Angiotensin I-Converting Enzyme Inhibitor Activity on Egg Albumen Fermentation

Abstract

Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomized design was used in this study with six durations of fermentation (6, 12, 18, 24, 30, and 36 h) as treatments. Six hundred eggs obtained from the same chicken farm were used in the experiment as sources of egg albumen. Bacteria L. plantarum FNCC 0027 used in the fermentation was isolated from cow’s milk. The parameters measured were the total bacteria, dissolved protein, pH, total acid and the activity of ACE-inhibitors. The results showed that there were significant effects of fermentation time on the parameters tested. Total bacteria increased significantly during fermentation for 6, 12, 18, and 24 h and then decreased with the increasing time of fermentation to 30 and 36 h. Soluble protein increased significantly during fermentation to 18 h and then subsequently decreased during of fermentation to 24, 30, and 36 h. The pH value decreased markedly during fermentation. The activities of ACE-inhibitor in fermented egg albumen increased during fermentation to 18 h and then decreased with the increasing of the duration of fermentation to 24, 30, and 36 h. The egg albumen which was fermented for 18 h resulted in a functional food that was rich in ACE-inhibitor activity.

Antimicrobial Activity of Lactobacillus plantarum in Fermented Chicken Egg towards Pathogenic Bacteria

“…The 100 ml sample was homogenized, then sterilized with ultraviolet light before being placed in a PCR hood for 15 minutes. The sterile sample was fermented according to the research treatment after homogenizing it with 10 ml of working culture using a tube shaker [6]. Tested Parameters 1.…”

“…These substances provided the energy that bacteria needed to survive. A favorable environment, including adequate nutrient availability, would increase bacteria productivity within a given fermentation period [6].…”

Identification of Proximate Composition of Fermented Chicken Eggs by Using Lactobacillus plantarum with Different Incubation Times

“…100 ml sample was homogenized and then sterilized by using ultraviolet by placing it in a PCR Hood for 15 minutes. The sterile sample was added with 10 ml of working culture (10 6 CFU/ml) and then homogenized with a tube shaker, the sample was then fermented according to the research treatment (Nahariah et al 2015).…”

“…L. plantarum bacteria are proteolytic bacteria that can convert protein compounds into simpler compounds (Nahariah et al 2015). L. plantarum bacteria grows in one medium if the ability to metabolize nutrients is well developed and during growth the ability to break down proteins into amino acids is maintained for cell proliferation (Nisa et al 2008).…”

Can Diet Influence the COVID-19 Mortality Rate?

“…Peptides possessing ACE inhibitory activity have been found in milk, eggs, fish, meat, and plants with milk and dairy proteins having significant inhibitory activity [ 11 ]. Fermentation, using different live microorganism cultures, increases ACE inhibitory properties in a number of foods [ 12 ]. In contrast, a high saturated fat diet may increase ACE levels in some individuals [ 13 ].…”