Optimization of Nutrient Composition for Producing ACE Inhibitory Peptides from Goat Milk Fermented by Lactobacillus bulgaricus LB6

  • Guowei Shu
  • Xiaoyu Shi
  • He Chen
  • Zhe Ji
  • Jiangpeng Meng


Hypertension is a serious threat to human health and food-derived angiotensin converting enzyme (ACE; EC inhibitory peptides can be used to regulate high blood pressure without side effects. The composition of the nutrient medium for the production of these peptides by fermenting goat milk with Lactobacillus bulgaricus LB6 was optimized to increase the ACE inhibitory activity by Box-Behnken design (BBD) of response surface methodology (RSM) in the present study. Soybean peptone, glucose, and casein had significant effects on both ACE inhibition rate and viable counts of L. bulgaricus LB6 during incubation. The results showed that the maximum values of ACE inhibition rate and viable counts for L. bulgaricus LB6 were reaching to 86.37 ± 0.53% and 8.06 × 107 under the optimal conditions, which were 0.35% (w/w) soybean peptone, 1.2% (w/w) glucose, and 0.15% (w/w) casein. The results were in close agreement with the model prediction. The optimal values of the medium component concentrations can be a good reference for obtaining ACE inhibitory peptides from goat milk.


Viable counts ACE inhibitory activity Response surface methodology Goat milk 


Funding Information

The work was partly supported by the Scientific Research Program Funded by Shaanxi Provincial Education Department (No. 17JF005), Science and Technology Innovation Project co-ordination Program of Shaanxi Province (No. 2016KTZDNY02-08), and the Doctoral Scientific Research Fund from Shaanxi University of Science and Technology (No. 2017BJ-04).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Guowei Shu
    • 1
  • Xiaoyu Shi
    • 1
  • He Chen
    • 1
  • Zhe Ji
    • 1
  • Jiangpeng Meng
    • 2
  1. 1.School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi’anChina
  2. 2.Department of Research and DevelopmentXi’an Baiyue Goat Milk Corp., Ltd.Xi’anChina

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