Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk

Chen, Y.; Wang, Z.; Chen, X.; Liu, Y.; Zhang, H.; Sun, Tingting

doi:10.3168/jds.2009-2672

Cited by 106 publications

(65 citation statements)

References 23 publications

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“…Bacteriocines produced by lactic acid bacteria in airag have recently been isolated and characterised by Batdorj et al (2006). Koumiss is also rich in ACE-inhibitory peptides, supporting the claim of its beneficial effects on cardiovascular health (Chen et al, 2010).…”

Section: Fermented Horse and Donkey Milkmentioning

confidence: 99%

Equid milk for human consumption

Salimei

Fantuz

2012

International Dairy Journal

206

166

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Section: Fermented Horse and Donkey Milkmentioning

confidence: 99%

Equid milk for human consumption

Salimei

Fantuz

2012

International Dairy Journal

206

166

View full text Add to dashboard Cite

“…The ACEI activity was measured using the HPLC method described by Chen et al (2010) with some modifications. The substrate hippuryl-l-histidyl-l-leucine (HHL) and rabbit lung powder containing ACE were obtained from Sigma Chemical Co. (St. Louis, MO).…”

Section: Determination Of In Vitro Acei Activitymentioning

confidence: 99%

“…Certain traditional fermented milk products, including koumiss (fermented mare milk) and kurut (fermented yak milk), were reported to exhibit ACEI activity and beneficial hypertensive effect Chen et al, 2010). However, very few studies have performed on screening and characterizing the strains responsible for such activity in these products, in particular in the local homemade fermented dairy-based foods from Mongolia and China.…”

Section: Introductionmentioning

confidence: 99%

Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9

Chen

Liu

Xue

et al. 2014

Journal of Dairy Science

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Hypertension is a major global health issue which elevates the risk of a large world population to chronic life-threatening diseases. The inhibition of angiotensin-converting enzyme (ACE) is an effective target to manage essential hypertension. In this study, the fermentation properties (titratable acidity, free amino nitrogen, and fermentation time) and ACE-inhibitory (ACEI) activity of fermented milks produced by 259 Lactobacillus helveticus strains previously isolated from traditional Chinese and Mongolian fermented foods were determined. Among them, 37 strains had an ACEI activity of over 50%. The concentrations of the antihypertensive peptides, Ile-Pro-Pro and Val-Pro-Pro, were further determined by ultra performance liquid chromatography with quadrupole-time-of-flight mass spectrometry. The change of ACEI activity of the fermented milks of 3 strains exhibiting the highest ACEI activity upon gastrointestinal protease treatment was assayed. Fermented milks produced by strain H9 (IMAU60208) had the highest in vitro ACEI activity (86.4 ± 1.5%), relatively short fermentation time (7.5 h), and detectable Val-Pro-Pro (2.409 ± 0.229 µM) and Ile-Pro-Pro (1.612 ± 0.114 µM) concentrations. Compared with the control, a single oral dose of H9-fermented milk significantly attenuated the systolic, diastolic, and mean blood pressure of spontaneously hypertensive rats (SHR) by 15 to 18 mmHg during the 6 to 12 h after treatment. The long-term daily H9-fermented milk intake over 7 wk exerted significant antihypertensive effect to SHR, but not normotensive rats, and the systolic and diastolic blood pressure were significantly lower, by 12 and 10 mmHg, respectively, compared with the control receiving saline. The feeding of H9-fermented milk to SHR resulted in a significantly higher weight gain at wk 7 compared with groups receiving saline, commercial yogurt, and captopril. Our study identified a novel probiotic L. helveticus strain originated from kurut sampled from Tibet (China), which is a valuable resource for future development of functional foods for hypertension management.

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“…VPP and IPP, which showed the greatest ACE inhibitory activity, were detected in sour milk, and are already established and marketed as a functional drink. In traditional fermented mare's milk, Chen et al detected active peptides with ACE inhibitory properties (Chen et al, 2010). In Fig.…”

Section: Resultsmentioning

confidence: 99%

Inhibition of Angiotensin-Converting Enzyme by Components of Traditional Mongolian Fermented Milk Products

Bayarsaikhan

Ohnishi‐Kameyama

Shirai

et al. 2011

FSTR

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Several angiotensin-converting enzyme (ACE) inhibitory peptides have been detected in milk products. There are many traditional milk products in Mongolia. For this study, some Mongolian milk products were collected, and the ACE inhibitory activities of these samples were tested; an active fraction was found in aaruul made from mare's milk. After purification by dialysis and HPLC, the active fractions were isolated. The molecular weight of the active component was 362.05 M, as determined by mass spectrometry. An authentic standard was used to determine the IC 50 value of the inhibitory activity. From the results of molecular weight, the active component in aaruul was identified as 5′-GMP. The activity of 5′-GMP is not much higher than that of the active peptide in sour milk and some flavonoids. However, this is the first report that shows that 5′-GMP inhibits ACE activity. These results will provide useful information for the development of hypertension therapy agents.

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Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk

Cited by 106 publications

References 23 publications

Equid milk for human consumption

Equid milk for human consumption

Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9

Inhibition of Angiotensin-Converting Enzyme by Components of Traditional Mongolian Fermented Milk Products

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