期刊
INTERNATIONAL DAIRY JOURNAL
卷 21, 期 9, 页码 615-622出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2011.04.001
关键词
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资金
- National Council of Sciences and Technology in Mexico (CONACYT)
Recently, probiotic fermented milk products have raised interest regarding their potential antihypertensive activity mainly due to the production of angiotensin-I-converting enzyme (ACE) inhibitory peptides. Ionic calcium released upon milk acidification during fermentation is also known to exert hypotensive activity. Thus, the main aim of this study was to screen probiotic strains for their ability to induce ACE-inhibitory activity upon fermentation of milk. The relationship of ACE-inhibitory activity percentage (ACEi%) with cell growth, pH, degree of hydrolysis and the concentration of ionic calcium released during the fermentation was also investigated. Compared with other lactic acid bacteria, Lactobacillus casei YIT 9029 and Bifidobacterium bifidum MF 20/5 were able to induce strong ACE-inhibitory activity. Furthermore, it was found that the ionic calcium released during milk fermentation could contribute to the ACE-inhibitory activity. These findings will contribute to the development of new probiotic dairy products with anti-hypertensive activity. (C) 2011 Elsevier Ltd. All rights reserved.
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