ACE-inhibitory activity of probiotic yoghurt

Donkor, Osaana; Henriksson, A.; Singh, Tanoj K.; Vasiljevic, Todor; Shah, Nagendra P.

doi:10.1016/j.idairyj.2007.02.009

Cited by 215 publications

(230 citation statements)

References 55 publications

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“…At the beginning of chilled storage (4°C), trypsin inhibition was not high (p [ 0.05), reaching to a nearly constant activity at the end of 7 days. It was likely that peptides of interest were not released, in line with Donkor et al (2007). Similar to ACE-I activity, trypsin inhibition declined during storage at 6 and -18°C (data not shown).…”

Section: Trypsin Inhibition Of Crude Extractsmentioning

confidence: 74%

Sustainable use of silver warehou (Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities

Manikkam

Mathai

Street³

et al. 2016

J Food Sci Technol

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Australian underutilised fish species may serve as a potential source of valuable proteins and potent bioactive peptides. This novel research is the first to investigate the effects of storage-processing conditions and an in-vitro simulated gastrointestinal digestion (pepsinpancreatin) on bioactive peptides' release during storage of fish fillet, derived from Australian silver warehou (Seriolella punctata). In-vitro bioactivities including angiotensin-converting enzyme and trypsin inhibitory and antioxidant activities were analysed. The antioxidant power was evaluated by DPPH free radical scavenging activity, Cu 2? chelating and Fe 3? reducing abilities. Fillets were stored at chilled (4 and 6°C) and freezing (-18°C) temperatures for 7 and 28 days, respectively. Results indicated that during postmortem storage, endogenous enzymes released from fillets an array of polypeptides during storage. The demonstrated physiological activities were further increased during simulated digestion. Bioactivities were greater at 4°C, increasing over 7 days as compared to at 6 and -18°C. An increase by 2°C for chilled temperature was enough to cause significant changes in activities. The crude extracts obtained by pancreatin treatment demonstrated the highest metal chelating activities at 4°C (86.3 ± 0.1 % on day 7). Physiological potency, especially metal chelating activity, of fillets obtained from silver warehou may be manipulated by storage conditions that would consequently be further enhanced during simulated digestion.

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Section: Trypsin Inhibition Of Crude Extractsmentioning

confidence: 74%

Sustainable use of silver warehou (Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities

Manikkam

Mathai

Street³

et al. 2016

J Food Sci Technol

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“…As reported by Donkor et al (2007), b-casein-derived peptides were isolated from yoghurt inoculated with yoghurt starter culture and probiotic organisms (L. casei L26, L. acidophilus L10 and B. lactis B94). These peptides included different b-CN fragments (b-CN f193-198, f25-29, f69-73 and f84-86) but neither BCMs nor precursors of BCM were identified.…”

Section: Yoghurtmentioning

confidence: 97%

“…In addition to inducing changes in pH and viscosity, the yoghurt culture can hydrolyze the milk proteins into peptides with bioactivity. A number of bioactive peptides have been isolated from yoghurt, such as ACE-I peptides (Donkor et al, 2007;Kunda et al, 2012) and antihypertensive peptides (Schieber and Br€ uckner, 2000;Muguerza et al, 2006;Kunda et al, 2012). However, no study has reported on the formation or degradation of BCMs in yoghurt.…”

Section: Yoghurtmentioning

confidence: 99%

“…Some BCMs isolated from cheeses have been described in Table 2; however, these studies did not characterize the starter cultures used for producing FORMATION, DEGRADATION OF BETA-CASOMORPHINS IN DAIRY PROCESSING the cheeses. As previously described, the use of L. casei L26, L. acidophilus L10, and B. lactis B94, for producing probiotic yoghurt (Donkor et al, 2007) and L. delbrueckii ssp. bulgaricus and S. salivarius ssp.…”

Section: Effect Of Fermentation Processmentioning

confidence: 99%

“…Milk protein is a source of peptides that are bioactive (Rizzello et al, 2005) including: angiotensin-converting enzyme inhibitory (ACE-I) activity (Minervini et al, 2003;Donkor et al, 2007); antihypertensive activity (Muguerza et al, 2006), antibacterial activity (Minervini et al, 2003), and opioid activity (De Noni and Cattaneo, 2010). The term "opioid" is used for substances having morphine-like activity that act by binding to opioid receptors.…”

Section: Introductionmentioning

confidence: 99%

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Formation and Degradation of Beta-casomorphins in Dairy Processing

Doan

Johnson

Busetti

et al. 2014

Critical Reviews in Food Science and Nutrition

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Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from b-casein variants. Beta-casomorphin 7 (BCM7) has been demonstrated to be enzymatically released from the A1 or B b-casein variant. Epidemiological evidence suggests the peptide BCM 7 is a risk factor for development of human diseases, including increased risk of type 1 diabetes and cardiovascular diseases but this has not been thoroughly substantiated by research studies. High performance liquid chromatography coupled to UV-Vis and mass spectrometry detection as well as enzyme-linked immunosorbent assay (ELISA) has been used to analyze BCMs in dairy products. BCMs have been detected in raw cow's milk and human milk and a variety of commercial cheeses, but their presence has yet to be confirmed in commercial yoghurts. The finding that BCMs are present in cheese suggests they could also form in yoghurt, but be degraded during yoghurt processing. Whether BCMs do form in yoghurt and the amount of BCM forming or degrading at different processing steps needs further investigation and possibly will depend on the heat treatment and fermentation process used, but it remains an intriguing unknown.

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Bioactive Components in Milk and Dairy Products

Park¹

2009

103

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ACE-inhibitory activity of probiotic yoghurt

Cited by 215 publications

References 55 publications

Sustainable use of silver warehou (Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities

Sustainable use of silver warehou (Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities

Formation and Degradation of Beta-casomorphins in Dairy Processing

Bioactive Components in Milk and Dairy Products

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