ACE-inhibitory activity of buffalo milk peptides in yogurt made with adjunct cultures | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Mian Anjum Murtaza: Institute of Food Science and Nutrition, University of Sargodha,Sargodha,

2. Iram Hafiz: Institute of Chemistry, University of Sargodha,Sargodha,Pakistan

3. Muhammad Anees-Ur-Rehman: Ruth Pfau College of Nutrition Sciences,LMDC, Lahore,Pakistan

4. Shazia Yaqub: Institute of Food Science and Nutrition, University of Sargodha,Sargodha,Punjab Food Authority,Lahore-54000,Pakistan

Abstract:

Proteolytic activity is an imperative characteristic of Lactic Acid Bacteria since they provide therapeutic benefits by increasing physiologicalactivity of cultured dairy products. They liberate bioactive peptides andsuch peptides have plentiful health benefits including angiotensinconverting enzyme (ACE) inhibition. Buffalo milk is the most suitable for manufacturing of fermented products owing to its buffering capacity. The workwas aimed to assess the influence of probiotic adjuncts on production of ACE-inhibitory peptides in buffalo milk yogurt during storage. Buffalo milk was standardized at 4% fat level and yogurt samples were prepared using yogurt bacteria i.e. Lactobacillus bulgaricus and Streptococcus thermophilusas control and Lactobacillus helveticus and Bifidobacterium bifidumsingly and in combination as adjuncts to starters. The samples were stored at refrigeration temperature for 21 days and ACEinhibitory activity andIC50 values of peptides along with compositional profile wereevaluatedon weekly basis. Yogurt samples having probioticadjuncts exhibitedsignificantly higher (p<0.05) ACE inhibitory activity as compared to control sample. The activity reduced after 7 days but again increased slightly after 14 days of storage. However, the decrease was non-significant in the yogurt with adjunct cultures even after 21 days. The IC50 value of control sample (yogurt) was considerably higher than the yogurt containing probiotics. The values increased in first 7 days and then significantly (p<0.05) decreased throughout the 21 days of storage. The ACE inhibitory activity is the result of proteolysis and peptide fractionation during casein degradations. The differences in activity and time craving showed the variation in the proteolytic pattern of adjunct bacteria as compared to yogurt starters. Hence, probiotic adjunctsillustratedthe considerably higher inhibition activity that can lead to a naturalalternative of the ACE-inhibitory drugs.

Page(s): 124-124

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

probiotics , yogurt , buffalo Milk , bioactive peptides , ACE inhibition activity

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