NDLI: Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation.

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Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Solieri, Lisa Rutella, Giuseppina Sefora Tagliazucchi, Davide
Description	Author Affiliation: Solieri L ( Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy. Electronic address: lisa.solieri@unimore.it.); Rutella GS ( Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy.); Tagliazucchi D ( Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy.)
Abstract	This study aimed at evaluating non-starter lactobacilli (NSLAB) isolated from cheeses for their proteolytic activity and capability to produce fermented milk enriched in angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides. Preliminarily, 34 NSLAB from Parmigiano Reggiano (PR) and 5 from Pecorino Siciliano cheeses were screened based on their capacity to hydrolyze milk proteins. Two NSLAB strains from PR, Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, showed the most proteolytic phenotype and were positively selected to inoculate sterile cow milk. The fermentation process was monitored by measuring viable cell population, kinetic of acidification, consumption of lactose, and synthesis of lactic acid. Milk fermented with Lb. casei PRA205 exhibited higher radical scavenging (1184.83 ± 40.28 mmol/L trolox equivalents) and stronger ACE-inhibitory (IC50 = 54.57 µg/mL) activities than milk fermented with Lb. rhamnosus PRA331 (939.22 ± 82.68 mmol/L trolox equivalents; IC50 = 212.38 µg/mL). Similarly, Lb. casei PRA205 showed the highest production of ACE-inhibitory peptides Val-Pro-Pro and Ile-Pro-Pro, which reached concentrations of 32.88 and 7.52 mg/L after 87 and 96 h of milk fermentation, respectively. This evidence supports Lb. casei PRA205, previously demonstrated to possess characteristics compatible with probiotic properties, as a promising functional culture able to promote health benefits in dairy foods.
File Format	HTM / HTML
ISSN	07400020
Volume Number	51
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2015-10-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Antioxidants Metabolism Cheese Microbiology Fermentation Lactobacillus Casei Milk Peptides Peptidyl-dipeptidase A Animals Chemistry Cattle Female Lactic Acid Biosynthesis Lactose Milk Proteins Oligopeptides Isolation & Purification Pharmacology Probiotics Journal Article
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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