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KMID : 1007520160250061745
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Food Science and Biotechnology
2016 Volume.25 No. 6 p.1745 ~ p.1751
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Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures
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El Fattah Alaa Abd
Sakr Sally
El Dieb Samia
Elkashef Hany
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Abstract
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In this study, skim milk fermented with 14 commercial dairy starters were evaluated for their proteolysis ability, angiotensin I-converting enzyme (ACE)-I, and antioxidant properties. The antioxidant activity was determined using DPPH radical scavenging, chelating of Fe2+ ions, and reducing power assays. The results showed that the coagulation time, pH, and titratable acidity varied among the used starters and appeared to be starter dependent. Lactobacillus helveticus Lh-B02 starter had the highest proteolytic and ACE-I activity. Lactobacillus casei-01, Yo-Fast 1, YC-281, MYE 96, and YOMIX 205 starters had the highest DPPH radical scavenging activity. Chelating of Fe2+ ions of the L. casei-01 starter was the highest, whereas the O-114 starter was the greatest in reducing power. Regarding the yogurt starters, Yo-Fast 1 starter exhibited h igh values o f proteolytic, ACE-I, and DPPH radical scavenging activity. A positive correlation was observed between the proteolytic and ACE-I or antioxidant activities of all starters.
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KEYWORD
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commercial dairy starter, proteolysis, ACE-I, antioxidant
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