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Article: ACE-inhibitory activity of probiotic yoghurt

TitleACE-inhibitory activity of probiotic yoghurt
Authors
KeywordsACE inhibition
Angiotensin I-converting enzyme
Bioactive peptides
Yoghurt
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2007, v. 17 n. 11, p. 1321-1331 How to Cite?
AbstractIn this study, the in vitro angiotensin-converting enzyme (ACE)-inhibitory (ACE-I) activity of peptide fractions from different yoghurt batches was assessed. Inhibition of ACE activity resulted in an overall antihypertensive effect. Yoghurts were prepared either using a sole yoghurt culture including Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342, or L. acidophilus L10, L. casei L26 and Bifidobacterium lactis B94 in addition to yoghurt culture. ACE-I activity was determined at weekly intervals during 28 days of cold storage. Peptide fractions showing high ACE-I activity were further purified using multiple-steps of RP-HPLC. All probiotic yoghurts showed appreciable ACE-I activity during initial stages of storage compared with the control yoghurt, with a significant (p<0.05) decrease afterwards. The ACE-I activity ranged from IC50 of 103.30-27.79 μg mL-1 with the greatest ACE inhibition achieved during first and third week of storage. The in vitro ACE-I activity could be related to the peptide liberation via degradation of caseins. In total, 8 ACE-I peptides were characterized originating from αs2-casein (1), κ-casein (2) and β-casein, of which two well-known ACE-inhibiting peptides, namely Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP), were identified. These peptides are already used in commercial products. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144407
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDonkor, ONen_HK
dc.contributor.authorHenriksson, Aen_HK
dc.contributor.authorSingh, TKen_HK
dc.contributor.authorVasiljevic, Ten_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:53Z-
dc.date.available2012-01-20T09:01:53Z-
dc.date.issued2007en_HK
dc.identifier.citationInternational Dairy Journal, 2007, v. 17 n. 11, p. 1321-1331en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144407-
dc.description.abstractIn this study, the in vitro angiotensin-converting enzyme (ACE)-inhibitory (ACE-I) activity of peptide fractions from different yoghurt batches was assessed. Inhibition of ACE activity resulted in an overall antihypertensive effect. Yoghurts were prepared either using a sole yoghurt culture including Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342, or L. acidophilus L10, L. casei L26 and Bifidobacterium lactis B94 in addition to yoghurt culture. ACE-I activity was determined at weekly intervals during 28 days of cold storage. Peptide fractions showing high ACE-I activity were further purified using multiple-steps of RP-HPLC. All probiotic yoghurts showed appreciable ACE-I activity during initial stages of storage compared with the control yoghurt, with a significant (p<0.05) decrease afterwards. The ACE-I activity ranged from IC50 of 103.30-27.79 μg mL-1 with the greatest ACE inhibition achieved during first and third week of storage. The in vitro ACE-I activity could be related to the peptide liberation via degradation of caseins. In total, 8 ACE-I peptides were characterized originating from αs2-casein (1), κ-casein (2) and β-casein, of which two well-known ACE-inhibiting peptides, namely Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP), were identified. These peptides are already used in commercial products. © 2007 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.subjectACE inhibitionen_HK
dc.subjectAngiotensin I-converting enzymeen_HK
dc.subjectBioactive peptidesen_HK
dc.subjectYoghurten_HK
dc.titleACE-inhibitory activity of probiotic yoghurten_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.idairyj.2007.02.009en_HK
dc.identifier.scopuseid_2-s2.0-34548662149en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34548662149&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume17en_HK
dc.identifier.issue11en_HK
dc.identifier.spage1321en_HK
dc.identifier.epage1331en_HK
dc.identifier.isiWOS:000250288500008-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridDonkor, ON=8988839100en_HK
dc.identifier.scopusauthoridHenriksson, A=7006573843en_HK
dc.identifier.scopusauthoridSingh, TK=7403106113en_HK
dc.identifier.scopusauthoridVasiljevic, T=8576782100en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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