Actividad inhibidora de la enzima convertidora de angiotensina en leches fermentadas con cepas de Lactobacillus Angiotensin converting enzyme inhibitory activity in milks fermented by Lactobacillus strains

摘要

The objective of this work was to determine and compare the angiotensin converting enzyme inhibitory activity (ACEI) of milks fermented with different Lactobacillus strains to assess their antihypertensive potential. Additionally, the acidification and proteolytic activities of eight Lactobacillus strains were evaluated and compared after 6, 12, 24 and 48 h of incubation in reconstituted skimmed milk. ACEI activity was evaluated and compared after 24 h. Results showed that Lb. helveticus was the strain that had the highest proteolytic activity of all the strains tested. However, fermented milks from all different species showed ACEI-activity (42.04-86.36%); the highest inhibition was achieved in decreasing order by Lb. reuteri, Lb. johnsonii and Lb. helveticus, respectively. The smallest IC₅₀ of all (21 μg mL−1) was produced by Lb. fermentum. Therefore, Lb. fermentum could be a useful multifunctional strain in fermented products since it may not only provide important technological advantages, but also antihypertensive properties.El objetivo del presente trabajo fue determinar y comparar la actividad inhibidora de la enzima convertidora de angiotensina (ECA) en leches fermentadas con diferentes cepas de Lactobacillus con el propósito de explorar su potencial efecto antihipertensivo. Para ello evaluamos y comparamos la capacidad acidificante y proteolítica de ocho especies de Lactobacillus a las 6, 12, 24 y 48 h de fermentación en leche en polvo desnatada reconstituida (LPDR). Asimismo, la actividad inhibidora de la ECA fue evaluada y comparada a las 24 h de fermentación. Los resultados mostraron que el Lb. helveticus fue la cepa que presentó la mayor actividad proteolítica. Aunque todas las leches fermentadas mostraron actividad inhibidora de la ECA (42,04-86,36%), la mayor actividad fue mostrada por Lb. reuteri, Lb. johnsonii y Lb. helveticus, respectivamente. Sin embargo el IC₅₀ más bajo (21 μg mL−1) fue mostrado por Lb. fermentum.View full textDownload full textKeywordsangiotensin converting enzyme inhibitory activity, fermented milk, Lactobacillus strainsPalabras claveactividad inhibidora de la ECA, leche fermentada, Lactobacillus Related var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/19476337.2010.499568