Dairy yeasts produce milk protein-derived antihypertensive hydrolysates

Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co‐cultured with lactic acid bacteria to release angiotensin‐converting enzyme inhibitory activities

“…Furthermore, studies by García‐Tejedor et al . () using different yeast strains including K. marxianus to ferment milk separately for 7 days, indicated that the highest ACE‐I achieved by casein‐derived peptides was ~55% and varied amongst yeasts; for example, corresponding to hydrolysates generated by K. lactis Kl3 and K. marxianus 2, the values were 18–69% and 54–73%, respectively. However, we show ACE‐I activity of K. marxianus alone to be 60% at 12 h of fermentation compared to 45% when combined with L. helveticus 881315 or L. helveticus 880953, which demonstrated the highest ACE‐I activity of 75% under the same conditions without co‐culturing (Ahtesh et al .…”

“…; García‐Tejedor et al . ). Angiotensin‐converting enzyme plays a major role in regulating blood pressure, by catalysing the conversion from angiotensin‐I to angiotensin‐II, a potent vasoconstrictor, which increases blood pressure.…”

“…; García‐Tejedor et al . ). Kluyveromyces marxianus also has the ability to produce antihypertensive peptides from whey proteins (Belem et al .…”

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

“…During fermentation, Bacillus subtilis , lactic acid bacteria (LAB), and fungi were capable of releasing a large number of different dipeptides, tripeptides, and other bioactive peptides (Cao, Liao, Wang, Yang, & Lu, ; Singh, Vij, & Hati, ). A large number of studies have reported that bioactive peptides are released through fermentative processes, such as antioxidant and antihypertensive peptides from fermented marine blue mussel (Rajapakse, Mendis, Jung, Je, & Kim, ), milk (Hernández‐Ledesma, Dávalos, Bartolomé, & Amigo, ); antioxidant peptides from fermented rapeseed (He et al., ), soybean (Iwai, Nakaya, Kawasaki, & Matsue, ), antihypertensive peptides from fermented milk (García‐Tejedor, Padilla, Salom, Belloch, & Manzanares, ), and pea seeds (Jakubczyk, Karaś, Baraniak, & Pietrzak, ). CPs can be fermented from CGM by Aspergillus with the maximum conversion rate approximately 36% at optimum conditions (Li, Cui, & Tan, ), and Aspergillus niger possessed the same ability in fermentative processes (Sheriff et al., ).…”

Effect of Flavourzyme® on Angiotensin‐Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus

“…Lactic acid bacteria (LAB) used to produce fermented dairy products (yoghurt, fermented milk, cheeses) have shown to produce peptides with varied but significant ACE‐I activities as reported in several studies (Korhonen and Pihlanto , , ; Korhonen ; Phelan and Kerins ; Hernández‐Ledesma and others ). The use of specific LAB or proteases for producing ACE‐I peptides from various milk media have been reported (van der Ven and others ; Donkor and others ; Pan and others ; Kilpi and others ; Meena and others ; Tsai and others ; Korhonen ; Hamme and others ; Ramchandran and Shah , 2011; Tellez and others ; Chaves‐López and others ; García‐Tejedor and others ). Bioactive peptides which have ACE‐I activity have been derived from hydrolysis of proteins using skim milk and whey protein concentrate (Donkor and others ; Madureira and others ).…”