Have a personal or library account? Click to login
Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22 Cover

Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22

Open Access
|Jun 2021

References

  1. 1. Ahtesh, F., Stojanovska, L. & Shah, N., (2016). Effect of flavourzyme on angiotensin-converting enzyme inhibitory peptides formed in skim milk and whey protein concentrate during fermentation by Lactobacillus helveticus. Journal of Food Science, 81(1), 135-143. DOI:10.1111/1750-3841.1317710.1111/1750-3841.13177
  2. 2. Chen, G.W. (2007). Physiological effects of protease-assisted lactic acid bacteria fermented milk whey on cardiovascular[D]. National Taiwan Ocean University
  3. 3. Chen, H., Ji, Z., Shu, G.W. (2012). Effect of probiotic Lactobacillus strains on Angiotensin I Converting Enzyme inhibitory activity from fermented goat milk. Advanced Materials Research, 531: 442-445. DOI: 10.4028/www.scientific.net/AMR.531.44210.4028/www.scientific.net/AMR.531.442
  4. 4. Chen, H., Yao, C.X. (2019). Effect of protease on antioxidant peptides produced by fermenting skimmed goat milk. Food Science And Technology, 44(9):16-20. DOI:10.13684/j.cnki.spkj.2019.09.004
  5. 5. De, G.C., Espejo, F.J. & Skibsted, L.H. (2014). Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases. International Dairy Journal, 39(1), 28-40. DOI: 10.1016/j.idairyj.2014.03.01510.1016/j.idairyj.2014.03.015
  6. 6. Elfahri K., Vasiljevic T. & Yeager T. (2016). Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus bacterials. Journal of Dairy Science, 99(1), 31-40. DOI:10.3168/jds.2015-1016010.3168/jds.2015-10160
  7. 7. FitzGerald, R.J., Murray, B.A. & Walsh, D. (2004). Hypotensive peptides from milk proteins. The Journal of nutrition, 134(4), 980-988.10.1093/jn/134.4.980S
  8. 8. Kris, E.P.M., Hecker, K.D. & Bonanome, A. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine, 113(9), 71-88. DOI:10.1016/S0002-9343(01)00995-010.1016/S0002-9343(01)00995-0
  9. 9. Kudoh Y., Matsuda S. & Igoshi K. (2001). Antioxidative peptide from milk fermented with Lactobacillus delbrueckii subsp. bulgaricus IFO13953. Nippon Shokuhin Kagaku Kogaku Kaishi, 48(1), 44-50.10.3136/nskkk.48.44
  10. 10. Liang, X.L., Tan, K.Y. & Su, H.Y. (2014). Research progress of milk-derived antioxidant active peptides. Journal of Food Safety and Quality, 5(09), 2776-2782. DOI:10.19812/j.cnki.jfsq11-5956/ts.2014.09.031
  11. 11. Liang, M.Y. & Chen, Q.S. (2009). Optimization of conditions for preparing ACE inhibitory peptides from fermented milk of Lactobacillus helveticus. Food Science, 30(21),155-160.
  12. 12. Lu, H.H., Pan, D.D. & Lu, L.S. (2010). Optimization of the conditions for preparing ACE inhibitory peptides by fermenting whey protein from Lactobacillus helveticus. Food Science, 31(03), 165-169.
  13. 13. Lu, J.X., Ya, Y.H. & Hong, Y.H. (2016). Purification and identification of antioxidative peptides from dry-cured Xuanwei ham. Food Chemistry, 194, 951-958. DOI: 10.1016/j.foodchem.2015.08.10110.1016/j.foodchem.2015.08.101
  14. 14. L S, T. & J, T P. (2003). A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. 77(2), 326-300
  15. 15. Meena, K., Kapila, S. & Chand, R. (2008). Immunomodulatory effect of oral administration of milk fermented with Lactobacillus helveticus in mice. Milchwissenschaft, 63(1), 27-29.
  16. 16. Nakamura, Y., Yamamoto, N. & Saksi, K. (1995). Purification and characterization of angiotensin I-converting enzyme inhibitors from sour milk. Joumal of Dairy Science, 78(4), 777-783. DOI:10.3168/jds.S0022-0302(95)76689-910.3168/jds.S0022-0302(95)76689-9
  17. 17. Ribeiro, M.C.E., Chaves, K.S. & Gebara, C. (2014). Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt. Food Research International, 66, 424-431. DOI: 10.1016/j.foodres.2014.10.01910.1016/j.foodres.2014.10.019
  18. 18. Soares, J.K.B., Melo, A.P.R.d. & Medeiros, M.C. (2013). Anxiety behavior is reduced, and physical growth is improved in the progeny of rat dams that consumed lipids from goat milk: An elevated plus maze analysis. Neuroscience Letters, 552, 25-29. DOI: 10.1016/j.neulet.2013.07.02810.1016/j.neulet.2013.07.028
  19. 19. Shan, J., Yan, Z.W. & Zheng, S.F. (2019). Optimization of fermentation conditions for probiotic starter suitable for skimmed goat milk. China Brewing, 38(04), 136-140.
  20. 20. Shao, H. (2008). Screening of blood pressure-lowering probiotics and their fermentation characteristics[D]. Yangzhou University
  21. 21. Shu, G.W., Zhang, Q., Chen, H., Wan, H.C., Li, H., (2015). Effect of five proteases including alcalase, flavourzyme, papain, proteinase k and trypsin on antioxidative activities of casein hydrolysate from goat milk. Acta Universitatis Cibiniensis,19, 65-74.DOI: 10.1515/aucft-2015-001510.1515/aucft-2015-0015
  22. 22. Soleymanzadeh N., Mirdamadi S. & Kianirad M. (2016). Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk. Dairy Science &Technology, 96, 443-457. DOI:10.1007/s13594-016-0278-110.1007/s13594-016-0278-1
  23. 23. Tovar, P.E.G., Guerrero, B.L. & Lugo, C.E.J.C.J.o.F. (2017). Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa (Theobroma cacao L.) seed. Cyta Journal of Food, 15, 489-496. DOI:10.1080/19476337.2017.129796310.1080/19476337.2017.1297963
  24. 24. Van der Ven, C., Gruppen, H. & de Bont, D.B. (2002). Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology. International Dairy Journal, 12(10), 813-820. DOI:10.1016/S0958-6946(02)00077-810.1016/S0958-6946(02)00077-8
  25. 25. Xu, M.H., Wei, L. & Dai, Z. (2015). Effects of goat milk–based formula on development in weaned rats. Food Nutrition Research, 59(1), 28610. DOI:10.3402/fnr.v59.2861010.3402/fnr.v59.28610467635926652258
DOI: https://doi.org/10.2478/aucft-2021-0011 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 115 - 122
Submitted on: Feb 14, 2021
Accepted on: May 30, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2021 Guowei Shu, Zifei Wang, Chunji Dai, Chunxu Yao, Xu Dong, Hongchang Wan, He Chen, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.