ACE-inhibitory activity of probiotic yoghurt

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Donkor, Osaana ORCID: 0000-0001-9565-9024, Henriksson, A, Singh, TK, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Shah, Nagendra P (2007) ACE-inhibitory activity of probiotic yoghurt. International Dairy Journal, 17 (11). pp. 1321-1331. ISSN 0958-6946


In this study, the in vitro angiotensin-converting enzyme (ACE)-inhibitory (ACE-I) activity of peptide fractions from different yoghurt batches was assessed. Inhibition of ACE activity resulted in an overall antihypertensive effect. Yoghurts were prepared either using a sole yoghurt culture including Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342, or L. acidophilus L10, L. casei L26 and Bifidobacterium lactis B94 in addition to yoghurt culture. ACE-I activity was determined at weekly intervals during 28 days of cold storage. Peptide fractions showing high ACE-I activity were further purified using multiple-steps of RP-HPLC. All probiotic yoghurts showed appreciable ACE-I activity during initial stages of storage compared with the control yoghurt, with a significant (p<0.05) decrease afterwards. The ACE-I activity ranged from IC50 of 103.30–27.79 μg mL−1 with the greatest ACE inhibition achieved during first and third week of storage. The in vitro ACE-I activity could be related to the peptide liberation via degradation of caseins. In total, 8 ACE-I peptides were characterized originating from αs2-casein (1), κ-casein (2) and β-casein, of which two well-known ACE-inhibiting peptides, namely Val–Pro–Pro (VPP) and Ile–Pro–Pro (IPP), were identified. These peptides are already used in commercial products.

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Item type Article
DOI 10.1016/j.idairyj.2007.02.009
Official URL
Subjects Historical > RFCD Classification > 210000 Science-General
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords yoghurt, bioactive peptides, angiotensin I-converting enzyme, ACE inhibition
Citations in Scopus 196 - View on Scopus
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