文章基本信息

标题：Production of ACE-inhibitory peptides in milk fermented with selected lactic acid bacteria
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作者：Teodora Panayotova ; Kalinka Pashova-Baltova ; Zhechko Dimitrov 等
期刊名称：Journal of BioScience and Biotechnology
印刷版ISSN：1314-6238
电子版ISSN：1314-6246
出版年度：2018
卷号：7
期号：1
页码：31-37
出版社：Plovdiv University Press
摘要：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.
关键词：lactic acid bacteria; ACE;inhibitory peptides; fermented milk