Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity

• Type: Article in International Scientific Journal
• Date: 2007

Authors

Papadimitriou, CG (Author) Other; Vafopoulou Mastrojiannaki, A (Author) Other; Silva, SV (Author) Other; Gomes, AM (Author) Other; F. Xavier Malcata (Author) Other; Alichanidis, E (Author) Other

Journal

Title: Food Chemistry

Vol. 105 No. 3

Pages: 647-656

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 95 Citations

Scopus - 125 Citations

Other information

Authenticus ID: P-004-D5V

DOI: 10.1016/j.foodchem.2007.04.028

Abstract (EN): Two sets of traditional Greek sheep milk yoghurt were produced: the first one (YC) using normal yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus gamma 10.13 and Streptococcus thermophilus gamma 10.7) and the second (PR) with the same normal culture mixed with Lactobacillus paracasei subsp. paracasei DC412. YC and PR had similar physicochemical properties and proteolysis patterns throughout storage. Both products showed similar peptide profiles by RP-HPLC but quantitative differences were observed in respect to storage time. Single-strain cultures of the microorganisms used showed similar peptide profiles for both lactobacilli, yet L. delbrueckii subsp. bulgaricus was the most proteolytic of all three microorganisms. The peptide content and the ACE-inhibitory activity of the water-soluble extracts of yoghurts, YC and PR, increased throughout storage. Major peptides were identified from yoghurt PR and from the separate cultures of L. delbrueckii subsp. bulgaricus and L. paracasei subsp. paracasei. Most of these peptides were derived from beta-casein. A peptide, beta-CN f114-121, with well-established ACE-inhibitory and opiate-like activity was identified in yoghurt PR. Further identified peptides were regarded as potential ACE-inhibitors according to their sequence. @ 2007 Elsevier Ltd. All rights reserved.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10