Production of ACE-inhibitory peptides in milk fermented with selected lactic acid bacteria
Journal Title: Journal of BioScience and Biotechnology - Year 2018, Vol 7, Issue 1
Abstract
The ability of lactic acid bacteria to release bioactive peptides is strain specific and is dependent on the dairy processing conditions. In the present study, we developed a starter for fermented milk with increased proteolytic and peptidolytic activity. The structure and concentration of bioactive peptides are strongly dependent on the strainspecific proteolytic complex. It could be expected that such peptides would be released during the process of manufacture of fermented milk. Among the possible bioactivities of released peptides is the inhibitory effect against angiotensin converting enzyme (ACE), whose increased activity could lead to an elevation of the blood pressure. Evaluation of the peptides IPP and VPP with proven ACE-inhibitory activity was performed by UPLC-MS-MS. The quantification of peptides IPP and VPP was performed by selected reaction monitoring (SRM) method using certified standards. In this study, we developed a starter containing L. helveticus, L. bulgaricus, and S. thermophilus strains. The strains L. helveticus A1 and L. bulgaricus J24 possess strong proteolytic complex which lead to increased content of ACE inhibitory peptides. After a pilot production of fermented yoghurt with the developed starter, the concentration of IPP and VPP was assessed by UPLC-MS-MS. The inclusion of the highly proteolytic strain L. helveticus A1 in the starter culture leads to increased production of bioactive peptides in the fermented milk.
Authors and Affiliations
Teodora Panayotova, Kalinka Pashova-Baltova, Zhechko Dimitrov
Keywords
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