Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by Lactobacillus bulgaricus LB6

Abstract

The purpose of this research was to screen out the optimal -producing peptide conditions for cow milk fermented by Lactobacillus bulgaricus LB6. The effects of temperature, inoculation size, time and skim milk concentration on the ACE inhibition rate of fermented milk were investigated by single factor experiment, and the optimal fermentation conditions were determined by orthogonal experiment. The conditions of the single factor experiment were: Temperatures were 37° C, 39° C, 42° C, 44° C and 46° C. The inoculation amount was 1%, 3%, 5%, 7% and 9%, the time was 8h and 10h. At 12h, 14h and 16h, the concentration of skim milk was 8%, 10%, 12%, 14% and 16%, respectively. The results showed that the optimal fermentation conditions for ACE inhibitory peptide produced by Lactobacillus bulgaricus LB6 were 4% inoculation, 13h in time, 42°C in temperature and 13% in skim milk. Under this condition, the ACE inhibition rate reached 76.50% and the OD value was 0.330. The titration acidity was 116.4°T, the pH was 4.62, and the sensory evaluation was 75 scores.

Optimization of fermentation process of date syrup by Lactobacillus delbrueckii and Lactobacillus acidophilus : Microbial growth, carbohydrate metabolism, and peptide content

“…Thereafter, until the end of the fermentation, peptide concentrations increased slowly or remained constant depending on the strain considered. In a study by Chen et al (2019), the effects of fermentation temperature (37–42°C) and time (8–16 h) in relation to ACE‐inhibitory peptide production by Lactobacillus bulgaricus LB6 in fermented milk were investigated. They proposed fermentation at 42°C for 13 h as optimal conditions for the production of ACE‐inhibitory peptide.…”

Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides

“…Despite of this, commercialization effort has been made to produce ACE‐inhibitory peptides‐enriched functional food following this philosophy. Fermentation of milk or soybean has been optimized to enhance the release of ACE‐inhibitory peptides and therefore to produce fermented products as a type of functional food with antihypertensive function (Chen, Ma, Qi, Cao, & Tan, 2019) and few undesirable side effects (Flambard & Johansen, 2007). However, this concept has not officially been accepted by some regulatory bodies, as, for instance, European Food Safety Authority (EFSA) suggested insufficient evidence for nutritional claims at the current stage.…”

Preparation, Identification, Molecular Docking Study and Protective Function on HUVECs of Novel ACE Inhibitory Peptides from Protein Hydrolysate of Skipjack Tuna Muscle

“…Recently, many commercialization efforts have been made to produce functional food enriched with ACEi peptides. For instance, the fermentation technology of milk and soybean has been optimized to enhance the release of ACE inhibitory peptides, and the fermented products were applied to generate a type of antihypertensive function food [ 16 ]. Moreover, fermented antihypertensive milk products are available in the market, such as the Japanese brand Ameal S and Calpis (Calpis Co., Tokyo, Japan) containing IPP and VPP [ 17 ].…”