Shakerian Mansour, Razavi Seyed Hadi, Ziai Seyed Ali, Khodaiyan Faramarz, Yarmand Mohammad Saeid, Moayedi Ali
Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran.
Department of Pharmacology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
J Food Sci Technol. 2015 Apr;52(4):2428-33. doi: 10.1007/s13197-013-1202-9. Epub 2013 Nov 10.
In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing non-viable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium animalis BB-12 and Lactobacillus acidophilus La5 in addition to yogurt culture. Relative degrees of proteolysis were found to be considerably higher in yogurt samples than UHT milk as the control. Both regular and probiotic yogurts showed considerable ACE-inhibitory activities. Results showed that degree of proteolysis was not influenced by different fat contents, while was increased by high concentration of starter culture (1.5 % w/w) and reduced by inulin (1 % w/w). ACE-inhibitory activities of yogurt were also negatively affected by the presence of inulin and high levels of fat (5 % w/w). Moreover, yogurt containing probiotic bacteria showed higher inhibitory against ACE in comparison to the yogurt prepared with non-probiotic strains.
在本研究中，评估了脂肪（0.5%、3.2%和5.0%）、菊粉（0.0%和1.0%）和发酵剂培养物（0.0%、0.5%、1.0%和1.5%）对含有非活性细菌的益生菌酸奶的血管紧张素转换酶（ACE）抑制活性的影响。还研究了细菌的蛋白水解活性。酸奶的制备要么使用单一的商业酸奶培养物，包括嗜热链球菌和德氏保加利亚乳杆菌亚种，要么除了酸奶培养物外还使用动物双歧杆菌BB-12和嗜酸乳杆菌La5。发现酸奶样品中的蛋白水解相对程度比作为对照的超高温灭菌牛奶高得多。普通酸奶和益生菌酸奶均表现出相当的ACE抑制活性。结果表明，蛋白水解程度不受不同脂肪含量的影响，而在高浓度发酵剂培养物（1.5% w/w）下增加，在菊粉（1% w/w）存在下降低。酸奶的ACE抑制活性也受到菊粉的存在和高脂肪水平（5% w/w）的负面影响。此外，与用非益生菌菌株制备的酸奶相比，含有益生菌的酸奶对ACE的抑制作用更高。
