Olvera Rosales, Laura BerenicePerez Escalante, EmmanuelCastañeda Ovando, AraceliContreras López, ElizabethCruz Guerrero, Alma ElizabethRegal López, PatriciaCardelle Cobas, AlejandraGonzález Olivares, Luis Guillermo2025-10-292025-10-292023-06-20Olvera-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/ foods121224162304-8158https://hdl.handle.net/10347/43471Many 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.eng© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/)http://creativecommons.org/licenses/by/4.0/probioticwhey fermentationACE inhibitionantihypertensive peptidesbioactive peptides3206 Ciencias de la nutriciónjournal article10.3390/foods12122416open access