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Effect of probiotic cultures on the angiotensin converting enzyme inhibitory activity of whey-based fermented beverages

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Abstract

Fermented whey-based beverages were elaborated using commercial probiotics cultures (CHR HANSEN): BCT-1®, ABT-4®, ABC where A: Lactobacillus acidophilus, B: Bifidobacterium animalis subsp. lactis, C: Lactobacillus paracasei subsp. paracasei and T: Streptococccus thermophiles. Three treatments were prepared with these probiotics cultures and a treatment without cultures added as a control. All beverage were maintained at 4 °C and evaluated during their shelf life at 0, 7, 14 and 21 days. The variables analyzed were peptide concentration, proteolysis, ACE-inhibitory activity and, peptide and aromatic amino acid profiles. Principal component analysis (PCA) was conducted to assess the relationship between these variables. All whey-based fermented beverages added with probiotics presented ACE inhibitory activity (22–100%). However, whey-based beverage without probiotics added had the highest ACE inhibitory activity (100%), and it was maintained during its shelf life. Fermented beverage with ABT-4® culture had an ACE inhibitory activity from 80 to 100% during its shelf life. Thus can be attributed to the release of peptides during processing. Meanwhile, significative correlations were observed between variables varying this depending on the treatment, both, in magnitude and in direct or inverse direction (0.684–0.986). The ACE inhibitory activity was correlated to proteolysis and peptide and aromatic amino acids profiles. And, the IC50 was observed in the range of 0.01–0.055 mg/mL.

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Acknowledgements

The author Gabriela Rodríguez-Hernández gratefully acknowledges the National Council of Science and Technology of México (CONACYT) for the award of the D. Ph studentship that made possible to conduct this work. And, author America Chávez-Martinez is grateful to the Program for the Professional Development of Teachers of Mexico (PRODEP) for the financing of this project.

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Authors and Affiliations

  1. División de Ciencias de La Vida, Departamento de Alimentos, Universidad de Guanajuato, Ex-Hacienda El Copal, km 9 Carretera Irapuato-Silao, Irapuato, Guanajuato, C.P. 36824, México

    Gabriela Rodríguez-Hernández

  2. Facultad de Zootecnia Y Ecología, Universidad Autónoma de Chihuahua, Perif. R. Almada km 1. Chihuahua, Chihuahua, C.P. 31453, México

    Ana Luisa Rentería-Monterrubio, Juan Angel Ortega-Gutiérrez, Eduardo Santellano-Estrada & América Chávez-Martínez

  3. Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario Campus Ll. Chihuahua, Chihuahua, C.P. 31240, México

    Néstor Gutiérrez-Méndez

  4. División de Ciencias de La Vida, Departamento de Medicina Veterinaria, Universidad de Guanajuato, Ex-Hacienda El Copal, km 9 Carretera Irapuato-Silao, Irapuato, Guanajuato, C.P. 36824, México

    Servando Rojas-González

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  1. Gabriela Rodríguez-Hernández
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  2. Ana Luisa Rentería-Monterrubio
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  3. Néstor Gutiérrez-Méndez
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  4. Juan Angel Ortega-Gutiérrez
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  5. Eduardo Santellano-Estrada
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  6. Servando Rojas-González
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  7. América Chávez-Martínez
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Correspondence to América Chávez-Martínez.

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Rodríguez-Hernández, G., Rentería-Monterrubio, A., Gutiérrez-Méndez, N. et al. Effect of probiotic cultures on the angiotensin converting enzyme inhibitory activity of whey-based fermented beverages. J Food Sci Technol 57, 3731–3738 (2020). https://doi.org/10.1007/s13197-020-04405-6

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  • DOI: https://doi.org/10.1007/s13197-020-04405-6

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