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Antihypertensive and antithrombotic activities of a commercial fermented milk product made with Lactobacillus casei Shirota and Streptococcus thermophilus |
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| Authors: | Karina N Domínguez‐González Alma Cruz‐Guerrero Humberto González‐Márquez Lorena Gómez‐Ruiz Mariano García‐Garibay Judith Jiménez‐Guzmán Gabriela Rodríguez‐Serrano |
| Affiliation: | 1. Departamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Unidad Iztapalapa, , México, D.F., México;2. Departamento de Ciencias de la Salud, División de Ciencias Biológicas y de la Salud, Unidad Iztapalapa, , México, D.F., México;3. Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, , Lerma de Villada, Edo. de México, México |
| Abstract: | Peptides which inhibit the human angiotensin‐converting enzyme (ACE) may be released during milk fermentation, and the micro‐organisms or fermentation conditions influence the specific peptides produced. The aim of this study was to evaluate the ACE inhibitory and antithrombotic activities of a fermented milk product commercially available in Mexico. Viable cell numbers, protein hydrolysis and the pH remained constant during refrigerated storage. The IC50 of ACE inhibitory activity was 31.38 mg/mL. Eight peptide fractions exhibited ACE inhibitory activity and six showed antithrombotic activity. Two fractions showed both. This is the first time that both activities have been reported in a commercial probiotic product. |
| Keywords: | Fermented milk Probiotic Antihypertensive activity Antithrombotic activity Lactobacillus casei Shirota Streptococcus thermophilus |