Inhibition of the Angiotensin I Converting Enzyme (ACE) and proteolysis of non-fat probiotic yogurt

• Autor(a) principal: Rezaei,Azizeh
• Data de Publicação: 2019
• Outros Autores: Amirdivani,Shabboo, Asl,Asghar Khosrowshahi, Malekinejad,Hassan, Zomorodi,Shahin, Hosseinmardi,Fatemeh
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100462
• topic: Probiotic; Sodium caseinate; Peppermint extract; Proteolysis; Angiotensin converting enzyme; Yogurt

Abstract Yogurt is an important source of many biologically active peptides with specific health benefits. The majority of the bioactive peptides produced during yogurt manufacture are related to angiotensin converting enzyme inhibitory (ACE-I) peptides. The present study evaluated the proteolysis and angiotensin converting enzyme (ACE) inhibitory activities of non-fat probiotic yogurt supplemented with sodium caseinate (0 to 4%), and Mentha piperita (peppermint) extract (0 to 0.4%) during 20 days of storage. Good correlation (R = 0.90) was found between the growth of Lactobacillus casei LFTI® L26 and ACE inhibition in all samples during the initial stages of storage, as compared to the control yogurt, with a significant (p < 0.05) decrease after storage. The results showed that the addition of sodium caseinate and peppermint extract had a significant (p < 0.05) effect on proteolysis and the viability of L. casei LFTI® L26, enhancing the ACE activity. The IC50 values of the sample containing 0.4% of peppermint and of the sample containing 4% of sodium caseinate were 0.12 and 0.02 mg/mL respectively. The results showed that the use of 4% of sodium caseinate and 0.4% of peppermint extract could provide higher probiotic viability (1.3×107cfu/g) on the 20th day of storage.