scholarly journals Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by Lactobacillus bulgaricus LB6

2019 ◽  
Vol 23 (1) ◽  
pp. 19-26 ◽  
Author(s):  
He Chen ◽  
Lin Ma ◽  
Jinna Qi ◽  
Jili Cao ◽  
Yuan Tan
Keyword(s):  
Skim Milk ◽  
Ace Inhibition ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Inhibition Rate ◽  
Single Factor ◽  
Inhibitory Peptide ◽  
Fermentation Conditions ◽  
Single Factor Experiment ◽  
Ace Inhibitory

Abstract The purpose of this research was to screen out the optimal -producing peptide conditions for cow milk fermented by Lactobacillus bulgaricus LB6. The effects of temperature, inoculation size, time and skim milk concentration on the ACE inhibition rate of fermented milk were investigated by single factor experiment, and the optimal fermentation conditions were determined by orthogonal experiment. The conditions of the single factor experiment were: Temperatures were 37° C, 39° C, 42° C, 44° C and 46° C. The inoculation amount was 1%, 3%, 5%, 7% and 9%, the time was 8h and 10h. At 12h, 14h and 16h, the concentration of skim milk was 8%, 10%, 12%, 14% and 16%, respectively. The results showed that the optimal fermentation conditions for ACE inhibitory peptide produced by Lactobacillus bulgaricus LB6 were 4% inoculation, 13h in time, 42°C in temperature and 13% in skim milk. Under this condition, the ACE inhibition rate reached 76.50% and the OD value was 0.330. The titration acidity was 116.4°T, the pH was 4.62, and the sensory evaluation was 75 scores.

Optimization of Enzymatic Extraction of ACE Inhibitory Peptide from Rohu (Labeo rohita) Fish Waste using RSM

2021 ◽  
Author(s):  
Vikas Kumar ◽  
R. Jeya Shakila ◽  
A.U. Muzaddadi ◽  
G. Jeyasekaran ◽  
D. Sukumar ◽  
...  
Keyword(s):  
Labeo Rohita ◽  
Ace Inhibition ◽  
Swim Bladder ◽  
Enzymatic Extraction ◽  
Hydrolysis Time ◽  
Inhibitory Peptide ◽  
Fish Waste ◽  
Ace Inhibitory Peptide ◽  
Hydrolysis Temperature ◽  
Ace Inhibitory

Background: Hypertension is one of the cardiovascular disease that kills people silently across the globe. It can be controlled, in one of the way, by ACE inhibitory peptide extracted from aquatic resources. Methods: Rohu (Labeo rohita) fish wastes were quantified for their anatomical yield; analyzed for their proximate composition and optimized the enzymatic extraction parameters for ACE inhibitory peptides. Response surface methodology with Box-Benhken Design (RSM-BBD) was used to optimize alcalase concentration (0.5-2% v/w), hydrolysis temperature (45-60°C), hydrolysis time (60-240 min.) and solid: liquid (S/L) ratio (0.2-1) to obtain rohu fish waste peptides. Results: More waste generated in smaller (49.4%) than medium and bigger (34.5%) fish. Quantum of edible flesh (59.06%) was followed by head (23.9%), trimmings (5.18%), scales (4.19%) and swim bladder (0.65%). However, protein content was highest in swim bladder (34.1%) followed by scales (22.9%), trimmings (18.7%) and head (17.1%). Alcalase concentration (1.08%, v/w), temperature (52.10°C), hydrolysis time (129.18 min) and S/L ratio (0.8:1) were found optimum for extraction ACE inhibitory peptide with DH, ACE inhibition and PY of 19.27%, 54.98% and 51.37% respectively. Results showed the potential of extracted ACE inhibitory peptide as ingredients in functional food.

scholarly journals Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity of Peptides Isolated from Carabao Mango (Mangifera indica) Flesh

KIMIKA ◽  
2021 ◽  
Vol 32 (1) ◽  
pp. 1-18
Author(s):  
Trisha Rojas ◽  
Jherome Co ◽  
Mia Clare Marie Bercansil ◽  
Lory Jane Dela Cruz ◽  
Lawrence Yves Uy ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Ace Inhibition ◽  
The Philippines ◽  
Antihypertensive Activity ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Inhibitory Peptide ◽  
Angiotensin I Converting Enzyme ◽  
Ace Inhibitory

Hypertension has been reported as the second major cause of morbidity in the Philippines. One of the mechanisms to control blood pressure is through the inhibition of the angiotensin I-converting enzyme (ACE). This study specifically focused on the determination of ACE inhibitory activities of peptides from ‘Carabao’ mango flesh of three shell colors (SC1, SC3, SC5). The bioactive peptides were obtained upon a series of extraction, purification, and enzymatic hydrolysis steps. Among the undigested and digested crude and purified samples, the highest in vitro ACE inhibition was exhibited by the three-hour digest of SC3 (83.28 ± 0.83%). The most prominent peak from the fractionation of the mixture of peptides in SC3 digest was evaluated for ACE inhibition, and the decrease in activity inferred the synergistic effect of the peptides in exhibiting the inhibitory function. This selected bioactive peptide was revealed to have alanine and phenylalanine as the components, which can possibly be AF – an ACE inhibitory peptide determined from in silico analyses. Meanwhile, assessment of the in vivo antihypertensive activity showed no significant results due to insufficiently administered doses of the samples. Overall, the measured activity of the ACE inhibitory peptides inferred the potential of mango as a functional food in dealing with hypertension.  

scholarly journals The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt

2020 ◽  
pp. 104-114
Author(s):  
Erina Septianti ◽  
Wanti Dewayani ◽  
Riswita Syamsuri
Keyword(s):  
Ph Value ◽  
Bifidobacterium Longum ◽  
Scientific Information ◽  
Skim Milk ◽  
Physicochemical Characteristics ◽  
Fat Content ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Cold Temperatures ◽  
Fresh Milk

Yoghurt was produced through the fermentation of bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. In making yoghurt, various kinds of milk can be used such as: fresh milk, skim milk and full cream milk. The purpose of the study is to provide yoghurt in accordance with the right application of milk and yoghurt starter. The findings of research provide scientific information that useful for the technology development in the field of cow's milk processing industry. The study began with making starter, processing milk to be yoghurt and storing them in cold temperatures for four weeks. The study used a factorial Completely Randomized Design  with three replications. The first factor is the number of starter/Lactic Acid Bacteria (e1 = Lactobacillus bulgaricus and Streptococcus thermophillus; e2 = combination of Lactobacillus bulgaricus, Streptococcus thermophillus, Bifidobacterium longum and Lactobacillus casei). The another factor is types of milk (s1 = fresh milk and s2 = skim milk). The parameter was discussed are physicochemical analysis including pH, protein, fat and lactose content. The results was showed the types of milk and the amount of starter used had a significant effect on fat content, protein content and lactose of the yoghurt produced did not match the pH value of yoghurt during storage at 4 weeks. The pH value obtained from fresh milk ingredients with a combination of 4 starters, a good level of yoghurt protein is produced from fresh milk ingredients with a combination of 2 starters, good fat content obtained from skim milk ingredients with a combination of 2 starters and fresh milk with a combination of 4 starters, while good lactose content in a combination of 2 starters both in fresh milk and skim milk.

Optimization of Fermentation Conditions for Chinese Fermentation Paocai with Enterococcus faecium IN3531 as a Starter by Single Factor Method

2014 ◽  
Vol 884-885 ◽  
pp. 471-474
Author(s):  
Wen Li Liu ◽  
Lan Wei Zhang ◽  
John Shi ◽  
Hua Xi Yi
Keyword(s):  
Enterococcus Faecium ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Inoculum Size ◽  
Single Factor ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Bacteriocin Producer ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The strain Enterococcus faeciumIN3531, a bacteriocin producer, was used as a starter culture for traditional fermentationpaocai in china. By single factor experiment, the technological conditionsof Chinese fermentation paocai using Enterococcus faecium IN3531 as a starterwere optimizated, andparameters of optimization included the initial saltconcentration, the inoculum size, the fermentation temperatureand the ratio of material to liquid. Theresearch results showed that,the suitable fermentationconditions were the initial saltconcentration of 2%,the inoculum size of 3%, the fermentation temperature of 37 °C, the ratio of materialto liquid of 30%, fermentation time of 108 hours. Titratable acidity in fermentationterminus was 0.80%.

scholarly journals Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22

2021 ◽  
Vol 25 (1) ◽  
pp. 115-122
Author(s):  
Guowei Shu ◽  
Zifei Wang ◽  
Chunji Dai ◽  
Chunxu Yao ◽  
Xu Dong ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Radical Scavenging ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Ace Inhibition ◽  
Free Radical Scavenging ◽  
Inoculum Size ◽  
Inhibition Rate ◽  
Single Factor ◽  
Fermentation Time

Abstract Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by Lactobacillus plantarum L60 and Lactobacillus rhamnosus LR22 was studied by using DPPH free radical scavenging rate, ACE inhibition rate, pH, and titer acidity as responses through single factor experiments. The results showed that the optimal alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature was 0.15%, 5%, 1:1, 12h and 37°C, respectively, the probiotic goat milk prepared under these conditions had high antioxidant and antihypertensive activities.

Sign in / Sign up

Export Citation Format

Share Document