Journal
FOOD CHEMISTRY
Volume 282, Issue -, Pages 109-119Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.01.010
Keywords
Kefir; Proteomics; Antihypertension; Bioactive peptides; ACE; Inhibition
Funding
- National Council for Scientific and Technological Development (CNPq) [150037/2018-0, 445736/2014-3, 303001/2015-1]
- Espirito Santo Research Foundation [LVDR -EDITAL FAPES PPP 22/2018, ECV - EDITAL CNPq/FAPES N.24/2018 - PRONEX 569/2018, BPC - EDITAL Pesquisador Capixaba 18/2018 - 552/2018, BPC - EDITAL UNIVERSAL 21/2018]
- State of Sao Paulo Research Foundation (FAPESP) [2014/01497-9, 2016/12516-0]
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Kefir, a probiotic beverage prepared from fermented milk, has been associated with antihypertensive activity. However, the bioactive molecules responsible for this activity still remain unclear. Therefore, in this study we aim to evaluate the mechanisms of the antihypertensive effects of Kefir in the two-kidney one-clip hypertension model, and to bioprospect for bioactive peptides identified by proteomic methodologies. Treatment with Kefir was performed via gavage, and resulted in a 37 mmHg reduction in systolic arterial pressure and 19% inhibition of angiotensin converting enzyme (ACE) activity. For the proteopeptidomic study, the protein extract of Kefir beverage and non-fermented bovine milk were analysed by MALDI-TOF mass spectrometry, and their tryptic digestion products sequenced via Shotgun proteomics (Q-Exactive mass spectrometer). A list of 35 peptides with potential hypertensive activity due to ACE inhibition were identified. These results demonstrate the benefits of Kefir products, and may guide the design of new antihypertensive drugs.
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