Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and Sensory Evaluation.

Eun-Deok Kim,Hyun-Dong Paik,Kee-Tae Kim,Hyun-Sook Lee

doi:10.3390/foods10102324

Eun-Deok Kim, Hyun-Dong Paik + Show 2 more

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https://doi.org/10.3390/foods10102324

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Abstract

This study was carried out to develop a functional yogurt with inhibitory effects on angiotensin-converting enzyme (ACE) and antioxidant activity using various probiotic strains. Yogurts were prepared using a commercial LAB freeze-dried product and probiotics.Yogurt with only commercial LAB product as control group (C) and probiotics supplemented with Lacticaseibacillus rhamnosus GG KCTC 12202 BP, as a reference group (T1), Lactiplantibacillus plantarum KU15003 (T2), Lactiplantibacillus plantarum KU15031 (T3), Lactiplantibacillus plantarum NK181 (T4), and Lactobacillus delbrueckii KU200171 (T5). The T5 sample showed high antioxidant activities (86.5 ± 0.3% and 39.3 ± 1.0% in DPPH and ABTS assays, respectively). The T4 sample had the highest ACE inhibitory activity (51.3 ± 10.3%). In the case of sensory evaluation, the T4 and T5 samples did not show a significant difference (p > 0.05) compared to the reference group. These results suggest that L. plantarum NK181 and L. delbrueckii KU200171 can be used in the food industry especially dairy to improve health benefits for hypertensive patients.

Highlights

The etymology of probiotics is derived from the Greek word meaning “pro-life” [1]
The strains used in this study were Lacticaseibacillus rhamnosus GG KCTC 12202BP as a commercial reference strain, Lactiplantibacillus plantarum KU15003 and Lactiplantibacillus plantarum KU15031, Lactiplantibacillus plantarum NK181 isolated from jeotgal, and Lactobacillus delbreuckii KU200171 isolated from kimchi
All the results showed reasonable values at the end of fermentation. These probiotics were determined to be suitable as fermented strains of yogurt and to have potential functional effects

Summary

Introduction

The etymology of probiotics is derived from the Greek word meaning “pro-life” [1]. The definition of probiotics is “a preparation of or a product containing viable, defined microorganisms in sufficient numbers, which alter the microflora in a compartment of the host and by that exert beneficial health effects in this host.” [2].The functional effects of probiotics have been extensively studied. Oelschlaeger [3] reported that the effects of probiotics might be classified into three modes of action. Probiotic effects can be based on actions that affect microbial products such as toxins and host products such as bile salts and food ingredients. Probiotics can modulate the host’s defenses, including the immune system. This mode of action is of paramount importance for the prevention and treatment of infectious diseases and for the treatment of chronic inflammation of the digestive tract or parts thereof. L. fermentum strains may have potential cholesterol-lowering effects [6], and Liu et al [7] reported that probiotics have a role in reducing risks associated with cardiovascular disease

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