title: Effect of Flavourzyme(®) on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus.
abstract: Angiotensin-converting enzyme inhibitory (ACE-I) activity as affected by Lactobacillus helveticus strains (881315, 881188, 880474, and 880953), and supplementation with a proteolytic enzyme was studied. Reconstituted skim milk (12% RSM) or whey protein concentrate (4% WPC), with and without Flavourzyme(®) (0.14% w/w), were fermented with 4 different L. helveticus strains at 37 °C for 0, 4, 8, and 12 h. Proteolytic and in vitro ACE-I activities, and growth were significantly affected (P < 0.05) by strains, media, and with enzyme supplementation. RSM supported higher growth and produced higher proteolysis and ACE-I compared to WPC without enzyme supplementation. The strains L. helveticus 881315 and 881188 were able to increase ACE-I to >80% after 8 h of fermentation when combined with Flavourzyme(®) in RSM compared to the same strains without enzyme supplementation. Supplementation of media by Flavourzyme(®) was beneficial in increasing ACE-I peptides in both media. The best media to release more ACE-I peptides was RSM with enzyme supplementation. The L. helveticus 881315 outperformed all strains as indicated by highest proteolytic and ACE-I activities.
authors.affiliation: College of Health and Biomedicine, Center for Chronic Disease, Victoria Univ, Werribee Campus, P.O. Box 14428, Melbourne, VIC 8001, Australia.
authors.forename: Fatah
authors.initials: F
authors.lastname: Ahtesh
authors.affiliation: College of Health and Biomedicine, Center for Chronic Disease, Victoria Univ, Werribee Campus, P.O. Box 14428, Melbourne, VIC 8001, Australia.
authors.forename: Lily
authors.initials: L
authors.lastname: Stojanovska
authors.affiliation: Food and Nutritional Science, School of Biological Sciences, Hong Kong Univ, Hong Kong.
authors.forename: Nagendra
authors.initials: N
authors.lastname: Shah
authors.affiliation: Inst. of Sustainability and Innovation, Victoria Univ, Werribee Campus, P.O. Box 14428, Melbourne, VIC 8001, Australia.
authors.forename: Vijay Kumar
authors.initials: VK
authors.lastname: Mishra
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000494:pharmacology*; D000818:Animals; D010450:Endopeptidases / Q000378:metabolism*; D005285:Fermentation; D052198:Lactobacillus helveticus; D007931:Leucyl Aminopeptidase / Q000494:pharmacology; D008892:Milk / Q000737:chemistry*; D010447:Peptide Hydrolases / Q000494:pharmacology; D010455:Peptides / Q000378:metabolism*; D007703:Peptidyl-Dipeptidase A / Q000378:metabolism; D059748:Proteolysis; D011817:Rabbits; D000067796:Whey; D000067816:Whey Proteins / Q000378:metabolism*
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D010455:Peptides; D000067816:Whey Proteins; D010450:Endopeptidases; D010447:Peptide Hydrolases; C412470:flavourzyme; D007931:Leucyl Aminopeptidase; D007703:Peptidyl-Dipeptidase A
keywords: ACE inhibition; Lactobacillus helveticus; flavourzyme; skim milk