Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria

Research (Published online: 21-02-2020)

17. Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria

Yuliana Tandi Rubak, Lilis Nuraida, Dyah Iswantini and Endang Prangdimurti

Veterinary World, 13(2): 345-353

Yuliana Tandi Rubak: Department of Food Science and Technology, Food Science Study Program, IPB University (Bogor Agricultural University), Bogor, Indonesia.

Lilis Nuraida: Department of Food Science and Technology, Food Science Study Program, IPB University (Bogor Agricultural University), Bogor, Indonesia; Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia.

Dyah Iswantini: Department of Chemistry; and Tropical Biopharmaca Research Center, IPB University (Bogor Agricultural University), Bogor, Indonesia.

Endang Prangdimurti: Department of Food Science and Technology, Food Science Study Program, IPB University (Bogor Agricultural University), Bogor, Indonesia.

doi: www.doi.org/10.14202/vetworld.2020.345-353

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Article history: Received: 08-10-2019, Accepted: 31-12-2019, Published online: 21-02-2020

Corresponding author: Lilis Nuraida

E-mail: lnuraida@gmail.com

Citation: Rubak YT, Nuraida L, Iswantini D, Prangdimurti E (2020) Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria, Veterinary World, 13(2): 345-353.

Abstract

Background and Aim: Fermented milk can be used to produce antihypertensive peptides. Lactic acid bacteria (LAB) with its proteolytic system hydrolyze milk protein during fermentation to produce several peptides, which include antihypertensive bioactive peptides. This study aimed to investigate the ability of indigenous LAB for the production of angiotensin-I-converting enzyme inhibitory (ACE-I) peptides in fermented milk and to characterize the ACEI peptides.

Materials and Methods: Reconstituted milk (11%) inoculated with ten LAB isolates, and then incubated at 37°C until it reaches pH 4.6. The evaluation was carried out for LAB count, lactic acid concentration, peptide content, and ACE-I activity. The low molecular weight (MW) peptides (<3 kDa) were identified using Nano LC Ultimate 3000 series system Tandem Q Exactive Plus Orbitrap high-resolution mass spectrometry.

Results: The result showed that the ten LAB isolates were able to produce ACE-I in fermented milk with the activities in the range of 22.78±2.55-57.36±5.40%. The activity of ACE-I above 50% produced by Lactobacillus delbrueckii BD7, Lactococcus lactis ssp. lactis BD17, and Lactobacillus kefiri YK4 and JK17, with the highest activity of ACE-I produced by L. kefiri YK4 (IC₅₀ 0.261 mg/mL) and L. kefiri JK17 (IC₅₀ 0.308 mg/mL). Results of peptide identification showed that L. kefiri YK 4 could release as many as 1329, while L. kefiri JK 17 could release 174 peptides. The peptides produced were 95% derived from casein. The other peptides were from α-lactalbumin, β-lactoglobulin, and serum amyloid A. The peptides produced consisted of 6-19 amino acid residues, with MWs of 634-2079 Dalton and detected at 317-1093 m/z. A total of 30 peptides have been recognized based on literature searches as ACE-I peptides (sequence similarity: 100%).

Conclusion: L. kefiri YK4 and JK17 are the potential to be used as starter cultures to produce the bioactive peptide as ACE-I in fermented milk.

Keywords: angiotensin-I-converting enzyme inhibitory peptides, fermented milk, indigenous lactic acid bacteria, Lactobacillus kefiri.