期刊
INTERNATIONAL DAIRY JOURNAL
卷 20, 期 7, 页码 472-479出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2010.01.007
关键词
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资金
- State Science and Technology Ministry of China [2007AA10Z320, 2007AA10Z357, 2009GB2C220412]
- Natural Science Program of China [30972130]
- Science and Technology Department of Jiangsu Province and Ningbo [BK2009403, 2009A610180]
- Ningbo University
The effect of fermentation conditions on the production of angiotensin-I converting enzyme (ACE) inhibitory peptide in sour milk fermented by Lactobacillus helveticus LB10 was investigated using response-surface methodology. Optimal conditions to produce the maximum production of ACE-inhibitory peptides were found to be 4% (v/w) inoculum, 7.5 initial pH of medium and 39.0 degrees C. The fermented milk resulted in 75.46% inhibition in ACE activity. The cell-envelope proteinase, assisted by X-prolyldipeptidyl aminopeptidase of Lb. helveticus LB10 produced the ACE-inhibitory peptides. A novel ACE-inhibitory peptide from whey protein hydrolysate produced by crude proteinases of Lb. helveticus LB10 was purified. The separations were performed with Sephadex (R) G-75 and Sephadex G-15 gel filtration chromatography and reversed-phase, high-performance liquid chromatography. The peptide with the RLSFNP sequence was isolated from beta-lactoglobulin hydrolysate and its IC50 while inhibiting ACE activity was 177.39 mu m. (C) 2010 Elsevier Ltd. All rights reserved.
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