Abstract
The objective of this study was to determine the proteolytic activity of bacterial strains from the genus Lactobacillus and their capability in producing peptide inhibitors of angiotensin-converting enzyme (ACE) in cheese models prepared with their addition. After 5 weeks of ripening, all cheese models studied were characterized by a high ability of angiotensin convertase inhibition which exceeded 80%. The use of the adjunct bacterial cultures from the genus Lactobacillus contributed to lower IC50 values compared with the value determined for the control cheese model. The proteolytic activity of model cheeses varied in their increase through the period of ripening, with changes in values dependent on the adjunct lactic acid bacteria (LAB) strain used for cheesemaking. Starting from the first week of ripening, the lowest proteolytic activity was demonstrated for the control cheese models, whereas the highest activity throughout the ripening period was shown for the cheese models with the addition of Lb. rhamnosus 489.
Highlights
Fermented dairy products are often referred to as functional products even though they are not classified in legal regulation under this name as a separate category of food products
Protein fragments, which remain inactive in sequences of precursor proteins, are released upon enzymatic hydrolysis with proteolytic enzymes, and are likely to interact with respective body receptors
The experimental material included five model cheeses produced with CHN-19 culture (Lc. lactis ssp. cremoris, L. mesenteroides ssp. cremoris, and Lc. lactis ssp. lactis biovar diacetylactis) used as the basic starter and with Lb. casei 2639, Lb. acidophilus 2499, Lb. rhamnosus 489, and Lb. delbrueckii 490 applied as additional cultures
Summary
Fermented dairy products are often referred to as functional products even though they are not classified in legal regulation under this name as a separate category of food products. Functional products are those which, apart from providing nutrients, contribute to an improvement in a health condition or minimize the risk of incidence of certain diseases, such as circulatory diseases, neoplasms, or osteoporosis, and offer specified dietetic values for persons with metabolic disorders [1]. The proteins regulating physiological functions are called biologically and functionally active peptides or bioactive peptides, and are produced during the proteolysis of milk proteins, which provide nitrogen compounds to lactic acid bacteria (LABs) and exhibit various activities [2]. Food products that may block the reaction of angiotensin I conversion
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