Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2428-2433

  Shakerian, Mansour ^a   Razavi, Seyed Hadi ^a   Ziai, Seyed Ali ^b   Khodaiyan, Faramarz ^a   Yarmand, Mohammad Saeid ^a   Moayedi, Ali ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

ACE inhibitory activity; Fat; IC50; Inulin; Probiotic yogurt; Proteolysis

Indexed keywords

BACTERIA; FOOD PROCESSING; POLYSACCHARIDES; PROTEOLYSIS;

ACE-INHIBITORY ACTIVITY; ANGIOTENSIN-CONVERTING ENZYME; FAT; INULIN; LACTOBACILLUS ACIDOPHILUS LA5; LACTOBACILLUS DELBRUECKII; PROBIOTIC YOGURT; STREPTOCOCCUS THERMOPHILUS;

DAIRY PRODUCTS;

EID: 84925839024     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1202-9     Document Type: Article

References (31)

1. Akın M, Akın M, Kırmacı Z (2007) Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chem 104:93–99
2. Church FC, Swaisgood HE, Porter GH, Catignani GL (1983) Spectrophotometric Assay using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins. J Dairy Sci 66:1219–1227
3. Cruz A, Castro W, Faria J, Bolini H, Celeghini R, Raices R, Oliveira C, Freitas M, Conte Júnior C, Mársico E (2013) Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Res Int 51:723–728
4. Dave R, Shah N (1998) Ingredient supplementation effects on viability of probiotic bacteria in yogurt. J Dairy Sci 81:2804–2816
5. Donkor O, Henriksson A, Vasiljevic T, Shah NP (2005) Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt. J Food Sci 70:M375–M381
6. Donkor ON, Henriksson A, Singh T, Vasiljevic T, Shah NP (2007) ACE-inhibitory activity of probiotic yoghurt. Int Dairy J 17:1321–1331
7. Ejtahed H, Mohtadi-Nia J, Homayouni-Rad A, Niafar M, Asghari-Jafarabadi M, Mofid V, Akbarian-Moghari A (2011) Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus. J Dairy Sci 94:3288–3294
8. Fitzgerald RJ, Murray BA (2006) Bioactive peptides and lactic fermentations. Int J Dairy Technol 59:118–125
9. Fuglsang A, Rattray FP, Nilsson D, Nyborg NCB (2003) Lactic acid bacteria: inhibition of angiotensin converting enzyme in vitro and in vivo. Antonie Van Leeuwenhoek 83:27–34
10. Fuller R (1989) Probiotics in man and animals. J Applied Bact 66:365
11. Guven M, Yasar K, Karaca O, Hayaloglu A (2005) The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture. Int J Dairy Technol 58:180–184
12. Klaver FAM, Kingma F, Weerkamp A (1993) Growth and survival of bifidobacteria in milk. Nederlands Melk en Zuiveltijdschrif 47:151–164
13. Kunz AN, Noel JM, Fairchok MP (2004) Two cases of Lactobacillus bacteremia during probiotic treatment of short gut syndrome. J pediatr Gastr Nutr 38:457–458
14. Laragh JH (1979) L’hypertension. La Recherche 10:1068–1076
15. Leclerc PL, Gauthier SF, Bachelard H, Santure M, Roy D (2002) Antihypertensive activity of casein-enriched milk fermented by Lactobacillus helveticus. Int Dairy J 12:995–1004.
16. Mackay AD, Taylor MB, Kibbler CC, Hamilton-miller JMT (2008) Lactobacillus endocarditis caused by a probiotic organism. Clin Microb Infect 5:290–292
17. Moslehishad M, Ehsani MR, Salami M, Mirdamadi S, Ezzatpanah H, Niasari-Naslaji A, Moosavi-Movahedi AA (2013) The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637. Int Dairy J 29:82–87
18. Özer D, Akin S, Özer B (2005) Effect of inulin and lactulose on survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus yoghurt. Food Sci Technol Int 11:19–24
19. Pihlanto-Leppala A (2001) Bioactive peptides from bovine whey proteins: opioid and ACE-inhibitory peptides. Trends Food Sci Tech 11:347–356
20. Ramchandran L, Shah NP (2008) Growth, proteolytic and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP. J Food Sci 73:368–374
21. Ramchandran L, Shah NP (2009a) Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage. J Dairy Sci 92:895–906
22. Ramchandran L, Shah NP (2009b) Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and alpha-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage. Dairy Sci Technol 89:583–60
23. Ramchandran L, Shah NP (2010) Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage. LWT Food Sci Technol 43:819–827
24. Ramchandran L, Shah NP (2011) Yogurt can beneficially affect blood contributors of cardiovascular health status in hypertensive rats. J Food Sci 76:131–136
25. Rautio M, Jousimies-somer H, Kauma H, Pietarinen I, Saxelin M, Tynkkynen S, Koskela M (1999) Liver abscess due to a Lactobacillus rhamnosus strain indistinguishable from L. rhamnosus strain GG. Clin infect diseases 28:1159–1160
26. Saarela M, Mogensen G, Fonden R, Mättö J, Mattila-Sandholm T (2000) Probiotic bacteria: safety, functional and technological properties. J Biotechnol 84:197–215
27. Salminen S, Ouwehand A, Benno Y, Lee Y (1999) Probiotics: how should they be defined? Trends Food Sci Tech 10:107–110
28. Seppo L, Jauhiainen T, Poussa T, Korpela R (2003) A fermented milk high in bioactive peptides has a blood pressure–lowering effect in hypertensive subjects. Am J Clin Sci 77:326–330
29. Sipola M, Finckenberg P, Santisteban J, Korpela R, Vapaatalo H, Nurminen ML (2001) Long-term intake of milk peptides attenuates development of hypertension in spontaneously hypertensive rats. J Phys Pharm 52:745–54
30. Tsai JS, Chen TJ, Sun Pan B, Gong SD, Chung MY (2008) Antihypertensive effect of bioactive peptides produced by protease-facilitated lactic acid fermentation of milk. Food Chem 106:552–558
31. Vasiljevic T, Kealy T, Mishra VK (2007) Effects of β-Glucan addition to a probiotic containing Yogurt. J Food Sci 72:405–411