In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of <i>Lactococcus lactis</i>

• Main Authors: Miguel Ángel Rendon-Rosales, María J. Torres-Llanez, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Miguel A. Mazorra-Manzano, Belinda Vallejo-Cordoba
• Format: Article
• Language: English
• Published: MDPI AG 2019-09-01
• Series: Nutrients
• Subjects: bioactive peptides; simulated gastrointestinal digestion; cholesterol micelles; thrombin inhibitory peptides
• Online Access: https://www.mdpi.com/2072-6643/11/9/2150

Milk fermented with specific lactic acid bacteria (LAB) was reported to be a rich source of metabolites, such as peptides with different biological activities that may have a positive effect on cardiovascular health. Thus, in this study, the antithrombotic and hypocholesterolemic activities of fermented milk with specific strains of <i>Lactococcus lactis</i> were investigated before and after exposure to a simulated gastrointestinal digestion (SGD) model. The inhibition of thrombin-induced fibrin polymerization (IC₅₀ peptide concentration necessary to inhibit thrombin activity by 50%), anticoagulant activity, inhibition of micellar solubility of cholesterol and bile acid binding capacity of water soluble fractions (WSF) &lt;3 kDa from fermented milk were evaluated. Results indicated that the WSF from fermented milk with Lc-572 showed antithrombotic (IC₅₀ = 0.049 mg/mL) and hypocholesterolemic (55% inhibition of micellar solubility of cholesterol and 27% bile acid binding capacity) activities. Meanwhile, fermented milk with Lc-571 showed mainly antithrombotic activity (IC₅₀ = 0.045 mg/mL). On the other hand, fermented milk with Lc-600 presented mainly hypocholesterolemic activity (31.4% inhibition of micellar solubility of and 70% bile acid binding capacity). Moreover, biological activities were not lost after simulated gastrointestinal digestion conditions. Thus, fermented milk with these specific <i>L. lactis</i> strains show potential for the development of functional foods.