Effect of Organic Nitrogen Source on Angiotensin I Converting Enzyme (ACE) Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 from Goat Milk

Guowei Shu ； Hui Yang ； He Chen ； Zhe Ji ； Hongni Xing

《Advance Journal of Food Science and Technology》 6卷2期 (2014/02) Pp. 221-227

並列摘要

Angiotensin I Converting Enzyme (ACE) plays an important physiological role in the regulation of hypertension. ACE inhibitors can lower hypertension. Lactic acid bacteria are known to produce ACE inhibitors during fermentation. Effect of fermentation time and organic nitrogen source including whey powder, casein hydrolyses, casein peptone, soybean peptone and casein on ACE inhibitory peptides fermented from goat milk by Lactobacillus bulgaricus LB6 was investigated using single factor test. The adding of whey powder and casein hydrolyses were both 0.50, 0.60, 0.70, 0.80 and 0.90%, casein peptone and soybean peptone were both 0.10, 0.30, 0.50, 0.70 and 0.90%, casein was 0.10, 0.20, 0.30, 0.40 and 0.50%, respectively. The results were as follows: The optimal fermentation time for ACE inhibitory peptide was 12 h, whey powder, casein peptone, soybean peptone and casein could promote ACE inhibition significantly increase (p＜0.05) and optimal concentration was 0.70, 0.90, 0.30 and 0.20%, respectively. Casein hydrolyses could promote growth of L. bulgaricus LB6, but inhibit the production of ACE inhibitory peptide.

並列關鍵字

ACE inhibitory peptide ； casein hydrolyses organic nitrogen source ； casein peptone ； goat milk ； Lactobacillus bulgaricus ； soybean peptone ； whey powder