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http://dx.doi.org/10.1007/s10068-018-0423-0

Antihypertensive peptides from whey proteins fermented by lactic acid bacteria  

Daliri, Eric Banan-Mwine (Department of Food Science and Biotechnology, Kangwon National University)
Lee, Byong H. (Department of Food Science and Biotechnology, Kangwon National University)
Park, Byun-Jae (Department of Food Science and Biotechnology, Kangwon National University)
Kim, Se-Hun (Department of Food Science and Biotechnology, Kangwon National University)
Oh, Deog-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Food Science and Biotechnology / v.27, no.6, 2018 , pp. 1781-1789 More about this Journal
Abstract
In this study, whey proteins were fermented with 34 lactic acid bacteria for 48 h at $37^{\circ}C$ and their ability to inhibit angiotensin 1-converting enzyme (ACE) activity were compared. All the lactic acid bacteria displayed varying proteolytic abilities in whey. Their fermentates also displayed varying abilities to inhibit ACE in vitro. Seven fermentates showed strong ACE inhibitory abilities between $84.70{\pm}0.67$ and $52.40{\pm}2.1%$ with $IC_{50}$ values between $19.78{\pm}1.73$ and $2.13{\pm}0.7mg/ml$. Pediococcus acidilactici SDL1414 showed the strongest ACE inhibitory activity of $84.7{\pm}0.67%$ ($IC_{50}=19.78{\pm}1.73{\mu}g/ml$). Mass spectrometry revealed that more than half (57.7%) of the low molecular weight peptides (< 7 kDa) in the P. acidilactici SDL1414 fermented samples were ACE inhibitory peptides. Our results show that P. acidilactici SDL1414 could be used as a starter culture in the dairy industry to develop antihypertensive functional foods for hypertension management.
Keywords
Fermentates; Angiotensin1-converting enzyme; Bioactive peptides;
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