Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus

摘要: Hypertension affects up to 30% of the adult population in most countries. It is a known risk factor for cardiovascular diseases, including coronary heart disease, peripheral artery and stroke. Owing increased health awareness consumers, application angiotensin-converting enzyme (ACE)-inhibitory peptides produced by Lactobacillushelveticus prevent or control high blood pressure has drawn wide attention. A total 59 L. helveticus strains were isolated from traditional fermented dairy products ACE-inhibitory activity milks with microorganisms was assayed. The 38 more than 50%, 3 (IMAU80872, IMAU80852, IMAU80851) expressing highest selected further studies. Particularly, gastrointestinal protease tolerance thermostability assessed. Based on these 2 criteria, IMAU80872 found be superior over other strains. Furthermore, exhibited vitro at following fermentation conditions: temperature 40°C, inoculation concentration 1×10(6) cfu/mL, 18h. Finally, using ultra-performance liquid chromatography coupled electrospray ionization quadrupole time-of-flight tandem mass spectrometry analysis, we observed changes metabolome along milk process IMAU80872. 6 identified, which might have activity. In conclusion, identified novel strain suitable production functional products.