ACE-inhibitory activity of probiotic yoghurt |
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| Affiliation: | 1. School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Vic 8001, Australia;2. DSM Food Specialties Australia Pty Ltd, Moorebank, NSW 2170, Australia;3. Food Science Australia, Werribee, Vic 3030, Australia;1. Faculty of Health Engineering and Science, Victoria, University, P.O. Box 14428, Melbourne, Vic. 8001, Australia;2. Institute of Food Technology and Bioprocess Engineering,Technische Universitä t, Dresden, Germany;3. Faculty of Health Engineering and Science, Victoria, University, P.O. Box 14428, Melbourne, Vic. 8001, Australia;1. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China;2. College of Food Science, Northeast Agricultural University, Harbin 150030, China;3. Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China;1. Laboratory of Food Chemistry and Mass Spectrometry, Department of Pharmaceutical Sciences, Università degli Studi di Milano, via Mangiagalli 25, 20133 Milano, Italy;2. HPF Nutraceutics s.r.l., via Balzaretti 9, 20133 Milano, Italy;1. State Key Laboratory of Bioreactor Engineering, Department of Food Science and Engineering, East China University of Science and Technology, Shanghai 200237, PR China;2. Shandong Silk Textile Vocational College, Zibo 255300, Shandong, PR China;2. Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, P-2780-157 Oeiras, Portugal;3. Instituto Nacional de Inestigação Agraria e Veternária (INIAV), Instituto Português (IP), Estação Agrnómica Nacional (EAN), P-2780-157 Oeiras, Portugal;4. Unidad de Investigación y Desarrollo en Alimentos (UNIDA), Instituto Tecnológico de Veracruz, Veracruz 91897, Mexico;1. College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia;2. College of Engineering and Science, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia |
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| Abstract: | In this study, the in vitro angiotensin-converting enzyme (ACE)-inhibitory (ACE-I) activity of peptide fractions from different yoghurt batches was assessed. Inhibition of ACE activity resulted in an overall antihypertensive effect. Yoghurts were prepared either using a sole yoghurt culture including Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342, or L. acidophilus L10, L. casei L26 and Bifidobacterium lactis B94 in addition to yoghurt culture. ACE-I activity was determined at weekly intervals during 28 days of cold storage. Peptide fractions showing high ACE-I activity were further purified using multiple-steps of RP-HPLC. All probiotic yoghurts showed appreciable ACE-I activity during initial stages of storage compared with the control yoghurt, with a significant (p<0.05) decrease afterwards. The ACE-I activity ranged from IC50 of 103.30–27.79 μg mL?1 with the greatest ACE inhibition achieved during first and third week of storage. The in vitro ACE-I activity could be related to the peptide liberation via degradation of caseins. In total, 8 ACE-I peptides were characterized originating from αs2-casein (1), κ-casein (2) and β-casein, of which two well-known ACE-inhibiting peptides, namely Val–Pro–Pro (VPP) and Ile–Pro–Pro (IPP), were identified. These peptides are already used in commercial products. |
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