title: Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture.
abstract: In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing non-viable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium animalis BB-12 and Lactobacillus acidophilus La5 in addition to yogurt culture. Relative degrees of proteolysis were found to be considerably higher in yogurt samples than UHT milk as the control. Both regular and probiotic yogurts showed considerable ACE-inhibitory activities. Results showed that degree of proteolysis was not influenced by different fat contents, while was increased by high concentration of starter culture (1.5 % w/w) and reduced by inulin (1 % w/w). ACE-inhibitory activities of yogurt were also negatively affected by the presence of inulin and high levels of fat (5 % w/w). Moreover, yogurt containing probiotic bacteria showed higher inhibitory against ACE in comparison to the yogurt prepared with non-probiotic strains.
authors.affiliation: Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran.
authors.forename: Mansour
authors.initials: M
authors.lastname: Shakerian
authors.affiliation: Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran.
authors.forename: Seyed Hadi
authors.initials: SH
authors.lastname: Razavi
authors.affiliation: Department of Pharmacology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Seyed Ali
authors.initials: SA
authors.lastname: Ziai
authors.affiliation: Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran.
authors.forename: Faramarz
authors.initials: F
authors.lastname: Khodaiyan
authors.affiliation: Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran.
authors.forename: Mohammad Saeid
authors.initials: MS
authors.lastname: Yarmand
authors.affiliation: Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Moayedi
keywords: ACE-inhibitory activity; Fat; IC50; Inulin; Probiotic yogurt; Proteolysis
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