Proteolytic and angiotensin‐converting enzyme‐inhibitory activities of selected probiotic bacteria

Abstract

Summary This study was carried out to examine the proteolytic and angiotensin‐converting enzyme (ACE‐I) activities of probiotic lactic acid bacteria (LAB) as influenced by the type of media, fermentation time, strain type and media supplementation with a proteolytic enzyme (Flavourzyme®). Lactobacillus casei (Lc210), Bifidobacterium animalis ssp12 (Bb12), Lactobacillus delbrueckii subsp. bulgaricus (Lb11842) and Lactobacillus acidophilus (La2410) were grown in 12% of reconstituted skim milk (RSM) or 4% of whey protein concentrates (WPC‐35) with or without combination (0.14%) of Flavourzyme® for 12 h at 37 °C. All the strains were able to grow in both media depending on type of strains used and fermentation time. All the strains showed higher proteolytic activity and produced more antihypersensitive peptides when grown in RSM medium at 12 h, when compared to WPC. Combination with Flavourzyme® also increased LAB growth and proteolytic and ACE‐I activities. Of the four strains used, Bb12 and La2410 outperformed Lc210 and Lb11842. The highest ACE‐I activity and proteolytic activity were found in B. animalis ssp12 combined with Flavourzyme®. Flavourzyme® led to an increase in the production of bioactive peptides with ACE‐I activity during 12 h at 37 °C.

Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co‐cultured with lactic acid bacteria to release angiotensin‐converting enzyme inhibitory activities

“…() with minor modifications (Ahtesh et al . 2016a). Briefly, 3 mL of sample was mixed with an equal volume of 1% trichloroacetic acid followed by filtration using Advantech #231 filter paper.…”

“…; Ahtesh et al . 2016a) with some modifications. Briefly, the freeze‐dried powder (40 mg) was dissolved in 2 mL Tris buffer (50 and 300 mM sodium chloride) pH 8.3.…”

“…) and probiotic LAB (Ahtesh et al . 2016a). There are few studies that report co‐culturing of yeasts with LAB to enhance the proteolysis of milk proteins for the production of ACE‐I peptides (Chaves‐López et al .…”

Casein Hydrolysates by Lactobacillus brevis and Lactococcus lactis Proteases: Peptide Profile Discriminates Strain-Dependent Enzyme Specificity

“…In this way, the tripeptides IPP and VPP were produced by casein hydrolysis with L. helveticus CP790 extracellular proteinase 11 . In some cases, lactic fermentation is assisted by the addition of commercial enzymatic preparations 12,13 . 4 Arterial hypertension affects approximately 25% of the adult population worldwide and is predicted to reach 29% of the population by 2025 14,15 .…”

Isolation and Purification of Antioxidant and ACE-Inhibitory Peptides from Yak (Bos grunniens ) Skin

“…Therefore, developing food derived ACE inhibitors which are safe and efficient has a vital significance (Boschin et al ). Currently, purification methods of ACE‐inhibitory peptides from vegetable proteins (Li and Aluko ; Liu et al ), animal proteins (Kim et al ; Saiga et al ), milk proteins (Guo et al ; Chen et al ), caseins (Ren et al ; Ahtesh et al ) and aquatic products proteins (Byun and Kim ; Alemán et al ; Pires et al ) have been commonly investigated. Meanwhile, several studies have shown that peptides with great ACE‐inhibitory activities were isolated from the skin of animals such as squid (Lin et al ; Alemán et al ) and mackerel (Khiari et al ).…”