Antihypertensive peptides from whey proteins fermented by lactic acid bacteria

Eric Banan-Mwine Daliri; Byong H Lee; Byun-Jae Park; Se-Hun Kim; Deog-Hwan Oh

doi:10.1007/s10068-018-0423-0

Antihypertensive peptides from whey proteins fermented by lactic acid bacteria

Food Sci Biotechnol. 2018 Jul 6;27(6):1781-1789. doi: 10.1007/s10068-018-0423-0. eCollection 2018 Dec.

Authors

Eric Banan-Mwine Daliri¹, Byong H Lee^{1

2}, Byun-Jae Park¹, Se-Hun Kim¹, Deog-Hwan Oh¹

Affiliations

¹ 1Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 200-701 South Korea.
² 2Department of Food Science/Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9 Canada.

Abstract

In this study, whey proteins were fermented with 34 lactic acid bacteria for 48 h at 37 °C and their ability to inhibit angiotensin 1-converting enzyme (ACE) activity were compared. All the lactic acid bacteria displayed varying proteolytic abilities in whey. Their fermentates also displayed varying abilities to inhibit ACE in vitro. Seven fermentates showed strong ACE inhibitory abilities between 84.70 ± 0.67 and 52.40 ± 2.1% with IC₅₀ values between 19.78 ± 1.73 and 2.13 ± 0.7 mg/ml. Pediococcus acidilactici SDL1414 showed the strongest ACE inhibitory activity of 84.7 ± 0.67% (IC₅₀ = 19.78 ± 1.73 μg/ml). Mass spectrometry revealed that more than half (57.7%) of the low molecular weight peptides (< 7 kDa) in the P. acidilactici SDL1414 fermented samples were ACE inhibitory peptides. Our results show that P. acidilactici SDL1414 could be used as a starter culture in the dairy industry to develop antihypertensive functional foods for hypertension management.

Keywords: Angiotensin1-converting enzyme; Bioactive peptides; Fermentates.