Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides

Gobbetti, Marco; Minervini, Fabio; Rizzello, Carlo Giuseppe

doi:10.1111/j.1471-0307.2004.00139.x

Cited by 231 publications

(158 citation statements)

References 100 publications

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“…bulgaricus possessed a more powerful proteolytic system than S. thermophilus. Gobbetti et al (2004) also reported that the type of lactic acid bacteria starter used is one of the main factors that influences the synthesis of hypotensive peptides in dairy products. The higher inhibitory activity can also be due to the composition of whey protein concentrate.…”

Section: Ace Inhibitory Activitymentioning

confidence: 99%

Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

Ünal

Akalın

2012

Dairy Sci. & Technol.

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In this study, the effect of fortification of yoghurt with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on the antioxidant and angiotensin-converting enzyme (ACE) inhibitory activity was assessed. Milk was fortified with skim milk powder (SMP) as control, SCC, and WPC at 2% and 4% ratios. The antioxidant activity was determined using 2,2,-diphenyl-1-picrylhydrazyl (DPPH • ) radical scavenging, hydrogen peroxide (H 2 O 2 ) scavenging, and Fe 2+ chelating activity methods. Yoghurt fortified with 4% WPC had the highest DPPH• scavenging activity, whereas there were no significant differences between yoghurt samples containing SMP and SCC at both fortification levels. In the Fe 2+ chelating activity method, increase in incubation time (from 0 to 60 min, at room temperature) significantly improved the chelating effect of all yoghurt types. Yoghurts supplemented with WPC and 4% SMP showed higher Fe 2+ chelating activity than those fortified with SCC for all incubation times. Experimental yoghurts also possessed antioxidant activity towards H 2 O 2 except yoghurts fortified with WPC at a concentration of 0.2 g mL −1 . Yoghurt containing 4% WPC showed higher H 2 O 2 -scavenging activity than those supplemented with 4% SCC at 0.05 and 0.1 g mLconcentrations, at 0 and 40 min. Addition of SCC or WPC caused an increase in the ACE inhibitory activity of yoghurt when compared to supplementation with SMP. Fortification of yoghurt with WPC was more effective than that of with SCC in terms of ACE inhibitory activity.

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Section: Ace Inhibitory Activitymentioning

confidence: 99%

Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

Ünal

Akalın

2012

Dairy Sci. & Technol.

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“…During fermentation, many bioactive components are formed [34], as organic acids (lactic, pyruvic, formic, acetic and propionic), peptides derived from milk proteins due to proteolysis [16], and acetaldehyde, acetone, acetoin and biacetyl through carbohydrates degradation [20]. The CLA amounts could be enhanced through biohydrogenation of linoleic acid by bifidobacteria and other bacteria [24].…”

Section: Introductionmentioning

confidence: 99%

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

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-This study investigates the kinetics of acidification, fatty acid (FA) profile and conjugated linoleic acid (CLA, C18:2 c9, t11) content in fermented milks prepared from organic and conventional milk. Fermented milks were manufactured with five mixed cultures: four different strains of Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 and HN019) and Lactobacillus delbrueckii subsp. bulgaricus LB340, in co-culture with Streptococcus thermophilus TA040. The composition of milk was evaluated, and the kinetics of acidification was followed by continuous pH measurement using the Cinac system. The profile of FA, including CLA, was analyzed by gas chromatography. The chemical composition of conventional and organic milk was similar, with the exception of protein and Fe, the concentrations of which were higher in the organic milk. The rate of acidification was significantly influenced by the type of milk and the bacterial strain used. Co-cultures St-HN019 and St-BB12 showed higher maximal acidification rates in both milks. Final counts of S. thermophilus (9.0-10.1 log 10 colony forming units (CFU)·mL −1 ), Lactobacillus bulgaricus (8.2-8.5 log 10 CFU·mL −1 ) and B. animalis subsp. lactis strains (8.3-9.3 log 10 CFU·mL −1 ) did not differ significantly in either milk. Unexpectedly, all fermented organic milks contained significantly higher amounts of CLA than the same milk before fermentation, whereas CLA amounts did not change during fermentation of conventional milk. Regardless of the type of milk, CLA was found to be significantly positively correlated with trans-vaccenic acid and negatively correlated with linoleic acid. Moreover, the CLA contents were significantly higher in fermented milks showing shorter fermentation times. acidification profile / fermented milk / Bifidobacterium animalis subsp. lactis / organic milk / conjugated linoleic acid / trans-vaccenic acid Article published by EDP Sciences 料乳中，St-HN019 和 St-BB12 共发酵菌株表现出最大的酸化速率; S. thermophilus (9.0 10.1 log 10 cfu·mL −1 )、L. bulgaricus (8.2 8.5 log 10 cfu·mL −1 ) 和 B. animalis subsp. lactis strains (8.3 9.3 log 10 cfu·mL −1 ) 在两种乳中的最后菌数没有显著差异○ 出乎意料的是有机乳发酵后 CLA 含量显著地提高，但是普通乳发酵前后 CLA 含量没有变化○ 如果不考虑乳的类型，CLA 含量与反式-十八碳烯酸呈正相关，与亚油酸含量呈负相关○ 此外，发酵时间短的发酵乳中 CLA 含量较高○ 酸化特性 / 益生性发酵乳 / 有机乳 / 共轭亚油酸 / 反式-十八碳烯酸 Résumé -Teneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt. Cette étude a pour but d'examiner les cinétiques d'acidification, les profils en acides gras et les teneurs en acide linoléique conjugué (CLA, C18:2 c9, t11) de laits fermentés préparés à partir de lait biologique et conventionnel. Des laits fermentés ont été produits avec cinq types de cultures mixtes : quatre souches de Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 et HN019) et Lactobacillus delbrueckii subsp. bulgaricus LB340, en co-culture avec S. thermophilus TA040. La composition du lait était évaluée et les cinétiques d'acidification étaient suivies par mesure continue du pH à l'aide du système C...

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“…The unhydrolysed crude casein showed 13.5% ACE-inhibiting activity at 0.5 h, which increased to 19% after 4 h of hydrolysis because of the production of ACE-inhibiting peptides by the enzymatic activities of contaminating bacteria in the raw milk (Otte et al [17]) or by the endogenous enzymes of the milk (Gobbetti et al [18]). The 0.5 h and 4 h tryptic hydrolysates of the 10 kDa permeate showed 25.7% and 29.7% ACE inhibition, respectively.…”

Section: Ace-inhibiting Activity Of Crude Hydrolysates Formed By Trypsinmentioning

confidence: 99%

“…There was a steady increase in the cholesterol-reducing activity over time, with significant differences among the crude casein, the 1 kDa permeate, and the 10 kDa permeate. Unhydrolysed crude casein showed 23.2% cholesterol-reducing activity after 30 min hydrolysis, which increased to 39.5% after 4 h hydrolysis due to the release of bioactive peptides by the enzymatic activities of contaminating bacteria in the raw milk (Otte et al [17]) or by the endogenous enzymes of the milk (Gobbetti et al [18]). On the other hand, the 10 kDa permeate showed 44.9% cholesterol-reducing activity after 30 min hydrolysis, which is almost a twofold increase relative to that of the unhydrolysed crude casein.…”

Section: Tryptic Hydrolysis and The Rp-hplc Profile Of Caseinmentioning

confidence: 99%

Hypocholesterolemic and Angiotensin I Converting Enzyme-Inhibiting Activity of Trypsin-Hydrolysed Bovine Casein

Oa¹,

Irshad²,

Ad³

2016

JNHFE

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Bovine casein solution was hydrolysed by trypsin for 4 h at a ratio of 1:100. Throughout the experiment, the solution temperature and pH were maintained at 37°C and 7.5, respectively. AbstractNowadays, the need for new dietary containing some bioactive peptides with specific amino acid sequences increased to express biological functions. We investigated the hypocholesterolemic effect and ACE-inhibiting activity of bovine casein hydrolysates with different molecular weights. The bovine casein was hydrolysed with trypsin for different amounts of time to release bioactive peptides from the casein. Then, crude casein hydrolysate was ultrafiltered using membranes with two different molecular-weight cut offs (1 kDa and 10k Da) to determine the hypocholesterolemic effects and ACE-inhibiting activities of peptides with different molecular weights. The results showed that a higher level of hydrolysis (more active bioactive peptides) was associated with greater hypocholesterolemic and ACE-inhibiting effects in all the tested samples. The unhydrolysed crude casein reduced the cholesterol level in orthophthaldialdehyde (OPA) assays by 39.5%, while the 10 kDa and 1 kDa permeates of casein hydrolysed with trypsin for 4 h reduced the cholesterol level by 50.7 and 69.6%, respectively. The unhydrolysed crude casein and the 10 kDa and 1 kDa permeates of casein hydrolysed by trypsin for 4 h inhibited ACE activity by 18.9%, 29.7%, and 51.4%, respectively.

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Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides

Cited by 231 publications

References 100 publications

Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Hypocholesterolemic and Angiotensin I Converting Enzyme-Inhibiting Activity of Trypsin-Hydrolysed Bovine Casein

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