Fermented milks with specific Lactobacillus spp. with potential cardioprotective effects

In vitro and in vivo studies have reported the potential cardioprotective effects of fermented milks (FM). The aim of the present study was to evaluate the inhibitory activities of angiotensin converting enzyme (ACE), thrombin enzyme (TI) and micellar solubility of cholesterol of FM after 24 and 48 ...

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Bibliographic Details
Published in:Journal of food science and technology 2023-06, Vol.60 (6), p.1749-1760
Main Authors: Zambrano-Cervantes, Miriam, González-Córdova, Aarón F., Hernández-Mendoza, Adrián, Beltrán-Barrientos, Lilia M., Rendón-Rosales, Miguel Á., Manzanarez-Quin, Carmen G., Torres-Llanez, María J., Vallejo-Cordoba, Belinda
Format: Article
Language:English
Subjects:
Abundance
Angiotensin
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cholesterol
Digestive system
Enzymatic activity
Enzyme activity
Enzymes
Fermentation
Food Science
Gastrointestinal tract
In vivo methods and tests
Nutrition
Original
Original Article
Peptides
Peptidyl-dipeptidase A
Relative abundance
Solubility
Thrombin
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Summary:In vitro and in vivo studies have reported the potential cardioprotective effects of fermented milks (FM). The aim of the present study was to evaluate the inhibitory activities of angiotensin converting enzyme (ACE), thrombin enzyme (TI) and micellar solubility of cholesterol of FM after 24 and 48 h of fermentation with Limosilactobacillus fermentum (J20, J23, J28 and J38), Lactiplantibacillus plantarum (J25) or Lactiplantibacillus pentosus (J34 and J37) exposed to simulated gastrointestinal digestion. Results showed that FM with J20 and J23 at 48 h of fermentation presented significantly ( p   0.05) between them. Conversely, peptide relative abundance was significantly ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-023-05715-1