Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk

J Undhad Trupti,Sujit Das,Divyang Solanki,Dhvany Kinariwala,Subrota Hati

doi:10.1186/s43014-021-00056-y

Abstract

This study was designed to evaluate the bioactivities such as β-glucosidase activity, α-galactosidase activity, and the growth behavior of the Lactobacillus cultures in soy milk medium. Ten Lactobacillus cultures were considered in this study. L. fermentum (M2) and L. casei (NK9) were selected due to their better α-galactosidase, β-glucosidase activity and growth behavior in soy milk medium during fermentation. Further, soy milk fermented with M2 showed higher proteolytic activity (0.67 OD) and ACE-inhibitory (48.44%) than NK9 (proteolytic activity: 0.48 OD and ACE-inhibitory activity: 41.33%). Bioactive peptides produced during the fermentation of soy milk using the selected Lactobacillus cultures were also identified with potent ACE-inhibitory activity by MALDI-TOF spectrometry, and the identified ACE inhibitory peptide sequences from fermented soy milk were characterized using Biopep database.Graphical abstract

Highlights

Soy milk is a most ideal choice of milk for individuals with problems of lactose intolerance and faith in vegan (Wang 2002)
The organoleptic properties and physicochemical properties of soy milk are improved because of the lactic cultures, which produce the enzymes like β-glucosidase
The enzymatic ability depends on the reaction of αgalactosidase with p-nitrophenol β-D-glucopyranoside (pNPG) as substrate, and it produces pnitrophenol in the medium with yellow color due to release of p-nitrophenol from the substrate (Table 1)

Summary

Introduction

Soy milk is a most ideal choice of milk for individuals with problems of lactose intolerance and faith in vegan (Wang 2002). Fermentation of soy milk is the best strategy for enhancing the organoleptic and nutritional attributes of soy milk (Wang 2002). Fermentation of soy milk improves the flavor and texture of soy curd, which makes it more acceptable to the consumers. Fermented soy milk produces novel soy biomolecules with health-beneficial properties (Akabanda et al 2010). Soy yogurt was prepared using commercial soy milk with L. casei, Bifidobacterium, L. acidophilus (Donkor et al 2005). The organoleptic properties and physicochemical properties of soy milk are improved because of the lactic cultures, which produce the enzymes like β-glucosidase

Methods

Results

Conclusion