ACE-inhibitory activity of milk fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007

Abstract

The angiotensin-I converting enzyme (ACE) inhibitory activity of the milk fermented with Lactococcus lactis subsp. lactis NBRC 12007 and Saccharomyces cerevisiae K7 in monoculture and co-culture was evaluated. Bovine full-fat milk was fermented with each strain in monoculture and co-culture at 30 oC for 72 h, and the in vitro ACE inhibitory activity (%) of each milk sample was determined by a fluorogenic assay using H-(2)Abz-Acp(6)-Ala-Phe(4-NO2)-Leu-OH as the substrate. The ACE inhibitory percentages of the milk samples fermented with L. lactis subsp. lactis NBRC 12007 and S. cerevisiae K7 monocultures and the co-culture was 33, 27 and 25 %, respectively, which varied significantly (p L. lactis subsp. lactis NBRC 12007, S. cerevisiae K7 and the co-culture, respectively. The highest ACE-inhibitory activity (47 %) was observed in fraction-2 of the milk fermented with L. lactis subsp. lactis NBRC 12007. The results concluded that the two strains tested were able to hydrolyze milk proteins into ACE-inhibitory peptides in order to produce fermented milk products with ACE-inhibitory activity, both in monoculture and co-culture. Therefore, it can be suggested that these strains can be successfully utilized in the dairy industry in manufacturing fermented milk products with ACE-inhibitory activity as a dietary supplement and/or as an alternative approach for antihypertensive medication. J.Natn.Sci.Foundation Sri Lanka 2015 43 (2): 141-151