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Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder

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Abstract

The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L. casei BGP93 co-cultured with Streptococcus thermophilus TA-40. The probiotic beverage exhibited no significant difference from the control (absence of L. casei) with regard to titratable acidity, S. thermophilus viability and proteolysis degree during 21 days of storage (P > 0.05). During this period, the beverage maintained L. casei at appropriate levels (> 7 log cfu ml−1), thereby qualifying as a potential probiotic product. Although both control and probiotic beverages exhibited ACE inhibitory activity, as a result of proteolysis of whey proteins during fermentation, significant increased ACE inhibitory activity was found for the beverage with added probiotic L. casei (P < 0.05). The probiotic beverage has potency as a functional food candidate to be included in a dietary strategy aiming at prevention and control of hypertension.

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Acknowledgements

The authors wish to thank the Danisco Brasil Ltda. for providing part of the materials used in this study and the Laboratory of Food Science and Technology/Embrapa Goats and Sheep for their technical assistance.

Funding

This study was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Projects 477799/2012-4, 157376/2014-1 and 137976/2015-1), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazilian Agricultural Research Corporation (EMBRAPA) and Fundação Parque Tecnológico da Paraíba (PaqTcPB).

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Authors and Affiliations

  1. Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, Av. das Baraúnas, 351, Campina Grande, PB, 58109-753, Brazil

    Áurea Marcela de Souza Pereira & Michelangela Suelleny de Caldas Nobre

  2. Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal de Pernambuco, Av. da Engenharia, Recife, PE, 50740-600, Brazil

    Áurea Marcela de Souza Pereira & Michelangela Suelleny de Caldas Nobre

  3. Departamento de Farmácia, Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Rua Juvêncio Arruda, s/n, Campina Grande, PB, 58429-600, Brazil

    Daniely Rayane Bezerra de Farias, Blenda Brito de Queiroz, Ana Claudia Dantas de Medeiros & Flávia Carolina Alonso Buriti

  4. Unidade Acadêmica de Tecnologia de Alimentos, Universidade Federal de Campina Grande, Rua Jario Vieira Feitosa, 1770, Pombal, PB, 58840-000, Brazil

    Mônica Tejo Cavalcanti

  5. Empresa Brasileira de Pesquisa Agropecuária, Embrapa Caprinos e Ovinos, P.O. Box 145, Sobral, CE, 62010-970, Brazil

    Hévila Oliveira Salles

  6. Empresa Brasileira de Pesquisa Agropecuária, Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro, RJ, 23020-470, Brazil

    Karina Maria Olbrich dos Santos

  7. Departamento de Química, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, Rua Juvêncio Arruda, s/n, Campina Grande, PB, 58109-790, Brazil

    Eliane Rolim Florentino

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  1. Áurea Marcela de Souza Pereira
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Correspondence to Flávia Carolina Alonso Buriti.

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Pereira, Á.M.d.S., de Farias, D.R.B., de Queiroz, B.B. et al. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder. Probiotics & Antimicro. Prot. 11, 273–282 (2019). https://doi.org/10.1007/s12602-017-9362-y

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