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Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii K 71 and Sensory Evaluation
| Content Provider | MDPI |
|---|---|
| Author | Kim, Eun-Deok Lee, Hyun-Sook Kim, Kee-Tae Paik, Hyun-Dong |
| Copyright Year | 2021 |
| Description | This study was carried out to develop a functional yogurt with inhibitory effects on angiotensin-converting enzyme (ACE) and antioxidant activity using various probiotic strains. Yogurts were prepared using a commercial LAB freeze-dried product and probiotics.Yogurt with only commercial LAB product as control group (C) and probiotics supplemented with Lacticaseibacillus rhamnosus GG KCTC 12202 BP, as a reference group (T1), Lactiplantibacillus plantarum Kᔀ3 (T2), Lactiplantibacillus plantarum Kᔃ1 (T3), Lactiplantibacillus plantarum NK181 (T4), and Lactobacillus delbrueckii K 71 (T5). The T5 sample showed high antioxidant activities (86.5 ± 0.3% and 39.3 ± 1.0% in DPPH and ABTS assays, respectively). The T4 sample had the highest ACE inhibitory activity (51.3 ± 10.3%). In the case of sensory evaluation, the T4 and T5 samples did not show a significant difference (p > 0.05) compared to the reference group. These results suggest that L. plantarum NK181 and L. delbrueckii K 71 can be used in the food industry especially dairy to improve health benefits for hypertensive patients. |
| Starting Page | 2324 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods10102324 |
| Journal | Foods |
| Issue Number | 10 |
| Volume Number | 10 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-09-30 |
| Access Restriction | Open |
| Subject Keyword | Foods Food Science and Technology Probiotics Yogurt Antioxidant Ace Inhibition Sensory Evaluation |
| Content Type | Text |
| Resource Type | Article |
