Purification and Characterization of Angiotensin I-Converting Enzyme Inhibitors from Sour Milk

• Published in: Journal of dairy science Vol. 78; no. 4; pp. 777 - 783
• Main Authors: Nakamura, Yasunori, Yamamoto, Naoyuki, Sakai, Kumi, Okubo, Akira, Yamazaki, Sunao, Takano, Toshiaki
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.04.1995; Am Dairy Sci Assoc; American Dairy Science Association
• Subjects: ACTIVIDAD ENZIMATICA; ACTIVITE ENZYMATIQUE; Amino Acid Sequence; angiotensin I-converting enzyme; Angiotensin-Converting Enzyme Inhibitors - isolation & purification; Animals; Biological and medical sciences; Chromatography, High Pressure Liquid; CULTIVOS INICIADORES; CULTURE STARTER; Fermentation; Food industries; Fundamental and applied biological sciences. Psychology; INHIBIDORES DE ENZIMAS; INHIBITEUR D'ENZYME; inhibitor; Lactobacillus; LACTOBACILLUS HELVETICUS; LAIT FERMENTE; LECHE FERMENTADA; MEDICAMENTOS CARDIOVASCULARES; Milk - chemistry; Milk - microbiology; Milk and cheese industries. Ice creams; MODIFICATEUR CARDIOVASCULAIRE; Molecular Sequence Data; PEPTIDE; PEPTIDOS; PURIFICACION; PURIFICATION; SACCHAROMYCES CEREVISIAE; sour milk; angiotensin I-converting enzyme; ACE; inhibitor; sour milk; purification; IC50; Hip-His-Leu; Enzyme; Peptidyl-dipeptidase A; Enzyme inhibitor; Hydrolases; Peptidyl-dipeptidases; Proteinases; Cultured milk
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(95)76689-9

The inhibitory activity of angiotensin I-converting enzyme in milk increased during fermentation with the Calpis sour milk starter containing Lactobacillus helveticus and Saccharomyces cerevisiae. Two kinds of peptides inhibitory to angiotensin I-converting enzyme were purified from the sour milk by using four-step HPLC. The amino acid sequences of these inhibitors were identified as Val-Pro-Pro and Ile-Pro-Pro. The concentrations of peptides providing 50% inhibition of angiotensin I-converting enzyme were 9 and 5 μM, respectively. Most of the inhibitory activity in sour milk was attributed to these two peptides.