Research Articles
ACE-inhibitory activity of milk fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007
Authors:
DMD Rasika,
LK
About DMD
Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya.
Toshihisa Ueda,
JP
About Toshihisa
Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, 1 Honjo-Machi, Saga 840-8502, Japan.
LN Jayakody,
JP
About LN
Graduate School of Agriculture, Saga University, 1 Honjo-Machi, Saga, 840-8502, Japan.
LDB Suriyagoda,
LK
About LDB
Department of Crop Science, Faculty of Agriculture, University of Peradeniya, Peradeniya
KFST Silva,
LK
About KFST
Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya.
S Ando,
JP
About S
Department of Chemistry, Faculty of Science, Fukuoka University, 8-19-1 Nanakuma, Jonan-ku, Fukuoka 814-0180, Japan.
JK Vidanarachchi
LK
About JK
Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya.
Abstract
The angiotensin-I converting enzyme (ACE) inhibitory activity of the milk fermented with Lactococcus lactis subsp. lactis NBRC 12007 and Saccharomyces cerevisiae K7 in monoculture and co-culture was evaluated. Bovine full-fat milk was fermented with each strain in monoculture and co-culture at 30 ºC for 72 h, and the in vitro ACE inhibitory activity (%) of each milk sample was determined by a fluorogenic assay using H-(2)Abz-Acp(6)-Ala-Phe(4-NO2)-Leu-OH as the substrate. The ACE inhibitory percentages of the milk samples fermented with L. lactis subsp. lactis NBRC 12007 and S. cerevisiae K7 monocultures and the co-culture was 33, 27 and 25 %, respectively, which varied significantly (p < 0.05). Each milk sample was fractionated by semi-preparative HPLC analysis and the ACE inhibitory activity (%) of each fraction was determined using the same substrate, which varied from 20 - 47 %, 16 - 37 % and 16 - 31 % in the milk fermented with L. lactis subsp. lactis NBRC 12007, S. cerevisiae K7 and the co-culture, respectively. The highest ACE-inhibitory activity (47 %) was observed in fraction-2 of the milk fermented with L. lactis subsp. lactis NBRC 12007. The results concluded that the two strains tested were able to hydrolyze milk proteins into ACE-inhibitory peptides in order to produce fermented milk products with ACE-inhibitory activity, both in monoculture and co-culture. Therefore, it can be suggested that these strains can be successfully utilized in the dairy industry in manufacturing fermented milk products with ACE-inhibitory activity as a dietary supplement and/or as an alternative approach for antihypertensive medication.
J.Natn.Sci.Foundation Sri Lanka 2015 43 (2): 141-151
How to Cite:
Rasika, D., Ueda, T., Jayakody, L., Suriyagoda, L., Silva, K., Ando, S. and Vidanarachchi, J., 2015. ACE-inhibitory activity of milk fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007. Journal of the National Science Foundation of Sri Lanka, 43(2), pp.141–151. DOI: http://doi.org/10.4038/jnsfsr.v43i2.7942
Published on
30 Jun 2015.
Peer Reviewed
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