Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures

作者：Abd El Fattah Alaa; Sakr Sally; El Dieb Samia^*; Elkashef Hany

来源：Food Science and Biotechnology, 2016, 25(6): 1745-1751.

DOI：10.1007/s10068-016-0266-5

• commercial dairy starter
• proteolysis
• ACE-I
• antioxidant

In this study, skim milk fermented with 14 commercial dairy starters were evaluated for their proteolysis ability, angiotensin I-converting enzyme (ACE)-I, and antioxidant properties. The antioxidant activity was determined using DPPH radical scavenging, chelating of Fe2+ ions, and reducing power assays. The results showed that the coagulation time, pH, and titratable acidity varied among the used starters and appeared to be starter dependent. Lactobacillus helveticus Lh-B02 starter had the highest proteolytic and ACE-I activity. Lactobacillus casei-01, Yo-Fast 1, YC-281, MYE 96, and YO-MIX 205 starters had the highest DPPH radical scavenging activity. Chelating of Fe2+ ions of the L. casei-01 starter was the highest, whereas the O-114 starter was the greatest in reducing power. Regarding the yogurt starters, Yo-Fast 1 starter exhibited high values of proteolytic, ACE-I, and DPPH radical scavenging activity. A positive correlation was observed between the proteolytic and ACE-I or antioxidant activities of all starters.

• 出版日期2016-12