Abstract
The present study investigated the influence of ultra-high pressure (UHP) treatment on angiotensin-converting enzyme inhibitory (ACEI) activity and quality of milk fermented with Lactobacillus delbrueckii QS306 after storage. By varying treatment pressure, duration of pressure treatment, and duration of fermentation, optimal process parameters for the UHP treatment of milk fermented with QS306 to enhance ACEI activity were found to be 400 MPa, 10 min, and 48 h, respectively. The degree of ACE inhibition of the fermented milk was 91.63 ± 0.02%. After UHP treatment, ACEI activity, apparent viscosity, concentrations of polypeptides and volatile aromatic substances, umami, and richness had increased significantly, bitterness and astringency were significantly reduced, and antioxidant properties were maintained. In addition, UHP fermented milk maintained a high level of ACEI activity and good quality during storage. Thus, the data represent a valuable reference for improving the storage quality of fermented milk and research for the future development of dairy products with high ACEI activity.
Highlights
Hypertension is a serious medical condition that increases the risk of heart, brain, kidney, and other diseases (Kearney et al, 2005)
Fermented milk products are rich in protein, vitamins, minerals, and other nutrients, including functional polypeptides that are released during fermentation or hydrolysis, including those with cholesterol-lowering, antioxidant, and anti-hypertensive properties (Sakandar and Zhang, 2021)
For the first time in the present study, ultrahigh pressure (UHP) was used to enhance the Angiotensinconverting enzyme (ACE) inhibitory (ACEI) activity of milk fermented with L. delbrueckii QS306 and its quality following storage
Summary
Hypertension is a serious medical condition that increases the risk of heart, brain, kidney, and other diseases (Kearney et al, 2005). Fermented dairy products provide comprehensive nutrition and have a unique flavor. Wu et al.: ULTRA-HIGH PRESSURE AND ACE INHIBITORY ACTIVITY OF FERMENTED MILK processing using high pressure date back as far as the end of the nineteenth century (Hite, 1899). The processing of milk using high pressure can modify its high-abundance proteins to improve their functional properties (Balci and Wilbey, 1999; López-Fandiño, 2006). Lactobacillus delbrueckii QS306 rapidly produces acid, has a strong capability to decompose proteins, and produces an agreeable flavor, and the resultant fermented milk has good ACEI activity. Ultra-high pressure treatment has been shown to maintain or improve the quality of food and can modify macromolecules such as proteins. For the first time in the present study, UHP was used to enhance the ACEI activity of milk fermented with L. delbrueckii QS306 and its quality following storage
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