scholarly journals Identification and Effects of Skim Milk-Derived Bioactive Antihypertensive Peptides

Biologics ◽  
2021 ◽  
Vol 2 (1) ◽  
pp. 1-14
Author(s):  
Fatah B. Ahtesh ◽  
Lily Stojanovska ◽  
Vijay Mishra ◽  
Osaana Donkor ◽  
Jack Feehan ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Bioactive Peptides ◽  
Milk Powder ◽  
Skim Milk ◽  
Fermented Milk ◽  
Skim Milk Powder ◽  
Angiotensin Converting Enzyme Inhibition ◽  
Blood Pressure Lowering Effect ◽  
Spontaneously Hypertensive ◽  
Freeze Dried

Bioactive peptides are generated during milk fermentation or enzymatic hydrolysis. Lactobacillus (L) helveticus is commonly used to produce some types of fermented milk products. Fermented milk derived bioactive peptides are known to be beneficial in human health. Anti-hypertensive peptides play a dual role in the regulation of hypertension through the production of the vasoconstrictor angiotensin II and its inactivation of the vasodilator bradykinin. MALDI MS/MS, nano-LC/MS/MS and RP-HPLC were used to isolate peptides showing angiotensin converting enzyme inhibition (ACE-I) from 12% fermented skim milk using a combination of L. helveticus and Flavourzyme®. The fermentation procedure facilitated the identification of 133 anti-hypertensive peptides and 75% short chain amino acids, and the three with the highest ACE-I activity reduced blood pressure in a rat model of hypertension. The freeze- dried extract was supplemented in rodent chow. In this study 14-week-old male spontaneously hypertensive rats were fed for 10 weeks with the identified peptides added to chow and compared to controls supplemented with skim milk powder. Blood pressure (BP) decreased significantly (p < 0.05) from 6 to 10 weeks of FS groups (120/65 mmHg) compared with the NFS control groups, where the BP increased significantly (220/150 mmHg) (p < 0.05). The F6 fraction provided bioactive peptides with stronger antihypertensive properties than other fractions. Skim milk fermented by L. helveticus and Flavourzyme® generates several bioactive peptides which have a blood pressure lowering effect in hypertensive disease.

A laboratory study of continuous fermentation of skim-milk for the production of sour curd cheese

1971 ◽  
Vol 38 (2) ◽  
pp. 137-144 ◽  
Author(s):  
P. M. Linklater ◽  
C. J. Griffin
Keyword(s):  
Continuous Fermentation ◽  
Plug Flow ◽  
Milk Powder ◽  
Skim Milk ◽  
Fermented Milk ◽  
Skim Milk Powder ◽  
Fresh Milk ◽  
Batch Fermenter ◽  
Total Residence Time ◽  
Reconstituted Milk

SummaryThe feasibility of 2-stage continuous fermentation of skim-milk to produce sour curd cheese (quarg) has been established. The first stage was a stirred pH-stat fermenter, operated at pH 5·4, 5·6, 5·8 and 6·0, in which the operating pH was maintained by inflowing fresh milk. The remaining fermentation down to pH 4·7 was carried out by a procedure which simulated a second-stage plug flow fermenter (i.e. one in which forward velocity was as constant as possible at all points of the crosssection).Skim-milk powder was dissolved to give 8, 10, 14 and 20% solids in the reconstituted milk. Maximum productivity of fermented milk solids was obtained with reconstituted milk containing 20% solids and operation of the first-stage fermenter at pH 5·4. This 2-stage continuous fermentation gave a total residence time of about 5 h, which represents a rate of production 4·8 times that obtainable in 24 h in a batch fermenter of the same fluid capacity filled once daily with the same reconstituted milk.

Effect of long-term intake of milk products on blood pressure in hypertensive rats

2002 ◽  
Vol 69 (1) ◽  
pp. 103-111 ◽  
Author(s):  
MARIKA SIPOLA ◽  
PIET FINCKENBERG ◽  
RIITTA KORPELA ◽  
HEIKKI VAPAATALO ◽  
MARJA-LEENA NURMINEN
Keyword(s):  
Blood Pressure ◽  
Blood Pressure Level ◽  
Skim Milk ◽  
Fermented Milk ◽  
Hypertensive Rats ◽  
Spontaneously Hypertensive ◽  
Milk Products ◽  
Ace Inhibitory ◽  
Fermented Milk Products

The effect of long-term intake of two fermented milk products on the development of hypertension was compared in young spontaneously hypertensive rats (SHR). The products contained tripeptides isoleucine-proline-proline (IPP) and valine-proline-proline (VPP), which have been shown to possess angiotensin converting enzyme (ACE) inhibitory activity. Six-week-old SHR were divided into four groups to receive orally ad libitum water, skim milk or two fermented milk products (fermented milk A or fermented milk B; the latter is commercially available in Japan with trade name Calpis®) for 14 weeks. The calculated intake of IPP was 0·4 mg/d and 0·2 mg/d in the groups receiving fermented milk A and B, respectively, whereas the corresponding amounts for VPP were 0·6 mg/d and 0·3 mg/d. Systolic blood pressure (SBP) was monitored weekly by tail-cuff method. The development of hypertension was significantly attenuated in both groups receiving fermented milk products, whereas skim milk did not affect blood pressure. The effect was detectable after 6 weeks of treatment. At the end of the experiment, the lowest blood pressure level was found in the group receiving fermented milk A: the SBP was 21 mm Hg lower than in the group receiving water and 10 mm Hg lower than in the group receiving fermented milk B. This difference could be explained by larger intake of ACE inhibitory tripeptides in the group receiving fermented milk A as compared with fermented milk B.

Improvement in the quality of the dried fermented milk product, oggtt

1987 ◽  
Vol 54 (3) ◽  
pp. 429-435 ◽  
Author(s):  
Ibrahim M. Al-Ruqaie ◽  
Hamza M. El-Nakhal ◽  
Ahmed N. Wahdan
Keyword(s):  
Arabian Peninsula ◽  
Milk Powder ◽  
Skim Milk ◽  
Fermented Milk ◽  
Skim Milk Powder ◽  
Milk Product ◽  
Keeping Quality ◽  
Reconstituted Milk ◽  
Fermented Milk Product

SummaryOggtt is a dried fermented milk product made and marketed primitively under uncontrolled conditions in the Arabian peninsula. By applying controlled conditions for production, the keeping quality of oggtt was greatly improved. The two types (cooked and salted) were produced from fresh pasteurized goats' or cows' milk or from skim milk powder. Oggtts flavoured with chocolate, date, mint or different fruits were also produced. Chemical composition and organoleptic properties of the final products were evaluated. Taste panel results indicated that the plain products, including those made from reconstituted milk, were acceptable, but flavoured oggtts, with the exception of date flavour, were not popular.

Survival in foods of Staphylococcus aureus grown under optimal and stressed conditions and the effect of some food preservatives

1983 ◽  
Vol 29 (3) ◽  
pp. 297-302 ◽  
Author(s):  
A. A. El-Banna ◽  
A. Hurst
Keyword(s):  
Staphylococcus Aureus ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Potassium Sorbate ◽  
C Cells ◽  
Green Beans ◽  
Food Preservatives ◽  
Freeze Dried ◽  
Peptone Medium

Staphylococcus aureus was grown in a rich peptone medium which became alkaline with continued incubation. Cells were grown at 37 °C and in the same medium containing 1 M NaCl at 46 °C, a temperature at which this organism can grow only when protected by NaCl. Cells of these cultures are hereafter called 37 °C-cells and 46 °C-cells, respectively. The 37 °C-cells harvested when the pH was 7.1 to 7.7 had decimal reduction times (D60-value) of 1.8 to 3.1 min in 50 mM pH 7.2 Tris buffer. The D60 value of 46 °C-cells tested in the same way, harvested from cultures at pH 6.6 to 7.6, ranged from 5.3 to a maximum of 12.8 min. In milk, green beans, peas, or beef slurry, the D60- value of 46 °C-cells was about four times higher than that of 37 °C-cells. Length of survival after freeze-drying in skim-milk powder exposed to air was longest for the cells with the highest D-value. In freeze-dried peas and media acidified with acetic and lactic acids, 46 °C-cells survived longer than 37 °C-cells. However, the sensitivity of the two kinds of cells to potassium sorbate, sodium benzoate, and sodium propionate was essentially the same, but the 46 °C-cells were more resistant to butylated hydroxyanisole and sodium nitrite.

scholarly journals Blood Pressure-Lowering Effect of Wine Lees Phenolic Compounds Is Mediated by Endothelial-Derived Factors: Role of Sirtuin 1

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1073
Author(s):  
Raúl López-Fernández-Sobrino ◽  
Jorge R. Soliz-Rueda ◽  
Javier Ávila-Román ◽  
Anna Arola-Arnal ◽  
Manuel Suárez ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Antihypertensive Effect ◽  
Sirtuin 1 ◽  
Dependent Manner ◽  
Blood Pressure Lowering Effect ◽  
Synthesis Inhibitor ◽  
Spontaneously Hypertensive ◽  
Lowering Effect ◽  
Pressure Lowering ◽  
Endothelial Gene Expression

The antihypertensive effect of wine lees powder (WLPW) from a Cabernet grape variety was related to its high content in flavanols and anthocyanins compounds. This study investigates the involvement of endothelial-derived factors and SIRT1 in its bioactivity. Spontaneously hypertensive rats (SHR) were orally administered water or WLPW (125 mg/kg bw). Posteriorly, both groups were intraperitoneally administered saline, Nω-nitro-L-arginine methyl ester (L-NAME), a nitric oxide (NO) synthesis inhibitor, indomethacin, a prostacyclin synthesis inhibitor, or sirtinol, an inhibitor of sirtuins. Blood pressure (BP) was recorded before and 6 h after WLPW administration. In an additional experiment, SHR were administered water or WLPW and endothelial expressions of eNos, Sirt1, Nox4, and Et1 were determined. The BP-lowering properties of WLPW were abolished by L-NAME and partially reduced by indomethacin, demonstrating that WLPW antihypertensive effect was mediated by changes in NO availability, although prostacyclin also contributed to this activity. Moreover, BP-lowering effect was reduced by sirtinol, indicating that WLPW decreased BP in a SIRT1-dependent manner. Furthermore, WLPW upregulated eNos and Sirt1 and downregulated Nox4 and Et1 endothelial gene expression. These results evidence the vasoprotective effect of WLPW and show that its antihypertensive effect in SHR is endothelium dependent and mediated by SIRT1.

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

Sign in / Sign up

Export Citation Format

Share Document