Development of Prototype Fermented Milk Products with Angiotensin-Converting Enzyme Inhibitory Activity

Stefanova, Tzona; Urshev, Zoltan; Minkova, Svetlana; Dimitrov, Zh.

doi:10.1080/13102818.2009.10817672

Cited by 1 publication

(2 citation statements)

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“…bulgaricus Lb1466, S. thermophilus St1342, L. acidophilus L10, L. casei L26, and Bifidobacterium lactis was shown to contain seven different peptides of three to six amino acids with ACE-I inhibitory activity [72]. In Bulgaria, a prototype of commercial yoghurt containing starter culture of L. bulgaricus, L. helveticus, and S. thermophilus and forming ACE-I inhibitory peptides was developed in 2009 [73]. Then, the study of Dimitrov et al (2015) revealed the release of Ala-Leu-Pro-Met peptide by L. helveticus A1 in white brined cheese, which testifies once again to the valuable properties of this dairy product [67].…”

Section: Bioactive Peptidesmentioning

confidence: 99%

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Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

et al. 2021

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The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

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Section: Bioactive Peptidesmentioning

confidence: 99%

“…Bone fragments, collected from Azmashka Neolithic village (near Stara Zagora, 6000 B.C. ), belonged to 118 cattle, 73 sheep, and 27 goats [4]. Historians believe that the Thracian tribe Bizalti (who inhabited today's lands of Shumen, Targovishte and Varna) were the first to start purposefully preparing fermented dairy products [5].…”

Section: Introductionmentioning

confidence: 99%