title: Fermentation characteristics and angiotensin I-converting enzyme-inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk.
abstract: Lactobacillus helveticus isolate H9 demonstrated high angiotensin I-converting enzyme (ACE)-inhibitory activity in previous research. Here, we evaluated the fermentation characteristics (pH, titratable acidity, free amino nitrogen, and viable bacterial counts), ACE-inhibitory activity, and contents of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) peptides of stored yogurt (4°C for 28 d) fermented by L. helveticus isolate H9 (initially inoculated at 4 concentrations), from cow, mare, and soy milks. During storage, the pH and titratable acidity remained stable in yogurts produced from all milk types and all inoculation concentrations. The viable bacterial counts in all stored yogurts ranged between 10(6.72) and 10(8.59) cfu/g. The highest ACE-inhibitory activity (70.9-74.5%) was achieved at inoculation concentrations of 5×10(6) cfu/mL. The ACE-inhibitory tripeptides VPP and IPP as determined by ultra-performance liquid chromatography-tandem mass spectrometry were not produced in yogurt made from soy milk or mare milk. These evaluations indicate that L. helveticus H9 has good probiotic properties and would be a promising candidate for production of fermented food with probiotic properties.
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R.C. Synergetic Innovation Center of Food Safety and Nutrition, Hohhot 010018, China.
authors.forename: Jicheng
authors.initials: J
authors.lastname: Wang
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R.C. Synergetic Innovation Center of Food Safety and Nutrition, Hohhot 010018, China.
authors.forename: Changkun
authors.initials: C
authors.lastname: Li
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R.C. Synergetic Innovation Center of Food Safety and Nutrition, Hohhot 010018, China.
authors.forename: Jiangang
authors.initials: J
authors.lastname: Xue
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R.C. Synergetic Innovation Center of Food Safety and Nutrition, Hohhot 010018, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Yang
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R.C. Synergetic Innovation Center of Food Safety and Nutrition, Hohhot 010018, China.
authors.forename: Qing
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R.C. Synergetic Innovation Center of Food Safety and Nutrition, Hohhot 010018, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiang Nan University, Wuxi, Jiang Su 214122, China.
authors.forename: Heping
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R.C. Synergetic Innovation Center of Food Safety and Nutrition, Hohhot 010018, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiang Nan University, Wuxi, Jiang Su 214122, China. Electronic address: nmgyfchen@126.com.
authors.forename: Yongfu
authors.initials: Y
authors.lastname: Chen
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000378:metabolism*; D000818:Animals; D002417:Cattle / Q000502:physiology*; D002853:Chromatography, Liquid; D005260:Female; D005285:Fermentation; D006736:Horses / Q000502:physiology*; D052198:Lactobacillus helveticus / Q000378:metabolism*; D008892:Milk / Q000737:chemistry; D010455:Peptides / Q000032:analysis; D019936:Probiotics / Q000032:analysis; D041942:Soy Milk / Q000737:chemistry*; D015014:Yogurt / Q000032:analysis
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D010455:Peptides
keywords: Lactobacillus helveticus H9; and soy milks; angiotensin-converting enzyme; cow; fermentation characteristics; mare