Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China.
J Dairy Res. 2011 Feb;78(1):72-9. doi: 10.1017/S0022029910000889.
The aim of this study was to evaluate the antioxidant, antihypertensive and immunomodulatory characteristics of skim milk fermented with Lactobacillus delbrueckii ssp. bulgaricus LB340. Supernatants obtained from the ferments after centrifugation were subjected to ultrafiltration and yielded four peptidic fractions of 10-5 kDa, 5-3 kDa, 3-1 kDa, and <1·0 kDa. Peptides in 5-3 kDa range exhibited a good antioxidant activity. The peptides (<1·0 k) was applied to Superdex-30 G column fractionation and produced six fractions (F1-6). Fraction F2 presented the highest angiotensin I-converting enzyme inhibition activity with IC50 of 67·71 ± 7·62 mg/ml. Moreover, fraction F6, which displayed a good immunomodulatory activity, had a positive effect on murine spleen lymphocyte proliferation with Stimulation Index of 0·729 ± 0·123. The present data showed the potential of the milk fermented with Lactobacillus delbrueckii ssp. bulgaricus LB340 as a functional food, however, further research is needed to evaluate the biofunctional activity of this fermentation product in vivo using model animal.
本研究旨在评估经保加利亚乳杆菌 LB340 发酵的脱脂乳的抗氧化、降压和免疫调节特性。离心后从发酵物中获得的上清液进行超滤，得到四个肽段分数，分别为 10-5 kDa、5-3 kDa、3-1 kDa 和 <1·0 kDa。5-3 kDa 范围内的肽段表现出良好的抗氧化活性。<1·0 k 的肽段应用于 Superdex-30 G 柱分级分离，得到六个馏分（F1-6）。F2 馏分具有最高的血管紧张素 I 转换酶抑制活性，IC50 为 67·71 ± 7·62 mg/ml。此外，具有良好免疫调节活性的 F6 馏分对小鼠脾淋巴细胞增殖具有积极影响，刺激指数为 0·729 ± 0·123。目前的数据表明，经保加利亚乳杆菌 LB340 发酵的牛奶具有作为功能性食品的潜力，然而，需要进一步研究使用模型动物在体内评估该发酵产物的生物功能活性。
