RT Journal Article
T1 ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102
A1 Olvera Rosales, Laura Berenice
A1 Perez Escalante, Emmanuel
A1 Castañeda Ovando, Araceli
A1 Contreras López, Elizabeth
A1 Cruz Guerrero, Alma Elizabeth
A1 Regal López, Patricia
A1 Cardelle Cobas, Alejandra
A1 González Olivares, Luis Guillermo
K1 probiotic
K1 whey fermentation
K1 ACE inhibition
K1 antihypertensive peptides
K1 bioactive peptides
AB Many studies have reported the benefits of probiotic microorganisms and the production of angiotensin-converting enzyme (ACE) inhibitors. Determining the proteolytic and ACE inhibition capacities during whey fermentation was the goal of the study. Lacticaseibacillus rhamnosus GG, Streptococcus thermophilus SY-102, and both bacteria together were initially inoculated into whey, reaching an initial concentration of 108 CFU per milliliter in each fermentation system. Through the use of TNBS, SDS-PAGE, and SEC-HPLC methods, the proteolytic profile was examined. An in vitro investigation was performed to test the ACE inhibition capacity. With S. thermophilus, the logarithmic phase of microbial development was shorter than with L. rhamnosus (6 and 12 h, respectively). The logarithmic phase in the co-culture fermentation, however, was extended to 24 h. There were no significant differences in pH between the fermentations. However, the co-culture had a greater concentration of protein hydrolysis (453 ± 0.06 μg/mL), as indicated by the amount of free amino groups. Similarly, this fermentation produced more low molecular weight peptides. The higher inhibition activity, which increased at the conclusion of the fermentation with the co-culture and reached 53.42%, was influenced by the higher peptide synthesis. These findings highlighted the significance of creating useful co-culture products.
PB MDPI
SN 2304-8158
YR 2023
FD 2023-06-20
LK https://hdl.handle.net/10347/43471
UL https://hdl.handle.net/10347/43471
LA eng
NO Olvera-Rosales, L.B.; Pérez-Escalante, E.; Castañeda-Ovando, A.; Contreras-López, E.; Cruz-Guerrero, A.E.; Regal-López, P.; Cardelle-Cobas, A.; González-Olivares, L.G. ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102. Foods 2023, 12, 2416. https://doi.org/10.3390/ foods12122416
NO This research received no external funding
DS Minerva
RD 27 abr 2026