Journal
JOURNAL OF DAIRY SCIENCE
Volume 93, Issue 11, Pages 5032-5038Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2010-3103
Keywords
angiotensin I-converting enzyme inhibitory activity; Lactococcus lactis; fermented milk
Funding
- Mexican National Council of Science and Technology (CONACYT, Mexico City) [62543]
Ask authors/readers for more resources
Angiotensin I-converting enzyme inhibitory (ACEI) activity was evaluated and compared in <3 KDa water-soluble extracts (WSE) isolated from milk fermented by wild and commercial starter culture Lactococcus lactis strains after 48 h of incubation. The highest ACEI activities were found in WSE from milk inoculated with wild L. lactis strains isolated from artisanal dairy products and commercial starter cultures. On the other hand, the lowest ACEI activities were found in WSE from milk inoculated with wild strains isolated from vegetables. Moreover, the IC50 values (concentration that inhibits 50% activity) of WSE from artisanal dairy products were the lowest; indicating that these fractions were the most effective in inhibiting 50% of ACE activity. In fact; a strain isolated from artisanal cheese presented the lowest IC50 (13 mu g/mL). Thus, it appears that wild L. lactis strains isolated from artisanal dairy products and commercial starter cultures showed good potential for the production of fermented dairy products with ACEI properties.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available