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Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340

Published online by Cambridge University Press:  10 January 2011

Bingjun Qian ,
Meizi Xing ,
Lei Cui ,
Yun Deng ,
Yuqun Xu ,
Mini Huang  and
Shaohui Zhang
Bingjun Qian*
Affiliation:
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China SJTU-Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China
Meizi Xing
Affiliation:
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China
Lei Cui
Affiliation:
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China
Yun Deng
Affiliation:
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China SJTU-Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China
Yuqun Xu
Affiliation:
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China
Mini Huang
Affiliation:
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China
Shaohui Zhang
Affiliation:
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China SJTU-Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China
*
*For correspondence; e-mail: [email protected]
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Abstract

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.

Keywords

ACE inhibitoryantioxidantimmunomodulatoryfermented skim milkLactobacillus delbrueckii ssp. bulgaricus LB340
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 1 , February 2011 , pp. 72 - 79
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

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