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

1. Ahtesh, F. B., Apostolopoulos, V., Stojanovska, L., Shah, N. P., & Mishra, V. K.. (2017). Effects of fermented skim milk drink by\r, kluyveromyces marxianus\r, laf4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities. International Journal of Dairy Technology.10.1111/1471-0307.12425Search in Google Scholar

2. Algaron, F., G. Miranda, D. Le Bars and V. Monnet. 2004. Milk fermentation by Lactococcus lactis with modified proteolytic systems to accumulate potentially bio-active peptides. Lait, 84: 115-123.10.1051/lait:2003034Search in Google Scholar

3. Assimes, T. L., Elstein, E., Langleben, A., & Suissa, S. (2010). Long‐term use of antihypertensive drugs and risk of cancer. Pharmacoepidemiology & Drug Safety, 17(11), 1039-1049.10.1002/pds.1656Search in Google Scholar

4. Bao, C., Chen, He., Chen, Li., Cao, J., & Meng, J. (2016). Comparison of ACE inhibitory activity in skimmed goat and cow milk hydrolyzed by alcalase, flavourzyme, neutral protease and proteinase K, Acta Universitatis Cibiniensis. Series E: Food Technology, 20(1), 77-84.10.1515/aucft-2016-0006Search in Google Scholar

5. Chen, L., Zhang, Q., Ji, Z., Shu, G., & Chen, H.. (2018). Production and fermentation characteristics of angiotensin-i-converting enzyme inhibitory peptides of goat milk fermented by a novel wild lactobacillus plantarum 69. LWT, 91.10.1016/j.lwt.2018.02.002Search in Google Scholar

6. China Standard Press. (2000). National Standard Application Guide for Sour Milk and Dairy Products.GB2746-1999. Beijing China.Search in Google Scholar

7. Cushman, D.W. and H.S. Cheung, 1971. Spectrophotometric assay and properties of the angiotensin I-converting enzyme of rabbit lung. Biochem. Pharmacol., 20: 1637-1648.10.1016/0006-2952(71)90292-9Search in Google Scholar

8. Guowei, S., Hui, Y., He, C., Zhe, J., and Hongni, X., 2013. Effect of ascorbic acid, incubation temperature and inoculum size on ACE inhibitory activity in fermented goat milk by Lactobacillus bulgaricus LB6. J. Chem. Pharm. Res. 5(12):988-995.Search in Google Scholar

9. Du, L., Fang, M., Wu, H., Xie, J., Wu, Y., & Li, P., et al. (2013). A novel angiotensin i-converting enzyme inhibitory peptide from phascolosoma esculenta water-soluble protein hydrolysate. Journal of Functional Foods, 5(1), 475-483.10.1016/j.jff.2012.12.003Search in Google Scholar

10. Elvira María Hebert, Saavedra, L., & Ferranti, P.. (2010). Bioactive Peptides Derived from Casein and Whey Proteins. Biotechnology of Lactic Acid Bacteria: Novel Applications. Wiley‐Blackwell.10.1002/9780813820866.ch13Search in Google Scholar

11. Georgalaki, M., Zoumpopoulou, G., Mavrogonatou, E., Van Driessche, G., Alexandraki, V., & Anastasiou, R., et al. (2017). Evaluation of the antihypertensive angiotensin-converting enzyme inhibitory (ace-i) activity and other probiotic properties of lactic acid bacteria isolated from traditional greek dairy products. International Dairy Journal, S0958694617301516.10.1016/j.idairyj.2017.07.003Search in Google Scholar

12. He, C., J. Zhe, S. Guowei and X. Hongni, 2012. Effect of probiotic Lactobacillus strains on angiotensin I converting enzyme inhibitory activity from fermented goat milk. Adv. Mater. Res., 531: 442-445.10.4028/www.scientific.net/AMR.531.442Search in Google Scholar

13. He, C., W. Juan, L. Qian and S. Guowei, 2013. Effect of NaHCO3, MgSO4, sodium Ascorbate, sodium glutamate, phosphate buffer on survival of Lactobacillus bulgaricus during freeze-drying. Adv. J. Food Sci. Technol., 5: 771-774.10.19026/ajfst.5.3166Search in Google Scholar

14. Jiang, Z.M., G. Wu, G.C. Huo and B. Tian, 2011. Study on external conditions of angiotensin converting enzyme inhibitory peptide derived from fermented milk. Sci. Technol. Food Ind., 32: 106-108.Search in Google Scholar

15. Liou, Y. S., Ma, T., Tien, L., Chien, C., Chou, P., & Jong, G. P.. (2008). Long-term effects of antihypertensive drugs on the risk of new-onset diabetes in elderly taiwanese hypertensives. International Heart Journal, 49(2), 205-211.10.1536/ihj.49.20518475020Search in Google Scholar

16. López-Fandiño, R., J. Otte and J. van Camp, 2006. Physiological, chemical technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activity. Int. Dairy J., 16: 1277-1293.10.1016/j.idairyj.2006.06.004Search in Google Scholar

17. Mohamed, H., M. Ons, S. Nabil, T. Yosra, K. Sadok and N. Moncef, 2010. Chemical composition, angiotensin I-converting enzyme (ACE) inhibitory, antioxidant and antimicrobial activities of the essential oil from Periploca laevigata root barks. Food Chem., 121: 724-731.10.1016/j.foodchem.2010.01.021Search in Google Scholar

18. Nakamura, Y., N. Yamamoto, K. Sakai, A. Okubo, S. Yamazaki and T. Takano, 1995. Purification and characterization of angiotensin I-converting enzyme inhibitors from sour milk. J. Dairy Sci., 78: 777-783.10.3168/jds.S0022-0302(95)76689-9Search in Google Scholar

19. Nielsen, M. S., Martinussen, T., Bénédicte Flambard, S?Rensen, K. I., & Otte, J.. (2009). Peptide profiles and angiotensin-i-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation ph, and storage time. International Dairy Journal, 19(3), 0-165.10.1016/j.idairyj.2008.10.003Search in Google Scholar

20. Pan, D., & Guo, Y. (2010). Optimization of sour milk fermentation for the production of ace-inhibitory peptides and purification of a novel peptide from whey protein hydrolysate. International Dairy Journal, 20(7), 472-479.10.1016/j.idairyj.2010.01.007Search in Google Scholar

21. Pihlanto, A., Virtanen, T., & Korhonen, H.. (2010). Angiotensin i converting enzyme (ace) inhibitory activity and antihypertensive effect of fermented milk. International Dairy Journal, 20(1), 0-10.10.1016/j.idairyj.2009.07.003Search in Google Scholar

22. Pritchard, S. R.. (2018). Isolation and characterisation of bioactive peptides derived from milk and cheese. Journal of Virology, 62(10), 3832–3839.Search in Google Scholar

23. Quiro´ s, A., M. Ramos, B. Muguerza, M.A. Delgado, M. Miguel, A. Aleixandre and I. Recio, 2007. Identification of novel antihypertensive peptides in milk fermented with Enterococus faecalis. Int. Dairy J., 17: 33-41.10.1016/j.idairyj.2005.12.011Search in Google Scholar

24. Rey, O. L.. (2014). Cognitive and linguistic impairment associated with hypertension. Dissertations & Theses - Gradworks.Search in Google Scholar

25. Robert, M.C., A. Razaname, M. Mutter and M.A. Juillerat, 2004. Peptides derived from sodium caseinate hydrolysates produced by Lactobacillus helveticus NCC 2765. J. Agr. Food Chem., 52: 6923-6931.10.1021/jf049510t15537298Search in Google Scholar

26. Rodríguez-Figueroa, J.C., R. Reyes-Díaz, A.F. González-Córdova, R. Troncoso-Rojas, I. VargasArispuro and B. Vallejo-Cordoba, 2010. Angiotensin-converting enzyme inhibitory activity of milk fermented by wild and industrial Lactococcus lactis strains. J. Dairy Sci., 93: 5032-5038.10.3168/jds.2010-310320965317Search in Google Scholar

27. Roy, F., J.I. Boye and B.K. Simpson, 2010. Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Res. Int., 43: 432-442.10.1016/j.foodres.2009.09.002Search in Google Scholar

28. Shuangquan, H.T. and M. Taku, 2008. Angiotensin Iconverting enzyme inhibitory peptides in skim milk fermented with lactobacillus helveticus 130B4 from camel milk in Inner Mongolia, China. J. Sci. Food Agric., 88: 2688-2692.10.1002/jsfa.3394Search in Google Scholar

29. Yamamoto, N., A. Akino and T. Takano, 1994a. Antihypertensive effects of different kinds of fermented milk in spontaneously hypertensive rats. Biosci. Biotechnol. Biochem., 58: 776-778.10.1271/bbb.58.776Search in Google Scholar

30. Yamamoto, N., A. Akino and T. Takano, 1994b. Antihypertensive effect of the peptides derived from casein by an extracellular proteinase from Lactobacillus helveticus CP790. J. Dairy Sci., 77: 917-922.10.3168/jds.S0022-0302(94)77026-0Search in Google Scholar

31. Yamamoto, N., M. Maeno and T. Takano, 1999. Purification and characterization of an antihypertensive peptide from a yoghurt-like product fermented by Lactobacillus helveticus CPN4. J. Dairy Sci., 82: 1388-1393.10.3168/jds.S0022-0302(99)75364-6Search in Google Scholar

32. Yanli, Tuba, Akal, H. C., Yeti?Emiyen, A., Hayaloglu, A. A.. (2016). Influence of adjunct cultures on angiotensin-converting enzyme (ace)-inhibitory activity, organic acid content and peptide profile of kefir. International Journal of Dairy Technology.10.1111/1471-0307.12346Search in Google Scholar