Antihypertensive and Antioxidative Potential of Water Soluble Peptide Fraction from Different Yoghurts

Abstract

Fermentation process involved in different dairy products like yoghurt results in release of various bioactive peptides. Present study was designed to investigate the potential of bioactive peptides extracted from different types of yoghurts against hypertension and oxidation. Four different types of yoghurts were prepared from goat, sheep, cow and buffalo's milk. From these yoghurts, water soluble peptide fraction was extracted and their concentration was quantified at different time intervals. Moreover, these water soluble fractions were analyzed for antihypertensive and antioxidant potential at different days. All yoghurts showed increase in bioactivities during storage while yoghurt made from goat milk depicted highest antihypertensive and antioxidative activity as compare to yoghurts prepared from other sources. Practical Applications Fermentation is a critical food processes involved in the conversion of milk into yoghurt, a dairy product with wide array of health benefits. Fermentation of milk not only gives flavor to resultant products but also provide several bioactive peptides with remarkable therapeutical potentials. In current research project, milk collected from four different species, fermented purposely to produce yoghurt. During fermentation process, casein and whey proteins are generally broken down into small fragments that actually provide health promoting perspectives. These peptides can also be extracted from water soluble part and have antihypertensive, antioxidant, antiinflammatory, antithrombotic and anticancer activity. The outcomes of this study can be referred to dairy industries to claim health benefits of their products.