Differences in Protein Profiles of Kefir Grains from Different Origins When Subcultured in Goat Milk

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Abstract
Proteins not only serve as a nitrogen source for microorganisms but are the main skeleton of kefir grains. After subculturing in goat milk for 4 months, proteins and peptides in three kefir grains from China, Germany, and the United States were analyzed. Except for the S-layer protein from special Lactobacillus sp., αs1-casein, αs2-casein, and β-casein from goat milk were found in kefir grains. These proteins could form aggregates through a covalent interaction with polysaccharides to maintain the morphological stability of the grains. Furthermore, they were highly related to the microbiota in kefir grains. Additionally, a number of hydrophilic/hydrophobic peptides that were hydrolyzed by extracellular proteases were found from kefir grains. A correlation may exist between peptides and Lactobacillus sp. in kefir grains. Bioactive peptides, including DKIHPF, LGPVRGPFP, and QEPVLGPVRGPFP, were found from these kefir grains. The results indicated that goat milk as a substrate affects the protein and peptide composition of kefir grains.
Funding Information
  • Northeast Agricultural University

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