Premium
CARDIOVASCULAR EFFECTS OF WHEY FROM PROZYME 6‐FACILITATED LACTIC ACID BACTERIA FERMENTATION OF MILK
Author(s) -
CHEN GUANWEN,
TSAI JENNSHOU,
PAN BONNIE SUN
Publication year - 2007
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2007.00135.x
Subject(s) - fermentation , chemistry , lactic acid , food science , ingredient , whey protein , fermented milk products , bacteria , protease , in vivo , hydrolysis , biochemistry , enzyme , biology , microbiology and biotechnology , genetics
Fresh low‐fat milk was fermented for up to 30 h at 42C with five mixed lactic acid bacteria. A protease, Prozyme 6, was added 5 h after the beginning of bacterial fermentation. The whey was separated from the fermented milk and freeze‐dried. As the fermentation time extended to 30 h, the inhibition of lipoxygenase increased as indicated by a decrease of IC 50 from 3.79 to 0.47 mg powder/mL. The relative percentage of binding bile acid by whey was 39.3% in comparison to cholestyramine. Inhibition of angiotensin I‐converting enzyme increased as shown by a decrease of IC 50 from 1.18 to 0.24 mg powder/mL. The systolic blood pressure and diastolic blood pressure were reduced 22.6 and 21.5 mmHg, respectively, in spontaneously hypertensive rat, after 8 weeks of oral administration of diluted whey (12.5 mg powder/mL).PRACTICAL APPLICATIONS A new technique was developed in this experiment using a combination of lactic acid bacteria fermentation and protease hydrolysis to accelerate the production of bioactive peptides from fresh low‐fat milk. The fermented whey product exhibited in vitro inhibition on lipoxygenase (LOX) and angiotensin I‐converting enzyme, and reduced the LOX‐catalyzed low‐density lipoprotein oxidation. The whey product also showed higher bile acid binding capacity; thus, it might possibly have the potential of reducing serum cholesterol in vivo . Also, in vivo antihypertensive effect was confirmed on spontaneouosly hypertensive rat by long‐ or short‐term administration. This fermented milk whey was expected to be a useful ingredient in physiologically functional foods for reduction of cardiovascular disease risk.