Fermented milks with specific Lactobacillus spp. with potential cardioprotective effects

In vitro and in vivo studies have reported the potential cardioprotective effects of fermented milks (FM). The aim of the present study was to evaluate the inhibitory activities of angiotensin converting enzyme (ACE), thrombin enzyme (TI) and micellar solubility of cholesterol of FM after 24 and 48 ...

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Veröffentlicht in:	Journal of food science and technology 2023-06, Vol.60 (6), p.1749-1760
Hauptverfasser:	Zambrano-Cervantes, Miriam, González-Córdova, Aarón F., Hernández-Mendoza, Adrián, Beltrán-Barrientos, Lilia M., Rendón-Rosales, Miguel Á., Manzanarez-Quin, Carmen G., Torres-Llanez, María J., Vallejo-Cordoba, Belinda
Format:	Artikel
Sprache:	eng
Schlagworte:	Abundance Angiotensin Chemistry Chemistry and Materials Science Chemistry/Food Science Cholesterol Digestive system Enzymatic activity Enzyme activity Enzymes Fermentation Food Science Gastrointestinal tract In vivo methods and tests Nutrition Original Original Article Peptides Peptidyl-dipeptidase A Relative abundance Solubility Thrombin
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Zusammenfassung:	In vitro and in vivo studies have reported the potential cardioprotective effects of fermented milks (FM). The aim of the present study was to evaluate the inhibitory activities of angiotensin converting enzyme (ACE), thrombin enzyme (TI) and micellar solubility of cholesterol of FM after 24 and 48 h of fermentation with Limosilactobacillus fermentum (J20, J23, J28 and J38), Lactiplantibacillus plantarum (J25) or Lactiplantibacillus pentosus (J34 and J37) exposed to simulated gastrointestinal digestion. Results showed that FM with J20 and J23 at 48 h of fermentation presented significantly ( p 0.05) between them. Conversely, peptide relative abundance was significantly ( p
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-023-05715-1