Role of bacterial cell wall proteinase in antihypertension

Numerous studies have demonstrated the biological activities of oligopeptides derived from food proteins, especially milk proteins. These peptides are inactive within the amino acid sequence of the precursor proteins, but can be released by proteolysis during intestinal digestion or during food processing. Enzymes from microbial starter cultures such as lactic acid bacteria show a positive effect in generating bioactive compounds. In the anti-hypertension area, particular interest has been given to Lb. helveticus, and also more recently to Lactococcus lactis and Lactobacillus delbruekii subps. bulgaricus. It appears that the specificity and activity of the bacterial cell wall-associated proteinase is the key determinant for the release of these peptides. The scientific literature is reviewed with focus on (i) the characteristics of anti-hypertensive peptides, (ii) the potential of using lactic acid bacteria (LAB) as a catalytic source via the cell wall-associated proteinase activity and specificity, and finally (iii) the role of lactic acid bacteria in functional foods with anti-hypertension properties.