Antihypertensive peptides from whey proteins fermented by lactic acid bacteria

In this study, whey proteins were fermented with 34 lactic acid bacteria for 48 h at 37 °C and their ability to inhibit angiotensin 1-converting enzyme (ACE) activity were compared. All the lactic acid bacteria displayed varying proteolytic abilities in whey. Their fermentates also displayed varying...

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Veröffentlicht in:	Food science and biotechnology 2018, 27(6), , pp.1781-1789
Hauptverfasser:	Daliri, Eric Banan-Mwine, Lee, Byong H., Park, Byun-Jae, Kim, Se-Hun, Oh, Deog-Hwan
Format:	Artikel
Sprache:	eng
Schlagworte:	Angiotensin Bacteria Chemistry Chemistry and Materials Science Dairy industry Dairy products Food processing industry Food Science Functional foods & nutraceuticals Hypertension Industrial development Lactic acid Lactic acid bacteria Low molecular weights Mass spectrometry Mass spectroscopy Molecular weight Nutrition Pediococcus acidilactici Peptides Proteins Proteolysis Whey Yogurt 식품과학
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Zusammenfassung:	In this study, whey proteins were fermented with 34 lactic acid bacteria for 48 h at 37 °C and their ability to inhibit angiotensin 1-converting enzyme (ACE) activity were compared. All the lactic acid bacteria displayed varying proteolytic abilities in whey. Their fermentates also displayed varying abilities to inhibit ACE in vitro. Seven fermentates showed strong ACE inhibitory abilities between 84.70 ± 0.67 and 52.40 ± 2.1% with IC 50 values between 19.78 ± 1.73 and 2.13 ± 0.7 mg/ml. Pediococcus acidilactici SDL1414 showed the strongest ACE inhibitory activity of 84.7 ± 0.67% (IC 50 = 19.78 ± 1.73 μg/ml). Mass spectrometry revealed that more than half (57.7%) of the low molecular weight peptides (
ISSN:	1226-7708 2092-6456
DOI:	10.1007/s10068-018-0423-0