Optimization of Nutrient Composition for Producing ACE Inhibitory Peptides from Goat Milk Fermented by Lactobacillus bulgaricus LB6
- 55 Downloads
Hypertension is a serious threat to human health and food-derived angiotensin converting enzyme (ACE; EC 220.127.116.11) 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.
KeywordsViable counts ACE inhibitory activity Response surface methodology Goat milk
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.
- 1.Abassi Z, Winaver J, Feuerstein GZ (2009) The biochemical pharmacology of renin inhibitors: implications for translational medicine in hypertension, diabetic nephropathy and heart failure: expectations and reality. Biochem Pharmacol 78:933–940. https://doi.org/10.1016/j.bcp.2009.05.018 CrossRefGoogle Scholar
- 7.Gonzalezgonzalez CR, Tuohy KM, Jauregi P (2011) Production of angiotensin-Ӏ-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: effects of calcium, pH and peptides on the ACE-inhibitory activity. Int Dairy J 21:615–622. https://doi.org/10.1016/j.idairyj.2011.04.001 CrossRefGoogle Scholar
- 10.Hernandezledesma B, Recio I, Ramos M, Amigo L (2002) Preparation of ovine and caprine β-lactoglobulin hydrolysates with ACE-inhibitory activity. Identification of active peptides from caprine β-lactoglobulin hydrolysed with thermolysin. Int Dairy J 12:805–812. https://doi.org/10.1016/S0958-6946(02)00080-8 CrossRefGoogle Scholar
- 12.Jiang ZM, Gang WU, Huo GC, Tian B (2011) Study on external conditions of angiotensin converting enzyme inhibitory peptide derived from fermented milk. Sci Technol Food Ind 32:106–108. https://doi.org/10.13386/j.insn1002-0306.2011.04.102 Google Scholar
- 14.Li Y, Sadiq FA, Liu TJ, Chen JC, He GQ (2015) Purification and identification of novel peptides with inhibitory effect against angiotensin-I-converting enzyme and optimization of process conditions in milk fermented with the yeast Kluyveromyces marxianus. J Funct Foods 16:278–288. https://doi.org/10.1016/j.jff.2015.04.043 CrossRefGoogle Scholar
- 19.Ondetti MA, Cushman DW (1982) Enzymes of the renin-angiotensin system and their inhibitors. Annu Rev Biochem 51:283–308. https://doi.org/10.1146/annurev.bi.51.070182.001435 CrossRefGoogle Scholar
- 24.Shu GW, Yang H, Chen H, Ji Z, Xing HN (2013) Effect of carbon source and salts on angiotensin-I-converting enzyme (ACE) inhibitory activity in fermented goat milk by Lactobacillus bulgaricus LB6. J. Pure Appl 7:301–308Google Scholar