Antihypertensive activity of casein-enriched milk fermented by Lactobacillus helveticus

Antihypertensive activity of casein-enriched milk fermented by Lactobacillus helveticus Milk proteins contain peptidic angiotensin I-converting enzyme (ACE) inhibitors, which can be released by proteolysis during milk fermentation by some strains of Lactobacillus helveticus . Reconstituted milk media containing skim milk powder (12%), skim milk powder (10%) with added sodium caseinate (5%) or whey protein isolate (5%) were fermented by L. helveticus strains R211 and R389, and further tested for bacterial growth, proteolysis (free NH 3 groups) and ACE-inhibitory activity. The antihypertensive activity in spontaneously hypertensive rats (SHR) was also investigated with caseinate-enriched milk unfermented (UFM) and fermented by the two strains of L. helveticus . Caseinate-enriched milk fermented by both strains showed higher proteolysis and ACE-inhibitory activity, indicating that ACE-inhibitory peptides are probably released from caseins during milk fermentation. Significant decreases in mean arterial blood pressure in SHR rats were measured following oral administration of UFM milk at doses of 1.0 and 2.5 g kg −1 of body weight, and milk fermented by R211 or R389 strains at doses of 0.5, 1.0 and 2.5 g kg −1 of body weight. The antihypertensive activity of UFM could be explained by the release of ACE-inhibitory peptides from caseins during the digestion process. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Dairy Journal Elsevier

Antihypertensive activity of casein-enriched milk fermented by Lactobacillus helveticus

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Publisher
Elsevier
Copyright
Copyright © 2002 Elsevier Science Ltd
ISSN
0958-6946
eISSN
1879-0143
D.O.I.
10.1016/S0958-6946(02)00125-5
Publisher site
See Article on Publisher Site

Abstract

Milk proteins contain peptidic angiotensin I-converting enzyme (ACE) inhibitors, which can be released by proteolysis during milk fermentation by some strains of Lactobacillus helveticus . Reconstituted milk media containing skim milk powder (12%), skim milk powder (10%) with added sodium caseinate (5%) or whey protein isolate (5%) were fermented by L. helveticus strains R211 and R389, and further tested for bacterial growth, proteolysis (free NH 3 groups) and ACE-inhibitory activity. The antihypertensive activity in spontaneously hypertensive rats (SHR) was also investigated with caseinate-enriched milk unfermented (UFM) and fermented by the two strains of L. helveticus . Caseinate-enriched milk fermented by both strains showed higher proteolysis and ACE-inhibitory activity, indicating that ACE-inhibitory peptides are probably released from caseins during milk fermentation. Significant decreases in mean arterial blood pressure in SHR rats were measured following oral administration of UFM milk at doses of 1.0 and 2.5 g kg −1 of body weight, and milk fermented by R211 or R389 strains at doses of 0.5, 1.0 and 2.5 g kg −1 of body weight. The antihypertensive activity of UFM could be explained by the release of ACE-inhibitory peptides from caseins during the digestion process.

Journal

International Dairy JournalElsevier

Published: Jan 1, 2002

References

  • Angiotensin I converting enzyme inhibitory peptides derived from bovine milk proteins
    Pihlanto-Leppälä, A.; Rokka, T.; Korhonen, H.
  • Yeast protease B-digested skimmed milk inhibits angiotensin-I-converting-enzyme activity
    Roy, M.K.; Watanabe, Y.; Tamai, Y.

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