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. The functional characteristics of whey peptides produced through fermentation with these bacterial strains were also investigated. To assess this, three strains-Lactobacillus acidophilus D5, D6, and Lactiplantibacillus plantarum D7-were chosen, and their respective whey protein hydrolysis levels were evaluated after fermentation. Among these strains, L. plantarum D7 exhibited the highest hydrolysis rate. Antioxidant and anti-inflammatory activities, along with calcium solubility, were evaluated. Fraction 2 displayed significant antioxidant activity and effectively inhibited pro-inflammatory cytokines. Additionally, 17 amino acids, including leucine, were identified. These findings suggest that L. plantarum D7 has the potential to be used as a functional food ingredient to promote canine health.