Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin‐I‐converting‐enzyme inhibitory activities

Abstract

In the lactic acid bacteria (LAB) strains screened from our LAB collection, Lactobacillus (L.) sakei strain no. 23 and L. curvatus strain no. 28 degraded meat protein and tolerated salt and nitrite in vitro. Fermented sausages inoculated strains no. 23 and no. 28 showed not only favorable increases in viable LAB counts and reduced pH, but also the degradation of meat protein. The sausages fermented with these strains showed significantly higher antioxidant activity than those without LAB or fermented by each LAB type strain. Angiotensin-I-converting-enzyme (ACE) inhibitory activity was also significantly higher in the sausages fermented with strain no. 23 than in those fermented with the type strain. Higher ACE inhibitory activity was also observed in the sausages fermented with strain no. 28, but did not differ significantly from those with the type strain. An analysis of the proteolysis and degradation products formed by each LAB in sausages suggested that those bioactivities yielded fermentation products such as peptides. Therefore, LAB starters that can adequately ferment meat, such as strains no. 23 and no. 28, should contribute to the production of bioactive compounds in meat products.

Isolation, Evaluation, and Identification of Angiotensin I-Converting Enzyme Inhibitory Peptides from Game Meat

“…The digested samples were centrifuged at 10,000× g for 15 min, and the supernatants were subjected to an ACE inhibitory assay. ACE inhibitory activity was measured using a previously reported method [ 24 , 25 ]. ACE, a dipeptidyl carboxypeptidase (EC 3.4.15.1) extracted from rabbit lung, was obtained from Sigma Chemical Co. (St. Louis, MO, USA).…”

Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria

“…There were no statistically significant differences between the samples after 270 days of ageing (p > 0.05). Takeda et al (2017) also reported that the ACE inhibitory activity of products fermented with LAB was higher than the activity in those fermented without LAB.…”

A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria

“…For example, allochthonous strains showed delayed growth phases during tomato fermentation compared to selected autochthonous strains from tomatoes [12]. Some studies have shown that total antioxidant and ACE inhibition activities were different, depending on the lactic acid bacteria (LAB) strains [13]. Lactobacillus plantarum, Lactobacillus brevis, and Pediococcus pentosaceus were the main LAB strains isolated from spontaneously-fermented tomatoes [4].…”