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- Title
Distribution of ACE inhibitory peptides in buffalo milk yoghurt containing Lactobacillus plantarum.
- Authors
HE Xiaolong; JIANG Tiemin; CHEN Lijun; QIN Ying; ZHANG Xin; JIANG Feiyan; CHEN Zhenyu
- Abstract
Angiotensin-converting enzyme (ACE) plays a key role in hypertension by causing vasoconstriction, and inhibiting the activity of ACE has a positive effect on lowering blood pressure. In the process of fermenting milk, lactic acid bacteria can hydrolyze proteins to produce ACE inhibitory peptides, thereby producing an antihypertensive effect. In this paper, buffalo milk yogurt was prepared by using Lactobacillus plantarum B, a probiotic isolated from healthy breast milk, combined with yogurt starter. The ACE inhibitory activity of buffalo milk yogurt and the distribution characteristics of ACE inhibitory peptides were analyzed by UV spectrophotometry and liquid chromatography-mass spectrometry (LC-MS/MS). The results showed that the ACE inhibition rate of buffalo lactic acid milk added with Lactobacillus plantarum B was 84.51%. After treatment with 10 K and 3 K ultrafiltration membrane, the ACE inhibition activity was further improved, reaching 88.24% and 92.38% respectively. The results of peptide identification showed that nine known ACE inhibitory peptides (RFFVAPFPEVFGK, FVAPFPEVFGK, PIGSENSGKTTMPLW, NMAINPSKE, RELEELNVPGEIVE, DELQDKIHPF, ELQDKIHPF, DKIHPFAQ and SQSKVLPVPQ) and many potential ACE inhibitory peptides were produced during the fermentation of buffalo lactic acid milk containing Lactobacillus plantarum B. Among them, 21 peptides EMPFPKYPVEPFTESQSLTLT (f123-143) and 23 peptides HKEMPFPKYPVEPFTESQSLTLT (f121-143) derived from β-casein contain known ACE-inhibiting peptides EMPFPK, EMPFPKYPEPF, TESQSLTLT and HKEMPFPKYPVEPF, It is speculated that the polypeptide has strong antihypertensive function. Its ACE inhibitory effect and mechanism deserve further study, and the results of this study lay a foundation for the development of blood pressure-lowering probiotic buffalo milk products and their efficacy.
- Subjects
YOGURT; FERMENTED milk; ANGIOTENSIN converting enzyme; LACTOBACILLUS plantarum; LIQUID chromatography-mass spectrometry; PEPTIDES; LACTIC acid fermentation; LACTIC acid bacteria
- Publication
China Food Additives, 2023, Vol 34, Issue 2, p35
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.02.005