Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69
Food derived angiotensin-I-converting enzyme (ACE)-inhibitory peptides are normally from products fermented by Lactobacillus helveticus but seldom by other lactic acid bacteria. In this study, a novel wild strain L. plantarum 69 was identified genetically and applied to ferment goat milk with high A...
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| Published in | Food science & technology Vol. 91; pp. 532 - 540 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
01.05.2018
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| Abstract | Food derived angiotensin-I-converting enzyme (ACE)-inhibitory peptides are normally from products fermented by Lactobacillus helveticus but seldom by other lactic acid bacteria. In this study, a novel wild strain L. plantarum 69 was identified genetically and applied to ferment goat milk with high ACE-inhibitory activity, flourished bacterial population, and ideal flavor. The fermentation condition was optimized with the aid of response surface methodology (RSM). The optimal fermentation condition were temperature of 35 °C, CaCl2 concentration of 0.07%, and Tween-80 concentration of 0.04%. The ACE-inhibitory activity of the fermented product reach 88.91% which was approximately close to the predicted 91.68%. Purification was operated by ultrafiltration, macroporous resin DA201-C, gel chromatography, and reverse-phase high performance liquid chromatography (RP-HPLC), and finally exhibited the ACE-inhibitory activity of 91.62%. Goat milk fermented by L69 successfully survived in gastrointestinal tract and maintained high ACE-inhibitory activity.
•Goat milk fermented by L. plantarum 69 showed great characteristic.•The optimal fermentation was temperature of 35 °C, CaCl2 of 0.07% (w/v), and Tween-80 of 0.04% (v/v).•The purified fermentation product exhibited high ACE-inhibitory activity.•Fermentation product survived in gastrointestinal tract with high ACE-inhibitory activity. |
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| AbstractList | Food derived angiotensin-I-converting enzyme (ACE)-inhibitory peptides are normally from products fermented by Lactobacillus helveticus but seldom by other lactic acid bacteria. In this study, a novel wild strain L. plantarum 69 was identified genetically and applied to ferment goat milk with high ACE-inhibitory activity, flourished bacterial population, and ideal flavor. The fermentation condition was optimized with the aid of response surface methodology (RSM). The optimal fermentation condition were temperature of 35 °C, CaCl2 concentration of 0.07%, and Tween-80 concentration of 0.04%. The ACE-inhibitory activity of the fermented product reach 88.91% which was approximately close to the predicted 91.68%. Purification was operated by ultrafiltration, macroporous resin DA201-C, gel chromatography, and reverse-phase high performance liquid chromatography (RP-HPLC), and finally exhibited the ACE-inhibitory activity of 91.62%. Goat milk fermented by L69 successfully survived in gastrointestinal tract and maintained high ACE-inhibitory activity.
•Goat milk fermented by L. plantarum 69 showed great characteristic.•The optimal fermentation was temperature of 35 °C, CaCl2 of 0.07% (w/v), and Tween-80 of 0.04% (v/v).•The purified fermentation product exhibited high ACE-inhibitory activity.•Fermentation product survived in gastrointestinal tract with high ACE-inhibitory activity. Food derived angiotensin-I-converting enzyme (ACE)-inhibitory peptides are normally from products fermented by Lactobacillus helveticus but seldom by other lactic acid bacteria. In this study, a novel wild strain L. plantarum 69 was identified genetically and applied to ferment goat milk with high ACE-inhibitory activity, flourished bacterial population, and ideal flavor. The fermentation condition was optimized with the aid of response surface methodology (RSM). The optimal fermentation condition were temperature of 35 °C, CaCl2 concentration of 0.07%, and Tween-80 concentration of 0.04%. The ACE-inhibitory activity of the fermented product reach 88.91% which was approximately close to the predicted 91.68%. Purification was operated by ultrafiltration, macroporous resin DA201-C, gel chromatography, and reverse-phase high performance liquid chromatography (RP-HPLC), and finally exhibited the ACE-inhibitory activity of 91.62%. Goat milk fermented by L69 successfully survived in gastrointestinal tract and maintained high ACE-inhibitory activity. |
| Author | Ji, Zhe Zhang, Qiuhong Shu, Guowei Chen, Li Chen, He |
| Author_xml | – sequence: 1 givenname: Li orcidid: 0000-0002-6808-1121 surname: Chen fullname: Chen, Li email: chenlisp@snnu.edu.cn organization: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, PR China – sequence: 2 givenname: Qiuhong surname: Zhang fullname: Zhang, Qiuhong organization: School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, PR China – sequence: 3 givenname: Zhe surname: Ji fullname: Ji, Zhe organization: School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, PR China – sequence: 4 givenname: Guowei surname: Shu fullname: Shu, Guowei email: shuguowei@gmail.com organization: School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, PR China – sequence: 5 givenname: He surname: Chen fullname: Chen, He organization: School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, PR China |
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| SubjectTerms | Angiotensin-I-converting enzyme (ACE) inhibitory peptides calcium chloride fermentation Fermented goat milk fermented milk flavor Gastrointestinal digestion gastrointestinal system gel chromatography goat milk lactic acid bacteria Lactobacillus helveticus Lactobacillus plantarum Lactobacillus plantarum 69 peptides polysorbates porous media response surface methodology Response surface methodology (RSM) reversed-phase high performance liquid chromatography temperature ultrafiltration |
| Title | Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69 |
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