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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.

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Toshihisa Ueda,

JP
About Toshihisa

Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, 1 Honjo-Machi, Saga 840-8502, Japan.

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LN Jayakody,

JP
About LN
Graduate School of Agriculture, Saga University, 1 Honjo-Machi, Saga, 840-8502, Japan.
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LDB Suriyagoda,

LK
About LDB
Department of Crop Science, Faculty of Agriculture, University of Peradeniya, Peradeniya
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KFST Silva,

LK
About KFST

Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya.

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S Ando,

JP
About S
Department of Chemistry, Faculty of Science, Fukuoka University, 8-19-1 Nanakuma, Jonan-ku, Fukuoka 814-0180, Japan.
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JK Vidanarachchi

LK
About JK

Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya.

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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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