Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing non-viable bacteria were assessed. Proteolytic activities of bacteria w...

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Bibliographic Details
Published in:Journal of food science and technology 2015-04, Vol.52 (4), p.2428-2433
Main Authors: Shakerian, Mansour, Razavi, Seyed Hadi, Ziai, Seyed Ali, Khodaiyan, Faramarz, Yarmand, Mohammad Saeid, Moayedi, Ali
Format: Article
Language:English
Subjects:
ACE inhibitors
Analysis
Bacteria
Bifidobacterium animalis
Blood pressure
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Enzymes
Fermentation
Food
Food Science
Hypertension
Lactobacillus acidophilus
Lactobacillus delbrueckii
Metabolites
Milk
Nutrition
Original
Original Article
Peptides
Probiotics
Streptococcus thermophilus
Studies
Yogurt
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Summary:In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing non-viable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium animalis BB-12 and Lactobacillus acidophilus La5 in addition to yogurt culture. Relative degrees of proteolysis were found to be considerably higher in yogurt samples than UHT milk as the control. Both regular and probiotic yogurts showed considerable ACE-inhibitory activities. Results showed that degree of proteolysis was not influenced by different fat contents, while was increased by high concentration of starter culture (1.5 % w/w) and reduced by inulin (1 % w/w). ACE-inhibitory activities of yogurt were also negatively affected by the presence of inulin and high levels of fat (5 % w/w). Moreover, yogurt containing probiotic bacteria showed higher inhibitory against ACE in comparison to the yogurt prepared with non-probiotic strains.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-013-1202-9