Effect of probiotic cultures on the angiotensin converting enzyme inhibitory activity of whey-based fermented beverages

Autor: Néstor Gutiérrez-Méndez, América Chávez-Martínez, Servando Rojas-González, Gabriela Rodríguez-Hernández, Eduardo Santellano-Estrada, Ana Luisa Rentería-Monterrubio, Juan Ángel Ortega-Gutiérrez
Rok vydání: 2020
Předmět:
Zdroj: J Food Sci Technol
ISSN: 0975-8402
0022-1155
Popis: Fermented whey-based beverages were elaborated using commercial probiotics cultures (CHR HANSEN): BCT-1®, ABT-4®, ABC where A: Lactobacillus acidophilus, B: Bifidobacterium animalis subsp. lactis, C: Lactobacillus paracasei subsp. paracasei and T: Streptococccus thermophiles. Three treatments were prepared with these probiotics cultures and a treatment without cultures added as a control. All beverage were maintained at 4 °C and evaluated during their shelf life at 0, 7, 14 and 21 days. The variables analyzed were peptide concentration, proteolysis, ACE-inhibitory activity and, peptide and aromatic amino acid profiles. Principal component analysis (PCA) was conducted to assess the relationship between these variables. All whey-based fermented beverages added with probiotics presented ACE inhibitory activity (22–100%). However, whey-based beverage without probiotics added had the highest ACE inhibitory activity (100%), and it was maintained during its shelf life. Fermented beverage with ABT-4® culture had an ACE inhibitory activity from 80 to 100% during its shelf life. Thus can be attributed to the release of peptides during processing. Meanwhile, significative correlations were observed between variables varying this depending on the treatment, both, in magnitude and in direct or inverse direction (0.684–0.986). The ACE inhibitory activity was correlated to proteolysis and peptide and aromatic amino acids profiles. And, the IC(50) was observed in the range of 0.01–0.055 mg/mL.
Databáze: OpenAIRE
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