Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69

Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory... Food derived angiotensin-I-converting enzyme (ACE)-inhibitory peptides are normally from products fermented by Lactobacillus helveticus but seldom by other lactic acid bacteria. In this study, a novel wild strain L. plantarum 69 was identified genetically and applied to ferment goat milk with high ACE-inhibitory activity, flourished bacterial population, and ideal flavor. The fermentation condition was optimized with the aid of response surface methodology (RSM). The optimal fermentation condition were temperature of 35 °C, CaCl2 concentration of 0.07%, and Tween-80 concentration of 0.04%. The ACE-inhibitory activity of the fermented product reach 88.91% which was approximately close to the predicted 91.68%. Purification was operated by ultrafiltration, macroporous resin DA201-C, gel chromatography, and reverse-phase high performance liquid chromatography (RP-HPLC), and finally exhibited the ACE-inhibitory activity of 91.62%. Goat milk fermented by L69 successfully survived in gastrointestinal tract and maintained high ACE-inhibitory activity. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.02.002
Publisher site
See Article on Publisher Site

Abstract

Food derived angiotensin-I-converting enzyme (ACE)-inhibitory peptides are normally from products fermented by Lactobacillus helveticus but seldom by other lactic acid bacteria. In this study, a novel wild strain L. plantarum 69 was identified genetically and applied to ferment goat milk with high ACE-inhibitory activity, flourished bacterial population, and ideal flavor. The fermentation condition was optimized with the aid of response surface methodology (RSM). The optimal fermentation condition were temperature of 35 °C, CaCl2 concentration of 0.07%, and Tween-80 concentration of 0.04%. The ACE-inhibitory activity of the fermented product reach 88.91% which was approximately close to the predicted 91.68%. Purification was operated by ultrafiltration, macroporous resin DA201-C, gel chromatography, and reverse-phase high performance liquid chromatography (RP-HPLC), and finally exhibited the ACE-inhibitory activity of 91.62%. Goat milk fermented by L69 successfully survived in gastrointestinal tract and maintained high ACE-inhibitory activity.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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