Effects of ultra-high pressure treatment on angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant activity, and physicochemical properties of milk fermented with Lactobacillus delbrueckii QS306

Abstract

The present study investigated the influence of ultrahigh pressure (UHP) treatment on angiotensin-converting enzyme inhibitory (ACEI) activity and quality of milk fermented with Lactobacillus delbrueckii QS306 after storage. By varying treatment pressure, duration of pressure treatment, and duration of fermentation, optimal process parameters for the UHP treatment of milk fermented with QS306 to enhance ACEI activity were found to be 400 MPa, 10 min, and 48 h, respectively. The degree of ACE inhibition of the fermented milk was 91.63 ± 0.02%. After UHP treatment, ACEI activity, apparent viscosity, concentrations of polypeptides and volatile aromatic substances, umami, and richness had increased significantly, bitterness and astringency were significantly reduced, and antioxidant properties were maintained. In addition, UHP fermented milk maintained a high level of ACEI activity and good quality during storage. Thus, the data represent a valuable reference for improving the storage quality of fermented milk and research for the future development of dairy products with high ACEI activity.

Physicochemical and microbiological study of Dadiah jelly candy with the addition of Clitoria ternatea flower extract

“…This antioxidant activity originates from dadiah, which is used as a raw material for the manufacture of jelly candies. Many previous studies have reported antioxidant activity in probiotic fermented milk [25,26,27]. In general, the antioxidant activity in probiotic fermented milk is due to protein peptides formed during the fermentation process in fermented milk [28,29].…”

High angiotensin I‐converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa protease

“…Among dietary resources, milk protein is considered as an excellent choice to prepare ACE inhibitory peptides via hydrolysis (Wu et al . 2022).…”

Anchoring of Polymer Loops on Enzyme-Immobilized Mesoporous ZIF-8 Enhances the Recognition Selectivity of Angiotensin-Converting Enzyme Inhibitory Peptides

“…Recognized as a potential target for hypertension treatment, the angiotensin-converting enzyme (ACE) is the key enzyme for blood pressure regulation and is mainly localized on the membranes of lungs, heart, kidney, and intestinal cells [ 1 , 2 , 3 ]. The functional balance of ACE is crucial to blood pressure regulation.…”