ACE-inhibitory activity of milk fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007

Abstract

Abstract:The angiotensin-I converting enzyme (ACE) inhibitory activity of the milk fermented with Lactococcus lactis subsp. lactis NBRC 12007 and Saccharomyces cerevisiae K7 in monoculture and co-culture was evaluated. Bovine full-fat milk was fermented with each strain in monoculture and co-culture at 30 ºC for 72 h, and the in vitro ACE inhibitory activity (%) of each milk sample was determined by a fluorogenic assay using H-(2)Abz-Acp(6)-Ala-Phe(4-NO 2 )-Leu-OH as the substrate. The ACE inhibitory percentages of the milk samples fermented with L. lactis subsp. lactis NBRC 12007 and S. cerevisiae K7 monocultures and the co-culture was 33, 27 and 25 %, respectively, which varied significantly (p < 0.05). Each milk sample was fractionated by semi-preparative HPLC analysis and the ACE inhibitory activity (%) of each fraction was determined using the same substrate, which varied from 20 -47 %, 16 -37 % and 16 -31 % in the milk fermented with L. lactis subsp. lactis NBRC 12007, S. cerevisiae K7 and the co-culture, respectively. The highest ACE-inhibitory activity (47 %) was observed in fraction-2 of the milk fermented with L. lactis subsp. lactis NBRC 12007. The results concluded that the two strains tested were able to hydrolyze milk proteins into ACE-inhibitory peptides in order to produce fermented milk products with ACE-inhibitory activity, both in monoculture and co-culture. Therefore, it can be suggested that these strains can be successfully utilized in the dairy industry in manufacturing fermented milk products with ACE-inhibitory activity as a dietary supplement and/or as an alternative approach for antihypertensive medication.

Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei

“…The FAN content was found to be significantly and positively correlated (P < 0.01) with the ACE inhibitory activity. The high FAN level was indicative of a high proteolytic activity of the starter culture (Rasika et al, 2015), and this greatly increased the chance of ACE inhibitory peptide production (Fuglsang et al, 2002). The ACE inhibitory activity gradually decreased until the fermentation ended, possibly due to the depletion of raw materials for peptide production, inhibition of proteases or peptidases by the acidic environment, and the natural degradation of the ACE inhibitory materials.…”

Fermente Süt Ürünlerinin Kan Basıncını Düşürücü Etkisi

“…Rasika et al [24] reported that the ACE inhibitory activity of the milk samples fermented with single or mixed cultures of Lb. lactis ssp.…”