Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder

• Published in: Probiotics and antimicrobial proteins 2019-03, Vol.11 (1), p.273-282
• Main Authors: Pereira, Áurea Marcela de Souza, de Farias, Daniely Rayane Bezerra, de Queiroz, Blenda Brito, Nobre, Michelangela Suelleny de Caldas, Cavalcanti, Mônica Tejo, Salles, Hévila Oliveira, dos Santos, Karina Maria Olbrich, de Medeiros, Ana Claudia Dantas, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina
• Format: Article
• Language: English
• Subjects: Angiotensin-Converting Enzyme Inhibitors - chemistry; Angiotensin-Converting Enzyme Inhibitors - metabolism; Animals; Applied Microbiology; Beverages - analysis; Beverages - microbiology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coculture Techniques; Cultured Milk Products - analysis; Cultured Milk Products - microbiology; Fermentation; Goats; Lactobacillus casei - growth & development; Lactobacillus casei - metabolism; Microbiology; Milk - chemistry; Milk - microbiology; Nutrition; Peptidyl-Dipeptidase A - chemistry; Protein Science; Proteolysis; Streptococcus thermophilus - growth & development; Streptococcus thermophilus - metabolism; Whey Proteins - chemistry; Whey Proteins - metabolism
• ISSN: 1867-1306; 1867-1314
• DOI: 10.1007/s12602-017-9362-y

The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L. casei BGP93 co-cultured with Streptococcus thermophilus TA-40. The probiotic beverage exhibited no significant difference from the control (absence of L. casei ) with regard to titratable acidity, S. thermophilus viability and proteolysis degree during 21 days of storage ( P  > 0.05). During this period, the beverage maintained L. casei at appropriate levels (> 7 log cfu ml −1 ), thereby qualifying as a potential probiotic product. Although both control and probiotic beverages exhibited ACE inhibitory activity, as a result of proteolysis of whey proteins during fermentation, significant increased ACE inhibitory activity was found for the beverage with added probiotic L. casei ( P