Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69

• Published in: Food science & technology Vol. 91; pp. 532 - 540
• Main Authors: Chen, Li, Zhang, Qiuhong, Ji, Zhe, Shu, Guowei, Chen, He
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2018
• Subjects: Angiotensin-I-converting enzyme (ACE) inhibitory peptides; calcium chloride; fermentation; Fermented goat milk; fermented milk; flavor; Gastrointestinal digestion; gastrointestinal system; gel chromatography; goat milk; lactic acid bacteria; Lactobacillus helveticus; Lactobacillus plantarum; Lactobacillus plantarum 69; peptides; polysorbates; porous media; response surface methodology; Response surface methodology (RSM); reversed-phase high performance liquid chromatography; temperature; ultrafiltration; Angiotensin-I-converting enzyme (ACE) inhibitory peptides; Gastrointestinal digestion; Fermented goat milk; Lactobacillus plantarum 69; Response surface methodology (RSM)
• ISSN: 0023-6438
• DOI: 10.1016/j.lwt.2018.02.002

Food derived angiotensin-I-converting enzyme (ACE)-inhibitory peptides are normally from products fermented by Lactobacillus helveticus but seldom by other lactic acid bacteria. In this study, a novel wild strain L. plantarum 69 was identified genetically and applied to ferment goat milk with high ACE-inhibitory activity, flourished bacterial population, and ideal flavor. The fermentation condition was optimized with the aid of response surface methodology (RSM). The optimal fermentation condition were temperature of 35 °C, CaCl2 concentration of 0.07%, and Tween-80 concentration of 0.04%. The ACE-inhibitory activity of the fermented product reach 88.91% which was approximately close to the predicted 91.68%. Purification was operated by ultrafiltration, macroporous resin DA201-C, gel chromatography, and reverse-phase high performance liquid chromatography (RP-HPLC), and finally exhibited the ACE-inhibitory activity of 91.62%. Goat milk fermented by L69 successfully survived in gastrointestinal tract and maintained high ACE-inhibitory activity. •Goat milk fermented by L. plantarum 69 showed great characteristic.•The optimal fermentation was temperature of 35 °C, CaCl2 of 0.07% (w/v), and Tween-80 of 0.04% (v/v).•The purified fermentation product exhibited high ACE-inhibitory activity.•Fermentation product survived in gastrointestinal tract with high ACE-inhibitory activity.