title: Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities.
abstract: In the lactic acid bacteria (LAB) strains screened from our LAB collection, Lactobacillus (L.) sakei strain no. 23 and L. curvatus strain no. 28 degraded meat protein and tolerated salt and nitrite in vitro. Fermented sausages inoculated strains no. 23 and no. 28 showed not only favorable increases in viable LAB counts and reduced pH, but also the degradation of meat protein. The sausages fermented with these strains showed significantly higher antioxidant activity than those without LAB or fermented by each LAB type strain. Angiotensin-I-converting-enzyme (ACE) inhibitory activity was also significantly higher in the sausages fermented with strain no. 23 than in those fermented with the type strain. Higher ACE inhibitory activity was also observed in the sausages fermented with strain no. 28, but did not differ significantly from those with the type strain. An analysis of the proteolysis and degradation products formed by each LAB in sausages suggested that those bioactivities yielded fermentation products such as peptides. Therefore, LAB starters that can adequately ferment meat, such as strains no. 23 and no. 28, should contribute to the production of bioactive compounds in meat products.
authors.affiliation: Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Japan.|Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan.
authors.forename: Shiro
authors.initials: S
authors.lastname: Takeda
authors.affiliation: Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan.
authors.forename: Hisashi
authors.initials: H
authors.lastname: Matsufuji
authors.affiliation: Central Research Institute, Itoham Foods Inc., Moriya, Ibaraki, Japan.
authors.forename: Koji
authors.initials: K
authors.lastname: Nakade
authors.affiliation: Department of Nutrition Management, Faculty of Health and Nutrition, Minami- Kyushu University, Miyazaki, Japan.
authors.forename: Shin-Ichi
authors.initials: SI
authors.lastname: Takenoyama
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri, Turkey.
authors.forename: Abdulatef
authors.initials: A
authors.lastname: Ahhmed
authors.affiliation: Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan.
authors.forename: Ryoichi
authors.initials: R
authors.lastname: Sakata
authors.affiliation: Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Japan.|Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan.
authors.forename: Satoshi
authors.initials: S
authors.lastname: Kawahara
authors.affiliation: Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Japan.|Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan.|Department of Nutrition Management, Faculty of Health and Nutrition, Minami- Kyushu University, Miyazaki, Japan.
authors.forename: Michio
authors.initials: M
authors.lastname: Muguruma
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D005285:Fermentation; D007778:Lactobacillus / Q000502:physiology*; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D059748:Proteolysis
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D000975:Antioxidants
keywords: angiotensin-I-converting-enzyme inhibitory activity; antioxidant activity; bioactive product; fermented meat product; lactic acid bacteria