Inhibition of the Angiotensin I Converting Enzyme (ACE) and proteolysis of non-fat probiotic yogurt

Rezaei, Azizeh; Amirdivani, Shabboo; Asl, Asghar Khosrowshahi; Malekinejad, Hassan; Zomorodi, Shahin; Hosseinmardi, Fatemeh

doi:10.1590/1981-6723.23418

Acessibilidade / Reportar erro

Brasil

Brazilian Journal of Food Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

ORIGINAL ARTICLE • Braz. J. Food Technol. 22 • 2019 • https://doi.org/10.1590/1981-6723.23418 copy

Inhibition of the Angiotensin I Converting Enzyme (ACE) and proteolysis of non-fat probiotic yogurt

Inibição da Enzima de Conversão da Angiotensina I (ECA) e proteólise do iogurte probiótico sem gordura

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Yogurt is an important source of many biologically active peptides with specific health benefits. The majority of the bioactive peptides produced during yogurt manufacture are related to angiotensin converting enzyme inhibitory (ACE-I) peptides. The present study evaluated the proteolysis and angiotensin converting enzyme (ACE) inhibitory activities of non-fat probiotic yogurt supplemented with sodium caseinate (0 to 4%), and Mentha piperita (peppermint) extract (0 to 0.4%) during 20 days of storage. Good correlation (R = 0.90) was found between the growth of Lactobacillus casei LFTI^® L26 and ACE inhibition in all samples during the initial stages of storage, as compared to the control yogurt, with a significant (p < 0.05) decrease after storage. The results showed that the addition of sodium caseinate and peppermint extract had a significant (p < 0.05) effect on proteolysis and the viability of L. casei LFTI^® L26, enhancing the ACE activity. The IC50 values of the sample containing 0.4% of peppermint and of the sample containing 4% of sodium caseinate were 0.12 and 0.02 mg/mL respectively. The results showed that the use of 4% of sodium caseinate and 0.4% of peppermint extract could provide higher probiotic viability (1.3×10⁷cfu/g) on the 20th day of storage.

Keywords:
Probiotic; Sodium caseinate; Peppermint extract; Proteolysis; Angiotensin converting enzyme; Yogurt

run	Coded levels			Real values
run	X₁ [%w/w]	X₂ [%v/v]	X₃ [day]	X₁ [%w/w]	X₂ [%v/v]	X₃ [day]
1	-1	-1	-1	0	0	4
2	+1	+1	+1	0	0	20
3	+1	+1	-1	0	0.4	4
4	+1	+1	+1	0	0.4	20
5	+1	-1	-1	4	0	4
6	+1	-1	+1	4	0	20
7	+1	+1	-1	4	0.4	4
8	+1	+1	+1	4	0.4	20
9	-1	0	0	0	0.2	12
10	+1	0	0	4	0.2	12
11	0	-1	0	2	0	12
12	0	+1	0	2	0.4	12
13	0	0	-1	2	0.2	4
14	0	0	+1	2	0.2	20
15	0	0	0	2	0.2	12
16	0	0	0	2	0.2	12
17	0	0	0	2	0.2	12
18	0	0	0	2	0.2	12
19	0	0	0	2	0.2	12
20	0	0	0	2	0.2	12

Source of variation	df	pH		Acidity		Proteolysis		Log probiotic count		ACE-inhibitory activity
Source of variation	df	Mean square	F value	Mean square	F value	Mean square	F value	Mean square	F value	Mean square	F value
Regression	9	0.034579	6.013**	0.0273	6.0495^**	351.118	7.2044^**	0.207	6.2885^**	5.324.606	9.6273^***
Linear	3	0.074049	12.876***	0.0553	12.249^***	311.020	41.244^**	0.342	10.396^**	8410.47	15.206^***
Square	3	0.015295	26.595	0.0068	1.519	279.308	7.176^*	0.187	5.687^*	1.079.964	19.526
Interaction	3	0.014395	2.503	0.0197	4.38^* * Significant at p ≤ 0.05. significant at p ≤ 0.01. *significant at p ≤ 0.001 level.	463.026	1.013^***	0.0915	2.873	6.483.385	11.72252^**
Lack of fit	5	0.001195	0.1159	0.007	3.659	12.474	3.541	0.05	3.184	906.888	45.514
Pure error	5	0.010307		0.0019		84.997		0.0157		1.992.533
Total	19
R²			0.844		0.845		86.64		0.85		0.8965
R² (adj)			0.703		0.705		74.61		0.715		0.8034

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding Author: Shabboo Amirdivani, Shahid Beheshti University of Medical Sciences, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology, Department of Food Technology, West Arghavan, Farahzadi Blvd, Saadat Abad, Tehran - Iran, e-mail: sh.mohajer1979@gmail.com