Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides

Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides

The individual and interactive effects of inoculum size, fermentation time and ratio of the freeze-dried Lactobacillus bulgaricus powder LB6 and the freeze-dried Streptococcus thermophilus powder ST78 on pH, optical density (OD) and Angiotensin converting enzyme (ACE) inhibitory activity were studie...

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Main Authors: Guowei SHU, Jinfeng NIU, Hongchang WAN, He CHEN
Format: Article
Language:English
Published: Galati University Press 2016-08-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
Lactobacillus bulgaricus
Streptococcus thermophilus
functional starter culture
ACE inhibitory peptides
Response Surface Methodology
Online Access:http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/4%20Shu%20et%20al.pdf
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spelling doaj-8edac2edc1794bdf81fbc99b641e0cdc2020-11-24T22:53:42ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2016-08-014014357Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptidesGuowei SHU0Jinfeng NIU1Hongchang WAN2He CHEN3Shaanxi University of Science & Technology, Xi’an, ChinaShaanxi University of Science & Technology, Xi’an, ChinaShaanxi Yatai Dairy Co., Ltd., Xianyang, China Shaanxi University of Science & Technology, Xi’an, ChinaThe individual and interactive effects of inoculum size, fermentation time and ratio of the freeze-dried Lactobacillus bulgaricus powder LB6 and the freeze-dried Streptococcus thermophilus powder ST78 on pH, optical density (OD) and Angiotensin converting enzyme (ACE) inhibitory activity were studied by Response Surface Methodology (RSM). As a result, the optimal starter culture formulations were obtained. It was shown that the optimal inoculum size and fermentation time were 0.3% and 4.5 h respectively, for an optimal LB6:ST78 ratio of 3:2. The experimental values of pH, OD and ACE inhibitory activity were 4.71±0.03, 0.962±0.031 and 85.16±0.05 %, which were very close to the predicted values 4.70, 0.963 and 85.10%. http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/4%20Shu%20et%20al.pdfLactobacillus bulgaricusStreptococcus thermophilusfunctional starter cultureACE inhibitory peptidesResponse Surface Methodology
collection DOAJ
language English
format Article
sources DOAJ
author Guowei SHU
Jinfeng NIU
Hongchang WAN
He CHEN
spellingShingle Guowei SHU
Jinfeng NIU
Hongchang WAN
He CHEN
Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Lactobacillus bulgaricus
Streptococcus thermophilus
functional starter culture
ACE inhibitory peptides
Response Surface Methodology
author_facet Guowei SHU
Jinfeng NIU
Hongchang WAN
He CHEN
author_sort Guowei SHU
title Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides
title_short Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides
title_full Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides
title_fullStr Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides
title_full_unstemmed Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides
title_sort investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides
publisher Galati University Press
series Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
issn 1843-5157
2068-259X
publishDate 2016-08-01
description The individual and interactive effects of inoculum size, fermentation time and ratio of the freeze-dried Lactobacillus bulgaricus powder LB6 and the freeze-dried Streptococcus thermophilus powder ST78 on pH, optical density (OD) and Angiotensin converting enzyme (ACE) inhibitory activity were studied by Response Surface Methodology (RSM). As a result, the optimal starter culture formulations were obtained. It was shown that the optimal inoculum size and fermentation time were 0.3% and 4.5 h respectively, for an optimal LB6:ST78 ratio of 3:2. The experimental values of pH, OD and ACE inhibitory activity were 4.71±0.03, 0.962±0.031 and 85.16±0.05 %, which were very close to the predicted values 4.70, 0.963 and 85.10%.
topic Lactobacillus bulgaricus
Streptococcus thermophilus
functional starter culture
ACE inhibitory peptides
Response Surface Methodology
url http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/4%20Shu%20et%20al.pdf
work_keys_str_mv AT guoweishu investigationsonthecapacityoflacticacidbacteriatoproduceaceinhibitorypeptides
AT jinfengniu investigationsonthecapacityoflacticacidbacteriatoproduceaceinhibitorypeptides
AT hongchangwan investigationsonthecapacityoflacticacidbacteriatoproduceaceinhibitorypeptides
AT hechen investigationsonthecapacityoflacticacidbacteriatoproduceaceinhibitorypeptides
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