ACE-inhibitory Effect and Physicochemical Characteristics of Yogurt Beverage Fortified with Whey Protein Hydrolysates

Abstract

This study investigated the ACE-inhibitory effect of yogurt beverage fortified with hydrolysates as well as the suitability of hydrolysates as a nutraceutical additive to yogurt beverage. Three whey protein hydrolysates hydrolyzed by alcalase, protamex, and trypsin were each added to yogurt beverage at concentrations of 1.25, 2.5, and 5 mg/mL. Yogurt beverage fortified with 2.5 mg/mL of hydrolysates had 61-69% ACE-inhibitory activity, whereas yogurt beverage fortified with 5 mg/ mL of hydrolysates showed 74% ACE-inhibitory activity. There were no significant differences in ACE-inhibitory activity between the alcalase or protamex hydrolysates during storage; however, trypsin hydrolysate exhibited significant differences. On the other hand, physicochemical characteristics such as pH (3.47-3.77), titratable acidity (0.81-0.84%), colority, viable cell count, and sensory qualities were not significantly different among the tested yogurt beverage samples during storage. These results showed that yogurt beverage fortified with whey protein hydrolysates maintained antihypertensive activity and underwent no unfavorable changes in physicochemical characteristics regardless of enzyme type.

Effect of Flavourzyme® on Angiotensin‐Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus

“…The differences observed between RSM and WPC may be attributed to differences in the type of proteins present and therefore the variety of peptides present in the hydrolysates (Matar and others ; Pan and Guo b). Preference to casein by proteinases has been well documented (Matar and Goulet ; Cheison and others ; Lim and others ; Griffiths and Tellez ). Strains 881315 and 881188 appear to be the best of 4 tested strains in providing maximum ACE‐I (60% to 70%).…”

“…bulgaricus and L. acidophilus in the production of ACE‐I peptides (Korhonen and Pihlanto ). Several studies have reported the use of L. helveticus for production of ACE‐I peptides using milk media (Maeno and others ; Leclerc and others ; Kilpi and others ; Nielsen and others 2009; Sun and others ; Pan and Guo ; Lim and others ; Otte and others ; Singh and others ; Unal and Akalin ; Grifiths and Tellez ). The effect of temperature, fermentation time, and initial pH of fermented milk by L. helveticus has been reported for sour milk production (Pan and Guo ).…”

Proteolytic and angiotensin‐converting enzyme‐inhibitory activities of selected probiotic bacteria

“…Indeed, such strains as Lactobacillus casei, L. acidophilus, L. plantarum, L. helveticus, L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus have been used to produce fermented milk with different ACE‐I activities (Gobbetti et al ., ; Fuglsang et al .,; López Expósito & Recio, ; Donkor et al ., ; Lim et al ., ; Chaves‐López et al ., ). Milk products with ACE‐inhibitory peptides are fermented between 6 and 48 h, at optimal temperatures for the strains used, reaching pH 4–5 in most products (Muguerza et al ., ).…”

Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations

“…Whey protein concentrations (4 %) were reported to have whitening properties when added to chicken meat (Prabhu 2007). In yogurt fortified with tryptic WPHs (2 h hydrolysis) higher L and b values were observed compared to the control (Lim et al 2011). …”