strains (<italic>Lactobacillus acidophilus</italic> D5, D6, and <italic>Lactobacillus plantarum</italic> D7) were selected, and the degree of whey protein hydrolysis was measured following fermentation. Among these strains, <italic>L. plantarum</italic> D7 exhibited the highest hydrolysis rate. Antioxidant and anti-inflammatory activities, along with calcium solubility, were evaluated. Fraction 2 (F2) displayed significant antioxidant activity and effectively inhibited pro-inflammatory cytokines. Additionally, 17 amino acids, including leucine, were identified. These findings suggest that <italic>L. plantarum</italic> D7 has the potential to be used as a functional food ingredient to promote canine health.