Antihypertensive peptides and γ-aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk
2006; Elsevier BV; Volume: 41; Issue: 6 Linguagem: Inglês
10.1016/j.procbio.2005.12.026
ISSN1873-3298
AutoresJ. S. Tsai, Yu‐Hung Lin, Bonnie Sun Pan, T.J. Chen,
Tópico(s)Biochemical effects in animals
ResumoSoymilk was fermented with five lactic acid bacteria (Lactobacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium longum) for up to 30 h at 42 °C. A protease, prozyme 6, was added 5 h after fermentation. The whey was separated from the fermented soymilk and then freeze-dried. As the fermentation time extended to 30 h, pH decreased from 6.5 to 4.1, soluble protein content increased from 47 to 390 mg/g, free amino acid content increased from 91.3 to 214.4 mg/g, peptide content increased from 39.6 to 463.3 mg/g and γ-aminobutyric acid (GABA) increased from 93.9 to 361.6 mg/100 g, and inhibition of angiotensin I-converting enzyme (ACE) IC50 decreased from 9.28 to 0.66 mg powder/ml, respectively. Fermentation of whey for 30 h was fractionated by size exclusion chromatography on a Sephadex G-15 column. A fraction of 800–900 Da was found with the highest inhibitory efficiency ratio (IER) being 795%/(mg ml). This whey (peptide concentration 10 mg/ml) was used as drinks administered to the spontaneously hypertensive rat (SHR) for 8 weeks. The systolic blood pressure (SBP) of SHR reduced to 19.0 mmHg after 8 weeks of oral administration.
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