Effect of probiotic cultures on the angiotensin converting enzyme inhibitory activity of whey-based fermented beverages
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ORIGINAL ARTICLE
Effect of probiotic cultures on the angiotensin converting enzyme inhibitory activity of whey-based fermented beverages Gabriela Rodrı´guez-Herna´ndez1 • Ana Luisa Renterı´a-Monterrubio2 • Ne´stor Gutie´rrez-Me´ndez3 • Juan Angel Ortega-Gutie´rrez2 • Eduardo Santellano-Estrada2 • Servando Rojas-Gonza´lez4 • Ame´rica Cha´vez-Martı´nez2
Revised: 16 February 2020 / Accepted: 2 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Fermented whey-based beverages were elaborated using commercial probiotics cultures (CHR HANSEN): BCT-1Ò, ABT-4Ò, ABC where A: Lactobacillus acidophilus, B: Bifidobacterium animalis subsp. lactis, C: Lactobacillus paracasei subsp. paracasei and T: Streptococccus thermophiles. Three treatments were prepared with these probiotics cultures and a treatment without cultures added as a control. All beverage were maintained at 4 °C and evaluated during their shelf life at 0, 7, 14 and 21 days. The variables analyzed were peptide concentration, proteolysis, ACE-inhibitory activity and, peptide and aromatic amino acid profiles. Principal component analysis (PCA) was conducted to assess the relationship between these variables. All whey-based fermented beverages added with probiotics presented ACE inhibitory activity (22–100%).
However, whey-based beverage without probiotics added had the highest ACE inhibitory activity (100%), and it was maintained during its shelf life. Fermented beverage with ABT-4Ò culture had an ACE inhibitory activity from 80 to 100% during its shelf life. Thus can be attributed to the release of peptides during processing. Meanwhile, significative correlations were observed between variables varying this depending on the treatment, both, in magnitude and in direct or inverse direction (0.684–0.986). The ACE inhibitory activity was correlated to proteolysis and peptide and aromatic amino acids profiles. And, the IC50 was observed in the range of 0.01–0.055 mg/mL.
& Ame´rica Cha´vez-Martı´nez [email protected]
2
Facultad de Zootecnia Y Ecologı´a, Universidad Auto´noma de Chihuahua, Perif. R. Almada km 1. Chihuahua, Chihuahua C.P. 31453, Me´xico
3
Facultad de Ciencias Quı´micas, Universidad Auto´noma de Chihuahua, Circuito Universitario Campus Ll. Chihuahua, Chihuahua C.P. 31240, Me´xico
4
Divisio´n de Ciencias de La Vida, Departamento de Medicina Veterinaria, Universidad de Guanajuato, Ex-Hacienda El Copal, km 9 Carretera Irapuato-Silao, Irapuato, Guanajuato C.P. 36824, Me´xico
Gabriela Rodrı´guez-Herna´ndez [email protected] Ana Luisa Renterı´a-Monterrubio [email protected] Ne´stor Gutie´rrez-Me´ndez [email protected] Juan Angel Ortega-Gutie´rrez [email protected]
Keywords Probiotics Whey Angiotensin converting enzyme Fermented beverages
Eduardo Santellano-Estrada [email protected] Servando Rojas-Gonza´lez [email protected] 1
Divisio´n de Ciencias de La Vida, Departamento de Alimentos, Universidad de Guanajuato, Ex-Hacienda El Copal, km 9 Carretera Irapuato-Silao, Irapuato, Guanajuato C.P. 36824, Me´xico
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