Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Ac
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Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder Áurea Marcela de Souza Pereira 1,2 & Daniely Rayane Bezerra de Farias 3 & Blenda Brito de Queiroz 3 & Michelangela Suelleny de Caldas Nobre 1,2 & Mônica Tejo Cavalcanti 4 & Hévila Oliveira Salles 5 & Karina Maria Olbrich dos Santos 6 & Ana Claudia Dantas de Medeiros 3 & Eliane Rolim Florentino 7 & Flávia Carolina Alonso Buriti 3
# Springer Science+Business Media, LLC, part of Springer Nature 2017
Abstract The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L. casei BGP93 co-cultured with Streptococcus thermophilus TA-40. The probiotic beverage exhibited no significant difference from the control (absence of L. casei) with regard to titratable acidity, S. thermophilus viability and proteolysis degree during 21 days of storage (P > 0.05). During this period, the beverage maintained L. casei at appropriate levels (> 7 log cfu ml−1), thereby qualifying as a potential probiotic product. Although both control and probiotic beverages exhibited ACE inhibitory activity, as a result of proteolysis of whey proteins during fermentation, significant increased ACE inhibitory activity was found for the beverage with added probiotic L. casei (P < 0.05). The probiotic beverage has potency as a functional food candidate to be included in a dietary strategy aiming at prevention and control of hypertension. Keywords ACE inhibitory activity . Goat dairy beverage . Lactobacillus . Probiotics . Proteolysis . SDS-PAGE
Introduction
Most food proteins contain sequences of amino acids that can be physiologically activated by hydrolysis. Milk proteins, one of the main sources of peptides with several proven biological activities, have received attention due to their antihypertensive effects as a result of their ability to inhibit the angiotensin-converting enzyme (ACE) [3]. ACE inhibitory peptides cause moderate hypotension, and thus, foods that
Since the past decade, public interest in functional foods has grown in response to either a rise in food-related illnesses (such as cardiovascular disease, obesity, hypertension, diabetes and cancer) or an increase in people’s awareness about diet and health [1, 2]. * Flávia Carolina Alonso Buriti [email protected]; [email protected] 1 Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, Av. das Baraúnas, 351, Campina Grande, PB 58109-753, Brazil 2
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Programa de Pós-Gradua
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