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KMID : 1007520180270061781
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Food Science and Biotechnology
2018 Volume.27 No. 6 p.1781 ~ p.1789
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Antihypertensive peptides from whey proteins fermented by lactic acid bacteria
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Daliri Eric Banan-Mwine
Lee Byong-H.
Park Byun-Jae
Kim Se-Hun
Oh Deog-Hwan
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Abstract
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In this study, whey proteins were fermented with 34 lactic acid bacteria for 48 h at 37 °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?±?0.67 and 52.40?±?2.1% with IC50 values between 19.78?±?1.73 and 2.13?±?0.7 mg/ml. Pediococcus acidilactici SDL1414 showed the strongest ACE inhibitory activity of 84.7?±?0.67% (IC50?=?19.78?±?1.73 μg/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.
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KEYWORD
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Fermentates, Angiotensin1-converting enzyme, Bioactive peptides
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