Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and Sensory Evaluation

Eun-Deok Kim; Hyun-Sook Lee; Kee-Tae Kim; Hyun-Dong Paik

doi:10.3390/foods10102324

Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and Sensory Evaluation

Foods. 2021 Sep 30;10(10):2324. doi: 10.3390/foods10102324.

Authors

Eun-Deok Kim¹, Hyun-Sook Lee², Kee-Tae Kim¹, Hyun-Dong Paik¹

Affiliations

¹ Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
² Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 51767, Korea.

Abstract

This study was carried out to develop a functional yogurt with inhibitory effects on angiotensin-converting enzyme (ACE) and antioxidant activity using various probiotic strains. Yogurts were prepared using a commercial LAB freeze-dried product and probiotics.Yogurt with only commercial LAB product as control group (C) and probiotics supplemented with Lacticaseibacillus rhamnosus GG KCTC 12202 BP, as a reference group (T1), Lactiplantibacillus plantarum KU15003 (T2), Lactiplantibacillus plantarum KU15031 (T3), Lactiplantibacillus plantarum NK181 (T4), and Lactobacillus delbrueckii KU200171 (T5). The T5 sample showed high antioxidant activities (86.5 ± 0.3% and 39.3 ± 1.0% in DPPH and ABTS assays, respectively). The T4 sample had the highest ACE inhibitory activity (51.3 ± 10.3%). In the case of sensory evaluation, the T4 and T5 samples did not show a significant difference (p > 0.05) compared to the reference group. These results suggest that L. plantarum NK181 and L. delbrueckii KU200171 can be used in the food industry especially dairy to improve health benefits for hypertensive patients.

Keywords: ACE inhibition; antioxidant; probiotics; sensory evaluation; yogurt.